OnlyFire Pizza Oven Kit | Weber Kettle | How to Make the Best Pizza On Your Weber Kettle

I am back! I know I've been gone for a while, but I am back!
Today, I am showing you how to make the best pizza ever on your Weber Kettle, using the OnlyFire pizza kit.
Everything you need to make great, wood fired pizzas are included in the box:
The body extender
A 15" cordierite pizza stone
A stainless steel pizza peel
4 clips to raise your grill grate to the proper height
A pizza over thermomemter
A good wood fired pizza should be cooked between 700-800 degrees, and you can easily hit those temps with this. Simply get a full chimney of lump charcoal roaring hot, and then dump it into the far side of your pizza oven. Then add wood chunks and chips and that will get the fire nice and hot!
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[@walleyeye]

We have the Onlyfire and love it. We put a basket at the back full of hot “clean” coal😂and put out grate upside down so the flip up parts of the grate hang down out of the way so we can add more coal or wood easily. It is the best quality and works great!!!

[@GreyCountyGrillin]

That's a great idea with putting the grate upside down!

[@jeffreyhaynes9893]

All you need to launch the pie into the oven is a wooden pizza peel. The wooden peel is for launching, and the thin steel one is for removing. You should still make sure the wooden peel is adequately floured with regular flour and some semoline flour or cornmeal, just like you did here with the cutting board. I like to use semolina flour instead of cornmeal, but that's just a preference thing. Having a handle on the wooden peel and having it floured makes it very easy to launch. Good luck. Happy eating!

[@s3uoq]

Having too much flour on the base of the pizza is not what you want and burnt flour is going to give a bitter horrible flavour. You should barely need any to avoid it sticking.

[@philmartin4863]

Awesome video bud. I just bought the same pizza kit and you showed me some good tips

[@walleyeye]

We went from using cornmeal on the peel to parchment paper and it works 100%!

[@SamPenStudios]

I purchased this kit last year and it was definitely a learning curve. Please do more pizza videos with this kit in the future! Would love to see the progression! 🍕🍕🍕🍕

[@GreyCountyGrillin]

Absolutely! I do love the pizzas that come out of this, hands down the best!

[@ptlutube]

That looks amazing. I just bought a webber 47cm, I hope I can get something like this.

[@moocowdad]

yes! you are back!-Dave(Stoney Creek/Sauble Beach)

[@GreyCountyGrillin]

Sure am! Getting back into the swing of things here. And we were just up visiting some friends in Sauble today.

[@drunkviggo7263]

Nice video. I'm going to get this.

[@tommyknockers_8608]

The easiest way I've found transferring from the peel to the stone is to put some baking parchment paper down on the peel when you are shaping the dough. I cut a square stretch out the dough let it rest and then put on my toppings. When it's ready to go I trim the corners so there is only about 1-2 inches of paper sticking out the sides of the dough and then the whole thing paper and all slides onto the stone. The pizza doesn't bunch up or lose shape and after about 2-3 minutes you'll see the edge of the paper start to turn brown. Slide the peel in under the pizza or paper and you can remove the paper. Since it's been cooking on the stone for 2-3 min the dough has started to dry and it easily releases from the paper. Now you can turn the pizza and put it back on the stone and throw away the paper. This is fool proof and you'll never have topping dumped out on the stone again.

[@GreyCountyGrillin]

That's great advice! Thanks so much! Definitely gonna give that a try next time.

[@walleyeye]

We do the same.

[@faisalaziz24]

This is the way

[@botelloheritage12]

I have to try this method. Thanks!

[@botelloheritage12]

I tried it and it worked like a charm man, thanks for the tip!! I never used my pizza attachment anymore because I would always mess up the transfer and ruin the pizzas. 👍🏼👍🏼👍🏼

[@sevengoals]

Super!

[@joejordan5879]

I use either a wooden peel or perforated aluminum peel. I also use semolina flour on the wooden peel and stretch my pizza dough with semolina flour on my squeaky clean countertop. Last but not least, practice, practice, practice and never give up.

[@KevinAllen-ny2lo]

I put corn meal on the stone, the pizza was made on parchment paper. I take the pizza and parchment paper out to the grill on the peel and place the pizza and parchment paper on the grill. I remove the paper once it starts to burn. By that time the crust has already set and the paper slides right out.

[@johnmccaffery5186]

I use a pizza screen. It comes out after the first turn of the pizza, totally a no-brainer.

[@WhatWeDoChannel]

Thanks for the video! Your pizzas look delicious. I have the exact same setup as you. I strongly recommend you get some Crown perforated pizza pans, they make everything so so easy! Crown pans are made in Canada 🇨🇦, Toronto no less! You just spritz the pan with oil, put on your dough and build the pizza. You can then place the pizza on the stone with ease using the metal peel. Klaus

[@GreyCountyGrillin]

Thanks, I will have to look into them!

[@jackrey2652]

We cook outdoor pizzas quite a bit. Try a wooden pizza peel with cornmeal. Throw a bit of cornmeal on the stone right before you put the pizza in the oven. Try to get the oven heat up to 700°+. Turn it a quarter turn every 15-20 seconds with a metal pizza peel. It does take quite a bit to learn this! Good luck!

[@GreyCountyGrillin]

Thanks for the advice! I'll certainly give it a try!

[@Southjerseysmokin]

Alright I just got this attachment, and when I put the grate on top of those tabs, they fall off and into the grill. Are they supposed to be that flimsy???

[@AhmedElHamidi-MSIT]

How long did it take to bake the pizza? And were you able to manage the temperature to 700? Isn't 700 the Max kettle can handle? Thanks for your demonstration

[@desertshadow72]

Great video. Wish you showed the first bite with commentary on the cook

[@troutback8702]

Try a wood peel to get pizza on the stone with corn meal. Dough sticks to the Metal paddle.

[@alliehunter9896]

Where can I find those clips

[@pv4669]

The pizza looked pretty good, just out of shape due to it catching on the peel. To help you to slide it off the peel, you need to use 70% semolina and 30% as "bench" flour to form your dough. It will slide right off the peel. Look up Maestro Vito Iacopelli for help with your dough. I like this set up. Cheers.

[@trevor19qhshe]

Just a suggestion. Iv been making pizzas for a year now. Iv ditched the pizza peels entirely and I solely use pizza screens for putting pizzas onto stones. Keeps a uniform pizza shape unless you like rustic pizzas.

[@GreyCountyGrillin]

Thanks for the tip!

[@joejordan5879]

I did step up my pizza cooking mastery with the implementation of a Pro Grate pizza stone and a 22 inch stainless steel that I use above Pro Grate. I install the Pro Grate inside the Onlyfire but it can be a pain to install it until you figure how to finagle the Pro Grate inside the Onlyfire. Both the Pro Grate and Steel rest on tabs inside the Onlyfire. Onlyfire was ingenious to include the attached tabs. They must have known some people would want to install the overpriced Kettlepizza accessories.

[@JAWC1988]

Great vid! How long did it take to get the kettle up to temp?

[@GreyCountyGrillin]

Maybe 10-15 minutes. Not too long!

[@jessethabarber]

Cornmeal on the pizza leaf. Will slide right off.

[@lukeomalley]

shape and dress the pizzas directly on the peel (treated with cornmeal and flour). that was you can just slide it in and out with one tool.

[@BlackDynamite901]

Is that a ring of a 55 gal drum???

[@joejordan5879]

When you get some experience with cooking pizza, try to use Caputo 00 pizza flour to take your pizza making to a new level.

[@GreyCountyGrillin]

Thanks! I'll look into that.

[@easybackyardbbq]

Can this do a turkey?

[@Neversink_Pirate_Radio610]

Can you tell us where to get these clips

[@GreyCountyGrillin]

The clips came with the entire set. I'm not sure if you can purchase them directly from OnlyFire.

[@Puck4130]

This video is a year old, and you may have already figured it out. You're missing a little bit of "flick" when your getting the pizza off of the peel. You're pushing it off of the peel. Give it a little shove at first and let the pizza fall onto the stone. pull the peel and you'll have a more uniform pizza shape. Just takes some practice like anything else.

[@MarkStrecker]

I've done a search online for this kit and I'm not finding it. Can you add a link to the website?

[@GreyCountyGrillin]

Are you looking at Amazon for it? Canada or US?

[@MarkStrecker]

@@GreyCountyGrillin US

[@GreyCountyGrillin]

It's only available on the US Amazon site with the rotisserie kit. Here is the link for that: amzn.to/3OPpYCU

[@MarkStrecker]

@@GreyCountyGrillin Thank you! I just ordered it

[@GreyCountyGrillin]

Awesome! You're gonna love it!

[@joejordan5879]

I bought the Onlyfire because its not a unitasker like the Kettlepizza brand.

[@n9n9n9n9n9n9n9n9]

Try using a wood peel for putting the pizza on

[@GreyCountyGrillin]

Thanks for the tip! I'll give it a try

[@laurafloyd1403]

Personal size pizzas. Everyone adds their own toppings?

[@GreyCountyGrillin]

That's pretty much how we do it.

[@Playersprosper]

Uncontrollably laughing at the botched pizza slide 😂 but good looking pizza. Make a pizza dough recipe cause that crust looks good

[@joejordan5879]

Here's a video on different methods for streching pizza dough. I started making pizza on my Onlyfire by using a large upside down bowl and let gravity assist in streching the dough. Now I crank out pizza dough with the DJ method or the slap method. kzbin.info/www/bejne/injahmtto8l4sNE

[@Kate10able]

You did not show us the bottom of the pizza. They must have been totally burned.

[@CountryGentleman]

Why not just put a pizza stone down then put the kettles normal lid on?

[@danielunderwood5217]

it all depends on how you want to cook the pizza. you can put the stone directly on the top grate and put the normal top on. only issue is that you take the lid off to put the pizza on, so it will take longer to cook (which doesn't matter in the grand scheme). the pizza will probably cook bottom up. having the slot in the side of this tool allows you to put the pizza in without taking the top off, so there is more heat above the pizza and it will cook faster. another advantage of this design is that it allows you to rotate the pizza while cooking. if your coals are evenly distributed underneath, why rotate? because some people put wood near the same level of the pizza, and a stone/plate a few inches above the pizza and wood so that the flames from the burning wood roll over the top of the pizza. you can't have the heat from those flames surrounding the pizza, or it will burn. so you put the burning wood at the back. the back side burns hotter, requiring the pizza to be rotated.

[@GreyCountyGrillin]

Excellent response! You put thst much better than I ever could have!

[@SeeMzFTW]

it works much more like a normal oven that way. this allows you to turn your kettle into a true wood fired oven, and you get the "lick" of the fire cooking the pizza. the consistency of the dough and caramelization is far superior this way. this is how real pizza places cook pizza.

[@sergiopotter3718]

☹️ քʀօʍօֆʍ

[@alliehunter9896]

Nice. But music us annoying and distracting

[@LeMishoK]

😂

[@seriouslypretending]

Why does the pizza on the left look like a fish?

[@GreyCountyGrillin]

Because we are not very good at making pizza obviously! 😂

[@captainawesome8632]

Great vid but your pizza peel technique is abysmal. Key things I’ve learnt, no flour or cornmeal, only semolina for dusting. Don’t let it sit on the peel for too long. Little wrist movements to make sure your pizza is sliding in the peel. Put the peel in at far as you need the remove in one swift movement leaving the pizza in the stone.