I had it all worked out for once, and I was ready for everything to go smooth and easy. I gave the grill adequate time to heat up, and I had the dough stretched, sitting on the peel in the kitchen. Before topping the skin, though, I decided to take a peek out back to make sure the grill temperature was where I wanted it. The grill thermometer had already made it up to 460 the last time I looked (which is probably more like 600), so I knew it would be showing nearly 500 by now.
Great! The gas had run out.
OK, I know there are a couple other fuel tanks somewhere around here that have just been refilled, so where are they? Call Mom. They're behind the garage.
Some of you may already know that even though I've walked just about everywhere carrying a heavy backpack, my legs don't work very well anymore. So it may not seem like a big deal for most of you to lug a propane tank 50 feet, but it's not easy for me. Plus I have a dough skin in the kitchen, ready to be topped, and that grill is not getting any hotter.
Well, I got the tank to the grill relatively easily, then turned off the grill, swapped the tanks, and restarted the grill. I figured at least the stone is hot, which meant it shouldn't be too bad of a situation, even though all the top heat is gone. So I went to the kitchen and topped the skin.
I hadn't gone overboard stretching the skin, so at least this one would be easy to peel onto the stone quickly, meaning I wouldn't end up with a pizza that's bigger than the stone.
When I pulled the peel out from under the pizza, the pizza was hanging at least an inch over the front of the stone.
As you have probably already figured out from seeing some of my pics, I don't mind if my pizzas are a little bigger than the stone. But an inch is not "a little." So I spent the next 30-60 seconds trying to get something under the pizza so I can move it fully onto the stone. By the time I got the pizza completely on the stone, all the top heat was gone; the grill temperature was down to 380 or 390.
What a freaking disaster.
Considering I'd lost all the top heat, I decided I wouldn't open the grill again until the pizza had been baking for almost five minutes, at which point I would remove the pizza and call it done. And that's what I did.
Stay tuned for pics and the rest of the story.