Pizza Perfected… Almost.

by zydecopaws on April 30, 2010

Another Friday that behaved like a Monday, and it was time to get out the pizza stone and see what sort of damage we could do tonight. Surprisingly little, as it turns out…

The plan tonight was to put the stone directly on the grill while Bubba Ho-Keg was heating up, use lightly oiled pans for the majority of the cook, then transfer the pizza to the stone for the last few minutes to crisp up the crust. The plan worked fine for the first pizza right up to that “transfer the pizza to the stone” part.


This was a picture of the pizza right before transferring. As it turns out, I should have pulled it off and served it right then rather than putting it on the stone; all I achieved by doing that was to char the bottom of the crust. Still tasted good though; it’s difficult to go wrong with pulled pork and pineapple pizza.


The plan was modified for the second pizza and it spend its entire life on the pan. The whole thing took about 8 minutes to cook at 625-650°F, and came off the pan like a dream (no sticking) with a nicely browned, crispy crust. Toppings were ground Italian sausage, mushrooms, and olives. Both pizzas had the usual sauce and slices of fresh mozzarella cheese on TJ’s herb dough.

So the next time I cook pizza I will stick with this method as we really like the results. Now it’s time to go back to making my own dough; I figure that is about the only thing left to improve. Oh, and get some more cashews for toppings…

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