Maybe Pizza?
Gus's experiments in making pizza with very hot ovens.
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April 6, 2012

Recently (last Saturday to be precise) I hosted the first ever "Mueller Pizza Lab" event at my house, where I invited some friends over and made them try out my crazy pizza experiments. I had a bunch of toppings left over from a previous dinner and I couldn't let them go to waste! I had also made some more modifications to my KettlePizza and wanted to see if I could bake a bunch of pies reasonably.


I'll be the first to admit it looks crazy. Those are 6" unglazed quarry tiles from Daltile, with an old pizza stone in the middle. I picked up the quarry tiles for about a buck a piece a little while back, because they are cheap and I don't want to ruin my good pizza stones.

What else did I do?

  • I made a little door for the kettle to keep heat in while I was cooking a pie. I used galvanized sheet metal, which generally is a bad idea, but I couldn't find any stainless steel around.
  • I purchased a big bag of lump charcoal to dump in my weber after I got the initial briquets going. I wanted a ton of heat in there, and I got it. I piled it all in the back up to the rim of the weber.
  • Made a double layer of tiles to cook the pizza on. I had tried out the "shitloads of charcoal" technique previously and while it got the inside quite a bit warmer for longer periods of time, it also managed to burn the bottom of my pizza. The hope is that the double layer will keep too much heat from being transferred.

So how did it work out? Pretty damn well. After an initial warmup period I made 8 pizzas with no problems. I think if I had a more streamlined workflow I could have made 20 pizzas no problem.

I still want to make some more modifications to the weber, like a real door and some sort of support system to line the edges of the kettle with more ceramic tiles.

I also think that I should probably give my weber a name. Any suggestions?