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!
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!
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