Earlier this week I was exiting an event in San Francisco’s Potrero Hill neighborhood when I bumped into PizzaHacker and his amazing Franken-Webber portable wood burning pizza oven.
Drive-by guerilla street food is some of the best food out there. Just glancing at the prep table I noticed the choicest ingredients. Fresh basil, buffalo mozzarella, smoked salt? Further investigation finds that PizzaHacker uses sauce made exclusively from organic heirloom tomatoes and hand kneads his naturally leavened sourdough for what some say rivals the most trendy pizza establishments in the area.
Part of what makes this open air culinary spectacle work is the heavily modded Webber 22.5″ grill that’s been outfitted with fireproof blocks and a domed top comprised of refactory cement and perlite that’s been molded in the original Webber top. Using chunks of wood and charcoal, the Franken-Webber quickly reaches 1000F (the ideal temperature for cooking authentic Neopolitan-style pizza).
Here’s a video from PizzaHacker’s site:
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12 thoughts on “Hacking Pizza with PizzaHacker”
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I have been knocking around how to do a pizza oven outside and I didn’t want to go through the trouble of building something out of brick. This is just what I need!
Probably “refractory” cement not factory.
In the midwest, Roma Pizza has a naturally rising crust line. I found years ago that it worked awesome in a small Keg-a-que with hickory chips smouldering on the burner shield. It was awesome! I also discovered pizzas under 20 oz. worked best, and you had to rotate them every 5 minutes to keep the bottom evenly heated. This project has inspired me to work on a shielded pizza rack to use in a non-modified large Weber and large gas grill. And now I have the full line of Mesquite, Apple, Hickory, Cherry…
Good Job Jeff, Looks like you are a local celebrity.
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