Barry McCorkle
TVWBB Super Fan
Decided to do a couple of simple pepperoni pizzas on the kettle tonight. Started with a 2/3 chimney of Kingsford. Once they were grey, they were spread evenly in the grill making a single layer of charcoal.
When builidng the pizza, I lightly butter the pan and then spread the dough (Publix refrigerated fresh dough) out on the pan. I have two types of pans - a simple 16" aluminum perforated pan and a 16" teflon coated perforated pan. Both work equally well and neither seem to stick. Next, I add sauce, italian spices, mozz cheese and then the pepperonis. Lately, I have been putting the pizza pan directly on the grill rack and the pizza is usually done in approx. 10 minutes or so. End result is a crispy crust that the family really enjoys. About the time that the bottom of the crust starts to darken, the cheese is fully melted on top so it works out just right. Charcoal can easily cook 3 pizzas, one right after the other with the last pizza taking approx. 15 minutes or so.
When builidng the pizza, I lightly butter the pan and then spread the dough (Publix refrigerated fresh dough) out on the pan. I have two types of pans - a simple 16" aluminum perforated pan and a 16" teflon coated perforated pan. Both work equally well and neither seem to stick. Next, I add sauce, italian spices, mozz cheese and then the pepperonis. Lately, I have been putting the pizza pan directly on the grill rack and the pizza is usually done in approx. 10 minutes or so. End result is a crispy crust that the family really enjoys. About the time that the bottom of the crust starts to darken, the cheese is fully melted on top so it works out just right. Charcoal can easily cook 3 pizzas, one right after the other with the last pizza taking approx. 15 minutes or so.
