Master of the Pit
- Joined Feb 27, 2018
Thank you for the info and pictures. How does the cast iron cook compared to the stones? Does it cook more evenly as far as the crust and the top of the pizza getting done at the same time? I contemplated using my cast iron before I found the stones on sale.View attachment 429530
I used my gasser with stones for a long time, after having several ending up in more than one piece due to cooling them down to fast I went on a search for something different.
What I found was the little fella pictured above, it’s a 17” cast iron griddle. That thing is awesome!
I have since sent the gasser to the scrap yard and will be starting my quest over on the Weber kettle.
whole milk mozzarella is the only thing I use anymore, good quality pepperoni will save you a ton of grease on your pizza. Resting your dough in the fridge for a few days will make all the difference in the world View attachment 429533 View attachment 429532