Currently I use a thick stone on which the plate rests, preheat for 1 hour once temp hits 525F with convection roast then up the temp to 550, wait until the broiler element is fully heated and slide the pie under it. I have found that the best results so far come from a 50/50 Caputo 00 plus KA patent flour (at 60% hydration and 2 day rest in fridge) which is high in carotene and that adds a nice color all on its own. 100% 00 isn't as good with this setup and I'd like to try something else, hence the described setup.
The problem with big gas grill is that the plate will be very hot but the air around it won't be especially after I open it. My tentative solution is to use a stainless bowl to cover the pie after it's on the steel to trap the heat fairly quickly.
Not wanting to wreck things in advance, in the proposed setup what are your thoughts on specific dough formulations, temperatures, and things I haven't considered?
I'm headed towards perfection as best I can within my practical constraints, but I know that it's not so important as enjoying the ride and maybe members can help smooth the bumps in the road.
