Michael Mattich
TVWBB Member
I agree with Richard.
What is your secret to beautiful grill marks , grate sear marks etc?
- Thread starter VinceGal
- Start date
Rich Dahl
R.I.P. 7/21/2024
Sorry I didn't see this sooner. I haven't had any issues with the smoke alarms and I don't get a lot of smoke from the cook, don't even turn on the exhaust fan.
Tony-Chicago
TVWBB Wizard
I can make perfect shaped pizzas.That pizza shape is perfect. The same way I make them.
Doesn’t change the taste!
Taste...not so much
Richard in NS
TVWBB Wizard
Tony, I think we need to share our individual areas of expertise. Mine sure aren’t round!
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Jim C in Denver
TVWBB All-Star
Used the back side of the GrillGrates tonight for some pizza...came out good (and no, I can't shape pizza!)
I have (and really like) the Kettle Pizza Gas Pro for making pizza on my Silver B.
Most of the time, I find the backside of the GGs works better for pizza than the pizza stone. The GGs basically work the same as a baking steel does. Just have to be careful of getting the GGs too hot. Because the metal conducts the heat sooo much faster than the stone does (at the same temperature), you can burn the bottom if you're not careful.
My best pies come from getting the Gas Pro stainless steel lid and the GGs screaming hot, but then turning the burners down a bit once the pie goes on. That gets the top and bottom cooked at the same rate with some char but not burned.
Another plus is the GGs heat up a LOT faster than the pizza stone does.
I have (and really like) the Kettle Pizza Gas Pro for making pizza on my Silver B.
Most of the time, I find the backside of the GGs works better for pizza than the pizza stone. The GGs basically work the same as a baking steel does. Just have to be careful of getting the GGs too hot. Because the metal conducts the heat sooo much faster than the stone does (at the same temperature), you can burn the bottom if you're not careful.
My best pies come from getting the Gas Pro stainless steel lid and the GGs screaming hot, but then turning the burners down a bit once the pie goes on. That gets the top and bottom cooked at the same rate with some char but not burned.
Another plus is the GGs heat up a LOT faster than the pizza stone does.
BHasselback
TVWBB Member
My pizzas taste pretty good, but always end up looking like amoebas.
J Hasselberger
TVWBB All-Star
Shape, schmape - those look delicious.
Our son gave us a good tip: for the final dough rise, give it a good 3 hours at room temp and it becomes much more relaxed. Then you can easily work it into any shape you want ... even round!
Our son gave us a good tip: for the final dough rise, give it a good 3 hours at room temp and it becomes much more relaxed. Then you can easily work it into any shape you want ... even round!
Mark Foreman
TVWBB Wizard
Hot grill, small amount of oil, DRY meat. I usually get my meat ready then into the fridge on a rack uncovered for as long as I can wait.
