Kayelle
Chef Extraordinaire
I do lots of pizza in the oven but I've never done one on the gas grill.
Any advice?
Any advice?
Thanks for your help Larry. I was wondering about using my stone on the grill. I suspect it's not a good idea to overload the crust with goodies as I normally do, since almost all the heat comes from the bottom even with the grill lid closed. Have you ever used a dome lid to hold the heat in? I wonder if that would work?
Larry, you have a beautiful yard and bbq set up.
Kayelle, If you use a dome over the pizza, the crust will not get crispy. I say, don't cover. If your not using a stone I would roll out the dough and cover, let rise for 15-20 minutes before adding toppings Then place on the grill. Grill the the pizza over the hot side of the grill (without burning) turn 1/2 way ,then finish on indirect side of the grill. I hope this helps, any questions, fell free to PM me. JoeyThanks for your help Larry. I was wondering about using my stone on the grill. I suspect it's not a good idea to overload the crust with goodies as I normally do, since almost all the heat comes from the bottom even with the grill lid closed. Have you ever used a dome lid to hold the heat in? I wonder if that would work?
Kayelle, If you use a dome over the pizza, the crust will not get crispy. I say, don't cover. If your not using a stone I would roll out the dough and cover, let rise for 15-20 minutes before adding toppings Then place on the grill. Grill the the pizza over the hot side of the grill (without burning) turn 1/2 way ,then finish on indirect side of the grill. I hope this helps, any questions, fell free to PM me. Joey