Does anyone know if this dough can be used for grilled pizza? I'm afraid that the grill won't be hot enough and I don't want to flip the dough to cook both sides.
His book only recommends using an oven and a pizza stone. Even though the pizza only takes three minutes to cook, it requires an extremely hot oven and stone which have a long preheating. Since the one batch makes four balls of dough, you could always test one out.
If you are going to be putting a stone on your grill, it probably depends on how hot your grill gets. A lot of grills will get hotter than an oven if you keep the top closed.
I have found t hat a pizza stone on my gas grill gets too hot. It is hard to measure the temperature. I am experimenting with doubling the thickness. On my big green egg, it is easier to control since the heat from t be coals don't ok impinge directly into the stone. I use the place setter to buffer the heat a bit.
Please enter a valid email address.
Well played. You deserve a cookie.
The sweetest venues from Bangkok to Vancouver, London to Dubai
Design-Forward Ice Cream Shops
How to Save Limp Cookies
Ending Soon: Cookware Sale!
Ice Cream Truck Favorites
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)