My first pizza on a grill #WSCG.

[wbzipf]

Not sure if you used 00 flour but that makes the best crusts

I used King Aurther Bread Flour, couldn't find King Aurther Sir Lancelot at the local store.

 

[4ever3]

Looks like a great success for a first pizza cook!!!

 

[Groundhog66]

Like others have mentioned, preheat the stone...I typically run my BGE at the desired temp for about an hour. Temp will depend on the dough you use, less sugar will take higher temps. I typically run between 600-700 degrees, pizzas take about 9 minutes.

I use fine ground cornmeal on the bottom, adds a nice crunch.

For ease of transport, I use pizza screens. They work fantastic, and still allow you to achieve a nice crust.

You need to find a nice balance between dough thickness, and amount of pizza toppings. when you figure it out, it'll come out money every time. My pizzas are all made from everything Trader Joes, their regular pizza dough is fantastic. I typically let it rest on the counter for 2-2.5 hours, comes out great.

Good luck, and don't give up...they payoff in definitely the trial and error.


Edit: Yes, you definitely want a heat diverter below the stone. It needs to be the ambient temp, not the temp that direct heat will bring it up to.

 

[G'Daddy]

Nicely done. Pies look good.

 

[Baby Back Maniac]

Like others have mentioned, preheat the stone...I typically run my BGE at the desired temp for about an hour. Temp will depend on the dough you use, less sugar will take higher temps. I typically run between 600-700 degrees, pizzas take about 9 minutes.

I use fine ground cornmeal on the bottom, adds a nice crunch.

For ease of transport, I use pizza screens. They work fantastic, and still allow you to achieve a nice crust.

You need to find a nice balance between dough thickness, and amount of pizza toppings. when you figure it out, it'll come out money every time. My pizzas are all made from everything Trader Joes, their regular pizza dough is fantastic. I typically let it rest on the counter for 2-2.5 hours, comes out great.

Good luck, and don't give up...they payoff in definitely the trial and error.


Edit: Yes, you definitely want a heat diverter below the stone. It needs to be the ambient temp, not the temp that direct heat will bring it up to.

Those pizzas look amazing, Tim. I just ate and you are making me hungry.

 

[Cedarburger]

MMMM! Pizza!

 

[Moose]

(if you have an infrared thermometer, that helps a lot too. They are cheap these days.)

I couldn't agree more on the infrared thermometer - it's an invaluable tool and I wouldn't be without one.

 

[tchilton]

Probably depends on the dough you're using too. The pics look good! It's a new grill so it's a learning experience! Pretty awesome the Summit can get that hot. Makes me really want one now!

 

[Happy Hapgood]

That Summit gets up to 600 + ? Dang looking like I'm going to have to pull the trigger on one. Thanks for posting.

 

[m-fine]

You guys forced me to make a pizza!

I grabbed a half frozen ball from the local grocery store and it was not fully warm and risen, but it still came out OK. I prefer my own dough, but for the sake of science I had to sacrifice and take one for the Brethren.

Stone is on a raised grid about 4" above the felt line and 10" above the fire. No deflector. IR pegged the stone at 585 and thermocouple had the air temp in the 625 neighborhood +/- 15*

Top is cooked

Bottom is far from burnt, actually could use a touch more.

 

[Bob C Cue]

All of these beautiful pizza pics are making me hungry. I use metal pans with small holes on the bottom. Guess it's similar to pizza sceens. Bottom of the pizza gets nice and crispy and you don't have to worry about preheating a stone and I can prepare the pie right on the pan.

 

[m-fine]

There are definitely a lot of ways to make pizza and a lot of styles. I have stones, pans, screens, parchment, corn meal...

They all can work, and there is always something else that just might work better.

 

[cheez59]

Pizzas all look really good to me.

It is threads like these that are going to get me in trouble. I'll end up buying a WSCG without getting permission. :twitch::biggrin1:

 

[cueball21]

Thanks, all. These are great tips and I will apply them in my next pizza cook.

The good news is that it was sucessful enough that my daughter (12 years old) wants to make it a regular event, like once a month homemade pizza nights.

That right there is the proof of the pudding. I don't care what advice everybody else gave you, my advice is to listen to your daughter and get her involved in the making and baking. Those opportunities pass far too quickly.

BTW: Let me know when the next pizza night is coming up. I'll make some travel plans. :icon_smile_tongue: