When cooking with a stone be sure to use a KettlePizza Brand stone and
either a wood or metal pizza peel. Non-KettlePizza stones are not
recommended as they may crack with the high temperatures achieved.
KettlePizza stones and peels are included with deluxe kits and are available
separately at www.KettlePizza.com.
1. First, place your cooking stone onto the grate of your KettlePizza as it
will need at least fifteen minutes to heat up. Some coals should be
under the stone but most of the coals and hardwood should be staged
in the rear of the kettle for maximum heat flow up the rear of the pizza
oven.
2. To test stone temperature, put a couple droplets of water onto the
stone. If the water “dances” then the stone is at temperature. An
infrared thermometer is also handy for measuring stone temperature.
3. Put a layer of flour, cornmeal or semolina on a flat surface, and begin
working an approximately. 8 oz. ball of dough into a circle using your
hands or a rolling pin.
4. Take a pizza peel, coat it with flour, cornmeal or semolina and place the
dough on it. Add tomato sauce, cheese, and toppings. Note: Using
fewer toppings will make sliding the pizza off the peel easier.
5. Using your pizza peel, slide your pre-made pizza into the center of your
cooking stone.
6. After around 2 minutes, you should rotate the pizza by 180 degrees,
allowing the heated back to evenly cook the entire pizza. KettlePizza
Spinners are available separately to help facilitate spinning and popping
bubbles in the dough.
7. After 5 minutes, your pizza should be near completion. Check the top
and bottom to ensure that all sections are properly cooked.
TIP:
If the top of your pizza needs extra heat, you can lift the pizza into the
upper part of the dome with your pizza peel, giving it more time to cook
toppings. This is called “Doming” your pizza.
KettlePizza ProGrate & Tombstone Instructions:
The ProGrate/Tombstone Combo Kit is designed to work with 22.5”
KettlePizza inserts only. It has a larger, thicker stone which retains more
heat. The unique grate allows for faster refueling and the rear firebox yields
higher dome temperatures for faster bakes.
