moyo25
Well-known member
- Joined
- Sep 12, 2011
- Location
- Indianap...
Happy New Year all,
Well, just did my second pizza on my PXL. Toppings were fantastic but the crust got...not quite burnt but...oh...who am I kidding. I was going to pull it before it got to that point but the edges seemed like they needed more time. Before I lose my families trust I was looking for some tips. I used a regular pizza stone at about 525. The one mistake I feel I may be making is letting the pizza stone heat with the grill then put the pizza on. Would it be better to make the pizza on the stone then toss it in? I've made my own flour dough and bought the little dough boys at the store. Really enjoy the trial and error but wouldn't mind some tips.
Thanks,
Moyo
Well, just did my second pizza on my PXL. Toppings were fantastic but the crust got...not quite burnt but...oh...who am I kidding. I was going to pull it before it got to that point but the edges seemed like they needed more time. Before I lose my families trust I was looking for some tips. I used a regular pizza stone at about 525. The one mistake I feel I may be making is letting the pizza stone heat with the grill then put the pizza on. Would it be better to make the pizza on the stone then toss it in? I've made my own flour dough and bought the little dough boys at the store. Really enjoy the trial and error but wouldn't mind some tips.
Thanks,
Moyo