Smoked a tri tip, deli sliced the leftovers, then made a beautiful tri tip and pineapple Neapolitian/NY hybrid pizza with BBQ drizzle. Sauce and dough is homemade. I will post soon about those ingredients in a separate pizza post.
Yes, the bottom was undercharred for my liking on this one, but it was not terrible. It was cooked through and tasted the same.
Plain cheese is still the best sometimes. I was testing the parchment paper underneath the skin here. I don't think I would cook on a stone or steel any other way. It cooked perfect, no burning, cooks evenly, no dusting the peel, precise measurements, and dummy proof.
Yes, the bottom was undercharred for my liking on this one, but it was not terrible. It was cooked through and tasted the same.
Plain cheese is still the best sometimes. I was testing the parchment paper underneath the skin here. I don't think I would cook on a stone or steel any other way. It cooked perfect, no burning, cooks evenly, no dusting the peel, precise measurements, and dummy proof.