Cedarburger
Knows what a fatty is.
Seems like most people use a stone and hi-temps for grilled pizza and the results look fantastic. I have always used a stone for homemade pizza in the oven but this is how I have always grilled it. The cooking technique is modified to the Summits capabilities. Thanks for looking.
Set grill up for direct heat with coal grate in lower position.
Browned sausage.
Rolled out dough and placed on wax paper brushed with olive oil. Oiled top of dough and brushed.
Grill temp settled around 450.
Dough on grill, paper side up. Remove paper.
Proof crust on 1 side for 2 minutes and remove from grill.
Add diffuser plate and open all vents for finished cooking period.
Place cooked side up and add your preferred toppings. Tonight was mushroom, onion, tomato, black olives and sweet peppers and mozzarella on both sides, sausage on half, goat cheese on the other.
Back on the grill for another 15-18 minutes. Rotate once.
Finished crust is crisp and golden brown...
...and cheese and toppings are cooked beautifully.
Thanks again for looking.
Set grill up for direct heat with coal grate in lower position.
Browned sausage.
Rolled out dough and placed on wax paper brushed with olive oil. Oiled top of dough and brushed.
Grill temp settled around 450.
Dough on grill, paper side up. Remove paper.
Proof crust on 1 side for 2 minutes and remove from grill.
Add diffuser plate and open all vents for finished cooking period.
Place cooked side up and add your preferred toppings. Tonight was mushroom, onion, tomato, black olives and sweet peppers and mozzarella on both sides, sausage on half, goat cheese on the other.
Back on the grill for another 15-18 minutes. Rotate once.
Finished crust is crisp and golden brown...
...and cheese and toppings are cooked beautifully.
Thanks again for looking.
