Quote:
Originally Posted by aigel
Definitely need to put the pizza stone in with the coals, so it can be at temp when you load the pizza. I load it all raw with a home made pizza peel, no pre-baking the crust. My go to ingredients cook pretty quick, such as fresh mushrooms, sardines (!), onions etc. - no raw meats. My pizza boils and bubbles on the top in the center before I remove it. My pizza is pretty thin, definitely not deep dish! 
G |
My dough doesn't slide off my SS pizza peel well. I've tried putting more flour on the countertop when rolling out the dough, cornmeal spread on the countertop, someone suggested parchment paper but i haven't tried that. Dough just don't slide so I went to a quick precook that allows the dough to slide.
Same here on ingredients. Mushroom, onion go on raw. I'll do roasted red bell pepper and often I'll cook Italian sausage to put on so mine doesn't have to stay in on the grill for much longer than just melting the ENORMOUS pile of Mozzarella. I buy the good stuff and shred it myself. My take on pizza is that the sauce and the cheese really make the pizza.
My latest has been doing deep dish in a cast iron skillet on the grill.