I fired up the Weber today to make pizza. The stone went in the oven @ 550F for about 1.5 hours and it topped out at about 530F, ( the baking steel was also in the over and reached 550 in about 1 hr). The stone went in the Weber, then I dressed the pizza allowing time for the temp in the Weber to rise a bit. I cracked the top enough to get the pizza in, and it took about 8.5 min for the bottom to brown. Since the stone was hotter than the grill, I figured I'd have to pull it before the top was right so I turned the oven to broil so it would heat up. The pizza finished under the broiler.
I had planned to use bread flour to get a crisper crust, but I grabbed the ap and didn't notice until I put it away. The crust turned out well, but not as crisp as I had wanted. It still tasted good.
I had planned to use bread flour to get a crisper crust, but I grabbed the ap and didn't notice until I put it away. The crust turned out well, but not as crisp as I had wanted. It still tasted good.
Comment