DW Frommer II
TVWBB Fan
I am not exactly a new WSM owner but I have a question about doing pizza.
I know this has been covered before but maybe I have a different take...
I tried pizza in the WSM last year with the coals on the level of the water pan, as I recall. But it turned out badly--the bottom was charred and the top not so good.
My wife makes fabulous pizza in the oven and uses a stone. Cooking around 400 degrees.
So my question is has anyone tried making pizza in the WSM using a stone and running similar (400 degree) temps?
How did you set it up and how was the pizza prepared before beginning the cook?
How easy was it to get 400 degree temps and how was that achieved?
I know this has been covered before but maybe I have a different take...
I tried pizza in the WSM last year with the coals on the level of the water pan, as I recall. But it turned out badly--the bottom was charred and the top not so good.
My wife makes fabulous pizza in the oven and uses a stone. Cooking around 400 degrees.
So my question is has anyone tried making pizza in the WSM using a stone and running similar (400 degree) temps?
How did you set it up and how was the pizza prepared before beginning the cook?
How easy was it to get 400 degree temps and how was that achieved?