Going to make naan pizzas

MattBTI

I am going to try my hand at naan pizza. I have a dough recipe http://www.food.com/recipe/madhur-jaffreys-naan-bread-446809 . My question is on the method. I would assume raised indirect. PS installed and stone on the raised grid. bake naan first then add topping and melt. I am also questioning temps. Anyone have experience with this? Suggestions would be appreciated. 

MattBTI

not sure why this got put into poultry...

MattBTI

I usually do pizza at 550-600F any hotter and I tend to overcook the crust before my topping are hot and melted. 

saluki2007

Your setup will work and is what I do.  I've never made my own naan, just use the store bought stuff.  450-500 is what I shoot for when doing my naan pizzas.

MattBTI

Sounds good. Thank you for the advice.

caliking

Madhur Jaffrey recipes are usually pretty good, so you'll probably end up with great naan pizzas.

I've ranted about naan a fair bit, so if you're looking to make naan (not as pizza) some time , you may find this helpful.
http://eggheadforum.com/discussion/1200110/the-relentless-naan-thread-long/p1

Killit_and_Grillit

I forgot who, but someone a few months back made some killer naan. Try the search function. 

I make our pizzas with naan. Key is to let the bread cool and get that stone hot for like half an hour. If not the naan will get soggy and the ingredients will get overdone.