I made my first pizza a few weeks ago.
I tried to use a pizza stone... part of it broke, on my weber gas grill.
Temp was around 550/600 per the thermometer on the grill.
The remaining part of the pizza stone was intact and I made pizza, it was pretty good for my first try.
The sauce I made was not the best.
Fast forward to this week.
I researched steel instead of stones...I got my 16 x 22 - 1/2 steel plate ready to go yesterday.
I researched PJ sauce, I used the same dough, Peter Reinhart's recipe that I had success with last time.,
I had some cheese and pepperoni, trying to make some decent, plain pizza that the kids will eat.
I fired up the grill for 30 minutes, made the new pizzas, came back and the thermometer was around 650, great I thought.
I got the pizzas on there and went up to make another one... came back in 4 minutes... pizza where not quite done on the top by burnt on the bottom.
I threw on the last one, ham and pineapple, and it burned faster.
After attempted to eat it I found the bottom was burned but the top/middle of the crust was not cooked through.
So...can you get steel TOO hot?
What did I do wrong?
See my pics below of my setup.
I have a standard older style weber grill, I left baffles in it, I added 4 rocks, so the steel was about 2" higher than the cooking grates.
Again, when I did this with the pizza stone, it was pretty good and the bottom of the pizza was about perfect.
thanks in advance