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Pizza on the Napoleon Gasser

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    Pizza on the Napoleon Gasser

    My wife tried a new to us pizza dough recipe which she made a few days ago and last night we pulled it out to give it a try. I lightly oiled an aluminum pan (the ones with holes all over) and stretched the dough to fit. I prebaked the crust at 425 for 5 minutes in the oven and then assembled the pizza.
    I have Grill Grates in my grill which do a great job of evenly distributing the heat and browning the bottom of the crust. I had those burners set at medium low. In the past I have struggled to get the cheese melted and toppings hot before the crust was almost black so this time I fired up the rotisserie burner as well set to medium low. This added more heat above the pizza and really helped the process. I added a handful of wood pellets onto the Grill Grates to add some smoke and turned the pizza about a 1/4 turn every two minutes or so so the edge of the crust nearest the rotisserie burner wouldn't burn. I didn't use a temp probe to check but I'm guessing I was in the 450 range.

    The pizza was a hit and it had a nice wood fired flavour!
    Attached Files

    #2
    Nice technique.

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      #3
      Looks like a success to me!

      Comment


        #4
        Great lookin' pie.

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          #5
          Looks good to me. Love pizza on the grill.

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            #6
            That’s really cool! I’m wonderin if I can pull it off, not having a rotisserie burner.

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              #7
              Nice pizza---Looks Great!

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                #8
                I have used my Napoleon gas grill to cook pizza but I never thought of using the back burner before, a very good idea. Thanks for the tip. We use a cast iron 14” pizza pan which we like.

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                  #9
                  May I make a suggestion and have you get a pizza stone and not the metal pan. The pizza stone will hold a steady temp unlike the pan which is subject to fluctuations. You need a thick piece of metal or stone to make a really good pizza on your grill. As I said above yours looked good but your working to hard to make it. Every time your opening the lid to turn it your letting out a bunch of heat which keeps the top from melting and cooking. A stone unlike your pan will help hold in the heat. Those pans were a fad 5-10 years ago and went out of serious pizza making shortly there after. I couldn't even find one at Amazon or Webrestaurantstore.com. I will admit that I only went through the first 5 pages where the quality stones are shown. It gets tiresome looking for something you know is not there and your 1/4 through the list. https://www.amazon.com/pizza-stone/s...57&ref=sr_pg_4
                  Last edited by mountainsmoker; September 20, 2019, 10:33 AM.

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                  • Barry Friesen
                    Barry Friesen commented
                    Editing a comment
                    I actually have a stone in my RV, never thought to try that here! Wondering about transferring the pizza to the stone with out having a disaster...

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