Got an early birthday present of a cast iron skillet and dutch oven. I want to make some deep dish pizza later and need some advice.
I don't need to heat up the skillet before hand do I? I put the pizza together on the skillet, then put it in the grill correct?
What about the BGE setup...do I put the skillet directly on the plate setter? Direct heat and put the skillet on the grate?
Also, how do I get a nice greasy, buttery crust (the kind that leaves your fingers shiny)?
What temp is the best to use?
Thanks for the help folks, it's much appreciated!