An Update to Pizza on the Grill

So if you read this post, you know we’ve been experimenting with pizza.   And it’s true that the high heat has been producing the best at home pizza.  I’ve never made pizzas that actually crunch when you cut them, until now.  Problem is, we kept breaking stones.  What a bummer that is!

So I did some research. I found that the stones, no matter the quality, just can’t handle temps past 400° without the risk of breakage.  When it comes to grilling pizza, this is unacceptable. You need those high temps!  But, it’s also unacceptable to keep buying pizza stones.  I kept on reading and researching. I found that Lodge makes a cast-iron pizza pan.  I was afraid that for some reason maybe the crust wouldn’t get as crispy or the pizza wouldn’t be the ‘same’.  On the other hand, knowing that I would never have to worry about it breaking was a major plus.  So I ordered it tuesday, it was here thursday (thanks, Amazon Prime), and we made pizzas friday!

As for the pizza… the pizza was great!  No discernible difference between it and the stone as far as texture. We had super crispy crusts! We were actually cooking the pizzas faster than on the stone, which is great when you have hungry guests to feed.


Here’s a link to the pan on Amazon: Lodge Cast Iron Pizza Pan

As far as clean up goes, it’s the same as any other cast-iron pan.  Hot water and a little scrubbing should do the trick.  Dry it off and lightly oil it after each use.

I’m looking forward to trying it out in my oven this winter, when it’s too cold to be out grilling!  I’m very pleased with this purchase and would recommend it to any of you who are looking to make some stellar home-made pizzas!

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