Parallel Burrito thanks so much!

This technique work really well. I hope your pizza comes out perfect! Thanks for stopping by!

Ken, I tagged you on a couple of Instagram videos today of my attempts to use your technique. I made 6 pizzas tonight and each one got progressively better. At my wife’s suggestion I used a cast iron pan. Next time I’ll try some on a pizza stone and some on your style of pan (I already have one). Cheers! BTW, on Instagram I am @nerdboyjoe

This method is awesome… I use it often. Thanks for stopping by!

Thank You! It was a great pizza!

You can use Stones to

Wes Mclean thanks so much, this method worked really well! Good luck on your cook!

Thank you! Yes, this system works very good for pizzas.

You are welcome! This method works pretty good. Just be sure to watch it and turn the pizza. Thanks so much for watching!

@@KenRogersMostlyOutdoorsappreciate the tip. If it's not to much could you check out my channel and let me knkw what you think? Thanks again and great job.

Thank you!

Yes... Do try this method. I love it! Thanks so much for watching!

Ritesh, you and I must be doing the same thing. I've seen you on every video I've watched about grilling haha.

I don’t remember who it was but I seen it here on KZfaq. I works really good as long as you turn the pizza. Thanks Joe!

Thank you!

Thanks so much! Yes, they work pretty good.

Thank you… it does a great job!

Thanks so much... that was a fun cook! It’s been a little while, I need to do this again!

No problem... Good luck with that cook. I hope it come out great. Thanks so much for watching!

Ji’s Kitchen thanks so much... it was very tasty!

Thanks so much!

+PAPA Texas: Thanks Papa... they were really good. A plain oh pepperoni pizza is always good, but I tend to load mine up! Lol Thanks buddy!

Thanks for watching... this is a good one!

These pizzas were so good. Thanks for watching!

Thanks so much! They turned out really good!

Justin Owens Thank you! Thanks for watching. This pizza was very good!

All the way from Dubai! From South Africa. I will be sharing this knowledge with may a cultures!

Thanks so much! This is an awesome method to use for Pizza!

Absolutely! Thanks so much!

Thank so much... Yes, try it!

VelezBiH: Thanks so much... this one was a winner!

Thank you! This one turned out to be a very good cook.

nuh güvenmez Thanks so much!

You are Welcome. I love my pizza on the grill! Thanks for watching!

Thanks so much! This is a great set up that I still use from time to time!

I agree… this method works great! Thanks so much!

I hope it comes out perfect!! Thanks for watching!

Tony Thank you for watching!

@@KenRogersMostlyOutdoors You're Welcome, they came out great.

Thank you... that was a good pizza!

Thanks so much! I am constantly learning new methods of cooking on this kettle. I think the the Weber Kettle is the mot versatile grill made... period!

and yes, that is a bold statement! there is a lot of good grills on the market, but there is none that I have found that can be used in as many variations as the kettle. Thanks so much for watching my video.

Thank you, sir... That was one fine pizza!

Thanks you, Sir!

The older I get the easier I want it! lol I like the Jiffy Brand Pizza crust. I will sometimes add a little Italian seasoning to the flour for a little extra flavor, but you don’t have to. It’s pretty good on its own. Thanks so much for watching!

Or put some unlit lump charcoal on the bottom, then pour on the lit briquettes.

Thanks so much!

I'm so glad it worked out for you. Yes, the hard wood is an excellent ideal. Thanks so much for watching and giving me an update. I haven't done a pizza in awhile. I need to do this again.

Nice... thanks for watching!

Thank you... This was a fun cook and it was very good!

looks amazing I cook a lot of pizzas at home but never tried it on the weber kettle im looking forward to trying this cant wait

Yes... Give it a shot. Don't forget to turn the pizza tho! Thanks so much for watching!

Yep, I was gonna go out and grab some fire brick to raise mine up but that method makes a ton of sense. Awesome idea.

@@joshualisenbee8961: Awesome! Let me know how it turns out. Thanks for watching!

Thanks so much!

Thanks so much!

@@KenRogersMostlyOutdoors just made it and it came out amazing. In a time where there’s accessories for everything, this video stands out.

Thanks so much! I use this method often and it works great!

With a pizza stone, I probably wouldn’t raise it, but I would still turn the pizza. With this set up, raising the pizza is best because it creates more of an oven effect. The pizza will burn being closer to the coals. Thanks for watching!

That’s a very good pizza, thanks so much!

Thank you!

Yes, I know the video that you are talking about... Great Channel! Good points on the pizza dough. Thanks so much for the compliments and thanks for watching!

@@KenRogersMostlyOutdoors I tried it using a lodge cast iron pizza pan thing. and it really turned out great. I even used old frozen dough I had made months earlier thinking it would not be that good, but what the hell might as well try it. turned out really good. I showed my 88 year old dad what I did, and he said seems like a lot of work. but it's not much work. you just put the pan on top of some bricks and throw a lot of charcoal and wood around it and you get some great smoke flavor too. I had a friend who lived alone and I told her about this great frozen pizza I found,and she said it was too much work. I said really, you take it out of the package, put it in the oven and wait. she ordered everything take out cause she was too lazy to even put a frozen pizza in an oven. you know taking a second look at it, that dough doesn't look that bad, it looks light and crunchy which is what you want. tonight I'm trying a southern fried buttermilk chicken sandwich. chicken marinated in buttermilk and a salt brine, then fried in a cast iron skillet. down home cookin

Thank you, it was very good!

I usually go about 4 minutes depending on the size of the pizza. Thanks for watching!

Hi Mark... Thanks so much for watching and asking the question! And a very good question it is. I have some "new" screens that yes, I have some sticking issues. I make sure to spray them really good with cooking spay and it does helps out a lot. Now, my older, well seasoned screens? I have no issues at all. I do give them a light spray just to be safe. Thanks again!

@@KenRogersMostlyOutdoors That makes sense - bare metal needs seasoning. Thanks again for the nice video and great tips, sir.

Most pizzas take around 12 to 15 minutes to cook, so I will turn them around every 4 minutes or so.

@@KenRogersMostlyOutdoors Thanks, they turned out awesome!! Managed to squeak out four before I lost heat, although the last one took a bit longer!😁

That is awesome, I’m glad it worked for you! Thanks again!

Lol… she is a sneaky one!

I used a pizza screen rather than a stone or regular pan. It allows more heat to get to the crust. Thanks for watching!

Lol he clearly said what he did a few times!!!!

Lol... I do like a little anchovies from time to time. However, that pepperoni pizza was for my teenage granddaughter... pepperoni only! Lol thanks for watching!

@@KenRogersMostlyOutdoors he hee i know i watched what she said Pile them on mine he hee i love the fish salt taste with pepperoni YUM

That’s a great question and one worth experimenting with. My fear is that it would minimize the total amount of heat produced in spreading the coals that far. It may be worth trying tho. Thanks!

Keith Drummond It’s hard to say on the temp. I have done 3 on mine and still had plenty of heat. If I had to guess, perhaps the vents are closes off a little and it is bringing the temps down. Also, make sure your not using a cheap charcoal. I’m just guessing, but this is what comes to mind.. when I cook pizza, my vents are wide open. Thanks so much for watching!

@@KenRogersMostlyOutdoors Thanks for the input. My vents are wide open. Maybe I'll look into the coals.

@@KenRogersMostlyOutdoors I think I figured it out. I'm pulling the lid off too often.

@@keithdrummond1003 Yep, could be! I open mine to turn the pizza, but I make it quick. I'm glad it's working out for you.

@@KenRogersMostlyOutdoors Thanks, man. Take care.

Thanks! I honestly don’t remember where... probably KZfaq! Lol

@@KenRogersMostlyOutdoors just wondering if I was the influencer 😜😜😜

+White Thunder BBQ: it’s quite possible... if so, thanks! Lol

@@KenRogersMostlyOutdoors if it wasn't 845am I'd drink to that haha. Cheers ken!

I found them on Amazon. Just do a search for Pizza Screen. Thanks for watching!

@@KenRogersMostlyOutdoors ahhh okay, that makes sense. Thank you

@@KenRogersMostlyOutdoors thanks buddy!!

I think the logic is that if you have it all the way around you can end up with undercooked toppings when the crust is finished. His shown method allows you to turn the pizza thereby allowing a longer cook time because half the crust swaps for the placement over charcoal halfway through cook. It really has to do with the way the temperature is distributed through the grill. The toppings are being cooked with the heat retained in the lid while the crust is getting cooked from below.

Thank you!

Back to the Basics 101 wtf

+Charlie Wilson lol.... She is a little camera shy! Thanks!

Thanks for watching!