Burnt pizza and then perfect pizza

kwdickert

Earlier this week, I found myself re-seasoning some old cast iron skillets that I had found at my grandparents' place a while back. In doing so, I decided to put a pizza stone above the skillets on the AR so I could do a pizza once I was finished with that part of the CI processing. Before I put a pizza on the very hot stone, I removed the CI skillets. The only problem was that I had a very very hot fire and the CI was the only heat sink barrier in between my pizza stone and that fire. Within three minutes @ what must've been far past 600F, I could smell burnt crust. I checked and the crust matched my CI, black as midnight. Although I did end up finishing my re-seasoning task of the CI, it burned (literally) into my memory the importance of a heat sink barrier such as the plate setter or fire bricks between the fire and your pizza stone! Having learned my lesson and licking my proverbial burnt pizza wounds, I decided to wait until the weekend and give it another go.

Today I embarked on my first journey making my own crust. I did it all from scratch and chose a quick dough (AKA same-day dough) recipe. I let the dough rise and rest for an hour total (i'll do overnight going forward but it was still good). I properly lined the regular grill grate with fire bricks laying down and then put on my AR with pizza stone on top. 500 in the pouring down rain. Pizza on parchment. Within 10 minutes total, I had my first pizza with handmade dough. Tasted great! 







The dough was thicker than I wanted. I will cut it in half and work it to be thinner next time. Also will add more salt because it wasn't as flavorful but that couldve been due to it being such a quick dough recipe. 

ALL GONE! MMMMMM 

Local coffee stouts are helping it go down quite nicely!