Pizza on GrillGrates: Flat surface or grates?
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Never tried. Pre-cooked crust or wet? -
Homemade crust. Cook one side. Take off of the grill. Add toppings to cooked side. Uncooked side back onto the grill.Comment
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If I were doing it I would use a pizza stone. Preheat it with the grill then lay pizza on it...
With the grates though, it would be best to use flat side.Comment
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The GGs might get too hot for pizza. When I'm experimenting with pizza, I normally divide the dough into smaller pieces so that I can have several attempts at getting it right.Comment
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We have pizza stones. Just curious if folks have cooked directly on the GrillGrates. If so, how'd it go?Comment
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Wood-fired ovens cook in the 800° range, so "too hot" shouldn't be an issue, I would think.Comment
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I bake Neapolitan pizza on my BGE at 800° to 900° using 00 flour, but when I do that the pizza stone is not quite as hot as the cooking temperature in my dome. A pizza takes 90 seconds at 800/900°.Originally posted by Dr._Pat View Post
If I used GrillGrates instead of my pizza stone I think the aluminum would actually get hotter than the cooking temperature so that the crust will cook faster than the topping. Just my hunch.
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The answer is cook them right on the GrillGrates. Works great. I started with the grate-level temp at 400°. Bumped it up to 450° during pizza number one. Great crusts. We ended up putting them under the broiler, very close in the oven, for a minute or two to darken up the top side. The GrillGrate tool is very helpful. That and a pizza peel, no problems. The crusts couldn't be any betterAttached FilesComment
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Very nice!Comment
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Nice! I learned something today. I would NOT have thought to try cooking a soft-ish food on the grate side, but all those pockmarks look delicious. Thank you for the inspiration!Comment
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very pretty. I think you could do either. even the flat side of the GG has breather holes so you wouldn't end with trapped air.Comment
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