Quote:
Originally Posted by RickFLM4
Tonight I just used trusty pans in the oven at 550, which is as hot as I can get it. I also have a round Emile Henry pizza stone that I can use in the oven or on the grill, although I haven't tried it on the grill yet. I have also made it with the dough straight on the grill (grilled pizza) but it's been a while and I find it to be a bit of a PITA to deal with. Wish I had your setup!
I also made some smaller round personal pizzas and froze them for future quick meals. Those work out pretty well. Just put them frozen on the pizza stone for 8-10 minutes. Much better than anything from the supermarket, albeit for an investment in effort.
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I’ve never done pizza directly on the grill. For years I made pizza on a stone in a treager, it took quite a bit longer (about 12 minutes) but the results were very good.
I’m sure yours taste great too!