Chaplainbill, I do pizza on my gas grill, no stone. I buy a ball of dough from our favorite local pizza place, and use it as is (about 1 lb.; makes two  ~ 12 in. pizzas). Roll out to your desired thickness, coat well with olive oil and proceed. I use direct high heat (around 500 F.) on the first side until lightly browned (2 - 3 minutes), flip to the other side off the grill with a large spatula (and fingers) onto a rimless sheet pan (corn meal on the pan helps to keep it from sticking), add toppings and cheese, and slide back onto the grill using indirect medium-high heat (so the crust doesn't burn right away and the cheese has time to melt). Close the cover and let the cheese melt (3 - 5 minutes). I always use thin-sliced or shredded cheese at room temp.

I'm sure these steps can be adapted to your PG 500. It makes a rustic pizza with a slightly charred crust, which we like on the thin side. Good luck!

chaplainbill posted:

Anyone ever do pizza on the PG 500?  I could probably find a dough recipe and figure out toppings, but I don't know what kind of pizza stone to get (if any) and what temp to use.  Please advise.

I'm an IT in an online company that offers pet supplies (cage, beds, litter pan, toys, clothing and many more) for dogs, cats, and birds. I read some article before about using PG 500 in cooking Pizza, it turns out that using PG 500 in pizza has a great outcome.

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