Tonight was Pizza Night
Dough, toppings, hot BBQ, surely is fairly easy?
I’ve not got the time to make my own dough, I use ready made sour dough from JJfoods as they make 9″ pizza’s so a good size for more people to have 1 each.
Having rolled the dough out, I got the BBQ going. The last time I did these I have the weber going at 700F and they cooked great.
It took 2 chimneys of coal to get the bbq up to temp. It’s a cold November night so not exactly surprised.
We go the first pizza in and the BBQ temp just wouldn’t hold and the top took ages to melt the cheese, it did cook and I got the second pizza in and lit another chimney of coal.
This time the temp held longer and got 4 more pizzas cooked, but the bottoms were burning and the tops not melting still, I had to cook and then raise each of the last 4 pizzas on the paddle to the top of the dome to cook the toppings.
It seems cooking pizzas is not as easy as I thought.
Nearly all had burnt a burnt base, the last one I cooked still had raw dough.
Was the temp too high? Was the cold air getting in and not allowing the toppings to cook? Did we add too many toppings? I certainly need to do more research and I have plenty of dough balls to try with in the freezer.
Any tips welcome in the comments.
Will try again in April I think
