Quote:
Originally Posted by TimT
I've done it a few times, the trick I use is to partially bake directly on the grates (on my Weber), flip the crust, partially bake the other side, then flip and apply toppings, and finish with the lid on, pizza on the cool side of grill. I dont have a BGE (yet), afaik there is no cool spot?
Also lately i'm using 75-80% + hydration dough, and no bueno on the grilling on the Q.
Some pizzas , and the mini pellet oven i got from Kickstarter |
I have to admire your dedication to the art of pizza, Tim. Gotta try some of your techniques one of these days.