Pizza Will Never Be the Same: My Weber Kettle Pizza Oven [moved from Home Cooking]


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 15

Pizza Will Never Be the Same: My Weber Kettle Pizza Oven [moved from Home Cooking]

Moose | Oct 29, 2010 03:56 PM

After discovering a how to guide on building a propane fired pizza oven from a Weber Kettle, I couldn't resist and decided to do it myself. The main thing that attracted me to this was the fantastically high temps you can get in these, which many of you know takes pizza crust to a whole new level. I was not disappointed in the least. At stone temps of 675, my pizzas are cooking in 3.5 minutes and getting beautifully browned crispy crust that just isn't possible in an oven, even using a stone.

Here's what I did:

I purchased a beat up donor kettle from Craigslist, for $20, and cut a ten inch hole in the bottom with a jigsaw, then placed the kettle on top of a propane powered turkey fryer burner. Then, I cut a 10 inch x 2inch vent in the front cover of the kettle to create a pathway for the hot air to flow over the pizza as it cooks. I then mounted an 18 inch pizza pan to the inside of the lid, which effectively lowered the ceiling of the oven.

Given the kind of stone I chose to use, I created a heat diffuser out of a 10 inch stainless steel bowl, which I then placed directly above the burner.

Here's the link that started it all for me, as well as some pics of my build and an example of finished pies:

Want to stay up to date with this post?