Lately, I've been doing pizzas on the 22's by elevating an 18.5 grate and using a pizza stone. This time I wanted to experiment with the 18.5. I figure the more compact size would concentrate the heat more so. I used the same amount of charcoal, 3/4 chimney and filled a fuel basket at the back and piled the remaining coals into piles on each side making a horseshoe pattern. I laid the paver bricks that I use flat and set a spare 18 grate upside down. These were thin crust pizzas, so I didn't think they'd take to long and they didn't. 8-9 minutes is all you need, the first pie went about 12 minutes when I pulled it off, one side (the side above the fuel basket) was more done than the other, so on the second pie, I rotated the top grate at 4.5 minutes and it cooked more evenly. They both came out pretty good. Yes, they are frozen pizzas, I have done homemade, I will again soon, right now I'm just having fun with technique.
First pie done, should have spun the grate, but oh well...
2nd pie about to come off. I rotated it at about 4 minutes
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