Attempted pizza tonight. I elevated the stone off the grate using stacked flavor bars off my old weber 1000. Next time will be better since this was a learning process. Used a Chicago style thin dough recipe we normally use.
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20140627_172228.jpg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/20140627_172228.jpg.html)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20140627_172510.jpg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/20140627_172510.jpg.html)
Looks Great ;) I'd eat some of that :)
Looks like it turned out good. Nice and even cooking across the entire pie. What did you think of it, or what would you change for next time? How long did you cook it? 8 minutes seems to be the sweet spot for my setup
Nice lookin' pie !
Elevating the stone is a key ingredient.
Never heard of a Chicago thin !
The New Yorkers might take issue with that !
;D