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Pizza On The Grill
I like to consider myself an above average master of grilling, smoking and barbecuing. You name it I can cook it. Except for pizza.
I've tried a few times on the Kamado (BGE) and it always comes out burnt on the bottom and raw on the toppings. I'm not one of those guys who will spend a day tweaking and trying different methods, if it sucks, I'm done.
I know some of you Pelicans have mastered the art, I've seen the pics. What are your tips for making good pizza? I have the Kamado, Weber kettle and gas grill.
Temps? Prebake the crust? Pizza stone? I'm all ears.....
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"Prayer isn't a parachute. It's a compass. It doesn't save you from the storm. It guides you through it." - Bear Grylls
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