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

Buy our winner on Amazon: http://amzn.to/2oTesMw

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.

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.

Martin The Orange says:

it definitively seems like a paid promo, as you usually compare a lot more products from many brands… I’d love to see a pizza plate review, but not in this format. I miss the pros and cons, other brands and models..

jahid nazrul says:

but Italian pizza is good

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.

GildaLee27 says:

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

Unsubbed.

Food Finessa says:

Please subscribe to my channel; I make cooking videos, too! I am trying to reach my goal of 400 subscribers. Thank you 🙂

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.

Jolene8 says:

OMG! Nearly 250.00 bucks. Yeah right! I’ll just make the pizza on a stone like I was taught. The stone alone costs a pretty penny!
Btw, there’s also a similar stove top apparatus. Has Atk tested it? If so, can anyone share the link? TIA! 🙂 xoxo

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?

robert says:

i bake Digiorno pizza in a regular oven @ 250F for 100 mins, crust is soft and chewy, toppings won’t get dried out. Restaurants can’t do this, due to time constrains.

http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet

Primate says:

So, the basket is what boosts the temp by 250 degrees over the Deluxe model?

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 ….

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%…

Rachel Sweets says:

Love it

Red says:

“20% off winning pizza kit, today only! http://bit.ly/2a1YUyy

So the winning product coincidentally is also being sold on sale? Shady as fuck.

frosted1030 says:

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

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.

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

inquisitor says:

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

Salvatore Escoti says:

well In italy the PizzaOvens are usualy  about 420 degree Celsius and the Pizza stays not longer than 3 Minute in the Oven!

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… :/

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.

Roz Sa says:

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

Ryan Smith says:

Wonder if this would fit a Big Green Egg?

ShopTalk says:

Be honest though, was this a paid endorsement?

Big Papi says:

Agree ATK should have shown at least one alternative or maybe even a DIY. That said I have a KP22 and it is outstanding. I wasn’t able to find anything else in its class and my DIY”projects” should be labeled “disasters”!

kuhne says:

First, the kettle pizza is great.
Second, the lady on this video has incredible boobs.

claudiaquat says:

900 degrees? Better have a 20 foot peel.

Alex Hutchins says:

why not make your own brick oven?

avalon449 says:

Ridiculous price. Shame on ATK

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???

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 BBQ says:

Man she’s hot

Rayyan Anwer says:

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

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.

jahid nazrul says:

but Italian pizza is good

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