Christine Dabney said...

> On Wed, 20 Sep 2006 13:42:45 -0500, notbob > wrote:
>
>>On 2006-09-20, Lou Decruss > wrote:
>>
>>> the grill. Now you've done it and put me on a new mission. LOL
>>
>>I'm going to give it a shot, too. I use a perforated pizza pan in my
>>oven, and it works pretty well. No reason I couldn't do it in a hot
>>covered charcoal grill.
>>
>>nb
>
> Let me know how it turns out. I have a perforated pizza pan as well,
> and a charcoal grill. This sounds promising.
>
> Christine


I have an indoor electric bbq grill (no hood). I looked at www.fantes.com
for a perforated pizza pan and they have them.

How do these aluminum pans hold up to such intense heat? Do they warp
quickly?

As well, they sell pizza "screens" which appear to pass more heat through
to the pizza.

I'd get a 14" pizza peel so I'd go for the 13" perforated pan.

I'll have to create a makeshift hood to capture some of the heat to cook
the top of the pizza.

Your thoughts?

Thanks,

Andy