Wow Rkos...thats a great looking pie...and from just your grill?? Please explain your technique? How did you get such a nice bottom and brown crust at the same time, when most grills don't have the surrounding heat you need.. thanks...I'm hungry
It's EZ
notice the pizza pan and the channel locks on the left side of the grill in the picure of the new grill in the previous post. I heat the grill to about 550* (per the thermometer built into the grill in 20 minutes or so) and assemble the pie on that pan and put the pie in the pan directly onto the heated stone. I check in about 5 minutes and if the top is browned to my liking I simply grasp the pan with the pliers and shake or spatula lift help the pie directly to the stone for about another two minutes and pull it off.
I've been making pizza on the grill in this fashion for a couple of years. It appears the bottom pizza pan slows the bottom from cooking. When the top is done and I pull the pan and put the pizza directly on the stone the bottom of the pizza doesn't even look like it's brown yet, is still white in color.
A couple of minutes directly on the stone browns the bottom nicely and doesn't seem to brown the top any more than it was when I pulled the pan.
A caution; good channel locks and a good grip on the pan edge is critical to my bottom browning process on the stone - the deal is hot when you pull the pan. I put the pan to the side and when the bottom is finished to me liking the pie is easily pushed back into the pan and carried up to my cooling rack in the kitchen with the channel locks.
Super simple and I haven't dropped one yet
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