I made 4 pizza's tonight on the Bubba Keg - Big Steel Keg. Using a block to keep the lid slightly open worked great, good some good char and some fast cooks ( about 3 minutes at 700 ) and the stone didn't break until I was loading the last pizza, so overall a successful night. I use wheat berries that I grind at home, and usually use a 50 % red spring to 50% winter white. I used tscaife's recipe, though I added some more water, and also villa roma's wheat recipe, and another sourdough recipe. I used cornmeal to dust the peel, and used a bit much a few times, so a few slices got over charred. The main thing I wanted to confirm is that I did not want to open the grill all the way to load or take out the pie, I wanted to prop it just a bit so I wouldn't loose any of the heat in the top of the grill. I ended up using a 2 by 4 and it worked great - I stuck the end in when I wanted to load the pie, it gave me enough room to work, and kept the heat in. Then I took out the wood and cooked for the appropriate time, and opened a crack and stuck the wood in to hold it open enough to get the pie out. I have attached a photo of the grill held slightly open, and one of the char on the bottom. Now I have to start looking for a decent pizza stone, the one I used was a cheap one - you can see the crack in the photo. I took some other photos, but they came out poorly.
