thanks for the shout out James!! I've tried a variety of set ups cooking with this and my favorite is charcoal just like you have it and 3 little logs directly on top of the charcoal. I also put the kettle lid on with the top vent closed. I try and usually use hard wood that I trim from trees in my yard since it's basically free and burns longer than the little chunks.
I went on and finally bought myself the kit. I had been eyeing the obviously overprices stainless steel lid version that includes every accessory but it was very expensive and it went on sale so it was about 100 bucks less than it usually was. Me and the wife have been doing some renovations for the patio and my only condition was that no matter what she did, we had to have a weber performer and a kettlepizza attachment. I will buy the weber next month. I am so happy :)
Thank you for the video! My weber is on it's way this week! Thanks for the tip regarding the instant yeast and thanks for listing out all your ingredients and the amounts!
It comes from the same company that makes the kit. It does help to radiate heat down onto the top of the pizza so that the top of the pizza also cooks quickly. Almost forgot you can get it from Amazon. amzn.to/3wX2d4F
When the motor burns up from not using the dough hook, like I did...Call Dallas Appliance repair They fix Kitchenaids and electric razors, and the store shares a space with a fishing tackle shop! Sending these machines back is very expensive and finding someone to fix it is hard We have some dough rising for tomorrow night pizza dinner BBQ pizza does taste great, try and get grill to 800-900 if you can cooks real fast, tastes great Nice video Thanks
If you're using the basic or pro models of the Kettle Pizza without the baking steel, you leave the lid on. WITH the steel, you may want to use the lid while the device is heating up, but once you start cooking you remove it to avoid excess smoke entrapment and allow maximum oxygen flow to the fire. See how there's no opening over the wood basket? That lets direct heat and flame from the burning wood lick across the underside of the steel and radiate down onto the pizza. The holes over the charcoal prevent the stone from overheating.
You get the greatest cooking toys! Also, is that a Cuckoo rice cooker you have? If it is, do you like it? I have a Zojirushi, but I need to get a new one.
You gotta slapp the dough while its flat, stretch and turn, strecth and turn, then pick up slap hand to hand then use your fists and the natural weight to stretch it out more.
Hi James true that the way you make the dough is quite difficult to watch... poor kitchen aid :) But the pizza seems quite good !!! Congratulations !!! Just a rem : I don t think we need paper , it burns and doesn’t smell well. You just need to take a wood tray, put some flour on it and the pizza will slip on it. I do this and it s ok.
james non lo sai che per impastare nell impastastrice c'e' bisogno del gancio no della foglia .La foglia serve per gli impasti morbidi ecco perche si e staccato il contenitore dalla planetaria !
I made the mistake of cooking the sauce , the pizza tasted like lasagna; to get right use 00flour, 700 oven drain water from pealed tomato 🍅 s the kitchen oven didn’t perform well too cold at 500 air-rate the dough for bubbles when it’s raw
All these people saying more heat, more heat. He cooked it in 2 minutes. How much more heat do you need? He's not running a lunch rush lol. This is for him and his family. I dont think he plans on cooking pizzas for 3 hours. More heat, how about more intelligence people.
Pretty sure you have no clue how to use a mixer! LOL seriously man WOW. The mixing bowl isn't attached properly and you're using the Flat Beater attachment rather than a dough hook rofl
you'd never make it in NY. Dont quit your day job/ You lost me when you broke out the rolling pin, then the parchment paper?? OMG BTW, wheres the lid to your weber? wow
James Strange every video I've seen has people using the lid even with the baking steel. Look at all the heat escaping if you don't use it. Videos put out by kettle pizza themselves!
smitty4699 Just chiming in here. The lid will help preserve heat longer but if you know the kettle pizza, it can get really hot, if you are not careful the stone can get over 900 degrees easily and it will burn your crust in less than 15 seconds, so I actually don't mind some heat escaping. My best pizzas in the kettle pizza pro are made without the lid, at around 700 to 750 degree stone and the baking steel at around 900 to 1000 degrees. I get nice charring, leoparding, etc. So really, the top lid isn't necessary unless you want excess heat or conserving heat for a prolonged pizza making session. Not to mention you can look at your pizza form the top as it browns! Having said all that, you are right about the rolling pin, there's no need, I find that stretching the pizza by hand is one of the most fun parts of making pizza!
thanks for the shout out James!! I've tried a variety of set ups cooking with this and my favorite is charcoal just like you have it and 3 little logs directly on top of the charcoal. I also put the kettle lid on with the top vent closed. I try and usually use hard wood that I trim from trees in my yard since it's basically free and burns longer than the little chunks.
Shocked at how fast and easy that was. Never tried pizza, thanks to your video I'm definitely gonna give it a shot.
I need to get one of those Kettle Pizza things. That was a fine looking pizza James!!
You never fail to disappoint me...
F in chat
I went on and finally bought myself the kit. I had been eyeing the obviously overprices stainless steel lid version that includes every accessory but it was very expensive and it went on sale so it was about 100 bucks less than it usually was. Me and the wife have been doing some renovations for the patio and my only condition was that no matter what she did, we had to have a weber performer and a kettlepizza attachment. I will buy the weber next month. I am so happy :)
James Strange thanks! Could you tell me how many full charcoal chimneys you add to the grill before adding the firewood?
Thanks for sharing, I just got this as a gift and I’m looking up videos on how others use it.
Thank you for the video! My weber is on it's way this week! Thanks for the tip regarding the instant yeast and thanks for listing out all your ingredients and the amounts!
Great pizza James. That bowl couldnt wait for that pizza to be done lol! Thank you :)
I forgot to mention, we have a wood fire pizza oven & my pizza's are never perfectly round so don't worry hun :D
Never seen anybody work dough like that LMAO!!
Why no kettle lid when cooking ?
Damn! Need to get me one of those! Looks epic
Why not use the correct bowl for the Kitchen Aide mixer?
6 - 8 oz "bo dalls"! 🤣🤣🤣 love it!
Why are you cooking without the dome?
Your fancy Kitchen Aid didn't come with a dough hook?
You almost lost your mixer bowl james lol. That brought back memories for me ! That pizza took no time at at, great looking pizza and recipe
LOL
You need the dough hook when you mix your wet to dry
where did you get the lid for the pizza oven..... does it work better than the dome lid?
It comes from the same company that makes the kit. It does help to radiate heat down onto the top of the pizza so that the top of the pizza also cooks quickly. Almost forgot you can get it from Amazon. amzn.to/3wX2d4F
Spoilers: get the dough hook attachment!
Skele Mania good god he over kneaded the shit out of that dough!
dough looked like rice krispy treats when he first pulled it out lol
It comes with the hook this guy os just amateur
I think the instruction say not to use high speeds when mixing dough
14:10 - Pepperoni aaaaaand the dog shows up :D
I like your video a lot, but I also like the song what's the name?
Whoa man! Take it easy on that mixer. Funny! Made me laugh.
Temperature?
My number 1 issue with making pizza is it sticking to the peel. I will use this method next time. Thanks
Now I always use parchment paper. So I never worry about the pizza sticking and no mess from flour or corn meal.
you probably should have had the lid on top of that to generate more heat.
Not when you're using the baking steel. It actually gets hotter above the stone with the lid off since there is more airflow at the wood basket.
When the motor burns up from not using the dough hook, like I did...Call Dallas Appliance repair
They fix Kitchenaids and electric razors, and the store shares a space with a fishing tackle shop!
Sending these machines back is very expensive and finding someone to fix it is hard
We have some dough rising for tomorrow night pizza dinner
BBQ pizza does taste great, try and get grill to 800-900 if you can
cooks real fast, tastes great
Nice video
Thanks
James, put the grill top over the baking steel . You're losing significant heat my friend.
If you're using the basic or pro models of the Kettle Pizza without the baking steel, you leave the lid on. WITH the steel, you may want to use the lid while the device is heating up, but once you start cooking you remove it to avoid excess smoke entrapment and allow maximum oxygen flow to the fire. See how there's no opening over the wood basket? That lets direct heat and flame from the burning wood lick across the underside of the steel and radiate down onto the pizza. The holes over the charcoal prevent the stone from overheating.
what kind of wood do you suggest?
thx! @@powerplantop
You get the greatest cooking toys!
Also, is that a Cuckoo rice cooker you have? If it is, do you like it? I have a Zojirushi, but I need to get a new one.
You should use a bread hook on your kitchen aid mixer ! It works better
You gotta slapp the dough while its flat, stretch and turn, strecth and turn, then pick up slap hand to hand then use your fists and the natural weight to stretch it out more.
I use a dough hook on my stand mixer.
This is so painful to watch.
good job ! some olive oil in the sauce ! try to land the pizza bit further from softer fire !! good luck !!
Like tour style James
You're supposed to use a dough hook not the flat paddle to make pizza dough.
Hi James true that the way you make the dough is quite difficult to watch... poor kitchen aid :)
But the pizza seems quite good !!! Congratulations !!! Just a rem : I don t think we need paper , it burns and doesn’t smell well. You just need to take a wood tray, put some flour on it and the pizza will slip on it. I do this and it s ok.
Your meant to go flour salt mis it then add water mix it then you ad yeast mix it then add oil mix it
james non lo sai che per impastare nell impastastrice c'e' bisogno del gancio no della foglia .La foglia serve per gli impasti morbidi ecco perche si e staccato il contenitore dalla planetaria !
I made the mistake of cooking the sauce , the pizza tasted like lasagna; to get right use 00flour, 700 oven drain water from pealed tomato 🍅 s the kitchen oven didn’t perform well too cold at 500 air-rate the dough for bubbles when it’s raw
You had me until you brought out the anchovies. LOL I do like your recipe for the dough and will have to try it.
After all of this we didn't get to see the finished pizza???
Man, that thing was like bull riding!
Your mixer is not going to last that long.
Does he know what a dough hook is? LOL
Awesome setup, now learn how to make and cook pizza.
Damn you play with the dough too much lol
No lid and the parchment paper just pisses me off.
No shot of the finished product??? Pizza blue balls!!!
All these people saying more heat, more heat. He cooked it in 2 minutes. How much more heat do you need? He's not running a lunch rush lol. This is for him and his family. I dont think he plans on cooking pizzas for 3 hours. More heat, how about more intelligence people.
How about just showing how the attachment works? Correct, you will never get hired by a pizzeria.
God damn it take off the paper and put the friggin lid on. Sheeeeesh!
@@powerplantop I'm sorry I was so aggressive... pro move!!!
you are SUPPOSED to have the grill lid ON while you are making the pizzas
Those kitchen aid blenders are junk. Get a Bosch.
Bosch mixers are the way to go.
Pretty sure you have no clue how to use a mixer! LOL seriously man WOW. The mixing bowl isn't attached properly and you're using the Flat Beater attachment rather than a dough hook rofl
every single baker who has seen this CRINGED.
Your dough was over chewed bubble gum 👎🏻
This was painful to watch. Lol
Just like this one ur comment was unnecessary 😎
What in the actual fuck.....
Hahahahaha
you'd never make it in NY. Dont quit your day job/ You lost me when you broke out the rolling pin, then the parchment paper?? OMG BTW, wheres the lid to your weber? wow
You should still use the lid. NEVER use a rolling pin.
James Strange every video I've seen has people using the lid even with the baking steel. Look at all the heat escaping if you don't use it. Videos put out by kettle pizza themselves!
and where is your dough hook? totally wrong attachment
smitty4699 Just chiming in here. The lid will help preserve heat longer but if you know the kettle pizza, it can get really hot, if you are not careful the stone can get over 900 degrees easily and it will burn your crust in less than 15 seconds, so I actually don't mind some heat escaping. My best pizzas in the kettle pizza pro are made without the lid, at around 700 to 750 degree stone and the baking steel at around 900 to 1000 degrees. I get nice charring, leoparding, etc. So really, the top lid isn't necessary unless you want excess heat or conserving heat for a prolonged pizza making session. Not to mention you can look at your pizza form the top as it browns! Having said all that, you are right about the rolling pin, there's no need, I find that stretching the pizza by hand is one of the most fun parts of making pizza!
Smitty4699, go make your own video instead of complaining and being rude. He did a good job and it looks great!
Horrible it's a done top for a reason