I've been experimenting more with pizza on the grill. Interested to hear what works for other people. I've watched a ton of videos and read a ton of articles. Here's what I've tried and the results:
1) Pizza stone. Not a big fan. Prefer a larger rectangular pizza than round (my stone is round) and then it is something extra (breakable) to always store.
2) Start crust in sheet pan, finish on rack. I do this inside too. When crust is starting to brown lightly and set, I take it off and top it and throw it right on the rack. Good results.
3) Roll out dough onto parchment, top and throw on rack. Came out good. Negative was crust was quite black but didn't taste burnt.
4) Throw dough on grate directly, cook, flip and take off and top. Then throw back on rack. This seems to be a common method. I found this very difficult to get even results with a decent size pizza. Throwing anything large on a 500-600 grill and getting it to land perfect is not easy. I am thinking this could work best if I do several smaller pizzas where I can control the dough more.
5) Make pizza on sheet pan and just throw on rack. This works okay, but hard to get super crispy crust.
5) Roll out dough on parchment (oiling top). Throw it on the grill parchment side up. Peel parchment away asap. Flip until good and then top.
I used to have a pizza peel, but since I never used a stone I got rid of it.
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