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I think it was you that posted cooking a Digiorno pizza could you please give me the time and temperature again. I can't find it in the archives. Thanks
Csg, Sorry if I am too late, and if your already past the dinner, I hope it turned out well.
I assume its a frozen dinner and I think mine was a Franchesca or similar..forgot now but it was a rising dough forumula crust.
I did this one by thawing out the pizza to a near fresh unbaked consistancy, and placed it on the hot pizza stone simply with the round cardboard that it came with. I had the BGE at 500 to 550 F...and rotated the temperature with the solid top cap from around 475 to 550 by placing the cap on and off..like a throttle. All vents wide open other than the capping and uncapping..Watch the dome thermometer and use it for the regulator time.
The pizza stone by itself on 3 firebricks on edge for a base on the standard grill. Or use a platesitter same way. Add the stone if you wish. I have used both ..sitter or stone or both..
Takes about 20 minutes for a nice raised browned crusting and melted cheese toppings. Ya got me hungry again..
Hope this wasn't to much info...Cheers..C~W[p]
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