Help me make cast iron pizza tonight

[Louis NYC]

Hello guys, haven't done this in years, but i remember the last time i cast iron pizza on the grill, it came out great.

Gear:
Spirit E-310 (2016)
Lodge 14in Pizza Pan
Lodge 12in Skillet

My idea:
1. Set either the 2 outside burners to high and preheat for 15 minutes until its as hot as it can in there, place pizza (i want to make deep dish, pepperoni in the 12in Skillet) in the center on the grates and cook 10 minutes or so until done.
or
2. Set all 3 burners on high and preheat for 15 minutes. Place Lodge 14in cast iron on the center grades (to use as a heat diverter) find something that can raise up the Lodge 12in skillet above the diverter to not burn the bottom. Cook 10 minutes or so until done.

Help?

 

[EddF]

That's gonna work great, just try and keep the temperature around the 400-500 degree mark, and check the temperature of the cast iron pan (I usually use a laser thermometer). You might wanna put a little bit of water in the cast iron skillet to act as a heat diffuser (I do this when my charcoal grill burns too high and the dampers don't help.) With the pan directly over it, you can have the burners on whatever you need to get a nice crust, and it shouldn't burn at all.

 

[Louis NYC]

That's gonna work great, just try and keep the temperature around the 400-500 degree mark, and check the temperature of the cast iron pan (I usually use a laser thermometer). You might wanna put a little bit of water in the cast iron skillet to act as a heat diffuser (I do this when my charcoal grill burns too high and the dampers don't help.) With the pan directly over it, you can have the burners on whatever you need to get a nice crust, and it shouldn't burn at all.

Thanks for the tips!

at first, i was going to make this deep dish in a 12in skillet, but then i changed my mind to use the 12in skillet to hold water and to act as a heat diffuser over the middle burner. Then place the Lodge pizza pan on top of it. By doing that, it would either never preheat to over 400 degrees, or was taking way too long and i needed to get it cooking.
I took the water pan off, and preheated just the lodge pizza pan, and it got to 450. dropped the pizza on it and it didn't maintain its round shape! Thats how it got to the shape it is in the pic, haha! Still good tho! it was on for about 8-9 minutes, then once the bottom was done, i pulled it and let it rest for 3 minutes before slicing.

 

[Richard in NS]

Louis, forget the shape. It looks delicious!

 

[Bruce]

The odd shape makes it more interesting.

 

[EddF]

I think it looks fantastic. If you want a rounded pizza next time, try to dust the bottom of the pan with a little cornmeal instead of oil

 

[GregFoster]

This is a very funny pizza form, but I'm sure it didn’t have any effect on the taste! Looks very tasty!

It seems it's time to make pizza according to your advice.

 

[LMichaels]

Nothing wrong with oddball shapes. It's flavor that counts along with texture

 

[Karl Quist]

If it were perfectly round, how would you know it was home-made? It looks great to me!