I appreciate the fact he made a pizza video. He may know something about BBQ, but knows nothing about making pizza or working with dough. Not hot enough. I noticed the vents on the top of the kettle were closed! You want the oven scorching hot. Wood fired pizza ovens get up to 900*.
I LOVE THIS VIDEO YOU should run your own Summer Camp.. The kids and adults would love you... You have a great spirit... Great Pizza... Thank you for sharing this video... It put a smile on my face. ... and I am glad to know we can do Pizza on a Grill... So Happy.
Hi. Love your vids - useful AND they make us smile. But I have a problem maybe you can help with? You see, it's a bit embarrassing but I can't get it up. Not like you you can.🤣 400 - 425? I can't maintain anything much above 380. Why? Kettle webber same size as yours, Webber baskets, using briquettes... Top n bottom full open. Can't get up there. Closed the top a fair bit with the idea I'd trap heat but still allow air to draw. Slight increase but not enough. Could it be coz the bottom of the grill bowl is all manky with Ash n stuff, reducing radiated heat? Or have I just got rubbish briquettes? (It WAS a lovely pizza thanks, just took a while)
You should get a wood peel for preparing your pizza on, less likely to get stuck. the barbecue or stone and use the metal one you have for taking them off with. I had both and find the system works, pre-making pizzas up on the wood, as you pull them out with the metal Peel just like the pros at that fancy Italian restaurant do.
I did not know this... Let me get this right.... You put the Pizza on the Stone with the Wooden Peel... but get it out with the metal peel? Cool Thank you for sharing this.
great video and my kind of Pizza. silly question. on a previous video after about 10 minsyou moved the charcoal holders from the sides to directly under the pizza stone, to let the stone heat up. On this video it looks like you left the holders to the side for the whole cook. what works best? i have already cracked one stone and my nice new one is set to come out of the box this weekend. tks
Definitely indirect. You can heat the stone with direct heat for few minutes to get it really hot. Then move it to indirect before you put the pizza on. Trust me...I’ve burnt a few pizzas on direct heat!
Haha! So glad you enjoyed it! Some people enjoy my humor some do not. I’ve got a lot of em hope you enjoy! Welcome to the channel I really appreciate it!
Use a wood pizza peel .. try this. Dice up breaded chicken..fresh chicken. Dice up tomatoes and put it in a bowl.. oregano, salt, black peppers , minced garlic and olive oil.. mix it up and use that as a topping. Go light on the salt. Your welcome 😉
Great recipe. I’ve tried it today and everything is wonderful and tasty. Thanks from Moscow! 👍 One problem - I have not pizza peel. But I put it on parchment paper. And it works well.
So glad you enjoyed it! Well done on making it work with the parchment paper! Great idea!! Wow, appreciate you watching from Moscow! Happy Grillin’z! :)
Lots of charcoal! Also I think the table I use helps the kettle retain the heat better. If you cannot get to those temps with one chimney of coal add a second!
Much better than last time...lol. Looks good. Next time try putting oregano on the sauce before the ingredients. If you like oregano. To me it makes a big difference. You could also put a little olive oil on it after you pull it off the grill.
Not recommended to use this video as a guide for making pizzas. Temp is too low, guys is eating a pizza that is way to thick and not made with patience.
I didn't use a stone. I made a steel pizza stone so it can't crack and the result in cooking is the same. So many think you must use a stone but it makes not the slightest difference
Couldn't help but sub when you broke into your Italian lingo. Being a son of a Italian immigrant as well as visiting Italia. I can assure we all talk like that after we cook pizza lol
I really enjoy making pizza this way! Always turns out fantastic! A pizza oven would be nice too though but your right they are very expensive and time consuming! Enjoy a pizza on the grill for me! Cheers!
I mentioned grill temperature at 6:50 also In my opinion briquettes last longer but do not get as hot. I was able to get the grill to the proper temp with the briquettes. No harm in using lump though! Thanks for watching!
Funny video! Charcoal Weber grill without smoke? Funny! And then the top vent position. First it is open, another scene it is closed, then another scene it is open, then another scene it is closed. All the while, no smoke. Pizza comes out, no smoke, not even any steam. Funny! The cheese didn't even stick to the cutter. Funny! Did you call in delivery or carryout?
Are you accusing me of ordering take out! What! So sorry you didn’t see the smoke... kinda figure the images of the pizza look better when you can actually see it....Considering I need to open the kettle, get my camera and start filming, the pizza tends to sit for a bit before cutting into it. Also I used thick cut fresh mozzarella which may not of melted as much as I would of hoped.. any-who show me the video of you cooking your pizza. Everyone’s a critic.
John Kemmis , Hey Buddy I have just been absorbed watching the Dr. on your channel !! I must say terrific explanation. So I do thank you that !!♡!! Some of those recipes look good too (somewhat exotic) but I'm gonna pass on the pickled eggs :( !! Take care isolate and stay healthy.
400 Degrees F is way too low for pizza. Should have just done it in the home oven at that point. At least most of those will go to 500. Try lump charcoal or wood next time, goofball.
Thanks bud for your kind words. I got it as hot as I could that day. I do use lump charcoal now when cooking pizza. 400 degrees worked perfect for me. May take a bit longer but it works. Nothing wrong with it.
Another nice video. Good work! Just a little suggestion from a "metric" viewer: when speaking about temperatures, would you mind to tell the Celcius temperature as well? It's just a small detail but mentioning both temperatures would be awesome and we don't need a calculator anymore 😄😅
You remind me of Charlie Day/Charlie Kelly from It's Always Sunny in Philadelphia. He's hilarious so I subscribed. Plus I just f'ed up a pizza on the grill by following a different video that said heat it to 550-600. That bitch is burnt up!
Haha wow! Ya I think your pizza might be a bit crispy! I’ve messed a few pizzas up myself so don’t worry about it! Hey, on the bright side, you could always pull the toppings off and just eat that! Thank you for the sub, I appreciate it.
I watched the video to see how pizza stone is used (I've just ordered one for myself), but as soon as I saw that sausage I knew you were going to get roasted by the Italians :-) I know you do it a bit differently in America, with more ingredients, but to make a pizza that would satisfy an Italian just put the tomato sauce, mozzarella and some fresh basil. One may think that the lack of meat would be bad, but instead the other ingredients (particularly the sauce, if it's made of good tomatoes) would get more room to breathe. I think you'd love it :-)
I had a hard time doing my first pizza! It was a disaster! The dough stuck to my pizza peel and I could not transfer it to the stone.. it was not pretty lol I’ve gotten better since but each pizza is a challenge haha
Mamma miaaaaa..... Allor anche la carne sul gas fa schifo..... Mio dio che grezzi.... Venite a casa mia e vi faccio mangiare come si deve... Baucch.....
Your tomatoes look raw. The base is way too thick and solid. Tomato sauce out of a jar??. If you’re going to make your own dough, at least make your own tomato sauce in bulk and freeze it. Use red peppers, sun dried and fresh, tomatoes, sun dried and fresh, sweated down with sweet white onions, in olive oil taken from the sun-dried peppers/tomatoes. Add tinned chopped tomatoes, tomato paste, a little tomato ketchup, fresh flat leaf parsley, fresh oregano, loosen up with some vegetable stock and simmer gently for an hour to cook and reduce to right consistency. Season and liquidise throughly and freeze in portions.
Temp wasn't high enough. Pizza looked hard and not chewy as it's supposed to be. When you pot lot of olive oil, you need to take temp to at least 700.
I’ll try that next time! Thanks for the tip!
If you want chewy dough then you have no idea how to cook pizza right
@@allmotor89 pizza dough should have a slight chew to it
Shut up fool and make a pizza
I appreciate the fact he made a pizza video. He may know something about BBQ, but knows nothing about making pizza or working with dough. Not hot enough. I noticed the vents on the top of the kettle were closed! You want the oven scorching hot. Wood fired pizza ovens get up to 900*.
😂😂 parece que você tomou umas cerveja, gostei.
Awesome. I love your attitude. Pizza looks very good.
I LOVE THIS VIDEO
YOU should run your own Summer Camp.. The kids and adults would love you...
You have a great spirit... Great Pizza...
Thank you for sharing this video... It put a smile on my face.
... and I am glad to know we can do Pizza on a Grill... So Happy.
You saved our first home made pizza evening with your great tips! Thanks amd greetings from the Netherlands 🎉🎉
Pro tip. Take the casing off your sausage and it turns to like a crumble ground beef type stuff. Works good. Giver a go sometime
I thoroughly enjoyed this video. Good work brother
This was one of the funniest but informative videos ever!! Why I’m I watching at 1 am when I’m starving???
Glad you enjoyed it! I like to keep a little bit of humor in my videos haha!
Italian chef 👨🍳 👍👍👍👍
Hi. Love your vids - useful AND they make us smile.
But I have a problem maybe you can help with? You see, it's a bit embarrassing but I can't get it up. Not like you you can.🤣 400 - 425? I can't maintain anything much above 380. Why? Kettle webber same size as yours, Webber baskets, using briquettes...
Top n bottom full open. Can't get up there. Closed the top a fair bit with the idea I'd trap heat but still allow air to draw. Slight increase but not enough.
Could it be coz the bottom of the grill bowl is all manky with Ash n stuff, reducing radiated heat? Or have I just got rubbish briquettes?
(It WAS a lovely pizza thanks, just took a while)
This was Rad. Thanks for the tutorial. Cheers
Glad you appreciate it! Thanks for watching!
Beautiful video, very nice Italian pizza 😁👍 tanks, I like Weber BBQ
I really enjoyed your video. But you've given me anxiety about my pizza getting stuck, 😂😂😂.
It's a Pizza, it's a Pie. Outstanding.
Sick video man. I’m going to try one today
You should get a wood peel for preparing your pizza on, less likely to get stuck. the barbecue or stone and use the metal one you have for taking them off with. I had both and find the system works, pre-making pizzas up on the wood, as you pull them out with the metal Peel just like the pros at that fancy Italian restaurant do.
I did not know this...
Let me get this right.... You put the Pizza on the Stone with the Wooden Peel... but get it out with the metal peel?
Cool
Thank you for sharing this.
great video and my kind of Pizza. silly question. on a previous video after about 10 minsyou moved the charcoal holders from the sides to directly under the pizza stone, to let the stone heat up. On this video it looks like you left the holders to the side for the whole cook. what works best? i have already cracked one stone and my nice new one is set to come out of the box this weekend. tks
I don't like uncooked mushrooms and tomatoes, but funny video, at least you told us the temp for the grill, others don't.
What temp and how long?
Very Nice. How many cameras are you using and what kind?
Where did you buy Pizza peel and knife ?
One Weber cookbook said go direct and rotate, is indirect a lot better?
Definitely indirect. You can heat the stone with direct heat for few minutes to get it really hot. Then move it to indirect before you put the pizza on. Trust me...I’ve burnt a few pizzas on direct heat!
@@BaumGrillinzBBQ Cool, thanks.
Here’s a trick. Chuck some wood chunks on the coal to increase the heat and slight smokiness.
That video was funny worth a subscribe alone. I’ll check out your other videos. Thanks it was funny and informative !
Haha! So glad you enjoyed it! Some people enjoy my humor some do not. I’ve got a lot of em hope you enjoy! Welcome to the channel I really appreciate it!
Where did you shoot this video and what program did you use to edit your video ?
This was done at my house and I use adobe premiere pro! Great program!
I'm gonna try this tomorrow. Thanks for the video lol
You will enjoy it!! It’s a great way to make a pizza 😊 🍕
Bravissimo 👏
Thank you!!
Super!
Use a wood pizza peel .. try this. Dice up breaded chicken..fresh chicken. Dice up tomatoes and put it in a bowl.. oregano, salt, black peppers , minced garlic and olive oil.. mix it up and use that as a topping. Go light on the salt. Your welcome 😉
Sounds delicious! Thank you for the tip!
Could always prepare it on parchment paper
That’s a great idea! Why didn’t I think of that! Thank you!
i do that with mine..either bbq or baking paper works. great video
What's the dough recipe you used? It looks right.
Nevermind, I found it on your other video.
I was just about to send a link!
Really appreciate your show
Thank you very much! I appreciate you watching!
awesome job
I have bever yelled a youtube video until today!
Hilarious... Thanks for the fun video.
Haha! Thanks for watching!
Little did you know that the cast iron skillet you're cooking the sausage in should have been used for the pizza lol.
Fun video, but a cooked pizza base with uncooked toppings isn't great. You needed a hotter dome and less toppings.
How would you proceed to get the dome hotter without overheating the stone?
my wife didn't like my pizza dough spinning, but it was fun. Pizza came out great. Thanks!
Did you toss your pizza? Haha!
When you get smacked in the eye with a big pizza pie....that's Amore!! great video champ
Haha thank you!!
Great recipe. I’ve tried it today and everything is wonderful and tasty. Thanks from Moscow! 👍 One problem - I have not pizza peel. But I put it on parchment paper. And it works well.
So glad you enjoyed it! Well done on making it work with the parchment paper! Great idea!! Wow, appreciate you watching from Moscow! Happy Grillin’z! :)
Can I press and form my dough And build my pizza inside of the cast iron pan I will cook it in? Then throw it in the grill?
You sure can! I actually did a skillet pizza video here is the link:
th-cam.com/video/RHbpYyn0VAM/w-d-xo.html
To love making pizza in a skillet!
How do you keep temp at 400 and how do u get it there ?
Lots of charcoal! Also I think the table I use helps the kettle retain the heat better. If you cannot get to those temps with one chimney of coal add a second!
Slow night at work came across your videos !!! Just followed you on Instagram!!!
Much better than last time...lol. Looks good. Next time try putting oregano on the sauce before the ingredients. If you like oregano. To me it makes a big difference. You could also put a little olive oil on it after you pull it off the grill.
Great job, looks very tasty, can you get the temperature required with a full chimney of Briquettes ?
Your so cornet, your funny. Hahaha,Thanks for the laughter, it's all about the fun and you made it fun.
Haha glad you enjoyed it!! I do tend to be a little silly sometimes lol
Not recommended to use this video as a guide for making pizzas. Temp is too low, guys is eating a pizza that is way to thick and not made with patience.
Ok 👌👍
Amazing
Thanks! :)
I didn't use a stone. I made a steel pizza stone so it can't crack and the result in cooking is the same. So many think you must use a stone but it makes not the slightest difference
That’s very interesting! It does make sense to me! The steel will last much longer that’s for sure. Thank you for sharing!
@@BaumGrillinzBBQ Using say 6mm steel worked. Thicker the better as it conducts the heat more evenly and no hot or cold spots.
let's talk about that first gen Ram in the background
When setting up the grill the exact same way, I can't get the temp up to 400 :( all vents are open
My table helps a bit. You will need to add some more charcoal!
Great idea!
A great video if you have a good buzz on. Wait for the ending.
Thanks!
Yummy
Fantastic video - I especially love your enthusiasm, one of the reasons I like watching your vids ! Awesome work and awesome looking pizza!👍🏼👍🏼
He not playing around with that pizza wholy well dun
Reds necks are funny
Ain’t dat der tooth!!
Messi is making pizza!!!!
Couldn't help but sub when you broke into your Italian lingo. Being a son of a Italian immigrant as well as visiting Italia. I can assure we all talk like that after we cook pizza lol
Baum Grillin'z Thanx bud looking forward to your next vids!
Lol, I had to sub at 5:30 he said it as a Bomb perfect Pizza. Hahaha
tony Moretti. im Italian and ive never heard family members talking in that cringe worthy condescending fake accent
John Spagnuolo Its a joke dude
now I feel kinda bad
Funny as, I was going to build a big pizza oven,Shit load of time and money, this is best way. Cheers mate from AUS
I really enjoy making pizza this way! Always turns out fantastic! A pizza oven would be nice too though but your right they are very expensive and time consuming! Enjoy a pizza on the grill for me! Cheers!
Fun video, but maybe I missed it, but you never mentioned grill temp. Kind of important. Also, why not lump charcoal? Lump cooks hotter and longer....
I mentioned grill temperature at 6:50 also In my opinion briquettes last longer but do not get as hot. I was able to get the grill to the proper temp with the briquettes. No harm in using lump though! Thanks for watching!
Funny video! Charcoal Weber grill without smoke? Funny! And then the top vent position. First it is open, another scene it is closed, then another scene it is open, then another scene it is closed. All the while, no smoke. Pizza comes out, no smoke, not even any steam. Funny! The cheese didn't even stick to the cutter. Funny! Did you call in delivery or carryout?
Are you accusing me of ordering take out! What! So sorry you didn’t see the smoke... kinda figure the images of the pizza look better when you can actually see it....Considering I need to open the kettle, get my camera and start filming, the pizza tends to sit for a bit before cutting into it. Also I used thick cut fresh mozzarella which may not of melted as much as I would of hoped.. any-who show me the video of you cooking your pizza. Everyone’s a critic.
@@BaumGrillinzBBQ That's it !!
Give him both barrels !! The nerve !! >^..^< !!
Raymond FERRETTI it can be brutal lol!
John Kemmis , Hey Buddy I have just been absorbed watching the Dr. on your channel !! I must say terrific explanation.
So I do thank you that !!♡!! Some of those recipes look good too (somewhat exotic) but I'm gonna pass on the pickled eggs :( !! Take care isolate and stay healthy.
I'm loving the sheer enthusiasm 👍😇👏
Thank you! Haha I’m glad you appreciate it!
So you don't need one of those pizza kettle attachments, funny video thanks
Nope, you can make it without! Thanks for watching!
I just saw a pizza guy on TV who drizzled the olive oil on before he put it into the oven. Try that next time.
Looks raw
Leo Messi making Pizza!
Well looked delicious !!
You worry to much about the pie sticking ! Smoke a doobie and you'll be all right ;-) !!
I had a few terrible experiences haha! I’ve since learned to relax lol
@@BaumGrillinzBBQ , Well.. OK then !!♡!! I hate to see people unnecessarily stressed with a solution so close at hand ;-) !!
400 Degrees F is way too low for pizza. Should have just done it in the home oven at that point. At least most of those will go to 500. Try lump charcoal or wood next time, goofball.
Thanks bud for your kind words. I got it as hot as I could that day. I do use lump charcoal now when cooking pizza. 400 degrees worked perfect for me. May take a bit longer but it works. Nothing wrong with it.
75% less cornball. Otherwise, nice video.
Another nice video. Good work! Just a little suggestion from a "metric" viewer: when speaking about temperatures, would you mind to tell the Celcius temperature as well? It's just a small detail but mentioning both temperatures would be awesome and we don't need a calculator anymore 😄😅
How would an American know what the metric temperature is?
lol I googled it haha
Ask Siri
Oh dear 🤦♂️
Needed 5 more mins for me
A bit stingy on the toppings ! You’re at home buddy, you can be generous 😄
You are crazy... and i love that... I really like what you are doing!!!
That's not the kinda dough I'd want to eat after all that stretching.. :D
Pizza temp is 700F ! You don’t know how to do it right, not looking good at all
what do you mean by the pizza temp is 700F?
@@BaumGrillinzBBQ The BBQ internal temp and the pizza stone must be at least at 700 F
Gotcha! I’ll shoot for that temp next time! It was a tad hard with the grill. But maybe I can reach that temp next time with more coal!
You remind me of Charlie Day/Charlie Kelly from It's Always Sunny in Philadelphia. He's hilarious so I subscribed. Plus I just f'ed up a pizza on the grill by following a different video that said heat it to 550-600. That bitch is burnt up!
Haha wow! Ya I think your pizza might be a bit crispy! I’ve messed a few pizzas up myself so don’t worry about it! Hey, on the bright side, you could always pull the toppings off and just eat that! Thank you for the sub, I appreciate it.
so many cringey moments in this video
Idk I was laughing lol
Thatsa better. Mama Mia
Corn meal
I mean i'm 100%italian so i'm made of pizza and this is not even close to a real one!! Anyway good and useful video
Can you share what you do differently?
@@BaumGrillinzBBQ it'all about the ingredients
I watched the video to see how pizza stone is used (I've just ordered one for myself), but as soon as I saw that sausage I knew you were going to get roasted by the Italians :-) I know you do it a bit differently in America, with more ingredients, but to make a pizza that would satisfy an Italian just put the tomato sauce, mozzarella and some fresh basil. One may think that the lack of meat would be bad, but instead the other ingredients (particularly the sauce, if it's made of good tomatoes) would get more room to breathe. I think you'd love it :-)
cold raw everything mess
I enjoyed it 😊
You are killing me. Now i gotta break out my Pizza Que
Good show, and a very pleasant personality. Italian in the true sense.
pizza biscuit
First time doing this was a total nightmare.
I had a hard time doing my first pizza! It was a disaster! The dough stuck to my pizza peel and I could not transfer it to the stone.. it was not pretty lol I’ve gotten better since but each pizza is a challenge haha
編集おもろいｗｗ
Who’s downvoting pizza 🍕 Aholes!
Non chiamarla pizza quella cosa.
É orribile.
Questo è il modo in cui mi piace la mia pizza! come si fa la pizza? grazie per la visione!
Mamma mia please don’t do a pizza dough video, you’ll trigger the entire country of Italy 😆
Hahaha
@@BaumGrillinzBBQ i Use a pizza stone on a ceramic bbq, turns out really good, happy to share dough info if ya need it heh
Ti sei impegnato?
ho lanciato quella pizza in alto! non sapevo se avrei potuto prenderlo o no, ma l'ho fatto! grazie per aver guardato!
È brutto proprio il tipo di impasto, la pizza va lavorata bene, mai usata in italia la farina di mais
Thanks, now I am craving BBQ Grill Pizza and it's midnight .... lol
Haha! Sorry about that lol
This guy looks like messi 😂😂😂
What can I say I like to bbq on the off season lol
Baum Grillin'z loooool I like your energy bro hahah but Americans are not footballers that’s our sport hehe
Haha very true! We are lousy at it lol!
Baum Grillin'z looool don’t worry you got hockey 😂😂😂
Hahaha!
No offence but the 🇮🇹 do the best pizzas not 🇺🇸
Mamma miaaaaa..... Allor anche la carne sul gas fa schifo..... Mio dio che grezzi.... Venite a casa mia e vi faccio mangiare come si deve... Baucch.....
Haha! Mi è piaciuta questa pizza! Sarei felice di provare la tua pizza. A che ora è la cena haha
sono di napoli,non è il top....
lavoro con quello che ho. Non sono il migliore ma mi è piaciuta questa pizza
I thought my local pizza shop was tight with the cheese...🙄
Your tomatoes look raw. The base is way too thick and solid.
Tomato sauce out of a jar??. If you’re going to make your own dough, at least make your own tomato sauce in bulk and freeze it. Use red peppers, sun dried and fresh, tomatoes, sun dried and fresh, sweated down with sweet white onions, in olive oil taken from the sun-dried peppers/tomatoes. Add tinned chopped tomatoes, tomato paste, a little tomato ketchup, fresh flat leaf parsley, fresh oregano, loosen up with some vegetable stock and simmer gently for an hour to cook and reduce to right consistency. Season and liquidise throughly and freeze in portions.
U lost me at ketchup mate
terrible technique to cook pizza on kettle. anyway, thanks for the upload
Quella non è una pizza, è una insalata.