Weber Pizza Stone

bwana said:
Won't using wood effect the taste?
Click to expand...

Yeah, but that's the best kind of pizza :D

@Ancalagon, that is an interesting question. I haven't bought my pizza stone yet as I haven't had the time to plan a pizza "braai" yet.
 
Most pizza ovens use wood - take a look inside a pizza oven at a restaurant, they all use wood. Some people online say to use wood because it burns hotter but shorter.
 
Method said:
Yeah, but that's the best kind of pizza :D
Click to expand...
No, but I'm not going to get in another discussion with a South African about what pizza should taste like - it's kind of like trying to describe a rainbow to a blind man. :p
 
bwana said:
No, but I'm not going to get in another discussion with a South African about what pizza should taste like - it's kind of like trying to describe a rainbow to a blind man. :p
Click to expand...

Then don't bring it up? Simple...
 
bwana said:
No, but I'm not going to get in another discussion with a South African about what pizza should taste like - it's kind of like trying to describe a rainbow to a blind man. :p
Click to expand...

Pizza was invented in Italy in any case.

Besides, there are so many different styles of American pizza. Deep dish vs thin crust to name the most basic division.

In fact, the people who recommended the use of wood were Americans. Look up something called a KettlePizza - its a third party accessory for a Weber Charcoal Grill (not a braai!) that turns it into a pizza oven.

Not many South Africans make pizza on their charcoal grills, but a lot of Americans do, so unsurprisingly that is where the best information can be found.
 
Ancalagon said:
Pizza was invented in Italy in any case.
Click to expand...
So? :confused: Italian immigrants brought it to the states, primarily NY, and fixed it there. :)

Ancalagon said:
Besides, there are so many different styles of American pizza. Deep dish vs thin crust to name the most basic division.
Click to expand...
I can think of four.

Ancalagon said:
In fact, the people who recommended the use of wood were Americans. Look up something called a KettlePizza - its a third party accessory for a Weber Charcoal Grill (not a braai!) that turns it into a pizza oven.
Click to expand...
The KettlePizza would solve your biggest problem - losing heat when you open the lid. Any decent metal worker should be able to knock one out for you for a couple hundred rand.

What the KettlePizza people seem to recommend is mix of mostly charcoal with a bit of wood to boost the temp. I think the reason so many people use their Webers is conventional ovens just don't get nearly hot enough.
 
bwana said:
The KettlePizza would solve your biggest problem - losing heat when you open the lid. Any decent metal worker should be able to knock one out for you for a couple hundred rand.

What the KettlePizza people seem to recommend is mix of mostly charcoal with a bit of wood to boost the temp. I think the reason so many people use their Webers is conventional ovens just don't get nearly hot enough.
Click to expand...

Yeah, but I don't want to spend a couple of hundred Rand!

Even with wood, it seems that webers will get very hot, but still not quite hot enough. Oh well! Going to try it anyway.
 
Ancalagon said:
Yeah, but I don't want to spend a couple of hundred Rand!
Click to expand...
Cheapskate :p

Someone recently gave me an old rotisserie ring - maybe I'll have at it with an angle grinder…

Ancalagon said:
Even with wood, it seems that webers will get very hot, but still not quite hot enough. Oh well! Going to try it anyway.
Click to expand...
According to the KettlePizza people it's the wood that boosts the temp to the desired 370°c region. They recommend a few chunks of hardwood.
 
Tman* said:
Ive got the Cadac one, use it on a Weber.

Works like a charm, the instructions says never to wash it, only to use flour.

Ive had it for about 2 years, makes very good pizza. It can take some practice to get the optimal temp, due to the fact that you not using an conventional oven.
Click to expand...

What he said, pal of mine washed his for some reason and left nasty marks etc, definitely do not wash!
 
bwana said:
Cheapskate :p

Someone recently gave me an old rotisserie ring - maybe I'll have at it with an angle grinder…
Click to expand...

What can I say? Yes definitely a cheap skate! Rotiserrie sounds like it could work, as long as you can smooth the edges. The other thing is that it is actually too tall. If you use it, it would be a good idea to see if you can elevate the grid into the hot part of the kettle.

According to the KettlePizza people it's the wood that boosts the temp to the desired 370°c region. They recommend a few chunks of hardwood.
Click to expand...

Checkers sells bags of wood for R20 - I plan to use a few of those.
 
I have been playing with pizza on a braai for a few years and pretty much have it sorted from base to sauce to method so if anyone needs some specific info let me know. I use 2 cadac stones on a 4 Burner gas braai and a pizza takes about 8 minutes.
 
Cadac stone in convection microwave pre-heated on max temp (not grill). Great, crispy base, top cooked through and slightly charred. Far better than the pizza joint.
 
Just bought the alva pizza stone for R140 at builders for anyone interested
 
Method said:
Let us know how well it works, please.

I still haven't gotten one for myself :o
Click to expand...

I use the cadac ones which are about the same price. I use 2 at a time on 4 burner gas braai.

I had to replace one after about 3 years of use because it cracked. When they are new they may stick a little so be liberal with the flour until it "seasons" itself. Also like gremlins don't get them wet!!! Just use a wire brush and paint scraper and moist cloth when cleaning.
 
EchoZA said:
Terracotta paving slab (square or circle) ;0 last one I bought was R25 :p
Click to expand...

Used those before I bought the stones. Just make sure it's raw untreated Terracotta. I remember the least I could buy was 6 but they eventually all cracked.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X