You don’t always have to wait at the door for the pizza delivery guy to show up. Reason being, the power to grill pizza to your liking is in your hand. In fact, grilled pizza is now the way to go, thanks to the fact that pizza stones make it even much more easier than before.
The reason why we love pizza that has been grilled on a stone is because it gives a smoky flavor that can’t be achieved by any oven out there. Also, the baking stone will make your pizza develop the much beloved crispy crust since it absorbs all moisture while it prepares the dish for you.
Also, if you’re grilling for the crowd, a baking stone would fit your purpose very well since it allows everyone to have their own personalized creation. This gives everyone a chance to have what they would like to have for a pizza.
Tips on How to Best Use Pizza Stone for Grill
In order to bake mouth watering pizza, you will need to use a grill large and powerful enough to maintain temperatures at 500 degrees F with only a few burners lighting. For best results, you will need an indirect cooking zone or a section of the grill grate with burners underneath switched off.
This brand called Kalamazoo Hybrid Fire Grill should be able to do it for you. However, beware that not all grills are capable of serving this purpose. But just in case you don’t have this setup in place, you could use a baking stone that fits snugly on top of the indirect cooking zone.
With the pizza stone inserted into the grill, you should bring it up to temperature. Most pizza stones will require one hour of heating before they are ready for use.
Meanwhile, you should have your pizza ingredients ready so that when the time hits the one hour mark, you will be all set. To achieve that smoky flavor, you will use wood smoke for that matter.
Use a pizza peel with the baking stone to make it easier to remove or place dough on the stone. Before you can put the pizza dough on the preheated stone, make sure you sprinkle the peel with some cornmeal before placing the dough on the stone. This will make the dough slide easily off the peel and onto the baking stone.
Never cut your pizza on the stone, otherwise, you will damage your knife and pizza slicer. Instead, make use of your pizza peel to transfer it from the stone to a cutting board where you can perform the cut into the desired segments.