Robert McGee
TVWBB Gold Member
This is the first pizza I have done with the pizza stone rack:
One full lit large Weber chimney and one full lit Weber small chimney:
Rack and stone on the fire (thirty minute pre-heat). After thirty minutes my laser thermometer showed 572 degrees on the top of the stone:
Nearly done, about two more minutes. Notice that the pizza has different toppings on each side. One side is traditional with pizza sauce and typical toppings. The other side has olive oil (instead of pizza sauce, with prosciutto, re-constituted dried figs, frozen pineapple, and a bit of cheese:
This was a frozen dough, thawed and allowed to rest for about an hour before it was worked into a pizza and topped. Here you can see how the dough has done (nice bubbly and very crisp bottom with a good chew):
The typical side slice:
The dessert side slice:
This was a very good pizza (both sides). The crust bottom was quite crisp and the upper area of the dough had a good chew. However, my wife and I agreed that, just maybe, the Trader Joe refrigerated dough was a bit better. More tender but still crisp. Maybe just a matter of preference... Really splitting hairs, here...
Keep on smokin',
Dale53
One full lit large Weber chimney and one full lit Weber small chimney:
Rack and stone on the fire (thirty minute pre-heat). After thirty minutes my laser thermometer showed 572 degrees on the top of the stone:
Nearly done, about two more minutes. Notice that the pizza has different toppings on each side. One side is traditional with pizza sauce and typical toppings. The other side has olive oil (instead of pizza sauce, with prosciutto, re-constituted dried figs, frozen pineapple, and a bit of cheese:
This was a frozen dough, thawed and allowed to rest for about an hour before it was worked into a pizza and topped. Here you can see how the dough has done (nice bubbly and very crisp bottom with a good chew):
The typical side slice:
The dessert side slice:
This was a very good pizza (both sides). The crust bottom was quite crisp and the upper area of the dough had a good chew. However, my wife and I agreed that, just maybe, the Trader Joe refrigerated dough was a bit better. More tender but still crisp. Maybe just a matter of preference... Really splitting hairs, here...
Keep on smokin',
Dale53
). Then, one and one-half Weber chimney of lit coals (I use one large chimney and one small chimney of lit) spread evenly on the charcoal rack. Pre-heating the stone thirty minutes seems to work fine.
