Quote:
Originally Posted by Fire Me Boy!
I think I need to get better at working without parchment. I've never had trouble launching pizza from the paddle because I've always used parchment. I can't do that in the grill, and I'm having trouble getting them launched. Dough is good, my shaping is improving, but I **** 'em up when I launch.
It does a stellar job on the crust. I mean just outstanding. Still working on figuring out the top heat.
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I was going to try a pizza on the grill using my stone, not sure it will fit. That and I don't what to **** up another stone.
I have a Chicago style pie working in my head with a fried crust in cast iron, been too busy to try it out.