Practice makes perfect! After some trial and error we have finally mastered the grilled pizza in our outdoor kitchen. Initially, I used just the 2 burners beneath the stone at a higher temp. I could not achieve a good balance of stone temps and air temps.
Now, those burners under the stone are at near minimum setting, but I have added the rotisserie burner. Viola! Stone temps are best between 650° F and 700° F. The air temp is around 700°F. You can see from the infrared thermometer, the stone temp plummets 50° when the pizza is added. Crusts are crisp and not too dark. It was the use of the rotisserie burner that solved the problems I was having getting a good balance of stone temp and air temp. I recommend giving this setup a try. It took me a half a dozen times trying different combinations and settings to get this figured out. Now, it is totally reproducible and the homemade pizza are great.
Moderators: I tried to share this in the pizza recipes section. Mucho, mucho problemas trying to log in so that I could comment and share. Thanks from down here in Texas!
Now, those burners under the stone are at near minimum setting, but I have added the rotisserie burner. Viola! Stone temps are best between 650° F and 700° F. The air temp is around 700°F. You can see from the infrared thermometer, the stone temp plummets 50° when the pizza is added. Crusts are crisp and not too dark. It was the use of the rotisserie burner that solved the problems I was having getting a good balance of stone temp and air temp. I recommend giving this setup a try. It took me a half a dozen times trying different combinations and settings to get this figured out. Now, it is totally reproducible and the homemade pizza are great.
Moderators: I tried to share this in the pizza recipes section. Mucho, mucho problemas trying to log in so that I could comment and share. Thanks from down here in Texas!
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