Quote:
Originally Posted by bc-chris
hey guys
anyone made pizza in a bbq before?
i'm assuming just put the pizza stone in the bbq and preheat to "525F -ish"
does it taste better/worse?
thanks to covid i've been making my own pizza dough for the last while - it's sooooo good!! so much better than pre-made shells from superstore. i've made my own pizza sauce for quite a while and it's fantastic
just looking to maybe try doing them on the bbq instead of the oven and wondering if anyone has experience/tips/tricks
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Yup 500 ish on a stone / steel is about right. Any more and I find it burns too quickly for it to cook properly. I fire the rotisserie burner on my Weber to help the top cook as part of the burner setup to hold 500.
Good dough (use tipo 00) flour, good (but sparingly applied) sauce, fresh basil, good cheese, maybe some prosciutto. Presto. All you need.
A pizza peel makes life easier. Sprinkle flour liberally.