Seems a little redundant. Don’t you already have a pizza stone that is under the grate? All you have to do is flip it upside down so that it is on its legs. And that would be a bigger pizza stone than the one sitting on top of the grate.
Ozymandius34
Other than the whole tomato slice in the middle that looks bangin. (I hate whole tomatoes but I love ketchup, marinara, pizza etc… I’m weird like that). Also, you need a little work on shaping, but I’m guessing the dough stuck to the pizza spatula when you were trying to transfer it from the working surface to the grill. You might consider trying corn meal or semolina flour on the working surface/ spatula after you’ve formed the dough, it helps prevent sticking.
Funky_Crisp
Try legs down on the conveggtor next time.
My understanding is it allows for additional aor movement that will move hit air up faster, giving your pizza a bit more of that wood fire oven effect.
4 Comments
Seems a little redundant. Don’t you already have a pizza stone that is under the grate? All you have to do is flip it upside down so that it is on its legs. And that would be a bigger pizza stone than the one sitting on top of the grate.
Other than the whole tomato slice in the middle that looks bangin. (I hate whole tomatoes but I love ketchup, marinara, pizza etc… I’m weird like that). Also, you need a little work on shaping, but I’m guessing the dough stuck to the pizza spatula when you were trying to transfer it from the working surface to the grill. You might consider trying corn meal or semolina flour on the working surface/ spatula after you’ve formed the dough, it helps prevent sticking.
Try legs down on the conveggtor next time.
My understanding is it allows for additional aor movement that will move hit air up faster, giving your pizza a bit more of that wood fire oven effect.
When the moon hits your eyes.