Pizza has been one of the things I had really been wanting to try on the GBE. Gary and I make our own pizza's in the our oven alot so we wanted to see if there was really a difference. I ran the menu by Mom and it sounded good to her. I googled and read several blogs and posts about how to do it. I decided to heat the grill to 500 degrees then put the grate on with the BGE plate setter, plate side up on top of it. The reason for that is that you need the pizza at the level of the grill opening in order to get it off without dropping or messing it up. We always use the Pillsbury pizza crust mix which you add a 1/2 c of water to and let it rise a bit. Gary has made homemade crusts but they really are not any better than the Pillsbury crust. We were having my folks and Randy so we decided to make 2 pizza's and have a nice big salad. I quickly put the pizza stone on the hot plate setter to get it heated up. We made our crusts, Gary rolled out the dough on the Corian countertop with some of flour underneath then put the crust on our Williams Sonoma wooden pizza paddle with Quaker's corn meal on it. We always use Kraft Mozzerella shredded cheese for the base then we added bits of hamburger meat, chopped red onion, chopped tomatoes, and fresh chopped mushrooms. We put Kraft parmesan shredded cheese on the top along with Penzey's Garlic and California Pepper. We added some oregano and were ready to put it on the grill. The temp was around 500 degrees when we opened the lid and Gary quickly slid the pizza on. The temp went down but I got it backup to 400. I am getting better with regulating the temp, thank goodness. It has taken a year. The pizza's got rave reviews with a wonderful flavor! We can't wait to grill another pizza!
No comments:
Post a Comment