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Agreed. Another option is to use a stone or steel on the grill (or put the dough straight on the grate, which I’ve heard works well but have never personally tr
by el_benhameen 5y ago
Agreed. Another option is to use a stone or steel on the grill (or put the dough straight on the grate, which I’ve heard works well but have never personally tried). The setup I’ve ended up with through lots of experimentation is to put a stone on a steel on a full blast gas grill and then set a sheet pan on the top rack to reflect some of the hear back down. This gets me really good pizza in a about 6 minutes on a shitty home depot grill.
- fy20 5y agoFor anyone thinking to try this on induction: don't. A pizza steel will work on an induction stove, but it'll also bend. Stick to the oven, and leave it an hour to heat up.
- el_benhameen 5y agoI had no idea, fascinating! Is this because of uneven magnetic “hot spots” or something?
- geoka9 5y agoIt also won't heat evenly, leaving you with spots that are much hotter than others.
- eps 5y agoAnother common trick is to use two stones, spaced apart with (1 inch) steel nuts. Stone at the bottom acts as a heat deflector and nuts prevent the top one from overheating.
- sanj 5y agoI regularly throw the dough directly onto the grill. It works well!
- blarg1 5y agoI've done it on the grate, just don't use oil, it's not necessary and will make your often smoke+smell and will blacken the grate