The time has finally come for us to share the secret new product that we have been talking about over the past month! For years people have asked us if we had a pizza oven kit for gas grills and we have put countless hours of product testing and development to create one that was worthy of the KettlePizza name. We are now confident that we have a product that exceeds the strict quality and performance requirements that we require. The KettlePizza Gas Pro is made of solid one piece stainless steel construction, includes cordierite stone, and is made with American workmanship and materials. We think you will be very happy with it! You can learn more about the product KettlePizza Gas Pro line here: http://www.kettlepizza.com/Gas-Grill-Pizza-Oven-Ki…/1880.htm
Even if you’re a complete sports nut, fully devoted to your teams and focused on all their stats, you’ve got to admit that a big part of the fun of competitive sports is the food, the drink, and the party that goes with them. There is no better excuse to call friends, fire up the grill, fill the crock pot, and ice the cooler. Game days are party days.
And party days are “made in the USA” KettlePizza days.
With a little planning and organizing you can have it all – hot from the KettlePizza, sides and snacks, friends and family, and cold beverages. And you can do it whether you’re in the crazy three-ring circus stadium parking lot or in a neighborhood backyard (yours or anyone else’s). Let’s face it, everything tastes better in a parking lot.
Successful tailgating and homegating are all about smart organizing and packing, efficient setting up, showing off a few parking lot cooking skills, laughing and talking, sharing food with others, cleaning up, and repacking. More or less in that order.
Accomplished ‘gaters are the ones checking the forecast on Tuesday or Wednesday, shopping on Thursday, and whenever there’s free time washing coolers and folding tables, and staging the necessary gear in the garage so everything is ready to go in the morning.
To get the most out of your KettlePizza tailgate time, here are a few tips:
— Pack the Weber kettle, charcoal, and charcoal chimney last so that they are the first items out of the car.
— Light the charcoal in the chimney as soon as you arrive and before you do anything else – no EZ-Up, no quick round of cornhole or ball-tossing, no beers and joke-telling. Get the fire going first and then get busy setting up tables and chairs, breaking out the coolers, and opening up snacks and pizza fixings.
— Parking lots and backyards can be busy places so set up your KettlePizza cooking zone on level ground and not too close to chairs, tables, and people or car traffic. Give yourself a room to maneuver safely around the kettle.
— Locate your stadium’s charcoal and ash dispensers. Most stadiums provide them.
–If you’re using a foldable plastic table with four separate table legs, bring four sections of plastic PVC pipe about 10-12-inches long and slide them onto the bottoms of each of the table legs. A higher table makes pizza prep and serving a whole lot easier on the back.
— Enlist a couple enthusiastic (i.e. responsible) friends to be your KettlePizza crew. Once the oven is hot, keep the pies rolling so you can enjoy the pizza, clean up, and get to your seats. One of you preps the pies, one works the oven, and one slices and serves.
–This is not the best time for lots of different individual pies. When tailgating, fewer choices are better. Decide your toppings ahead and keep it simple. Everyone can try them all.
–Consider creating a signature pie for your home team and go with that. Here in Nashville we’re taking a liking to pineapple in honor of our new QB, Marcus Mariota.
–As soon as the last pie is out of the oven, remove the KettlePizza kit from the Weber grill and set it in a safe place to cool down. Place the metal lid on the Weber and close all air vents to extinguish the charcoal.
–Use gallon size plastic bags to store leftover pizza slices (in the cooler) while you watch the game. You’ll need a post-game snack in the parking lot while you wait for the traffic to let up.
To make your KettlePizza tailgate time as easy and fun as possible, here’s our prep and packing KettlePizza checklist:
KettlePizza Cooking Equipment:
Weber grill and metal lid (emptied of leftover coal and ash)
— ready-made pizza crust from the store (plenty to choose from).
Sauce, cheese, and other toppings:
You know what you like and what works for you, but whatever you bring, rely on plenty of small plastic storage containers with tight-fitting lids that are easy to pack in a cooler and set out on a party table. Otherwise, just keep the ingredients simple and make it easy for you and your friends to mix and match the ingredients.
Guest post by Gav Martell of www.grillinterrupted.com, author of the cook book, “Grill Interrupted,” a MasterChef Canada Season 2 finalist, and winner of Toronto’s Inaugural Winterlicious Tin Chef Competition (exclusively for home chefs). Gav bought his first KettlePizza last February. Once the snows of Ontario gave way to Spring, he was finally able to fire up his Made in the USA KettlePizza.
Every winter I wait patiently for summer to arrive. Not because I won’t grill through the winter – I’m happy to light up the barbie as much in the cold as I am during the summer months. Sure, it takes a little more bundling up and my wife is forever yelling at me for leaving my snowy boots on a small towel in the corner of our kitchen by the back door… but all-the-same I’m out there rain or shine, sleet or snow. Happily, stubbornly grilling my way through whatever mother nature can throw my way. However, there is no substitution for the glorious days of summer when the sun is high in the sky, the kids are playing in the backyard, the bbq is fired up, and we get to hang out with friends enjoying some good food.
This year in particular summer could not come quick enough. Back in December I bought myself a KettlePizza kit – an adapter to a standard Weber kettle grill that turns it into a backyard pizza oven. I’ve done pizza on the grill many, many times but am often faced with the challenge of keeping the heat in. A challenge as I constantly need to lift the lid to check on the pizzas and move them in and out of the bbq. Inevitably I end up with pizzas that are cooked on the bottom, but not quite done on top. The KettlePizza kit resolves this problem by adding a middle band to the kettle grill that acts as a pizza oven door and enables the heat to stay where you want it. There is no longer a need to lift the lid off the top. Brilliant. Beautiful wood-fire charred pizza beckoned… I just needed the snow to thaw.
This past Sunday I finally put the call out on Facebook. What better way to inaugurate my new pizza oven then an open invite to all of my friends to come by and sample my wares! I spent the better part of the day fine-tuning my pizza-making techniques. The KettlePizza was sublime in its simplicity and success was not difficult to achieve as soon as the grill was fired up. The steps were as easy as:
1) assemble the KettlePizza kit
2) light the charcoal and hard wood
3) wait for grill to reach “pizza” cooking temperature (approx 700 degrees)
4) Get grilling!
The KettlePizza paddle and pizza stone made feeding the pizzas in and out a breeze, and otherwise it was really just a matter of occasionally feeding the flames with some additional hardwood to keep the temperature at a high enough level. Charcoal alone can get the grill hot, but it’s the hardwood that pushes it up into the “pizza hot” stratosphere.
Over the course of the day I had a lot of people stop by and help, and even more people stop by and eat! We cranked out about 20 pizzas over the course of 3 hours and made some solid Grade-A wood-fired pizzas. Brushing garlic-butter and sprinkling Parmesan on the crust really helped propel my backyard pizzas to ridiculous levels. There’s nothing better than spending the afternoon hanging out with friends and sharing some good food. The KettlePizza removed all of the obstacles to making great pizza on a traditional grill and had very little fuss or muss to worry about so I could focus less on minding the grill and more on hanging out and enjoying some great food! I’ll definitely be putting out the “pizza signal” on Facebook again the next sunny Sunday I get.
When we spotted Chef Matthew Dean’s gorgeous picture of a pizza fresh off of his Made in the USA KettlePizza, we just had to ask for the recipe so that we could share it with all of you. Chef Dean, who earned a degree from Le Cordon Bleu in baking and pastry, is a Food Fanatics Chef — one of more than a dozen culinary experts throughout the US who partner with chefs and restaurateurs to help their business thrive and succeed.
Matthew, named one of the 40 under 40 in the North Central Illinois region for his work with local restaurants and community organizations, said he received a KettlePizza as a present last Christmas and told us that “cooking with your product is a blast so thank you.” Well, right back at you, Matthew, and before we share your recipe for Brewmaster’s Pizza Dough, we want to share with the KettlePizza community the quote you live by:
The moment a chef stops asking for help and refuses to share his own personal knowledge, is the moment he will meet failure in his career.”
That’s just one of the attributes that makes the KettlePizza community so unique: the constant asking of questions among KettlePizza customers and the subsequent sharing of tips and successes.
Here’s Chef Dean’s recipe. We’ll be anxious to hear how you make out!
Brewmaster’s Pizza Dough (recipe for two small pizzas)
1 cup Lager or IPA beer @ 115 degrees
1.5 tablespoon active dry yeast
1 tablespoon honey
Mix in your mixing bowl and let this sit in a warm place for 15 minutes or until the yeast begins to react.
2 cups flour (Caputo or a high quality unbleached AP flour will do)
1 tablespoon kosher salt
1 tablespoon vegetable or sunflower oil
Mix this all together on low-speed until combined.
Add an additional cup of flour
Mix dough then add several tablespoons at a time until the dough no longer sticks to the mixing bowl. Continue to mix on medium speed for 5 minutes adding additional flour if it begins to stick again. Lightly oil the dough and place in a container and cover with plastic wrap then let rise until doubled in a warm place.
Punch dough down and remove from bowl to a lightly floured surface. Knead dough until smooth and split in two separate pieces. Coat dough lightly with oil and place in a container covered with plastic wrap and allow to rise one more time.
To make the pizza, gently press dough out into a circle, carefully hand stretching till approximately 1.4″ to 1/8″ thick. Do not use a rolling pin and it is ok for the edges to be slightly thicker. Place onto a pizza peel dusted with corn meal so the pizza will slide off with ease. Build your pizza and slide onto your prepared pizza stone in your KettlePizza. **The dough should be tacky. If too dense, it will take too long to cook.
We use an expression in the grilling industry. It goes something like this: you get what you pay for.
It’s prime time when it comes to the grilling season. As a result, we’re all inundated with “deals” on everything from grills to grates to flavor bars to lighter fluid and charcoal, and just about anything else you can put in or near a grill. And while saving a buck or two on certain grill accessories may make sense, saving a few dollars on a key grilling ingredient only to wind up with an inferior product that won’t perform and is likely to lead to disappointment…well, let’s not!
There’s another expression we’re fond of in the grilling business: If a deal sounds too good to be true, it probably is.
Among other main grilling ingredients, it’s particularly important that you don’t skimp on the brand of charcoal you’re putting in your kettle-style grill — whether you’re cooking with a Made in the USA KettlePizza insert or the grill straight up. If the flyer or newspaper ad you’re looking at is encouraging you to purchase a no-name brand of charcoal, or if you’re local hardware or big box store has pallets of a no-name charcoal piled high near the point of sale, walk away.
Don’t be lulled into the appearance of a good deal by a wannabe charcoal brand. Instead, walk right over to where the Kingsford Original Charcoal is stored, and drop a bag or two into your carriage knowing that you’ll be pouring into your grill some of the finest charcoal available.
We will not use any other brand! Kingsford Original Charcoal is the choice of KettlePizza founders!
Here’s why we think Kingsford — which is the leading manufacturer of charcoal in the U.S. with 80 percent market share — is the best.
Kingsford creates that real smoky flavor we all love. How? By making each each briquet with natural ingredients and real wood.
Kingsford has improved an already great product by adding what the company calls Sure Fire Grooves®. Kingsford coals now light faster than ever.
Veteran barbecue experts, including cooks at barbecue contests and grilling book authors, use Kingsford and only Kingsford.
A great product deserves a great website. If you love to grill and haven’t visited the Kingsford website, make your way over there. The site has outstanding info on how to select the perfect grill for your needs, the best ways to light charcoal and manage grill temperature.
The people at Kingsford appreciate great food. They have a killer recipe page organized by main ingredient with easy-to-follow instructions.
So next chance you get, pick up a bag of Kingsford, turn on the music and fire up the KettlePizza.
We were thrilled to be a part of two-time Emmy award winner Steve Harvey’s show yesterday.
Steve Harvey featured the latest and greatest accessories for backyard BBQs, including KettlePizza.
Steve, a lover of wood-fired pizza ovens himself, asked the studio audience if they would “use it” or “lose it” and (no surprise to our loyal fans!), KettlePizza earned a definite “USE IT” stamp of approval.
To celebrate, we’re offering a special online discount available through April 20 only. Just use HARVEY25 for a $25 discount on our kits at www.kettlepizza.com!
Quietly it lay buried in the advertising pages in the way-back of the October Sunset magazine comfortably-snuggled somewhere between the Incinolet and redwood hot tubs. The simple advertisement for the KettlePizza converter drew me in like moth to flame: The idea of turning my Weber kettle-grill into a Neapolitan pizza oven. Two weeks later came the familiar baying of the hounds as UPS’s man-in-brown dropped an enormous box off on my doorstep – holding within it the key to my satisfying, homemade pizza future.
An abundance of options are available through the fab folks at KettlePizza: The BASIC CONVERSION KIT simply uses charcoal briquettes and their sturdy 14″ pizza pan along with a unique converter – (this appears ideal for tailgating); the DELUXE KIT which includes a round 15″, 1/2″ thick cordierite pizza stone and wooden peel with the conversion kit; the PROGRATE TOMBSTONE COMBO KIT which is a step-up with a durable stainless-steel grate, extra-thick tombstone-shaped cordierite pizza stone (which heats up to 1000 degrees), and an aluminum peel (with built-in bottle opener); or the Taj Majal of options – the SERIOUS EATS SPECIAL EDITION – with an an add-on Baking Steel insert that heats the heck out of the upper ceiling of the kettle dome and allows for hotter temps and uber-quick blistering of pizza toppings (and I just noticed they’re on sale, too!). I opted for the Prograte Tombstone Combo kit – affordably priced, and able to quickly produce a pizza that’ll stand up to some of the best I’ve had!
Sure you’ve heard me rave about how Baking Steel changed my life (and it did!) – literally bringing my oven to the Nirvana-level of pizza baking. But this crazy KettlePizza add-on for my Weber grill? It’s literally the next best thing to having your own wood-fired pizza oven (but without the thousand-dollar pricetag). Instead of the 550-degree temperature cap on my Wolf oven, the KettlePizza peaks at temperatures exceeding 700-degrees. I was initially a little apprehensive as I began the assembly process – fully expecting a morning of fist-shaking and cursing missing parts and assuming Twister-like positions. Unexpectedly, within the first 10 minutes the wood handles had been attached, the grate installed, and my Weber was magically transformed. Now it was time to get down to business!
You’ve undoubtedly seen my blog post on the perfect pizza dough. With the beautiful blistering and bubbling this dough-making process achieves, you can imagine my anticipation in seeing how it’d react in the confines of an ultra-hot KettlePizza oven. I began the process by piling a hefty supply of hardwood-chunk coals in the far back reaches of my barbecue (most easily done before the grate is placed on the barbecue). Once ignited, I added two 2″-3″ diameter split hardwood pieces atop the coals to push the temperature up a notch. I was not disappointed: The temperatures quickly rose from 550 to 675 and was ready for pie! The key is keeping a steady, but low flame towards the rear of the kettle.
Then began the actual cooking process – deftly flinging my first pie off it’s wooden peel and onto the heated tombstone-shaped stone and watching as it quickly puffed, crisped and bubbled atop its blistering-hot bed. After about two minutes had passed, I carefully slipped the long-handled aluminum peel between pizza and stone to check the crispness of the crust’s bottom. Every 30-45 seconds, I turned the pizza a full 90 degrees to allow for consistent cooking. After approximately five minutes, I could see it was time to give the top a last bit of crisping to create the telltale charring that’s traditional on Neapolitan-style pizzas. Moving the pizza off the stone and gently guiding it up towards the super-heated top of the Weber’s dome did just the trick and in less than a minute it was time to enjoy the fruit of my labor.
Of course the key to fabulous pizza is the ultra-thin crust that’s best achieved with delicious dough and slow knuckle-work. A quick dusting of your peel with a fine grained semolina will help it gracefully transition from peel to stone. Fig and garlic, andouille and jalapeno, traditional pepperoni and cheese, margherita with fresh mozzarella and basil all came out with equal success over a course of an hour. Halfway through the process I stoked the fire with 3″-4″ hardwood chunks to keep a steady flame in the back and was pleased to see within just a matter of minutes temperatures quickly raised 100-125 degrees into the 700-degree range.
My take on this conversion kit? Definitely go with something in the mid-range. Although I didn’t try the basic kit, I suspect it’s likely the perfect selection for the novice pizza maker or die-hard tailgater. Because of the small size and portability factor, you’d likely be the most popular person at a tailgate! For me? The Tombstone kit offered everything I need – the longer handle on the aluminum peel made it quick and easy to manipulate the pie into the hottest parts of the kettle to achieve a spectacular end result. The icing on the cake? It’s built in the USA!