Im going to make a thin crust pizza on the kettle, with oak lump and thinking I can get the temp to 700 degrees with the lid slightly propped open.
I like a crispy crust, I found a beer dough recipe so its ready to go for tonight... Most of the videos ive seen show people just making up the pizza on the raw dough, would putting the crust alone in the grill to crisp up the bottom slightly help then pull it out and add the toppings then finish on grill or is this unnecessary ?
Its been a long time since making pizza on the grill and dont remember how I did it
I like a crispy crust, I found a beer dough recipe so its ready to go for tonight... Most of the videos ive seen show people just making up the pizza on the raw dough, would putting the crust alone in the grill to crisp up the bottom slightly help then pull it out and add the toppings then finish on grill or is this unnecessary ?
Its been a long time since making pizza on the grill and dont remember how I did it