Basic Pizza Crust #2 on the KettlePizza

The other day, I received the greatest grilling innovation in the mail, The KettlePizza!  The KettlePizza is an attachment for Weber charcoal kettles.  This awesome attachment turns the standard Weber kettle into a fire breathing brick oven.  At temperatures reaching over 700 degrees this amazing innovation makes awesome pizzas.  To test out the KettlePizza, I decided to go back to basics and come up with a new basic pizza dough.

Basic Pizza Dough #2

Place the yeast, water and honey in the bowl of your mixer and let it sit for 5 minutes or until it is nice and bubbly.

Add the salt and then mix.  Then slowly add the flour to the mixture 1/2 cup at a time. Mix by hand or on low speed in your mixer for a minute or until the flour is incorporated. The amount of flour required to make a dough ball that is not too sticky will vary with temperature and humidity.  Mine took a little more than 2 1/4 cups.   Once you have a good dough ball, place it on a floured surface and knead for 10 minutes.  If you have a mixer with a dough hook place it on medium speed for 10 minutes.

Lightly oil a bowl and then place the dough into the bowl.  Turn the dough over a couple times to make sure that all sides get greased.  Then cover with plastic wrap.  Let the dough sit for about an hour or until it doubles in size. Then divide the dough into two separate dough balls.  If you only wish to make one pizza place the extra dough ball in the refrigerator.

Allow the dough balls to rest for another hour before making the pizza.

This is the perfect time to set up your KettlePizza if you have one, or preheat your oven to 475 degrees.  If you don’t have a KettlePizza you might want to look into it.

Start a chimney full of charcoal.  Once the charcoal starts to grey, then pour it into the Weber kettle.  Fill the back half in a moon shape.  Add a few chunks of wood to get the heat up.

Place the KettlePizza and pizza stone on the kettle and allow it to heat up.  I found that the thermostat reached 700+ degrees in about 25 minutes.  The pizza stone required an additional 15 minutes or so to heat up.

As you can see, they have punched out the word hot into the KettlePizza.  The allowed for great visuals as the flames jumped up.

Once the KettlePizza was heated up and the dough was risen, it was time to make pizzas.  Cover a pizza peel or upside down pizza pan with cornmeal or semolina.

To form the pizzas, place the dough on a well floured surface and slowly work the dough into a flat disk.  If you use a rolling pin you will end up with a flat pizza.  If you like big crusts then work the edges out by hand.  You can even through the dough up and spin it in the air to get a nice round shape.  The dough will make two 14 inch pizzas.  Then place the dough onto the pizza peel.  Top with your favorite toppings and you are ready to make pizzas.

I cooked these pizzas using the KettlePizza at 700+ degrees for about 6 minutes.  If you do not have a kettlepizza you can cook the pizzas in a preheated 475 degree oven on a pizza pan or on a preheated pizza stone for 10-16 minutes.

When fully cooked, the crust should be slightly golden the the cheese should be melted.

As you can see the KettlePizza delivered a perfect pizza with a nicely browned crust.

5 from 1 vote

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Basic Pizza Crust #2 on the KettlePizza

Prep Time

4 hrs

Cook Time

8 mins

Total Time

4 hrs 8 mins

 

A basic pizza dough. Simple and perfect.

Servings: 3

Author: Rex

Ingredients

• 2 teaspoons honey
• 1 package active dry yeast about 2 1/4 teaspoons
• 3/4 cup warm water 100° to 110°
• 2 1/4 cups all-purpose flour about 10 ounces, divided
• 1/2 teaspoon salt
• Cooking spray
• 2 tablespoons stone-ground yellow cornmeal

Instructions

1. Place the yeast, water and honey in the bowl of your mixer and let it sit for 5 minutes or until it is nice and bubbly.
2. Add the salt and then mix. Then slowly add the flour to the mixture 1/2 cup at a time. Mix by hand or on low speed in your mixer for a minute or until the flour is incorporated. The amount of flour required to make a dough ball that is not too sticky will vary with temperature and humidity. Mine took a little more than 2 1/4 cups. Once you have a good dough ball, place it on a floured surface and knead for 10 minutes. If you have a mixer with a dough hook place it on medium speed for 10 minutes.
3. Lightly oil a bowl and then place the dough into the bowl. Turn the dough over a couple times to make sure that all sides get greased. Then cover with plastic wrap. Let the dough sit for about an hour or until it doubles in size. Then divide the dough into two separate dough balls. If you only wish to make one pizza place the extra dough ball in the refrigerator.
4. Allow the dough balls to rest for another hour before making the pizza.
5. I cooked these pizzas using the KettlePizza at 700+ degrees for about 6 minutes. If you do not have a kettlepizza you can preheat an oven to 475 and place the pizza on a pizza pan or on a preheated pizza stone for 10-16 minutes.
6. When fully cooked, the crust should be slightly golden the the cheese should be melted.

Overall the recipe came out great.  I would not change a thing with this recipe.  5 out of 5 stars.

The KettlePizza was amazing!  Not only did it give me the brick oven pizza that I wanted, it was easy to use.  All I can say is look at the picture of the crust.  You can’t get perfect pizza like this in a standard oven.

The KettlePizza is definitely a great alternative to building a brick oven.  Plus, it is a lot cheaper.  A basic Weber Kettle is about $99 and the basic KettlePizza retails for about $149.95.  It is noted that a Deluxe Kettle Pizza is required to get the KettlePizza and pizza stone.

The KettlePizza for this post was supplied to me free of charge from http://www.kettlepizza.com.  While the KettlePizza was free, the review found on this blog is truthful and honest in my opinions, it is not an advertisement. I was not obligated or encouraged in any way to only provide positive reviews. Opinions found on this blog are those of the individual reviewer and do not necessarily represent the opinions of SavoryReviews.com.