Posted by Stephen Rushmore
, January 15, 2008 13:40
Recreating a local pizza parlor flavor at home has never been easier. For years I used to pre-heat my oven and pizza stone for 30-40 minutes until the temperature stabilized at 500 degrees. While hot, it still never reached the 600-800 degrees found in brick oven establishments. Enter the grill. My Weber reaches 600+ degrees in about 10 minutes and provides the ground up heating necessary for a crispy crust on a slice.
The other day I decided to put the pizza stone directly on top of the grates and fired up the propane. Once the thermometer reached the magic temperature I placed the pizza on the stone. Within a couple of minutes the toppings were bubbling and the crust turned into a rigid veneer - just like the pizza parlor.
How do you like to prepare leftover pizza at home?
