I'm thinking about how to do pizza for the first time tomorrow on my Classic I. I think that heat deflectors on the accessory rack and the pizza stone on the grill racks at the top position is the best option?
Any other tips? What is your preferred cooking technique without a Doejoe?
by Lord_Gaav
3 Comments
I normally roll up some aluminium foil into balls and put them between the grill grates and stone to lift it up a bit more.
I also put the pizzas on the stone with baking paper between. Makes it easier to move them around a bit.
Good luck. 👍
Looking forward to seeing the finished product. Are you doing NY pizza or Neapolitan?
Heat deflectors on the grates, 1-1 1/2” spacers or aluminum balls then pizza stone on top. I use threaded pipe fittings