On Jul 20, 10:23*am, ImStillMags > wrote:
> On Jul 20, 6:04*am, Cindy Hamilton >
> wrote:
>
>
>
>
>
> > On Jul 19, 6:41*pm, piedmont > wrote:
>
> > > sf > wrote :
>
> > > snip
>
> > > > BTW: what distinguishes Brooklyn style pizza from everything else?
> > > > Are you thinking of a particular pizzeria or is this a general style?
> > > > Is it based on Roman style, Sicilian style, somewhere else....
>
> > > Foldable first of all, chewy, smell of yeast, burnt splotches on crust, but
> > > I'll never get the burn unless I get a commercial oven, not gonna happen.
> > > So I'll live with dark brown.
>
> > We got a pizza stone that you can use on the grill. *DH intended to
> > use
> > it on the charcoal grill, but its first (and thus far only) outing was
> > on
> > the gas grill. *We've used it indoors a half dozen times, but it's now
> > too hot out to run the oven.
>
> > Wonderful burn on the crust.
>
> > Cindy Hamilton
>
> I have a pizza stone and thus far I've been to chicken to put it on
> the grill. *I'm going to have to take the plunge.
> How long do you pre heat it on the gas grill?

Ours came with a steel pan for use on the grill. Not sure if a
regular pizza stone would survive. OTOH, they were fired
in a kiln.

IIRC, we heated it for half an hour. Thing was like a blast
furnace. In fact, it was hard to get the cheese melted
before the crust burned.

Cindy Hamilton