19
If the pizza sticks on an alumi-
num peel, leave the peel and
pizza in the grill for at least 1
minute to release the dough.
Then pull out the peel.
Try using a wood pizza peel for
constructing the pizza and slid-
ing it into the kit.
Let grill continue to preheat
another 5-10 minutes and try
again.
Remove the lid using a heat safe
glove, add more coals, let smoke
dissipate, replace kettle lid and try
again.
Remove kettle lid using heat safe
gloves. Add additional unlit char-
coal on top of the lit coals, wait for
smoke to dissipate, replace hood.
TROUBLESHOOTING
Bottom of pizza is
cooking too fast
Bottom of pizza is not
cooking fast enough
Dough is sticking to
the pizza peel
Oven not hot enough
Dough won’t stretch
PROBLEM
CAUSE
SOLUTION
Coals under the stone
Pizza stone is not hot enough
Not hot enough flour/cornmeal
Uncooked pizza sat on the peel
for longer than 2-3 minutes
Stone too hot
Wind pulls heat from the oven
Not enough fuel
Dough is too cold
Improper preheating
Make sure proper preheating in-
structions are being followed
Dough will be much easier to work
with if it’s at room temperature.
Let it sit at few hours at room
temperature before cooking.
Dust the pizza peel with plenty
of flour, or corn meal to prevent
sticking.
Protect from the wind
All coals should be placed outside
the charcoal fence in a U-shape,
at the back of your kettle grill.
Check the underside of the pizza
1-2 minutes after it is in the oven
to make sure the stone isn’t get-
ting too hot
Use aluminum screen or alumi-
num pizza peel under pizza
