I bypassed going to Ed’s for game day. He had the shingles. And I was feeling gamed out. But I was in the mood for experimenting.

I came across this product at Williams-Sonoma and thought that it was a cool idea. However, it was $99 dollars! I already own a pizza stone and keep it in my oven to help even out the temperatures. So I put it in my gas grill.

I also used another recently purchased toy of mine (an infrared thermometer) to check the temperature. 439 degrees Fahrenheit. Good to go…

I did run into one problem though. My dough was probably too wet. Not enough to stick on the counter but enough to stick on the pizza peel. So, I threw that one away and this time I covered the peel in 1/8″ of corn meal. I figured I could scrape it off when it was cooked.

It did slide off of the peel easily enough this time. Getting it back on was not a problem. Although cleanup was surprising. I would not have guessed that cornmeal would flare up that much. It must have more oil in it than I suspected.

Next time I will work on making a dryer dough…