Robert McGee
TVWBB Gold Member
We normally make our own pizza dough. However, we were running errands today, and were at Mennard's. I noticed that they had "Jack's Pizza" on sale (four full size pizza's with toppings for less than $9.00). I grabbed four and we decided to split one tonight.
I put a full Weber Chimney of lit coals in the Performer (spread evenly over the charcoal grate). I put two fire bricks on edge and set the pizza stone on the fire bricks, closed the lid and pre-heated for thirty minutes.
The pizza was frozen and we did NOT thaw it. Took it from the package just before going on the grill, added some extra toppings (banana peppers, add'l pepperoni and cheese) and immediately threw it on the grill. After eight minutes, this is what we saw:
Here is a quick shot of the bottom of the crust:
The pizza is evenly cooked top to bottom. The crust was as crisp as a cracker and had very good flavor. It beats what we have had delivered by a good bit. Maybe not as good as home made but very good, nonetheless! We will be doing more when time or effort are important.
Keep on smokin',
Dale53
P.S. After several uses on the grill and twenty-five years of use in the oven, my pizza stone cracked clear across. I have been anticipating this, so I guess it'll be a Lodge Cast iron pizza pan, for us!! rdm
I put a full Weber Chimney of lit coals in the Performer (spread evenly over the charcoal grate). I put two fire bricks on edge and set the pizza stone on the fire bricks, closed the lid and pre-heated for thirty minutes.
The pizza was frozen and we did NOT thaw it. Took it from the package just before going on the grill, added some extra toppings (banana peppers, add'l pepperoni and cheese) and immediately threw it on the grill. After eight minutes, this is what we saw:
Here is a quick shot of the bottom of the crust:
The pizza is evenly cooked top to bottom. The crust was as crisp as a cracker and had very good flavor. It beats what we have had delivered by a good bit. Maybe not as good as home made but very good, nonetheless! We will be doing more when time or effort are important.
Keep on smokin',
Dale53
P.S. After several uses on the grill and twenty-five years of use in the oven, my pizza stone cracked clear across. I have been anticipating this, so I guess it'll be a Lodge Cast iron pizza pan, for us!! rdm
... I am sure, that just flopping it on the grates over a hot bed of charcoal wouldn't work. However, with the elevated stone it works perfectly in the Weber Kettle.
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