KettlePizza KettlePizza Kit Quick reference guide

KettlePizza Assembly &
Operating Instructions
For KettlePizza Kits and Accessories

Important Safety Warning:
As with all charcoal grills, there can be some risks involved and
we want you to stay safe while using our product. Please read
the following instructions and safety warnings completely
before use. Save this booklet for future reference and feel free
to contact us with any questions at
888-205-1931.
 You should always exercise reasonable care when operating your
KettlePizza Oven.
 The KettlePizza Oven will be hot during and after cooking and
should never be left unattended while in use or while the grill is
still hot.
 Never leave children, infants or pets unattended near a hot
KettlePizza Oven.
 Only use outdoors in areas with adequate ventilation.
 Keep far away from combustible materials.
 Never remove ashes until charcoal is completely burned out.
 Access to a fire extinguisher whenever using a charcoal grill is
highly recommended.
 Intended for use with charcoal style grills only.
 Do not use in high winds. Do not wear loose clothing that can
catch fire while operating the KettlePizza Oven.
 Only use KettlePizza brand pizza stones as oven style stones may
crack from the high temperatures achieved in the KettlePizza.
 Heat resistant gloves are recommended when handling the
KettlePizza insert.
Warranty
This product is covered by a 90 day warranty on materials and
workmanship. If within this period the product does not perform as
advertised please return to place of purchase for your money back.

KettlePizza Assembly Instructions:
1. Remove all items from box. WARNING – be careful when removing the
sheet metal body because it may expand without the restraint of the box.
Lay out the items on the floor or table. No tools are necessary to complete
assembly.
2. Form the pizza oven ring by taking the two 2-inch bolts and placing them
through the rear holes as shown. Place the lock washer and the wing nut

on each bolt on the inside of the ring and hand tighten. If you are
assembling this product for use on an 18.5 inch grill, overlap the rear holes
as shown in bottom photo. Try to have the wing nuts aligned parallel with
the top edge of the KettlePizza.
22.5 Inch Assembly:
18.5 Inch Assembly (note overlap which decreases diameter):

3. Attach the two handles to the pizza oven ring as shown. Again, place the
lock washer and wing nut on each bolt inside of the ring and hand-tighten.
Continue to align the wing nuts parallel with the top of the KettlePizza.
4. Remove the round cooking grate that comes with your 22.5 inch kettle
grill. Insert it into the middle of the pizza oven ring as shown. The grate will
rest on the three lower wing nuts. This will keep the form of the KettlePizza
in a perfect circle.

5. Insert thermometer as shown and tighten the rear wing nut by hand.
6. If you are installing on a Weber Performer style grill remove the two
plastic standoffs on the side mounted lid holder and set aside.

7. Holding the two handles, place the KettlePizza oven onto your kettle grill
body and cover it with the grill lid.
Congratulations, you have assembled your KettlePizza Oven!
KettlePizza Starting Instructions:
1. Place the unit in a safe area away from combustible materials. Remove
the grill lid and KettlePizza body and place in a safe place, preferably on the
ground.
2. Add charcoal to the grill. A “chimney” is commonly used to light charcoal
without the need for starting fluids. Fast licensing charcoal is not
recommended as it will burn too quickly and may give off a foul flavor.

3. Once the charcoal is at temperature, (starting to turn gray) add the coal
to the bottom of the grill body by gently dumping the chimney. Watch out for
sparks during this operation.
4. Take a long spatula, tongs or metal pizza peel and move the charcoal to
the rear of the grill body in a “C” shape. The goal is to have most of the heat
in the rear of the kettle grill. When using a stone add a small amount of
charcoal directly under the stone as well. NOTE: If you want higher
temperatures for pizza cooking (600-700+ degrees F) you will need to
add hardwood chunks or small logs to the charcoal in the rear. You
will not achieve these temperatures with charcoal alone.

5. Place the KettlePizza insert onto the grill, and place the grill lid on top of
the insert.
6. For most cooking applications, we recommend keeping the top vent
closed and the bottom vent slightly open. Feel free to experiment with the
vents depending on the exact fuel combination you may be using.
Pan Pizza Cooking Instructions:
Cooking pizza on a pan is easier as the pizza can be prepared in advance
and there is no need to place/remove the pizza from the stone with a pizza
peel.

1. Coat your aluminum pizza pan with an oil-based cooking spray to
prevent the pizza from sticking. Flour an approximately. 8 oz. ball of
dough and begin working it into a circle using your hands right in the
pan.
2. Spread tomato sauce evenly over the pizza, followed by cheese and
any other toppings you enjoy. Having extra pans on hand can be useful
as you can pre make multiple pizzas prior to cooking in the KettlePizza.
The pans can be used for serving as well.
3. If your kettle has not yet reached optimum cooking temperatures,
remove the grill lid and KettlePizza insert to add pieces of hardwood to
the charcoal. For pan pizza we recommend 600-700 degrees (F).
4. Insert the aluminum pan and pizza, placing it onto the center of the
grate using either a gloved hand or your pizza peel.
5. After two minutes or so, rotate the pan 180° to ensure even cooking.
Check the top and bottom after 5 minutes as your pizza should be near
completion.
6. Once the entire pizza has been cooked sufficiently, remove the pan
from your KettlePizza keeping in mind that it will be very hot at this
point.
7. Allow the pizza to cool, cut it into pieces, and enjoy your homemade
wood-fired pizza!
Tip – If your pizza bottoms burn, check to see that there is no charcoal or
wood chunks directly under the surface of the pan. The heat must be at the
back of the kettle.
KettlePizza 15” Round Stone Cooking Instructions:

When cooking with a stone be sure to use a KettlePizza Brand stone and
either a wood or metal pizza peel. Non-KettlePizza stones are not
recommended as they may crack with the high temperatures achieved.
KettlePizza stones and peels are included with deluxe kits and are available
separately at www.KettlePizza.com.
1. First, place your cooking stone onto the grate of your KettlePizza as it
will need at least fifteen minutes to heat up. Some coals should be
under the stone but most of the coals and hardwood should be staged
in the rear of the kettle for maximum heat flow up the rear of the pizza
oven.
2. To test stone temperature, put a couple droplets of water onto the
stone. If the water “dances” then the stone is at temperature. An
infrared thermometer is also handy for measuring stone temperature.
3. Put a layer of flour, cornmeal or semolina on a flat surface, and begin
working an approximately. 8 oz. ball of dough into a circle using your
hands or a rolling pin.
4. Take a pizza peel, coat it with flour, cornmeal or semolina and place the
dough on it. Add tomato sauce, cheese, and toppings. Note: Using
fewer toppings will make sliding the pizza off the peel easier.
5. Using your pizza peel, slide your pre-made pizza into the center of your
cooking stone.
6. After around 2 minutes, you should rotate the pizza by 180 degrees,
allowing the heated back to evenly cook the entire pizza. KettlePizza
Spinners are available separately to help facilitate spinning and popping
bubbles in the dough.
7. After 5 minutes, your pizza should be near completion. Check the top
and bottom to ensure that all sections are properly cooked.
TIP: If the top of your pizza needs extra heat, you can lift the pizza into the
upper part of the dome with your pizza peel, giving it more time to cook
toppings. This is called “Doming” your pizza.
KettlePizza ProGrate & Tombstone Instructions:
The ProGrate/Tombstone Combo Kit is designed to work with 22.5”
KettlePizza inserts only. It has a larger, thicker stone which retains more
heat. The unique grate allows for faster refueling and the rear firebox yields
higher dome temperatures for faster bakes.

 Your Baking Steel will get darker with each use.
 Your Baking Steel is pre-seasoned to prevent rusting.
 Remove grill lid from the KettlePizza once you are done cooking to help
with cooling.
 Store the Baking Steel, uncovered, in a dry place when cooled.
 DO NOT try to remove the KettlePizza Baking Steel when it is hot.
 DO NOT try to move your grill set up when the KettlePizza and Baking
Steel is installed – it will be top heavy.
Cleaning Your KettlePizza Baking Steel™
1. Clean Baking Steel with a stiff nylon brush. Using soap is not
recommended. Harsh detergents should never be used. Avoid putting
the Baking Steel into cold water. Thermal shock can occur causing the
metal to warp.
2. Towel dry immediately if water is used or Baking Steel gets wet.
3. Do not let your Baking Steel air dry, as this can promote rust.
4. If for some reason your Baking Steel develops rust spots (maybe a
well-meaning relative washed your utensils in the dishwasher or with
some soap thinking they were being helpful), don’t panic. Simply scour
off the rust using a very fine grade of sandpaper or steel wool and refer
to the re-seasoning section below.
Re-seasoning Your KettlePizza Baking Steel™
IMPORTANT NOTE: Maintaining the seasoning will keep your Baking Steel
in good condition and protect it from rusting, after each cook you should
repeat the seasoning process. Wash the Baking Steel with hot, soapy water
and a stiff brush. (It is okay to use soap this time because you are preparing
to re-season the Baking Steel.)
1. Rinse and dry completely.
2. Apply a dab of organic flax seed oil (recommend Barleans) in the center
of the Baking Steel. Take a paper towel and wipe the oil around the
steel evenly. Use another paper towel and wipe off excess. Do this to
both sides of the Baking Steel.
3. Set oven temperature to 375˚-400˚F.
4. Place Baking Steel on rack of the oven.
5. Bake the Baking Steel for one hour. After the hour, turn off the oven
and let the Baking Steel cool in the oven.
Other Uses for the KettlePizza Baking Steel
Some customers use the KettlePizza Baking Steel as a skillet without the
KettlePizza insert. It can be a fun to cook breakfast, vegetables or meats.
KettlePizza Refueling:
Use care when refueling the KettlePizza and heat resistant gloves should be
used. Refueling is most easily done with two people. One person should
hold both handles and lift the KettlePizza just a couple inches off of the
IMPORTANT NOTES:
Always use grill gloves when operating your KettlePizza.

kettle grill. Slide the KettlePizza back, this will allow the other person to add
some hardwood or charcoal to the rear of the kettle grill. Gently replace the
KettlePizza Insert.
KettlePizza Cooking & Maintenance Tips & Tricks:
1. The optimum temperature for cooking pizza is between 600 and 750
degrees F. This temperature will not be achieved using charcoal alone
– you need a charcoal base with hardwood on top.
2. Try different foods in the KettlePizza oven! Using a skillet you can cook
fish, vegetables, chicken and just about anything you can think of.
Cookies and brownies are fun to cook as well!
3. A second grate can be added to the top standoffs, doubling your
cooking surface for foods other than pizza.
KettlePizza Cleaning Instructions:
1. Find a stainless steel cleaning solution and apply some to the outside of
your unit using a small towel or rag.
2. Scrub the polish onto your KettlePizza with a Scotch Brite™ pad – the
coloring should be noticeably cleaner almost immediately.
3. For older or more frequently used units the cleaning could take more
than one coat of polish.
4. Once the unit has reverted back to its original
silver appearance, rinse the outside lightly with water. You may also
choose to rinse the outside of your kettle grill at this time.
5. The heat tint (brownish color) on the unit will not go away, especially on
units that have been used repeatedly. This is normal and will not
damage your unit.
KettlePizza Metal and Wooden Peel Use and Care:

Aluminum peels are best for removing a cooked pizza from a stone,
however, many people use them for placing the uncooked pizza onto the
stone as well. The handle is designed so that it can be bent to an angle that
is comfortable for your use. Place the large part of the peel on a table and
gently lift the handle to the angle that you like. Don’t forget about the handle
bottle opener too!
Wood peels are best for preparing your pizza on and then sliding the pizza
onto the stone. Use corn meal or flour to make sliding off the peel easier.
Avoid leaving on hot surfaces as the wood will burn.
Hand wash your peel in warm soapy water. Rinse and hand dry. Never
wash in a dish washer.
KettlePizza Cordierite Stone Care:
KettlePizza stones are made of the highest quality materials and American
workmanship. They are hand made and may have slight imperfections that
will not effect cooking performance.
To clean, scrape off excess food with a spatula. When the stone has
cooled, run under got water while scrubbing with a brush. Do not use soap
on the stone as it may leave a soapy aftertaste. The natural properties of
KettlePizza Wooden Peel Use and Care:

the stone will cause it to darken or stain over time. Do not attempt to
remove the discoloration as it will not affect performance. Air-dry the stone
after cleaning.
Easy Neapolitan Dough Recipe:
Ingredients:
- 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"
- .4 ounces kosher salt (about 4 teaspoons)
- .3 ounces (about 2 teaspoons) instant yeast
- 13 ounces warm water
Procedure:
1. Combine flour, salt, and yeast in a large bowl and whisk until
homogenous. Add water and incorporate into flour using hands until no dry
flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and
allow it to rise at room temperature for 8 to 12 hours.
2. Turn dough out onto lightly floured surface and divide into four even balls.
Place each in a covered quart-sized deli container or in a zipper-lock freezer
bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4.
Remove from refrigerator, shape into balls, and allow to rest at room
temperature for at least 2 hours before baking.

KettlePizza, LLC
8 Federal Way
Groveland, MA 01834 USA
888-205-1931
www.kettlepizza.com
KettlePizza is a registered trademark of KettlePizza LLC,
Weber is a registered trademark of Weber-Stephen Products LLC,
Scotch-Brite is a registered trademark of 3M Corporation,
Copyright 2010-2015 KettlePizza LLC, All Rights Reserved.
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