Wood Fired Pizza Margherita on the Weber Kettle with the Slow N Sear
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- Опубликовано: 26 сен 2018
- Wood Fired Pizza Margherita on the Weber Kettle with the Slow N Sear
Forget the pizza oven! Get the high-heat you need for wood-fired, Neopolitan-style pizza in your kettle. The Slow 'N Sear concentrates heat and keeps it inside the kettle with its patented design. Easily achieve temperatures of 600+ F on a single chimney of charcoal.
The pizza stone is from Emile Henry and can be purchased here: amzn.to/2OkOgcB
**PURCHASE THE SLOW 'N SEAR HERE: abcbarbecue.com/products
Get the full recipe : abcbarbecue.com/pizza
(printable PDF format available)
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Adrenaline Barbecue products used in this video:
Slow 'N Sear: abcbarbecue.com/product/slow-...
Drip 'N Griddle Pan: abcbarbecue.com/product/drip-...
22" Two Zone Cooking Grate with EasySpin: abcbarbecue.com/product/22-co...
For our professional recommendations on digital thermometers check out the following link:
abcbarbecue.com/product-categ... 
Хобби
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I'm italian and I 100% approve this pizza!
Garden is Italian?
Steve you knocked it out of the park with this one. You keep setting the bar higher with each video! This looks even better than the wings video.
I did make the wings and they were a hit with the family!
Looks top notch and appetising, so many other fails on RUclips using a Weber I nearly gave up!
This guy is brilliant, really knows his stuff.
Great results on the pizza Steve! That looked like pizza perfection!
great collab, just ordered my slow n sear! He has one of my favorite cooking shows on youtube
best video on youtube showing how to do good pizza on the weber!
We are glad you enjoyed it, Tom!
Great job this is how i do it myself from start to finish. We traveled to Italy and my GF says that pizza is as good here at home Qc, Canada. Thumbs up!!
Great video Steve. Can't believe how good that looks.
IN regard to pronunciation, it varies widely based on region. He said it fine for about 2/3 of the contiguous.
Dude. This is awesome. Been thinking about doing this for a while now. Thanks for this video.
Excellent informative vid - thanks for uploading!
Its looking delicious!!!
That's awesome !!!
Great detail on the dough. Well done Steve!
Thanks Steven!
Great vid!
Great video, will be trying this tonight. Cheers
So excited !
Awesome 👏 bravissimo!
I tried this exact method a few days ago too and it made the best pizza I ever had in my life. The wood fire does make a hug difference to texture
Thanks for sharing
Great video and recipe, Steve!
Thank you scott!
Good looking cook Steve!
Congrats..nice looking pizza.
Cold fermented dough + San Marzano tomatoes is the way to go. I took a shot at this last night, but I should have put more wood in the Slow N Sear to get the temps higher. Nice tips.
With cold fermenting, the longer you go, the more flavor the dough developes. You can go as long as 10 days, from my experience, and the crust gets a nice tangy, sourdough quality to it.
Came here for the weber bit, but that dough preparation... mamma mia! Ottimo!
Welcome!! Glad you enjoyed it.
man oh man. STEVE!! that is just awesome!! i would pay for that all day brother!! great cook!!
Thanks so much man!! This was super fun to do!
Very cool. Think it might be a good idea to put some of the coals directly under the baking steel in order to get a bit more color on the bottom of the pizza? Any idea what the temp of the steel was?
very nicely done...bravo...good video as well.
Thanks for the visit
This looks amazing. My question is this. Would there be any difference in using the same pizza stone made of ceramic vs going with cast iron.
Great video, gonna have to try this!
It was really good Jason! Cooked just like a brick oven. Just get that pizza stone really hot! You'll soon be charging people for pizza at your place!
Hey I was just wondering if a large cast iron plate would work as well as a stone, what do you think?
Jason Davies My guy would say it would work. I know there are products like the "baking steel" that are metal that work like a pizza stone. So I personally thing it should work.
Cheers buddy and thanks for your vid, great stuff 👍🔥
Jason Davies Anytime my friend! Glad you enjoy them!
Love my slow n sear for low and slow cooks, but wouldn't it be more beneficial to not use one here? I mean wouldn't having the coals banked to one side allow more heat to radiate throughout the bowl and get the stone hotter?
"Looks to be on the small side, will probably still be hungry after" - that's what she said.
Haha. Nice. 🔥
I had seen my friend using the same model of Weber to make the Pizza; no charcoal - only logs of dry and quality beech wood.. heating weber up to max (and over since the gauge stops at some point). Pizza stone inside already to have max temp. when you insert the pizza. THAN pizza is done in 45!! seconds! no need 3-5 min. 45 seconds! You can literally see it growing up! One needs to work lightning fast and have all the ingredients at close reach.. Use some pizza APP to calculate the amount of yeast needed for 1kg of flour.. NO oil or beer etc. in the dough. The secret is to use flour type 00 (double zero).. Full family and bunch of kids won.t be able to eat as fast as you bake! Not to mention those will be best pizzas they ever had. ;-) Buon appetito..
how well was the bottom of the crust done? couldnt hear it when you sliced it.
This is great, but do you absolutely need the slow and sear to do this?
Great video! The only 2 things id have done differently is not to add sugar to the dough process. Some say the yeast needs it, but it actually works without. The yeast will get what it needs from the flour, but if you are in a pinch for time the sugar will speed up the fermentation process. The other is to add the fresh basil after the pizza is done cooking and removed from the grill. Dried basil on the other hand can be added before cooking. Otherwise great video!
Uncooked basil on top of a pizza right before serving, needs to happen EVERYWHERE
My reply is 3 years late, but just chiming in to say that sugar in the dough helps the crust to brown more quickly, which is kinda necessary if you can’t get your kettle to 900° like a real Neapolitan pizza oven.
So nerd question, what are you using for 1 cup flour weight? I'm guessing 4.75 oz? And is you water in Fl. Oz or weight oz?
hi, nice video.
A question.
In your opinion, is it possible to achieve this set up on a 47 kettle?
What are you putting below the grill and stone at minute 3:59. Something with handles?
It is amazing how many youtube videos can't get their grill past 350 F lol.
Nice job here!!
I have a harder time keeping it below 350 lmao
Great video Steve. Please could you ask David what maximum temperatures could be reached with TWO S&S in Weber Kettle vents fully open, thanks buddy.
Hey man, I was using the XR-50 to monitor the temp on the indirect side, I set the thermometer to max temp which was i think 574 or something, and the thermometer hit that mark, So its probably around 600 degrees at least I'd assume on the indirect side.
@@NOTANOTHERCOOKINGSHOW Thanks Steve, so it was very hot! Be interested if 800° to 900° (Uuni maxes at approximately 932°F) could be reached with TWO S&S
Nigel This cooked in about 3 minutes. 1000 degrees would cook in about 90 seconds, So this is definitely hot enough. I bet it could though.
Great video and recipes! I have just one question. I noticed you credited the lid open but what about the lower and upper air damper, do you have them open? If so how much?
Hey Steven,
I'm not Steve but I believe Steve had the vents wide open. Hope this helps.
@@SnSGrills thank you so much for your reply!
Which pizza steel did you use? Thickness and diameter most important info, but the brand would be nice to know as well. Thanks.
Emile Henry 14 " --> amzn.to/2xILvbI
so no need for kettlepizza insert kit?
He almost said pecan right, the ending was right, not the pee part😂That’s one delicious looking pizza. Can’t wait to try one on my kettle soon. Thanks for sharing😃
As though it was spelled "pecahn." Which makes it easier to remember while also looking a little more sophisticated. Spectacular looking pizza at any rate. Now if I can only get my dad to stop pronouncing "washer" as though it was spelled "worsher."
Your pizza will turn out even better if you get the temp up to around 900 deg and cook it faster in around 90 sec.
I heard people get their Weber Grills up to 900 F
Does it cause any problems with the structure or parts??
I've only had mine up to 600 and it turned the middle grate blue.
Still a full chimney on a 26" kettle? Aso, did I miss the temp somewhere?
He said it tops at 600 degrees. At or above is fine.
Don't forget to oil the bowl you're proofing in!
i want to try this, but shouldn't the lid be open on the pizza side, and not the charcoal side? And should the lid vent be closed?
Try this and see what you think. If not, you can always flip it it for the second pizza. Thanks for watching.
Wait this is not, "not another cooking show"
A pizza steel might work well here too.
!!!HELPPPPPP! !!! Andaaaaaaaa!!
great looking wood fired Pizza dude , I did noticed that while the screen said 1 tablespoon of olive oil you said 2 tablespoons so which one is it.///// rock on dude....and thanks for all your video's
1-2 is fine! Italians don't measure! Thank you my friend!
BOP BOP BOP!
Hey Dave! Now this is a good example of "Wood Fired"! There was complete combustion of the added wood......with No Smoke! See what I'm saying?
Yes but it's only wood fired here for the same reasons it was wood fired in the Ziti vid. If I was there I'd have told Steve to burn the wood down more before adding the Ziti, but based on his description of the final result the smoke flavor was still good. You can get away with more smoke when only a small portion of the food is exposed and the duration is short. You actually need more smoke for the Ziti because such a small % of the surface area is exposed to the smoke. The rest of the exterior is protected by the dish.
Instructions unclear. Ended up making a pizza better than Pizzeria. Thanks Steve!
DAMN to the 23 haters! This video was perfect start to finish
Looks great. At this moment i am smoking a meat lovers pizza
this was great until less is more still l eft a great review though
Very easy guys...LOL
Next level.
"I went to a backyard BBQ and John had wood fired pizza"
Said no one ever.
For authentic napoletana style it's about the flour. You have to use tipo 00 flour for the dough. Everything is in your recipe is good though.
Let us know if Steve pronounced "Pecan" correctly!
I'm still waiting for people to tell me if I said "chimney" correctly. 🙈
I want to know where steve’s Sunglasses are??
Ray Perez It was a horrible weather day, sadly...lol
Ha! Pee-can. Ha!
If he lived around here he said it wrong lol! Pa-con is how we say it ;)
Is that "Not Another Cooking Channel" ? Lol looks like him
Were those open sores on his knuckles!?!?
If you want a " perfected" kettle, you should check out a Kamado Grill. Its like a kettle Grill with thicker materials triple wall inslulated.
I'll fill most the weber up with redgum i think. Heat beads are shit and too hard to start up. Heatbeads don't put out enough heat in a weber unless you use much the whole bag of wood or beads
Take chicken pineapple bacon
What? Is that who I think it is?
Like
Not another pizza show!
You mean Pee Can. Lp
I liked what he did mostly but the mozzarella should be darker in color or more cooked. I have much better recipes myself but not bad on his end.
The underside of the pizza is definately not cooked properly :/ ............ I love my Slow N Sear for a great number of things but it isn't the right tool for the job here. The flame should be directly below the pizza stone or steel to provide adequate "leopard-ing" of the bottom of the pizza.
Hi Bill,
Yeah, but If you build the fire directly under the pizza stone with this setup, the crust will burn before the toppings are done. This is why real pizza ovens have the fire off to the side. (It's also why we recommend using a deflector under the stone with our kamado.) It is always a balancing act getting a pizza to cook evenly with even the most expensive equipment on the market but we find if the stone has enough time to preheat, this gives great results that most people are very happy with without having to make a bigger investment in gear.
With that said...standby. 2021 could be a very interesting year around here. ;-)
What is that? A pizza for ants? Lol
I cannot get past the leather/string bracelets coming into contact with the dough. 🤮
600 degrees in the kettle probably takes care of that? :)
The dough is painful to watch. Why even measure out the flour initially? You added flour to every part of handling the dough. Then cooked it and the temp wasn’t high enough.
Perfected the kettle? Pffffft!!