It's been a while since I've done a grilled pizza. That looks brilliant Ry! Linguica caught me, it's great but not common. I'm due for one of these. Have a great week Ry!
Hey Ry, I'm using a similar technique because of your video. Baskets in the middle upside down and lump coals all around. Pizza stone on the grill. Pizzas are ready in about 6-7 minutes. I turn at the 3 minute mark. Thanks so much. Love your videos.
Ry, love your videos. I do have to say that I bet you could get into making your own dough/sauce. There's true technique and skill behind it, but more than anything,.. the history and tradition are so rich. Much like BBQ. They go hand in hand in more ways than I ever expected to learn. They are my favorite cuisines. But when it comes to pizza, my first obsession was Neapolitan style. It's so simply beautiful. 00 Flour, Olive oil, Water, and Yeast for the dough. Canned San Marzano Tomatoes from Italy, hand crushed, with fresh chopped basil and salt. That's it. Put the sauce on the dough, sprinkle with freshly grated parmesan, then top using freshly sliced discs of mozzarella. Then cook it in your wood fired pizza oven. If you don't have a pizza oven, mimicking the conditions on a weber kettle with a pizza stone is a lot of fun for me. It really is so simple and pure, and when you eat it, you are truly eating history. Not that you don't know any of this, but the way you do your videos, I feel like a classic Neapolitan pizza would be perfect. Of course, that's just my opinion lol. Have a good one! Thanks for the videos!
I probably will at some point, but I've learned that most people who watch pizza videos will just use pre-made dough, so I like to use that method. But I'm sure I'll venture out and make some soon :)
Thanks for showing us a simple way of doing pizza on the kettle. Kettle Pizza is a nice tool to have but isn't necessary. Lump also isn't necessary. You proved that point!
Excellent cook as always Ry. Love the Weber kettle videos. My wife and I cook pizza with the kids pretty often ourselves. We found that adding a little shredded mozzarella as a last step helps to hold all the toppings together when you cut and serve. Thanks for taking the time to post up your grills, we really enjoy your down to earth style. Have a blessed day sir :)
I use olive oil top and bottom and edges. Browns it up nicely. I prefer the cast or steel over a stone. I think they hold the heat better and more even cooking . Need atleast 6mm or thicker. Ended up making my own out of 8mm steel. Works a treat where as stone can crack if heated too quickly and rather fragile. Cheers for the vid and the pizza looks great !
Thanks Ry, always love your vids...pizza making is a definite learning process, I have messed up many times, great tip on the rotating and don't burn the crust...done that to many times...Thanks!
Thanks so much for the great video. I really like cast iron instead of a stone or baking steel. Not only is the pan durable, it also has a nice lip to prevent mess and can double for reverse-searing other dishes.
That is a really awesome looking pizza. So many great flavours on there. Pizza is like a blank canvas. You can put so many different toppings on it. So versatile. Cheers, Ry.
Ry, I must say that this is the best pizza cook video I have seen with the Weber Kettle. I have seen so many others that it just did not look like the pie just turned out very nice. Thanks for sharing.
Looks great!! I still need to try this out. Just a tip, I worked at a family owned pizza restaurant and we used a pizza screen instead of corn mill. The pizza cooks evenly, crispy crust and the pizza slides off easily when it's done.
Great video !! I prep the pizza after setting up the grill with coal. Else its going to be soggy and potentially break in the middle, esp during peel to pan move. ;)
That pizza looked so good and got me craving pizza! The wife is in the kitchen right now making me a frozen pepperoni pizza. A man can dream can't he ;) Delicious looking pizza Ry!
I have been doing grilled pizza for years, my wife makes the dough, try using Alfredo sauce instead of red sauce sometime, my kids love grilled pizza better than any pizzeria pizza we get! Another great video Ry!
In the past I have used a cheap BBQ from Walmart and a 12" cinder paver brick I dug out of my yard to cook pizza. You have to get the BBQ screaming hot with natural charcoal and let the brick heat up as well but it makes great wood fired pizza at home with very little cost.
Grilled pizza on a stone is one of those things I've been meaning to try for a while. I used to make scratch pizza in the oven quite a bit a few years ago and its just so messy I kinda stopped. Might have to give it a go again and drape like painters plastic over the counters to make clean up easier lol.
Good looking pizza. And very imaginative, linguica with pickled veg isn't one that I have seen. Have you tried putting a couple of charcoal baskets under the cast iron to raise it up into the dome heat? It can make a large difference in the top browning.
My Lodge cast iron griddle just arrived today and my wife makes “the best” pizza dough. Can’t wait to grill some pizza. I’m tossing some wood in the fire too. Thanks Ry.
Yup, I cooked pizza on the kettle a few weeks ago it turned out great. I found it to be a lot of work for one pizza though that only takes a few minutes to cook though. Next time, I’ll be making more than one.
Have you tried doing this without the vortex? With only a few briquettes in it, it doesn’t seem like it would change that much vs an even bed of coals, outside of a visual indicator.
By the way, if the dough is snapping back like that just walk away for 10 minutes. Both continuing to warm up and allowing the gluten to slacken will make it way more pliable. My last pizza of the night is always the easiest to roll out.
Thanks so much for your quick reply. I think I may pick one of those up for my own grill. I love making homemade pizza but I don’t like Jacking the tent Bob in the house in the middle of the summer. Thanks so much for your videos they’re awesome! Cooking With Ry
A fresh dough pie in the kettle...........gotta love that! I gotta say You are doing a tremendous job with your channel. Has to be one of the hottest fast growing BBQ channels of late. Continued success there My Friend! You got it going on........interesting recipes and pit set ups that everyone can relate to and understand. 👍
I love grilled pizza that one looked great. Calzones are good too. I have a small woodfire pizza oven.It gets a whopping 600f bakes a pizza in 4 to 5 minutes. another good show. your editing skills are really showing.
Question for you; when I bought my Weber charcoal chimney, the wire the coals sit on was basket side up and wouldn’t stay in place. I flipped it over and 2 of the 3 nubs Locke’s in place. Is that normal?
Were the gloves you had on the $18 ones in your amazon shop? I have a weber kettle grill. If there is one thing you would tell me to get to add to the weber what would it be?
Hi Ry. This may be a bit off topic, but I plan on buying an electric smoker, and am wondering if you recommend the Char-Broil Deluxe Digital Electric Smoker, 1000 Square Inch? I know you use it, but I have read some reviews that the door tends to warp from the heat over time, allowing smoke to go through the door. I want to make sure that the electric smoker I do buy will last a long while.
I have no problem with mine and use it frequently. And a little smoke leaking isn't the end of the world, I've learned. It's easy to get worked up about things like that and temperature fluctuations, but when the food turns out great I don't think too much about wisps of smoke making their way past a gasket :)
Loved your video. Thanks. I was interested in the beautiful pizza peel you used but it was NOT listed in your Amazon Store with the items you used. Pls share the brand and where you bought it!
Not to my taste. That's one reason I'm impressed with them--salt isn't the first thing that hits you. It's the other herbs and spices. You can probably check the sodium content online to see if it's within your comfort zone :)
Thanks RY... GREAT Stuff. I have been doing pizza's quite a bit as of late on the grills... May I suggest also some andouille sausage. It adds a very distint smokey flavor all on its own.
I am not big on a lot of meat on a pizza. I like mostly vegtables and just a little meat. Great video! I have not tried that technique with how you did the charcoal. I will give that a try!
The only thing this video is missing is you tossing and spinning the dough. I imagine it would look almost as ridiculous as if I tried to do it. I agree with you on the ingredients sometimes those good veggies are a better topping than a bunch of meat.
You say you don't like a soupy pie when you add the marinara, but then proceed to use a high moisture mozz and vegetables which also have a high water content.
Absolutely love pizza on the grill. Just gives it some great added flavor. Going have to find me one of those cast iron griddles. That's definitely a must have.
Pizza can be cooked without gloves, like a lot of things... You could contribute to save the planet, and showing good example, by not using plastic gloves for cooking ;) When I cook, I just wash carefully my hands before to proceed... And a few times during the cooking if I touch raw meat. By the way, I love your recipes :)
I wear the gloves for video production reasons. Washing and drying hands constantly to continually adjust multiple cameras and lights takes too long. Gloves make it possible.
@@CookingWithRy LOL OK. I'll stick with a paper towel and a little oil. The money I save will go toward making every Weber Kettle meal you have done! 👍 Flanken ribs next!
Tip. Tear a small piece of paper from your charcoal bag. Place it under the chimney and lite it up. It works outstanding. I used to use the weber cubes.
It's been a while since I've done a grilled pizza. That looks brilliant Ry! Linguica caught me, it's great but not common. I'm due for one of these. Have a great week Ry!
Yeah I've loved Linguica ever since the first time I had it on a pizza :)
Hey Ry, I'm using a similar technique because of your video. Baskets in the middle upside down and lump coals all around. Pizza stone on the grill. Pizzas are ready in about 6-7 minutes. I turn at the 3 minute mark. Thanks so much. Love your videos.
Ry, love your videos. I do have to say that I bet you could get into making your own dough/sauce. There's true technique and skill behind it, but more than anything,.. the history and tradition are so rich. Much like BBQ. They go hand in hand in more ways than I ever expected to learn. They are my favorite cuisines. But when it comes to pizza, my first obsession was Neapolitan style. It's so simply beautiful. 00 Flour, Olive oil, Water, and Yeast for the dough. Canned San Marzano Tomatoes from Italy, hand crushed, with fresh chopped basil and salt. That's it. Put the sauce on the dough, sprinkle with freshly grated parmesan, then top using freshly sliced discs of mozzarella. Then cook it in your wood fired pizza oven. If you don't have a pizza oven, mimicking the conditions on a weber kettle with a pizza stone is a lot of fun for me. It really is so simple and pure, and when you eat it, you are truly eating history. Not that you don't know any of this, but the way you do your videos, I feel like a classic Neapolitan pizza would be perfect. Of course, that's just my opinion lol. Have a good one! Thanks for the videos!
I probably will at some point, but I've learned that most people who watch pizza videos will just use pre-made dough, so I like to use that method. But I'm sure I'll venture out and make some soon :)
Thanks for showing us a simple way of doing pizza on the kettle. Kettle Pizza is a nice tool to have but isn't necessary. Lump also isn't necessary. You proved that point!
Excellent cook as always Ry. Love the Weber kettle videos. My wife and I cook pizza with the kids pretty often ourselves. We found that adding a little shredded mozzarella as a last step helps to hold all the toppings together when you cut and serve. Thanks for taking the time to post up your grills, we really enjoy your down to earth style. Have a blessed day sir :)
Thanks!
I use olive oil top and bottom and edges. Browns it up nicely. I prefer the cast or steel over a stone. I think they hold the heat better and more even cooking . Need atleast 6mm or thicker. Ended up making my own out of 8mm steel. Works a treat where as stone can crack if heated too quickly and rather fragile.
Cheers for the vid and the pizza looks great !
Thanks Ry, always love your vids...pizza making is a definite learning process, I have messed up many times, great tip on the rotating and don't burn the crust...done that to many times...Thanks!
Every video I’ve watched of yours has been so informational, and helpful. Thank you!
Ray do u have the bottom vent fully open 👍👍😃
Yes. I believe so.
Thanks so much for the great video. I really like cast iron instead of a stone or baking steel. Not only is the pan durable, it also has a nice lip to prevent mess and can double for reverse-searing other dishes.
That is a really awesome looking pizza. So many great flavours on there. Pizza is like a blank canvas. You can put so many different toppings on it. So versatile. Cheers, Ry.
Just watching a bunch of your videos. This pizza looked great.
Ry, I must say that this is the best pizza cook video I have seen with the Weber Kettle. I have seen so many others that it just did not look like the pie just turned out very nice. Thanks for sharing.
Thanks so much :)
Looks great!! I still need to try this out.
Just a tip, I worked at a family owned pizza restaurant and we used a pizza screen instead of corn mill. The pizza cooks evenly, crispy crust and the pizza slides off easily when it's done.
Great video !!
I prep the pizza after setting up the grill with coal. Else its going to be soggy and potentially break in the middle, esp during peel to pan move. ;)
Did pizza on the weber last week. Its was phenominal. Tons of fun.
Great vid. Instructive and cheerful. Happy 2022 to you. Greetings from a new subscriber in Cape Town, South Africa.
That pizza looked so good and got me craving pizza! The wife is in the kitchen right now making me a frozen pepperoni pizza. A man can dream can't he ;) Delicious looking pizza Ry!
When I saw you making your pizza recently I knew it was time to get another one out on the grill :)
I have been doing grilled pizza for years, my wife makes the dough, try using Alfredo sauce instead of red sauce sometime, my kids love grilled pizza better than any pizzeria pizza we get! Another great video Ry!
Thanks!
That pizza is a Homerun! I love it! Great Job, Ry!
Thank you!
Had to watch this after your latest pizza on the Camp Chef. I wasn’t disappointed! Yummy!
In the past I have used a cheap BBQ from Walmart and a 12" cinder paver brick I dug out of my yard to cook pizza. You have to get the BBQ screaming hot with natural charcoal and let the brick heat up as well but it makes great wood fired pizza at home with very little cost.
Any way that get's the job done :)
I have a big ass pizza stone and lump charcoal! This pizza is going to rock on my Weber!! Keep showing us new ways to enjoy this great kettle!
Were the coals already in the kettle used and unlit?
Grilled pizza on a stone is one of those things I've been meaning to try for a while. I used to make scratch pizza in the oven quite a bit a few years ago and its just so messy I kinda stopped. Might have to give it a go again and drape like painters plastic over the counters to make clean up easier lol.
Did you end up making a grilled pizza?
Fennel is underrated. Whenever I make Italian sausage I double up on the fennel seeds.
grilled pizza sounds amazing
Nice way to use the vortex. Would more charcoal around the outside put more heat on top?
Yeah you can really crank it up. I was going for something in the middle to not overcook the outside :)
My husband made pizza last night on his Weber kettle and using a pizza stone, it was good.
Good looking pizza. And very imaginative, linguica with pickled veg isn't one that I have seen. Have you tried putting a couple of charcoal baskets under the cast iron to raise it up into the dome heat? It can make a large difference in the top browning.
Good idea :)
love ur pizza cooking.looks good.
thank you..
My Lodge cast iron griddle just arrived today and my wife makes “the best” pizza dough. Can’t wait to grill some pizza. I’m tossing some wood in the fire too. Thanks Ry.
Awesome! Wood smoke adds great flavor :)
I notice some people like to make between the pizza base or stone and grill is there a difference ?
Pizza Stone works a bit better for me, but I love my cast iron :)
@@CookingWithRy some people put it directly on the grill or put something on the grill to raise the base anybdifference ?
@@rudvs I generally don't do it that way, but nothing wrong with that if it tastes good :)
Wonderful pizza and great topping inspiration, thx Ry
I've done this, but threw some cherry wood on the charcoal to get some wood smoke on it came out excellent
Yup, I cooked pizza on the kettle a few weeks ago it turned out great. I found it to be a lot of work for one pizza though that only takes a few minutes to cook though. Next time, I’ll be making more than one.
Yeah turn it into an assembly line. I've had people make up their own pizzas and just bring them out to me one after another :)
Cooking With Ry Nice! By the way, I used some wood chips which gave it that wood fired flavor.
what kind of marinade for the eggplant and peppers?
I think they were just from a jar pre-marinated.
Have you tried doing this without the vortex? With only a few briquettes in it, it doesn’t seem like it would change that much vs an even bed of coals, outside of a visual indicator.
By the way, if the dough is snapping back like that just walk away for 10 minutes. Both continuing to warm up and allowing the gluten to slacken will make it way more pliable. My last pizza of the night is always the easiest to roll out.
The Vortex just acts as a containment device in this application to help direct the heat around the Cast Iron pan :)
Ehat kind of griddle pan is that?
That's a Lodge Cast Iron Griddle :)
Thanks so much for your quick reply. I think I may pick one of those up for my own grill. I love making homemade pizza but I don’t like Jacking the tent Bob in the house in the middle of the summer. Thanks so much for your videos they’re awesome!
Cooking With Ry
Beautiful job.
That looks great. Love pizza on the grill and yours looks fantastic!!
A fresh dough pie in the kettle...........gotta love that! I gotta say You are doing a tremendous job with your channel. Has to be one of the hottest fast growing BBQ channels of late. Continued success there My Friend! You got it going on........interesting recipes and pit set ups that everyone can relate to and understand. 👍
Thanks so much! I appreciate that :)
I love grilled pizza that one looked great. Calzones are good too. I have a small woodfire pizza oven.It gets a whopping 600f bakes a pizza in 4 to 5 minutes. another good show. your editing skills are really showing.
Question for you; when I bought my Weber charcoal chimney, the wire the coals sit on was basket side up and wouldn’t stay in place. I flipped it over and 2 of the 3 nubs Locke’s in place. Is that normal?
That doesn’t sound right.
Cooking With Ry the couple that were out at the Lowe’s around the corner were all like that. Must have been a defective batch that slipped out.
Were the gloves you had on the $18 ones in your amazon shop? I have a weber kettle grill. If there is one thing you would tell me to get to add to the weber what would it be?
Yes, those are the $18 gloves. One item to get for the Weber would be the Vortex in my opinion :)
Cooking With Ry : I don’t see that in your Amazon shop. Is it there? What would that be used for? I am new to this
For some reason it dropped off there. I added it back in: www.amazon.com/shop/cookwithry :)
Hi what's up? Hope all is well. What was that you used to start the charcoal? Thank you. Also stopping by to say hello.
Those are called tumbleweed starters :)
Thank you. 😎
Fantastic entertaining, love the way that pizza turned out...Thanks RY!
Glad you enjoyed it
8 minutes time is pretty good. What was the temp?
PDH. Pretty Darn Hot. I'm guessing 500 F :)
@@CookingWithRy Grazie mille
Good looking pizza. The good ole Weber Kettle is hard to beat. Great cookers. 👍🏻
So true :)
Cooking With Ry 👍🏻😁
Another great video Ry Thank you
Looks great. Have you tried a pizza like this accept with the BBQ Dragon grill stone under the cooking grate?
I have. It works well with the proper amount of charcoal :)
Cooking With Ry Do you find the results to be better with the Vortex method?
@@JeffandHansel I prefer the Vortex way used in this video as it tends to not overheat the underside of the pizza :)
Hi Ry. This may be a bit off topic, but I plan on buying an electric smoker, and am wondering if you recommend the Char-Broil Deluxe Digital Electric Smoker, 1000 Square Inch? I know you use it, but I have read some reviews that the door tends to warp from the heat over time, allowing smoke to go through the door. I want to make sure that the electric smoker I do buy will last a long while.
I have no problem with mine and use it frequently. And a little smoke leaking isn't the end of the world, I've learned. It's easy to get worked up about things like that and temperature fluctuations, but when the food turns out great I don't think too much about wisps of smoke making their way past a gasket :)
Loved your video. Thanks. I was interested in the beautiful pizza peel you used but it was NOT listed in your Amazon Store with the items you used. Pls share the brand and where you bought it!
Sorry about that. I just added it to my Amazon Store: www.amazon.com/shop/cookwithry :)
Looks delish. Are these rubs heavy with salt?
Not to my taste. That's one reason I'm impressed with them--salt isn't the first thing that hits you. It's the other herbs and spices. You can probably check the sodium content online to see if it's within your comfort zone :)
could an 18 in grill work?
Absolutely 👍
Thanks RY... GREAT Stuff. I have been doing pizza's quite a bit as of late on the grills... May I suggest also some andouille sausage. It adds a very distint smokey flavor all on its own.
Oh I love andouille :)
Great video as always mate. Can't wait to get my kettle
That’s looked amazing I have to try a grilled pizza the only pizza dough I’ve seen is the ones that are already baked kinda like pita style
looks great i made smoked pork roast and shredded beef this weekend on the kettle..,will make pizza soon!!😋🍕
Thanks! Looks Great!
I am not big on a lot of meat on a pizza. I like mostly vegtables and just a little meat. Great video! I have not tried that technique with how you did the charcoal. I will give that a try!
The wife has been waiting for me to make a pizza on the kettle! Thanks for the vid
I aim to please :)
👍👍 was just chatting about using castiron griddle pan on the kettle for pizza. Great video
It works great :)
Love how much you love Trader Joe’s, Ry! From a fellow TJ’s fan, I knew that dough was going to be from there. It’s delicious!
Yeah it's good and a great shortcut to making your own :)
I did this the other day, turned out great!
Awesome!
Looks great! Is that a Lodge pan?
It is :)
what a great Pizza !
I love grilling my pizza 👏👏👏 and the artichoke hearts are the bees knees! 🤙
Yes they are :)
Looks Great love thin pizza
Yeah I'm a thin crust guy :)
So we don't need a pizza oven attachment..love it
and now I want pizza, got to get me a vortex...... Thanks for the video.
if you have the weber baskets, than that's enough :).
Can’t beat an 8 min cook!
So true!
Thinkin a bbq pizza party this summer gotta happen!
Oh yeah!
Great looking pizza!
Thank you :)
Fine looking pizza.
Thanks!
I was waiting for this! Yummm
Just Wow, wanna taste some
Could you do a pizza on a pizza tray instead of stone?
I use cast iron for mine.
nice
I thought about doing this with leftover pulled pork.
Nothing wrong with that at all :)
The only thing this video is missing is you tossing and spinning the dough. I imagine it would look almost as ridiculous as if I tried to do it. I agree with you on the ingredients sometimes those good veggies are a better topping than a bunch of meat.
Those are some great toppings, Ry! More pizza videos if you ask me 😁
That’s means I’d have eat more. Sounds good to me :)
Dang Ry! Your method takes the cake, pie rather, for easiest kettle pizza.
You say you don't like a soupy pie when you add the marinara, but then proceed to use a high moisture mozz and vegetables which also have a high water content.
Okay. Tasted pretty good to me.
@@CookingWithRy Awesome!
Winner!
damn i need a grilled pizza right now!
Do you think it's worth it to buy the kettle pizza accessory. It's a little expensive and your way seems to do the job just as well
I think if you do A LOT of pizza then those accessories are a good investment :)
Absolutely love pizza on the grill. Just gives it some great added flavor. Going have to find me one of those cast iron griddles. That's definitely a must have.
It's also great for smashin' burgers :)
Do you still like this method for Pizza??
It works, but I usually use a pizza stone now on various cookers.
It works, but I usually use a pizza stone now on various cookers.
@@CookingWithRy sounds like it's time for another video!
This looks really good, but as someone who has worked in a number of pizza restaurants for years, I'm cringing at the stretching of the dough, lol.
Yeah I’m not a pro 😊
Yes In Deed
Pizza can be cooked without gloves, like a lot of things... You could contribute to save the planet, and showing good example, by not using plastic gloves for cooking ;) When I cook, I just wash carefully my hands before to proceed... And a few times during the cooking if I touch raw meat. By the way, I love your recipes :)
I wear the gloves for video production reasons. Washing and drying hands constantly to continually adjust multiple cameras and lights takes too long. Gloves make it possible.
dough stayed flat , no lip. didn't rise.
pre-made dough, tasted amazing, thanks for commenting
👍🏾🙏🏾🏈
Ryan did you work at nasal. You where a nasa hat
No. Just have some hats.
Charcoal starters? Why do people pay for charcoal starters when a paper towel dipped in a little oil or fat works great?
Because they work. They're convenient. Not everyone has those other things laying around. People ca use what they choose.
@@CookingWithRy LOL OK. I'll stick with a paper towel and a little oil. The money I save will go toward making every Weber Kettle meal you have done! 👍 Flanken ribs next!
Tip. Tear a small piece of paper from your charcoal bag. Place it under the chimney and lite it up. It works outstanding. I used to use the weber cubes.