"sf" > wrote in message
...
> On Sun, 24 Oct 2010 23:31:13 -0700, "Kent" > wrote:
>
>> We've been making pizza after a several month hiatus.
>
> Were you talking about making a FrankenWeber (or did I bring it up)?
> http://lifehacker.com/5459718/build-...-a-weber-grill
> If so, how did it go? I couldn't make it to a single pizza class at
> 18 Reasons last summer due to other commitments. I couldn't believe
> my bad timing, Thursday classes and I had something more important to
> do than learn about pizza.
>
> The same website has another idea for modifying your home oven.
> http://lifehacker.com/5274264/build-...n-on-the-cheap
> Buy "refractory" bricks here http://www.broadmoorlumber.com/
>
> and here's an article to read
> http://gadgets.boingboing.net/2009/0...d-the-ult.html
>
> --
The above articles are interesting, but overkill.

I don't it's worth the effort to try grilling a pizza. I've done it several
times. I cracked a $35 stone. I think the problem with Weber kettle pizza is
that the temp. of the stone, and the temp below the stone is OK. The temp.
above the stone isn't enough to cook the toppings at the same rate as the
pizza dough round is baking.

You don't have to modify your home oven as above to make a restaurant
quality pizza by creating a stone oven inside your oven. You don't need
stone over the pizza. The most important thing to have is a good hefty 16"
pizza stone, like
http://www.amazon.com/Old-Stone-4461...8056571&sr=1-2 .
..

I think what most home pizza chefs don't do is use a hefty pizza stone, and
heat it to as high as your oven will go for 45 minutes before putting in the
pizza. It should be 16", not 15", and as above it should weight at least
12lb, or more if you can find one. They're hard to find. The gourmet
stores charge you more than you should pay. The Amazon product above looks
like what I'm talking about, or writing about. It's best to find one
locally, so you know what you're buying. Pizza peels are available at any
restaurant supply house.

Kent