Saturday, September 29, 2007
What's on the Grill #45
Grilled Pizza! Alright, after some grill stone experimentation, I have finally hit my stride....sorta. For certain, no direct heat can be applied to the stone. Unfortunately, the amount of indirect heat I can generate with an 18 inch square stone under the hood is limited. I maxed out around 450, even with the smoker burner running on full. Nonetheless, the pizza and calzone turned out great, if not a little on the less than crispy side.
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5 comments:
looks yummy. you'll have to make me one of those at christmas. by the way, is "under the hoot" a typo? or a part of the grill i am not familiar with?
Under the "hoot"? What are you talking about Anne? I plainly see the word "hood". H-O-O-D, Hood. That west coast living must randomly change fonts on you!
And yes, we will make one for you and are there any parts of the grill that you are familiar with? We are not talking George Foreman here?
Mike, would any other pizza stone - like the overpriced ones at Williams Sonoma - suffer the same heating "difficulty"?
Dustin - I don't know, but I would imagine so. The only difference might be that the Williams Sonoma model is raised over the grate and does not sit directly on it. I did not really keep track of my pre-heat time so it is very possible we could get the temp a lot hotter. I guess I will have to try it again and see!
In answer to Dustin's question, I cracked one of those over priced stones. I got the grill to hot. Mike's stone is thicker then the traditional pizza stones you buy in a store.
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