Pizza crust on a Blackstone?

[Oak Smoke]

We went to our daughters for pizza yesterday. She makes her own sour dough pizza crust like I’ve read so many of you do. Yesterday she rolled out the dough then the SIL took them out and browned them nicely on his 36 inch Blackstone. It looked as though he was cooking monster tortillas. He has a Dough-Joe attachment for his KJ but said this was simpler and just as good. They sauced and topped the crusts after he had browned them and slid them in the oven to finish up. They were excellent! I know this isn’t the romanticized wood fired oven and traditional method but in the real world this works just fine.

[Jerod Broussard]

So just broil in the oven or baking as usual?

[Oak Smoke]

She had it set on baking at 400 F Jerod. I’m sure there’s room to experiment here. The broiler might produce some incredible results. This is the first time I’ve seen this so I’m sure it could be tweaked.

[RonB]

If they had a basting dome big enough to cover the pizza, they might not have to use the oven.

[McFlyfi]

This is how I make little individual pizzas for us. Pre heat the dome, it works pretty well (better the the oven).

[Michael_in_TX]

Effectively par-baking the crust to give it a head start. I've never done this technique myself, but I see quite a few YouTuber's doing it in the "make pizza in a home oven" type videos.

[CRO]

I basically use the same technique with the Baking Steel.
I preheat the Baking Steel for an hour at 400+, I then put the dough on the Baking Steel naked for a minute or two. Then I make the pizza and put it back in.