Gas grill Pizzas with MPS

[Bert]

Deb, Thank you

Kori,  I dome under the grill warming rack which I covered with ceramic tiles.

These tiles reflects heat from the 5 bottom burners below and the back rotisserie burner.

[kori]

Deb, Thank you

Kori,  I dome under the grill warming rack which I covered with ceramic tiles.

These tiles reflects heat from the 5 bottom burners below and the back rotisserie burner.

That's pretty neat. When you say back burner are you talking about a rotisserie burner?

[Bert]

Yes

[Bert]

This was one of my best that came out of my grill.

Flour: King Arthur flour
Weight per dough ball: 300g
Fermentation: 7Hrs
Fermentation Temperature: 74F
Yeast type: Active Dry Yeast (ADY) 0.1%
Water (%): 62
Sugar (%): 2
Salt (%): 2.5
EVOO (%): 0.5

[fitzgen]

This was one of my best that came out of my grill.

Flour: King Arthur flour
Weight per dough ball: 300g
Fermentation: 7Hrs
Fermentation Temperature: 74F
Yeast type: Active Dry Yeast (ADY) 0.1%
Water (%): 62
Sugar (%): 2
Salt (%): 2.5
EVOO (%): 0.5

That looks like a really nice bake

[TXCraig1]

Gorgeous.

[Bert]

Thank you Craig and fitzgen, it was my last pie of 9 pies bake, I used my last bit of cheese, less than a fist full. I always have the tendency to overload my pizzas with cheese. I like it better with less cheese.