Kent wrote:
> "JimnGin" > wrote in message
> oups.com...

> What are your cooking times for initial pizza round cooking and round + topping cooking?

First side 2-3 minutes, then 3-5 minutes for the second side over
direct heat until the bottom browns slighly, and then off of direct
heat until the cheese melts.

>Will Italian sausage, or other fresh sausage cook with this much limited cooking time for the topping?

No- any topping that needs to be thoroughly cooked before eating, such
as sausage, etc, needs to be grilled or otherwise cooked, before
putting on the pizza. You are right about toppings such as these-
there's no argument here!

>Do you initially put your pizza round directly on a grate, or on a stone?

Directly on the grate- just remember- don't try to cook the toppings,
such as meat, etc, after putting it on the pizza! As stated before, and
as you stated earlier, those toppings must be cooked prior to putting
them on the pizza.

> I'm guessing with the CharGriller, you have a fair amount of indirect space
> to finish the pizza on. You don't have much indirect space on the Weber 22".

That's true- although, each one of my pizzas are only app 8-9" in
diameter, which may make it possible to use direct and indirect heat to
cook the pizza on your Weber. I will admit, however, that I've never
used a Weber 22", so you are obviously much more qualified as to what
you can and cannot cook using direct and indirect heat on one!

> Have you tried it with moist heat as in a bread oven?

No, I have not. I'm sure it would turn out very good, even though it
would not have that smokey, "grill" flavor.

> Your point about the wow factor with wood fired pizza is well taken. Here in
> N. Cal it's now mandatory in the upscale pizza restaurant.

I've seen shows on Food Network about CA. pizzas, and they made my
mouth water!

> What is your water/flour ratio, and do you use a starter, or biga, to add
> flavor? I'm a strong believe in using a sticky dough, as in my post above,
> for the airy crust you end up with, and a starter, to enhance flavor.

I'm not sure what you mean by "starter", or "biga". For app 8 pizzas-
the amount I needed for us and guests the last time I made pizzas- was
1&1/2 cups of water to 5 cups flour, and app 1/2 cup extra virgin olive
oil.

> I appreciate your thoughts. My success trying to do this has been dismal.
> Maybe I'll have a go at it again.

OK, OK- you forced it out of me! I really don't have a "secret" pizza
recipe that I keep to myself. The recipe and method that I use is from
a Weber grilling cookbook, entitled: "Weber's Real Grilling". Page 41
gives you the method for grilling pizza, and page 166 gives you the
recipe for the dough!

Good luck,

Jim