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.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
The Origins of "à la Florentine"
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.)