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So while I'm acquiring the funds to build my wood oven I'm always looking for other creative options for delicious pizza. Last night I made the best pizza out of my house to date, and it came off the BBQ! I used a neo-Neapolitan new York style dough that I cold fermented for 3 days.
My actual baking situation was the cool part. I put my large cast iron fry surface on the grates to retain heat. I then took two upside chicken roasters and propped a circular grill grate that I bout on top of those. And on top of that was my pizza stone. When all was said and done my stone was about 5" away from the open flame. I preheated for an hour and the temp got up to almost 600f! I got great rise and char from the crust in about 3-4 minutes time! I'll post pictures soon!
My actual baking situation was the cool part. I put my large cast iron fry surface on the grates to retain heat. I then took two upside chicken roasters and propped a circular grill grate that I bout on top of those. And on top of that was my pizza stone. When all was said and done my stone was about 5" away from the open flame. I preheated for an hour and the temp got up to almost 600f! I got great rise and char from the crust in about 3-4 minutes time! I'll post pictures soon!