Pit Talk -- Comments and Questions Regarding These Pellet Pits > Memphis

First try at Pizza on the Pro

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ml504:
Okay don’t laugh, but this is my first attempt.  It was a last minute idea so I kept it simple, set the grill at 500 for around 9 minutes.  The edges got a little burnt but other than that it tasted really good.  Open for suggestions....I’m here to learn.



Thanks,
Matt

Quadman750:
Pizza looks great. The Memphis grills are pizza machines.

Kristin Meredith:
I think you did a good job!

SJeP:
Impressive first try at pizza.

Does the open round grate cook crust better than a stone?  I ask because my wife wants to try pizza on the Grand Slam and I was debating on what to cook it on.

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Canadian John:
I always do my pizzas on a stone or mostly a Lodge cast iron pizza pan.. I opt for max cooking temps.  That is 650º on the Memphis Pro...By using a stone or better, I find cast iron, the crust cooks and doesn't,t dry out..The crust and top cook at almost the same rate...I place the pizza on the cold Lodge pan then into the hot pit..And no there haven't been any thermo cracks. Takes about 7 minutes.

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