Rick Body
TVWBB Pro
All the pizza cooks got me really wanting to try to grill some on the performer. Taking tips from everyone on here, I welded up some expanded metal into a ring about 18 inches. Then I put some rods thru it. This would raise the pizza up into the lid and also lift the lid about 1 inch from its base ( I still have to cut the rods) I put the grate from my wsm on the rods. I didn't want to do the pizza kettle thing because I didn't want to rotate the pizza.
I followed Robert Mcgee's suggestion of spreading the coals out on the bottom of the grill. I used a full lit chimney
Then I made the pizza. I had thawed out 2 dough rounds. I rolled one out to about 13 inches. I wanted a supreme so here are the ingredients I had found at Walmart
oh and of course sauce and mozzarella cheese and red onion (softened in microwave)
This was the pizza ready to go on
I had placed the weber griddle upside down on the rack and preheated it. (I ordered a Lodge pizza pan, not here yet)
Then, EPIC FAIL...... the dough stuck to the cardboard when I went to put it on the grill. It basically fell on the griddle in a pile. ARRGHHH
Went back and got the second dough round and started over. I was limited on my ingredients on my second pizza since I used them on the first. So this one only had pepperoni, olives, sauce and cheese.
It came out OK. Temps only got up to 520, so I think I need to raise the lid a little more. I ended up cooking it for 22 minutes total and I had to move the grill onto the porch because it started raining.
I had a picture of the bottom but don't know what happened to it.
It cooked pretty even. I think because of the slow cook the dough raised more. It was like a thick crust pizza, but it was nice and crispy
Thanks for looking
I followed Robert Mcgee's suggestion of spreading the coals out on the bottom of the grill. I used a full lit chimney
Then I made the pizza. I had thawed out 2 dough rounds. I rolled one out to about 13 inches. I wanted a supreme so here are the ingredients I had found at Walmart
oh and of course sauce and mozzarella cheese and red onion (softened in microwave)
This was the pizza ready to go on
I had placed the weber griddle upside down on the rack and preheated it. (I ordered a Lodge pizza pan, not here yet)
Then, EPIC FAIL...... the dough stuck to the cardboard when I went to put it on the grill. It basically fell on the griddle in a pile. ARRGHHH
Went back and got the second dough round and started over. I was limited on my ingredients on my second pizza since I used them on the first. So this one only had pepperoni, olives, sauce and cheese.
It came out OK. Temps only got up to 520, so I think I need to raise the lid a little more. I ended up cooking it for 22 minutes total and I had to move the grill onto the porch because it started raining.
I had a picture of the bottom but don't know what happened to it.
It cooked pretty even. I think because of the slow cook the dough raised more. It was like a thick crust pizza, but it was nice and crispy
Thanks for looking
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