I finally did it. I made a decent pizza on the Weber Kettle!
After Friday night, where I burned the crust on 2 pizzas, I quit the kettle and retreated where I made a substandard pizza in the home oven. I was crushed. A total failure. Dang! I had one dough left as I had made enough for four pizzas. So, I froze that dough thinking that I will use it in the future. Well, the future is now. I do not take a set back lightly, and I have a lot of determination to be on the right track. Today, I decided that I would have another go at it. So, I took out the dough last night and it had thawed by this morning. So I put the dough in a bowl and let it go to room temperature. At 4:00 PM today. I started the Weber using that little side char basket holder. I filled and started one. I was hesitant to use two, but I think that I may do that the next time. I was able to reach 400 degrees at which time I put the pizza on the cast iron grill. With a great deal of intrepidation, my wife and I waited patiently to see what happened. After 15 minutes, I checked and I could see that the crust was becoming tight but not brown. After a 1/2 hour, the top was really starting to cook and crust was really becoming a "crust". At 45 minutes, the top was pretty much there and crust was turning light brown. At an hour, I had a light brown crust. I then removed the pizza and served it for dinner.
So, I went from burnt crust in 5 minutes with direct heat to one hour and a nice light brown crust and indirect heat. I had a winner.
Well, an hour seems a little long to cook a pizza. So here's what I am thinking: if I use side charcoal baskets, I will create a hotter oven and a better opportunity to have the crust brown much quicker. That may be the experiment the next time I decide to make pizza on the kettle. A third option and I have to think this through is take a little bit of lump charcoal and put this between the two side charcoal baskets. I am hesitant about this approach as I know that the indirect heat will provide me the best result. I am only trying to figure out how to accelerate this process so it won't take an hour.
Here's a little video of my effort to make my first successful pizza ever.
Ed