- I did not plan properly so I bought dough from the deli
- I used a pizza stone on the OTG with a full chimney of lit briqs
- I was able to get temps between 350-375 on the stone (measured by my Maverick ET-733)
I made two pizzas - both based off of Meathead's Margherita recipe. The first (which I did not take pictures of) I charred the bottom as the top was getting browned a bit. The second (pictured) I added some shaved prosciutto and parmesan on top of the cheese - did not cook this one as much but still got a bit well-done towards the center.
Both tasted good (other than the burnt crust on the first one and got a thumbs-up from my wife)
Next time I will make my own dough as I had some difficulty working with the store bought stuff, not sure how to set up the grill so that I can get some crispness on the crust without burning the bottom to a crisp.
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