gerry dalton
New member
I recently bought a pizza stone for use in my Weber BBQ.
When I put in the pizza I have the Weber set about 220 degrees centigrade and indirect heat (centre burner of three turned off)
I have the stone in the BBQ from the start to avoid cracking.
When I take out the pizza I find the base is burnt black - the pizza is inedible. The top looks just right - bubbling with flavour!!
So, please, does anyone have any advice on how to avoid this burning happening? - and still get the pizza cooked well.
Ger
When I put in the pizza I have the Weber set about 220 degrees centigrade and indirect heat (centre burner of three turned off)
I have the stone in the BBQ from the start to avoid cracking.
When I take out the pizza I find the base is burnt black - the pizza is inedible. The top looks just right - bubbling with flavour!!
So, please, does anyone have any advice on how to avoid this burning happening? - and still get the pizza cooked well.
Ger