Reddit reviews Made in USA Kettlepizza Pro 22 Kit - Outdoor Pizza Oven Kit for 22.5 Inch Kettle Grills. Includes Prograte, Tombstone & Aluminum Pro Peel
We found 2 Reddit comments about Made in USA Kettlepizza Pro 22 Kit - Outdoor Pizza Oven Kit for 22.5 Inch Kettle Grills. Includes Prograte, Tombstone & Aluminum Pro Peel. Here are the top ones, ranked by their Reddit score.
The best KettlePizza kit offered for a real wood-fired oven cooking experienceIncludes KettlePizza insert plus prograte, tombstone, firebox and aluminum peelMakes refueling fast an easy with drop slots on either side of grateAchieve higher cooking temperatures due to elevated firebox in rearProudly Made in USA
It might be splitting hairs, but some would argue that 600 degrees is still not hot enough to get the proper rise out of your dough for a "true" Neapolitan pizza. Though you're right that a pizza oven can be made for much less with a Weber Kettle grill and you can still achieve the 1000 degree + heat some suggest you need.
I use this setup, along with the absolutely necessary steel top and a few other modifications. Others have made something like this for even less. When burning white/red oak, olive, or almond wood, I'm able to get things well over 1000 degrees (max heat of my thermometers) inside and cook a pizza in less than 2min.
Now I just need to master the process of making dough. If anyone knows where I can get a good sour dough starter on the cheap, please let me know! =)
Also, for those who care to know, the purist think the best, most simple, most consistent pizza sauce is nothing more than canned San Marzano tomatoes, drained, and crushed up with salt. I've found that—when considering the law of diminishing returns—I can't really argue with that.
Regarding higher heat, someone mentioned converting a Weber grill using kiln shelves and cement - you don't need to go to that extreme. A company named Kettlepizza makes an insert for a Weber Grill that converts it to a pizza oven. I just got one and haven't tried it yet, but the people at America's Test Kitchen (Cook's Illustrated Magazine) gave it very high marks.