In this post I reported on my first attempt at making Kenji's deep dish pizza. It turned out very good. I defrosted the other dough today, made more sauce, (with canned tomatoes this time), and cooked the pizza on my kettle.
I used a full chimney of KBB in the SnS plus about 20 more briquets that I scattered on the charcoal grate to add a little bottom heat. I accidentally reset the timer, so I don't know how long it took, but ~ 20 minutes. The grill was up to ~ 520* when I put the pizza in. The temp dropped when I opened the top to put the pizza in and only went back up to about 480*. When the top was ready, I checked the bottom and it was not quite as brown as I wanted, so I put the pan over the the SnS and turned it 180* every 30 seconds. for 2 minutes.
I almost forgot the pan. I went to Wal-Mart and got a deluxe steel pan for $0.88. It has some sort of coating to prevent rust, but it's not non-stick. It did the job well, and I used a table knife to slice - that was nice.
Again this site doesn't like my colors and applies it's own?? (to the first two)
I used a full chimney of KBB in the SnS plus about 20 more briquets that I scattered on the charcoal grate to add a little bottom heat. I accidentally reset the timer, so I don't know how long it took, but ~ 20 minutes. The grill was up to ~ 520* when I put the pizza in. The temp dropped when I opened the top to put the pizza in and only went back up to about 480*. When the top was ready, I checked the bottom and it was not quite as brown as I wanted, so I put the pan over the the SnS and turned it 180* every 30 seconds. for 2 minutes.
I almost forgot the pan. I went to Wal-Mart and got a deluxe steel pan for $0.88. It has some sort of coating to prevent rust, but it's not non-stick. It did the job well, and I used a table knife to slice - that was nice.
Again this site doesn't like my colors and applies it's own?? (to the first two)
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