Crabnbass
Senior Cook
- Joined
- May 28, 2010
- Messages
- 157
Made some dough balls the other day, and wanted to get at least one of them on the grill. So I made a fire of roughly 50/50 Kingsford Comp. briquettes and Mesquite lump. Pushed the dough out to get it on the peel and put it on the fire for about 2 min. Took it off, flipped it over, toppings went on (typical sausage, pepperoni, and mozz.) and then back on the coals. Took another 3 min to finish when I took it off. Crust turned out fairly good. Crispy on both sides with a soft and tender middle. And it had the all important stringy cheese. Crust definitely has a distinct flavor of being a little bit smokey.