it's cool to see people getting interested in this area of pizzamaking. i am just glad i have found a way to get more spring in my dough and keep it moist. it will take some time and probably a better grill (my father bought us ours for probably $100) to get great and consistent results.
i had thought an expensive grill would have been needed to get good results and i dont doubt a much better grill will in turn produce a much better pizza, but with my little cheapy, i am getting much better results than in my home oven.
question for PFTaylor, you are the pioneer of grilled pizza here
, did you notice any difference in pizzas grilled in the various seasons? i.e. more spring in the summer. i know you grill in the winter as well, is it outdoors, porch, etc.? i only wonder, sounds stupid of course, i am assuming the hotter the weather the hotter the grill and maybe better pizzas in the summer, or burned pizzas? did you have any complications that we might avoid?
GSF, thank you for the kind words, i could not get great coloring on top and i will have to adjust my tiles up higher to get them closer to the "ceiling". my grill is very small and i am baking 8" pizzas, for now to test out. soon i will try to talk the wife into letting us get a better grill, but we just bought a Kitchenaid Pro last weekend, so i have to be a good boy and wait patiently
i am making dough today for tomorrow and will try to get some better photos for you to check out.
keep 'em coming!