Preferred Pizza method

[bigmac53]

I have always just cooked my pies direct on the grill grates; just oiled the dough, tossed it on, oiled the face up side, flipped after about 2-3 mins, then put on my sauce + toppings and let it finish lid down. I notice that a lot of you guys are using a stone - is the stone really worth the money? Am I doing it wrong? I've always had a lot of luck my way. I think the answer is going to be "if it ain't broke, don't fix it" but I'd like to hear from the stone users out there.

[HoosierKettle]

I haven't tried your method to compare but have been meaning to. I like pizza cooked any way possible so probably just comes down to having some variety and having fun experimenting. There's no wrong way as long as you like it. I enjoy pizza made in a normal oven as well as grilled. To me, as long as your making pizza, your doing it right.


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[MikeRocksTheRed]

I agree with you.  If it ain't broke...  However if you want to start doing more than one or two pizzas I'd get a Kettle Pizza.  I usually cook at least 8 pizzas per cook and can do them in 3-4 minutes a pizza.  It becomes a new hobby/obsession of its own.


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[Foster Dahlet]

.....if you want to start doing more than one or two pizzas ......


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This. 

[2kewlgypsy]

 - also - I make a huge mess either in an oven or on the BBQ with a stone.  My dough recipe may be very different than yours, but my pizzas would seap down the grates 5 seconds after I put them on my grill.  I cannot see my pizzas working your way?  You may have to show us with pictures!


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