KettlePizza: Make Woodfired Pizza in Your Own Backyard!
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I used both the KettlePizza cordierite pizza stone and their heavy gauge aluminum pan for separate pizzas as with a family of 6, we can eat. I love the pan for a thicker crust pizza and the stone for more of a thin crust pizza. Both gave us an evenly browned crust that was crisp and chewy, but not hard or brittle. And, the toppings were well-cooked with gooey cheese strings pulling between slices!
I’ve been a pizza crazy person lately with my new KettlePizza and we’ve tried (at least) a dozen different toppings. Next time I’m going to try a breakfast pizza!
If you’re nervous about working with pizza dough, not to worry! I tried both homemade dough (right out of the bread machine) and the refrigerated dough in the canisters at the store. Both came out great and without complaint! I was really surprised at how evenly the pies cook. No misshapen edges or crazy dough bubbles at all. And, I absolutely love (and totally suggest) the KettlePizza Pro-Peel, an aluminum pizza paddle that is perfectly sized and easy to manipulate.
The KettlePizza is the most fun I’ve had this summer using our grill! I’ve gained so much grill-confidence with the help of this sturdy, easy to mount cooking chamber complete with a thermometer and open faced front. I will be using our KettlePizza often. Pricey take-out (at least for pizza) is a thing of the past at our house.
Being able to turn out hot, fresh pizzas for our family get-togethers will knock the socks off those sometimes boring hotdogs and hamburgers! Forget all the condiments and toasting the buns…all you need is a pizza cutter! Oh, and don’t forget the fixings for S’mores (if you’re not stuffed with pizza)! Just lift up the cooking chamber, carefully, as it will be seriously hot, and you’ll have a great bed of ashed charcoal for toasting marshmallows. 🙂