Why America’s Test Kitchen Calls the KettlePizza Pro 22 the Best Pizza Grilling Kit

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The KettlePizza Pro 22 Kit transforms kettle-style charcoal grills into wood-fired ovens.

RECOMMENDED: This kit converted our Weber charcoal grill into a pizza oven that sent temperatures inside the dome above 900 degrees, allowing us to crank out impressive restaurant-caliber pizzas. Its tombstone-shaped baking stone and custom-grate replacement have openings in the side that made adding more coals and wood chips easy, letting us keep the temperature in the optimal range and crank out multiple pizzas. A “fire basket” held wood chips right next to the baking stone, ensuring crispy, charred crust with wood-fired flavor.

*** Our editors proudly maintain an unassailable reputation as an unbiased and advertising-free cooking authority, and our objective reviews are strictly uninfluenced by product manufacturers, distributors, or retailers. ***

Read full review: http://cooks.io/28YD6D2

America’s Test Kitchen is the most-watched cooking show on public television—up to 2 million viewers watch each episode. The show is filmed in the test kitchen of Cook’s Illustrated magazine, located just outside Boston.

Each episode features recipes we’ve carefully developed to make sure they work every time. The test cooks solve everyday cooking problems, test equipment so you never have to waste money on things that don’t work, and taste supermarket ingredients to save you time in the store. It’s a common-sense, practical approach you won’t find on other cooking shows.

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Comments

Bill y says:

plumbers blowtorch. trust me.

claudiaquat says:

900 degrees? Better have a 20 foot peel.

Ricardo Zalles says:

@America’s Test Kitchen This doesn’t seem to be an unbiased review specially when you are selling the product for “20% off winning pizza kit, today only!”. I love your show and I buy your cooking books but this does not look at the level of your standards of “unassailable reputation.”
I kwow you have change the CEO and sadly I can tell… :/

Aquarius baby - Odell is bae says:

i want an authentic wood fire pizza stove in my backyard not this i think I’ll pass

Alex Hutchins says:

why not make your own brick oven?

frosted1030 says:

For people that don’t know how to use the broiler function on their oven and like charred crusts?

Curiosity says:

I guess for someone that has nothing better to do with their money… Extravagance comes to mind… Plenty of people like that out there… Nothing like looking out for the 1%…

helpfulnatural says:

I love my Lodge cast iron pizza pan! I put it in the oven while preheating the oven. After it’s plenty hot, I pull it out, brush it with olive oil then throw on my pizza dough. I pre-bake the crust for about 8 minutes, then take it out of the oven, put on all the toppings and bake again for another 8-10 minutes or until the cheese is bubbly and golden. Best pizza pan I’ve ever used! I have much better luck with it compared to using my baking stone.

Paul Bali says:

Man she’s hot

Ted Godfrey says:

Sorry that was weak!!!!!!!!!!!!    umm  So  like what happened to how you tested it and other more in-depth reviews or is this the new way since Chris left???

QuickQuips says:

I’d like to see this compared to a slab of A36 steel. If stuck inside a Kamodo grill, the temperatures should be insanely hot.

L Daskaloff says:

I wish hepatitis C medication commercials didn’t come on before every cooking tutorial or review I watch. Thanks for everything, Big Pharma.

MoreAmerican says:

Amen. Perfect food.
I found that using my 18″ I get similar results. I just hear the pizza stone to 500 in the oven, Make the pizza on it, then transfer the whole thing onto a smoking hot grill.
Perfect pizza

David Slone says:

With all the hype that I’ve been reading about the superiority of baking steels over baking stones, I’d be interested in hearing/seeing how this gizmo would work if you swapped out the stone for a steel. Might the crust turn out even better?

Rayyan Anwer says:

money , money and just miney , no flippin’ Integrity . . Appliance review , my Arse …

inquisitor says:

I would love to fill her pizza with my special recipe Italian pepperoni to satisfy the meat-lover in her.

zimThuet says:

would you stop using fahrenheit already america? i mean god damn… i know this isn’t the uploaders fault but man does this stuff get tiring.

13soap13 says:

Yikes? America? I don’t think so! Price is conveniently not mentioned. This totally sours me on so-called Americas test kitchen. But they have been going in that direction for some years now ….

John Texas says:

What a great idea! We all know that America has a real problem with underweight people–this should help them gain another 25-50 lb.

Jonathan Hughes says:

Very cool looking product. I’ve just started making pizzas on my gas grill using a 14″ stone. Gets to 700 and I actually feel like it’s too hot. I make thin crust pizzas with it and after 2 minutes I get a perfectly marbled crust on the bottom, but not as much browning on the top as I’d prefer. After 3 minutes or so the bottom is completely black and charred. How fast do the pizzas cook in the KettlePizza Pro at 900F? I really wish I had a big pizza oven with those long peels so I could pick up the pizza after the crust is done, but still let the top brown a little more.

Aquarius M says:

Grill the pizza dough both sides on a medium hot cast grill, add your toppings, transfer pizza to baking tray or stone and move to top rack of bbq. Adjust your burners to low/med in the middle and the side burners medium. Close the lid and your pizza will cook just like a pizza oven in the domed lid of your bbq. Optimum is to get your temp up to 425. Every bbq is different, but you can make it work beautifully without a contraption.

williwonti says:

I just throw a stone onto my gas grill and preheat it. Works great. Though I do have a decent grill for baking, really holds the heat in. If you don’t watch the temp it sometimes gets too charred.

Food Finessa says:

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Trace Gates says:

Cooking at too high a temp usually ends up leaving the center of my dough under cooked, or the dough that is directly under the toppings a little raw. I’m not a fan of “charred” pizza, but I definitely love the cheese and the dough to be browned some.

Christian Rankin says:

How much money do you make when someone buys that thing? What I’m really saying, is that I trust your reviews to be unbiased and objective, or I used to that is.

Do not make ads disguised as legitimate reviews, it’s a filthy thing to do with the trust we give you…

I realize that you might be being honest about the product, but to accept money without an overt disclaimer is unacceptable.

VirtualLife says:

Nice 900. Ya, baking pizza in conventional oven, can’t get the pizza to nice puffy dark golden brown edges without drying out the pizza. It comes out reasonably good if u bake it to about 90% done then finish off the last 3-4 mins in broiler. Creates a nice browning.

Transparent says:

WHY ARE YOU CALLING THEM PIES??! THEY ARE PIZZAS!!!

Roz Sa says:

00:48. That is not a pizza! its american shit.

GildaLee27 says:

ATK used to be non-commercial, just excellent, tested cooking advice. Now it’s sell, sell, sell. Sad.

Unsubbed.

Ryan Smith says:

Wonder if this would fit a Big Green Egg?

Anthony Pace says:

What kind of heat can the stone take? I’m thinking this would be much better if it had a baking steel surface instead of stone.

Rachel Sweets says:

Love it

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