I'd like thank Robert, who gave me the inspiration to try a pizza - he just recently posted a thread here:
http://tvwbb.com/showthread.php?58957-Pre-baked-Pizza-on-the-Grill
Didn't want to hijack his thread, but wanted to give him some credit. Anyways been wanting to do pizza on the Performer for awhile, so this is how it turned out:
Got surface temperature up to 550 degrees with a chimney and a half (checked with Maverick probe) - Using a Lodge 14" round pizza pan. 1st pizza I did put it on cold pizza pan, turned out ok, but would of liked the crust a little crispier. 2nd pizza added a few more coals to get temperature back up to 550 - leaving the cast iron pan to heat up. This resulted in a lot better crust, a little char to it and was definitely crispier.
In the future I'm going to get a little more creative with the toppings, and definitely going to let the cast iron pan heat up first. I was wondering about elevating it, but don't think I will need to. Anyways, family was happy so that makes me happy!
http://tvwbb.com/showthread.php?58957-Pre-baked-Pizza-on-the-Grill
Didn't want to hijack his thread, but wanted to give him some credit. Anyways been wanting to do pizza on the Performer for awhile, so this is how it turned out:
Got surface temperature up to 550 degrees with a chimney and a half (checked with Maverick probe) - Using a Lodge 14" round pizza pan. 1st pizza I did put it on cold pizza pan, turned out ok, but would of liked the crust a little crispier. 2nd pizza added a few more coals to get temperature back up to 550 - leaving the cast iron pan to heat up. This resulted in a lot better crust, a little char to it and was definitely crispier.
In the future I'm going to get a little more creative with the toppings, and definitely going to let the cast iron pan heat up first. I was wondering about elevating it, but don't think I will need to. Anyways, family was happy so that makes me happy!
