Finally got pizza cooked well on the Genesis. With it's tall lid, I knew I wanted to elevate the stone off the grill and managed this with 5 fire bricks on edge. This gave me about 5" elevation off the grill.

Before:


After:


This was made with some homemade dough, Fruilano cheese, tomato sauce, bison pepperoni, roasted poblano, toasted garlic and red onion.

Made a few small ones to get the cooking time right. Finished up with:


This included some chorizo, soft goat cheese, poblano, black olives, coarse cut red onion.

Turned out to be a really good feed, and kept me running from the grill on the back deck and the trick-or-treaters at the front door.

Oh well. Thought I'd gotten the inline photos happening, obviously not.

Will try this.
Pizza on the Genesis.

Looks good! We bought some Indian grill bread(naan) at costco the other day. For lunch today,the missus and I made margerita pizza out of them on the Genesis. After preheating,I turned off the middle burner and cooked it like that. Very yummy!

The pizza looks excellent! I'm a big fan of naan bread, and it's another thing I keep meaning to try making on the grill.

-Mark.

Naans are good. Haven't made any in ages, but they could probably cook well right on the pizza stone.

Updated the link above to show the brick/stone arrangement.

[QUOTE]Originally posted by Mark B:
Oh well. Thought I'd gotten the inline photos happening, obviously not.

Wow!
What happens if you put the stone directly on the grate? Does it not get hot enough on top?

Kent

quote:

Originally posted by Kent:
[QUOTE]Originally posted by Mark B:
Oh well. Thought I'd gotten the inline photos happening, obviously not.

Wow!
What happens if you put the stone directly on the grate? Does it not get hot enough on top?

Kent

Pretty much. For me at least I would have a hard time getting the cheese to begin browning before the crust was done. Easy to overcook the crust on the hot stone.

This is a great idea. "Too Cool" on the top of the pizza is the reason I quit making pizza. You've turned it into an oven. Put a small amount of water in a pan adjacent to the stone. That will give you the steam component that baker's ovens have in most pizza parlors. Steam increases the crispiness of the crust.
Have you measured the temp. on the stone?

Kent

Kent

No I haven't measured temp on the stone. Would need one of those cool infrared thermometers.

The elevation brings it closer to the therm in the hood where it gets close to 500 degrees.

FWIW, here is a video from America's Test Kitchen on grilled pizza...

http://v.youku.com/v_show/id_XMTMxOTA4OTMy.html