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Old 06-07-2010, 02:54 AM   #31
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Quote:
Originally Posted by BreezyCooking View Post
I actually have made pizzas on my charcoal grill before, but not using a pizza stone. Used a large metal pizza pan that had lots of 1/4" holes perforating it. I have to admit that it made quite a decent pie - those holes allowed the direct heat of the charcoal to crisp up that crust from the bottom very nicely.
Haven't tried it on a charcoal grill. How does it taste like? Does it have that smoky taste?
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Old 06-07-2010, 01:10 PM   #32
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Yes - but not so smoky that it overpowers the ingredients. You do have to keep a close eye on it, but it doesn't take very long so that's not much of a hardship.
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