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Can't speak to the BGE but on my Weber Summit with a pizza stone and the grill at 500, it comes out perfect. I always let the stone heat with the grill then put the pizza on the stone with a pizza peel. The only time I have any real problems with the crust is when I go overboard with the sauce and the crust gets stuck to the stone. I left out a few steps. I put the crust on the stone for just a few minutes, pull it, put on toppings, then toss it back on the stone.
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Nick
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