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Old 04-24-2007, 09:17 AM   #14
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Join Date: 10-18-06
Location: Parker, CO
Default Pizza Stones Work Great Too

I have had great luck with doing pizza on a stone as well. Slowly warm the stone until you hit 350' to 375' then throw on your dough and let it cook until nearly finished, add your sauce and ingredients (I used some grilled Italian sausage and some leftover beer can chicken) and melt the cheese until the desired doneness is achieved. It seams with the stone I can get a far better rise on my crust then I can in direct grilling contact.

PS My name is Mark and I am a longtime reader of the post. I currently have a Brinkman SKD that I am working on mod'ing as well as my grill in the post.
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