More pizza
- Thread starter CullenJ
- Start date
John Solak
TVWBB 1-Star Olympian
Looks great.
Michael C.
TVWBB Gold Member
That pizza looks Great! Did you make the dough yourself? I have seen some pre made pizza dough, at Trader Joe's, I've been tempted to try my own pizza, on the grill. Also, is that a non stick pizza grill that you have? I just bought one, from Amazon.com. Thanks for the pics.
Thanks everybody.
Jim: It's 16 or 18 inches. It's made on the big Pampered chef stone.
Michael: I did make the dough myself. I used this recipe. It's very simple and makes pretty good dough.
My wife used to do Pampered Chef so we have a huge selection of stoneware. I have this big stone, a smaller 12-inch round, a rectangle, another rectangle that has 1/2-inch sides and many deep dish stone bakers.
Ernie: The more I do this, the more I realize the importance of having a steady 400-425 (using a stone and the dough recipe I have - your mileage may vary). I get the best results if I cook indirect and turn the pizza 180 degrees halfway through cooking so the dough cooks evenly on the bottom. I cooked this one directly over coals and the bottom, while not burnt, was very done. I also did two rectangle pizzas and their crusts came out better - the sides near the fire more done, the sides away from the fire barely done.
I'm still learning, but it's fun!
Jim: It's 16 or 18 inches. It's made on the big Pampered chef stone.
Michael: I did make the dough myself. I used this recipe. It's very simple and makes pretty good dough.
My wife used to do Pampered Chef so we have a huge selection of stoneware. I have this big stone, a smaller 12-inch round, a rectangle, another rectangle that has 1/2-inch sides and many deep dish stone bakers.
Ernie: The more I do this, the more I realize the importance of having a steady 400-425 (using a stone and the dough recipe I have - your mileage may vary). I get the best results if I cook indirect and turn the pizza 180 degrees halfway through cooking so the dough cooks evenly on the bottom. I cooked this one directly over coals and the bottom, while not burnt, was very done. I also did two rectangle pizzas and their crusts came out better - the sides near the fire more done, the sides away from the fire barely done.
I'm still learning, but it's fun!