Using the Weber as a Pizza Oven


pizza oven pizza margheritaI have grand plans of building a pizza oven in the backyard for the ultimate homemade pizza experience. Until then using the Weber as a pizza oven is the next best option, and I don’t mean buying the Weber Kettle Pizza Basic Kit either.

Traditional Neapolitan pizza must be baked for 60-90 seconds in a stone oven with oak firewood. The challenge that I faced was with the heat of the Weber. Getting an exact reading of the temperature inside the Weber was a problem as the Maverick ET-73 is only able to display temperatures up to 300°C.

Using a full chimney load in my Charmate Charcoal Chimney Starter I was able to to get the temperature past 300°C but was unable to read past that point. The two pizzas that I cooked took 7-9 minutes to reach a point where they looked cooked. This is 5-7 minutes more than the 60-90 second cooking times a traditional wood fired oven would cook the pizza.

I have concerns with how much heat was lost when opening the lid to place the uncooked pizza on the stone, I hope that this would have only affected the internal temperature of the Weber and not the actual temperature of the stone itself as they are supposed to be pretty good at retaining heat.

To improve the Weber pizza oven experience in the future I will be looking at upgrading my chimney starter with the Weber Rapid Fire Chimney Starter which will allow me to heat more and an infrared laser guided thermometer that is capable of instantly reading temperatures up to 550°C

Set Up The Weber as a Pizza Oven

Prepare the Weber for high direct heat cooking. A full Weber Rapid Fire Chimney Starter load of briquettes.Weber Pizza Oven Set Up

Arrange the hot briquettes in a single evenly distributed layer on the coal grate. The heat should not be concentrated in one area, an even spread of heat is necessary.


Pizza Stone Weber Pizza Oven

Return the cooking grate to the Weber and place the pizza stone with its tray on top. Close the lid and leave for 30 minutes to allow both the kettle and stone to heat up. Adjust both the bottom and lid vents so that they are fully open to allow air in to fuel to briquettes for maximum heat.

Just before the pizza is placed on the stone, add a handful of oak or manuka wood chips ontop of the briquettes for a genuine wood smoked flavour addition.

The cook time for the pizza will vary depending on how hot you have managed to get the stone, but generally between 4-9 minutes.

Have you cooked pizza on the Weber before? Share you experiences below.



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  1. Nicole · March 7, 2014

    That looks gorgeous!

  2. JoeGuy · March 7, 2014

    I’ll take 3 of those to go please 🙂

    • Scott · March 7, 2014

      I think I should hurry up and publish the Pizza Margherita post I have almost ready to go to follow this up.

  3. Maggie · March 7, 2014

    That’s why my 220C oven never gonna bake sth like this no matter how I change the dough recipe!
    The pizza looks great, simple and delicious!

    • Scott · March 7, 2014

      Hey Maggie, do you at least have a pizza stone? Having the pizza stone heat up in the oven for 30-60 minutes can really affect the outcome of an oven pizza 🙂

      • Maggie · March 7, 2014

        Yep, have a pizza stone. I tried it once but messed up when I slide the pizza on it…. Will definitely try again. I love pizza!

        • Scott · March 7, 2014

          Make sure you have a decent dusting of flour underneath to help with the friction – but not so much as you end up with a mouth full of raw flour 🙂

  4. Kathi @ · March 7, 2014

    I’ve made pizza on a gas BBQ – Is that cheating?

    • Scott · March 7, 2014

      How did that turn out for you? I could imagine it is very doable on a gas grill with a hood – how hot were you able to get the temperature to? You could also look at getting a smoker pouch for the gas bbq to get the wood fired taste 🙂

  5. Rachael · March 7, 2014

    I was looking over your articles for ideas and saw that you were thinking about building a pizza oven in the future. Check out our website for great ideas and DIY kits! My name is Rachael…feel free to call us, chat or email us with any questions. I am here Monday thru Friday. Great blog!!!! Lots of neat articles and tips.


    • Scott · March 7, 2014

      Hi Rachael, thanks for stopping by and thanks for the feedback.

      The pizza oven unfortunately is a long way off – can’t wait to get stuck into it at some point though.

  6. Stu · March 7, 2014

    Have you tried raising the pizzastone up a few inches, perhaps put 2 house-bricks on the grill and put the stone on that. Having the pizza a bit higher in the dome means it’s surrounded by heat that’s a little bit higher than at the grill level so cook time will be faster.

    At least… that’s the theory. Interested to hear if it makes a difference to you – i’ll definitely be giving it a crack when i get the chance.

    • Scott · March 7, 2014

      Hey Stu, I haven’t tried raising the pizza stone, but I have read about others doing the same. It is definitely something that I will try. Unless of course I build my pizza oven before then.

      ALSO – I will not be using my Maverick probes in there again at those temps as I managed to fry them while doing this last pizza experiment!

      Thanks for stopping by.