Loved that you showed the broken pizza stone. A good lesson for many of us.

Thanks for letting me learn at you expense! I’m sure many would only post perfect cooks but we all know they don’t always go as planned. Cheers man!

I'm glad that you showed the pizza stone breaking. I was going to try it. I will stick with my cast iron.

I like that you show your errors. You left the door open for a pizza 2.0 video haha

Nice video, was planning on using my pizza stone but worried about higher temp on one side causing it to crack . You just saved me a pizza stone ! Will use my cast iron . Great tip.

I’m viewing this video 2 years from original post! Thanks for the tips I want to try it soon

Super helpful! I have a similar set-up and you saved me a bunch of time and dough!

For sure something I’ll try when we get in to our new home

Good clip! I learned a lot………as did you.

Get a pizza steel, not a stone... or just stick with the cast iron. But that's just my opinion ;) Cast iron will take way longer to heat up, pizza steal (usually stainless-steel) heats up fast, gives heat fast to the raw dough, but cools down so needs to reheat in-between pizza's. Stone/ceramic wants to keep it's heat, so takes more time to get a nice brown bottom, but once hot it retains heat better. But they break! Top of your pizza looks great, but the bottom needs more browning.. the cast iron needed more time to come up to temp I think. Oh, and charcoal and briquettes are not the same ;) yours look like briquettes But thnx for the insight, gonna try pizza's on my weber soon for the first time. The stuff I said above is just my insight using ovens instead, experimenting with different heat (convectional and radiant) with different materials of pizza stone/steel/cast. Pizza steel is my favorite atm... share your info, love that! =)

Try lump charcoal. It should get you to the temp you need. Happy grilling!

Just leave it In for 5 mins a rotate once. You’re losing so much heat opening it constantly.

Love the video sir! And ur little stand for the chimmney starter🤗

I like that cast iron pan 👍

Thank you great video

im going to try out a pizza steel- 1/4" thick, others have claimed its better than a stone and lasts forever...get the kettle up to about 700 with oak lump charcoal

Wood fired pizza... HOW WILL PIZZA GET A JOB NOW

I recently bought the master touch Weber and had it up to 600 F

Very informative video

It works so much better with a 26-inch kettle. also if you lift the pizza stone up on top of the cooking grate with your charcoal baskets that works really well.

pizza looks AWESOME anyways!!!

The thick cast iron would probably cook better than the stone as it conducts heat better. Cheers and great vid.

Maybe you should get the pizza kit that includes the correct grill for use over fire, has the enclosure to make the pizza cooking faster. And the metal peel. You should be able to do the first one 5 minutes and afterwards 3 minutes. But not all pizza stones are meant for use over hot coals. The way you do it with the pizza kit is to spread the coals evenly under the stone out to the edge not piled up. You shouldn’t need to put more coals unless you are cooking for a huge crowd over a period of several hours. If you are only cooking 3-4 pizzas - your total cook time is only 15 minutes (5 for the first and about 3 min for each after that) plus the heat time for the Stone. You need to be up at least 600 degrees maybe yours needs to be much higher in the beginning. But if anyone wants to do pizzas, flatbreads etc then you need a kettle-pizza kit - yes they are expensive around $185 for the deluxe kit and it goes up depending on how many other goodies you want to add. But the deluxe has everything you need including a stone that can take up to 750F degrees which is optimum, a nice heavy metal peel like fire grilled pizza shops use and a couple of other goodies - but the heavy duty stone is crucial. Some of those on Amazon aren’t worth buying. I’m not sure why you wanted to add the wood - pizzas aren’t usually smoked - I mean yes people sometimes smoke their cheese but for me I don’t like the taste and I think it looks kinda yucky. The heat usually gives you all the caramelization and toasty flavor you need especially when up in the 600-700F range. Check out the below website on the KettlePizza kit - I think anyone who plans on cooking pizza etc on their grill a lot and once you do it - you will be back...the kit is well worth the money. They make one for charcoal grills and one for gas grills so you are covered either way. It fits 18-22” charcoal grills and comes with an expansion to 26” I think it is. www.kettlepizza.com/?gclid=EAIaIQobChMIzIDNh-PE6QIVD47ICh3cHQYJEAAYAiAAEgKh1PD_BwE

All said and done, your pizzas looked really good to me ... it was a successful experiment 🧪

Due to the thermal stresses, I would think cast iron or an oven steel would be a better choice than ceramic.

I did the same with a stone, cast iron pizza pan on the way.

Looks like a success? I think so even with the challenges you had.... Hey what does a pizza stone sound like when it comes apart like that? I found you video researching the Kettle Pizza insert... but it really looks like your method with a little tinkering will work out. Take care.

The pizza kettle insert although pricey is the key to keeping the temp up since you don't remove the lid between pizzas. I'd like one but over 100 bucks, yikes.

You need some heat under the stone or cast iron pan. But still most of the heat off to the side. Also like someone else said use lump charcoal.

You really do need a stone...it draws the moisture out of the pizza base as it cooks

Slow and sear doesn't hold enough coals to keep the temperature high. You gotta fill an empty kettle and use the stock baskets or fire bricks to wall off the charcoal into a half moon or ring so you don't turn the pizza stone or skillet into a direct cooking surface. The charcoal should reach the top of the grates and only a one or two 3 oz wood chunks should be used if you want some smoke taste and effect. You can't recreate a wood fire oven with kettle. They are insulated with ceramic around the walls and ceiling, retain far more heat, and are made to cook with open flame at the walls. That's not something you want to try to recreate with a kettle as those conditions can damage you grill and become a safety risk and fire hazard. Aiming for 3 minutes pizza cook times are a little unrealistic. Seven to ten minute cook times can yield good results at the 475 to 500⁰ range.

Hey mate, great video. Where'd you get that cast iron pan? Tia

You’re losing to much heat every time you lift the lid off.

I’m kind of new at trying this but I have a question. Would it be fine to just use instant light charcoal? Would it affect the end result if I dumped some instant charcoal to the side and just ignited it and wait till the flames go down? Or should I just light up the coals the way you did?

Don't use a pizza stone! Cast iron, or get a steel plate, 1/4" thick.

im surprised that stone cracked what kind of stone is that some cheap version or weber ?

Any chance you lost a lot of heat as a result of opening the kettle every two minutes to rotate? Might wanna try turning once every three minutes instead.

Are putting the lid on between turns of the pizza?

You have to let the pizza stone gradually heat with the grill.

Raise the cast iron plate in the top part of the dome using your brick on the grill . The top of the dome where the fire curl is much hotter

i used the cast iron all the time,, don't use the stone, i can make NY style, in the house on cast iron and i'm in Buffalo, we eat it a bit thinker, but not like Chicago... ya, the cast iron rocks

Hey buddy, you can't heat up one little area of the pizzastone or it will crack.

So did you ever manage to pull off a perfect pizza?

the pizza stone broke because you heated it up too fast. Warm it up slower.

Why would you buy another pizza stone?

and no char on top or bottom

Doesn't seem as tho the kettle gets hot enough

Use lump charcoal

That pizza is way too small...