Hi Guys,
I wantto get in to wood fired pizza. I have seen many successful pizza cooks on this site and good looking pictures too...
I am particularly keen however to get as close to neopolitan style pizzas as possible, cooked at 400C in around 90 seconds. I'm sure that you could get a kamado or weber hot enough to cook the bottom (on a stone or deflector) at 400C but how would you get that beautiful wood fired blistering and browning on top unless you could get the flame to draw up the top somehow?
I know what you're thinking, I should just buy a wood fired oven. But the better half is already flipping out over my desire to buy more bbq gear having bought an awesome GMG DB less than a year ago... I still however want a decent charcoal option for doing quick seared steaks chickens and ultimately rotisserie cooking. If I buy a wood fired oven, squeezing a third (fourth if you count my hibachi) device on the balcony might be pushing the boundaries a little
I'm thinking that although the kamado holds heat better, a kettle pizza attachment for a Weber (or similar) might cook the top better as the lid stays on while cooking the pizza, providing better heat to cook the top?
Any thoughts?
Cheers