Weber Searwood - How Well Does it Cook Fresh Pizza Without a Specialized Oven?
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- Опубликовано: 10 май 2024
- @GrillwithWeber @sambosplace
I wanted to see how fresh pizzas came out on this grill so I threw a stone in there and went to town. I was very pleased with the results. These are local pizza place style pies and not the fancy slices of mozzarella on top, brick oven deals.
I started with the venerable Aldi refrigerated pizza dough ball - rolled out and topped with a good store-bought "from the Hill" in St. Louis sauce, hand-shredded whole milk mozzarella, fresh-ground raw Italian sausage, and Boar's Head pepperoni.
There is still probably some dialing in to be done in time and temp, but my initial results are as good as anything I've made in my GMG pizza oven attachment.
On my list of to-dos!! Well done. Thin crisp crust!
We have a local pizza place in the small town where I grew up and this is my best analog of their addictive fare. The secret is they put uncooked sausage or hamburger directly on the sauce and fresh shredding a quality whole milk mozzarella.
Thanks for watching and for your comment!
Your biscuit tests seriously informed my purchase so this is an honor. LOL
I appreciate your comment on my fun little video with zero production. I look forward to your upcoming pizza video.
Looked great. I like to cook the bread a little by its self first, then add toppings and finish baking it
Looks amazing!!
It was really great. Exceeded my expectation for a first run. The direct heat that the grill provides circulates so much better than a standard pellet grill so you get 600+ degree heat pouring over the top of the pizza AND thermally charging that stone. Thanks for the comment!
Great video! Thinking getting one of the Searwood XL. How many pizzas can you cook at one time?
With appropriately sized stones, you could probably get 3 across the main grate. Given airflow considerations, I would personally likely limit it to 2 but YMMV. 3 medium sized stones might be awesome.
Thanks for watching and asking a great question.
How many pellets did you blow through to make one or two pizzas? How long to get that Pizza stone at 500 degrees?
Pizza stone to 490 to 500 degrees 7 min after 600 on the grill was reached. Looks like about 7 min a pizza but could easily run 2 stones at a time. If you do the math with the Weber consumption statistics for 600 degrees at 6.6 lb/hr., my time at 600 degrees to warm the stone and cook both pizzas one at a time would be $1.15 using B&B pellets at 40# for $19.99 at Academy. Throw in 15 min to get to 600 from start and looking at $1.60 for the pellets to cook 2 pizzas with the single stone and 4 pizzas running 2 stones.
I feel like that's acceptable to get wood fired pizzas. Figure $3.29/hr. At 600 degrees at my current pellet prices.
Thanks for your comment!
@@johnfreeman440 wow! Great calculation. For those of us that are tightwads, this is good info. I have refrained from getting a pellet grill due to the possible cost for fuel.
Does it taste like wood-fired pizza? Or, more like oven-baked?
It's a combination of that. There is definitely a sweet wood kiss of flavor on it for sure.
buy a real pizza oven..
Due to limited space on my deck, I'll probably continue to cook them on my Weber. I have a dedicated pizza oven attachment on my GMG that connects directly to the fire pot that could hit over 700 degrees but was a bit of a hassle on install and warm up time.
Thanks for your comment.
I’m impressed! Looks good.
Your mom makes me pizzas in the microwave and they taste fine, son.