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My experience is that the hotter the stone / surface you're cooking on, the faster the pies cook. The caveat is, if the stone is under about 400 degrees, none of this works. I always think about how in a commercial pizzeria, their ovens are around 700 to 800 degrees, so I like to try to get...

I consume igniters over time. The gas collector boxes burn up and deteriorate. I should probably order some soon actually, my current collector box is less of a box and more of a shelf!

Those pies look fabulous! Yeah, I’m my experience a good preheat is crucial! Looks like you agree!

Dare I suggest stainless pull out drip trays for the thousand series genesis? I’d be in on that!

Griddle cooking is awesome! When I worked in restaurants in my younger years I used to love to man the flat grill. Make some cheesesteaks with hot peppers and fries onions on it, there’s no better way to cook them!

I'm curious to see the "after" picture!

Also here is my temp at 25 minutes:

John is that stone made of metal?

Awesome! Great looking pies! My dough is still rising, and I'll make mine in about an hour or two, but wow, nice looking pies!

Haha, true, and I could also go get those dried out store cooked rotisserie chickens I guess :)

I guess I’m going for a “make it like the pros” type of technique. Not saying your way is bad, I just have a goal :)

If I did that, I'm so close to NJ that I think James Gandolfini would rise from the grave and smack me in the head lol

How can you cook raw dough pizza directly on a grate? My dough would fall through on the sides ...

Larry I’m hoping later this year to get to kitchen aid mixer level. I’ve been making bread and pizza dough by hand, a mixer would really up my game. John and Larry, how are you guys making the dough? Mixer? By hand? Tim

I did google it and apparently it is fine. Plus so far so good from experience. Like I said it’s probably overkill from a size, thickness and cost perspective but it was a cutoff from another project so it was “free”

I agree but I don’t have an IR burner, and like I said I have checked the temperature of the stone while preheating and it really does take about 30 minutes or more to get the stone close to 500. It’s a marble cutoff from a shower bench my buddy and I made when we redid the master bath, so it...

I guess some of that preheat time is also spent heating up Dave’s grates on the Genesis. All told I’m sure I’m heating around 40 pounds of steel and marble lol

What kind of pizza stone do you have? What is it made of? Also do you have one of those laser thermometers to check it’s temperature with? I’m asking because pizzeria pizza ovens (commercial) operate between 700 and 800 degrees. Getting the stone up over 400 works for me, but like I said...

I’m going to do the same for dinner tonight! I’ll post a picture of the setup later today