'Tis the season ... so be sure to see our Holiday Entertaining Recipes
for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas
menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal
with Grilled Catfish and Watermelon Salsa! Happy Holidays!
First attempt at simple pizza
I just tried my first pizza last night and it worked out pretty well. I thought this might help someone who doesn't want to make their own pizza dough/sauce/etc.[p]I bought 3 DiGiorno small cheese pizzas and added my own toppings. I let them sit out for about an hour before I cooked. I put two metal loaf pans on the grill, and the pizza stone on top of the loaf pans, brought the BGE up to 500 degrees. I also took Spin's recommendation and opened the bottom vent all the way, regulating the temperature with the top vent. [p]The first pizza went 10 minutes and was great, but the dough was not quite done in the center and the toppings weren't quite hot enough.[p]The second pizza went 12 minutes and was great, but the bottom of the crust was just about on the upper limits of crispyness. The dough was cooked and the toppings fine.[p]The third pizza is still in the fridge because we got full.[p]I suspect as the stone heats up more and more, it will get too hot. I have a plate setter on order and will experiment with that. (I've read the comments about more ceramic underneath the stone keeping the stone from getting too hot.) Ultimately, I'd like to have a pizza party and just keeping making pizza after pizza, made to order, so I need to find out what temperature/setup will finally stabilize at the right stone temperature for the crust and cooking temperature for the toppings.[p]I suspect that 450 degrees and a longer cook time would be better, so I'll make the sacrifice for you guys and keep experimenting. [p]Whiz