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Pizza with no plate setter or stone

BoatmanBoatman Posts: 854
edited 9:16AM in EggHead Forum
Here is a pizza I did last night directly over the fire on a raised grid. No plate setter or pizza stone. Got the egg to 400 degrees then closed the bottom vent so the flames would die top on. Put the store bought dough directly on the grid for 4 minutes, until slightly brown. Took off, flipped over and added the toppings of sauce, Mexican cheese, red peppers and vidalia onions. Got the egg to 550, closed the bottom vent and put the pizza back on for a total of 7 minutes, turning once. I think I used a lot less lump doing it this way, and the wife loved it since the bottom was a slight bit crunchy B) Here are the results:

You can see the grid marks from the initial grilling

The bottom on the peel



  • BacchusBacchus Posts: 6,019
    Looks fantastic!
  • AshmanAshman Posts: 375
    That's thinking outside of the box.... or outside the grill! Looks great.
  • fishlessmanfishlessman Posts: 22,859
    looks good, i will have to try that. might have to clean the bp oil slick off the grill first or mine wont look so good :laugh:
  • Nice. It lookd great.

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • Carolina QCarolina Q Posts: 12,862
    That looks good! I used to do that on my Weber with the coals around the perimeter, but haven't tried it on the egg. Time to give it a try, I think.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • I would hit that
  • Man, that turned out perfect enough. I going to put this one in my "how to" book. Thanks.
  • mr toadmr toad Posts: 668
    grill marks on a pizza - that's "cool"

    mr toad
    In dog Beers - I have had only one !
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