Finally made a pizza on the BGE..!

That looks delicious. Did you make your own sauce?

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That looks delicious. Did you make your own sauce?

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I did not this round, I was kind of in a hurry and pressed for time. But next time I might try and do this..!!!

i need to pick up a pizza stone for mine...

Nice job! I agree that it so much better to make your own dough. I like wheat crust personally.

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I need a good dough recipe

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+1

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Those green feet are there just to provide a barrier between the plate setter and the pizza stone.

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I never could figure what the hell those were for and pitched them a long time ago. Learned something today.

I just put my plate setter then my grill and my stone on the grill. Works for me.

BGE Pizza stone is the best you can get. It's thick and holds the heat well. I use it on my gas grill as well and actually have two of them.

four cups of AP flour
package of active dry yeast
two teaspoons salt
1.25 cup of 115 degree water

bloom yeast in water for a couple minutes until creamy add to other ingredients and with a dough hook mix on slow until it comes away from the sides then on medium until it is shiny and slick, about 5 minutes. Put in a bowl with olive oil on all sides cover with plastic wrap and let rise for a couple hours on counter or better overnight in fridge. (longer you let it rise and rest the more yeast flavor you will get), punch down, form a ball, cover and let rise again. Will make two thin pies. I've left them in the fridge for several days and they also freeze really well. When I do them I normally do about six since I'm going to the trouble and making the mess.

That looks incredible

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You could have done that on any grill fwiw

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This is from a previous post about the dough I use.

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quote: this is the one i use: 3 1/3 cup all purpose flour 1/4 cup whole wheat flour 1 package quick rise yeast 1 tbsp salt 1 tbsp sugar mix all of these in a processor or mixing bowl while slowly adding 1 1/4 cup warm water and 2 tbsp olive oil it will turn into a nice lump after about 30 sec or so. leave it alone for about 5 min then give it another 30 sec or so. dough should be tacky but not too sticky. form it into a smooth ball on a lightly floured surface. let it rise for 2 hours in a bowl coated w/ olive oil and covered w/ a kitchen towel. after letting it rise, form it into a column and divide into 2 equal halves. you can use both or freeze in a gallon size freezer bag up to 2 months. when ready to use, i make it into the shape of the crust with my hands. add olive oil and kosher salt and freshly crushed black pepper. then add whatever toppings you want. as far as the grill, i use a pizza stone from william sonoma that was about $100 bucks or so. it is basically a square of granite that is slightly elevated from the grill. get your grill as hot as possible and put your pizza on there. i use parchment paper as an extra safety measure to get it on and off the peel but you can get by just using some corn meal to help it slide.

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I jelly bruh

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sure do whine about anything involving a BGE or Primo, etc grill like you are.