So I just recently got into making pizza and I went with the hexclad pizza steel first off (I know the stigma around hexclad, but their pizza steel is solid for a first go since you don’t need to preheat it.) recently I wanted to get a second one that is a bit more standard. I’m heating up my grill to clean it and I realized it can get a lot hotter than my oven and I’d love to try cooking pizza over charcoal. Does anyone have a good steel recommendation that can work out on my charcoal grill?
by ScraahTV
4 Comments
IMO, a steel would get way too hot over charcoal and quickly burn the bottom before the top was done . Just a guess tho.
At charcoal temperatures, a steel will just burn the hell out of your pizza.
This would work fine as long as you control your temps and make a pizza style and technique for your setup.
Neopolitan pizza likes an 800*F oven just fine, but its a 60-90 second cook time with a thin dough designed for that extreme temp.
Ive seen a 15 minute detroit pizza cooked on an backyard ooni oven, so anythings possible if you set it up right.
Grilling pizza is extremely difficult. There’s too much direct heat from beneath and not nearly enough top heat.
The second you open the top to launch the pie, any top heat completely disappears while the bottom heat remains intese. This is why you have to flip meat on a grill.
Unless you have a way to contain the top/ambient heat, you just end up with an overdone bottom and underdone top.
You can build something to contain the heat and something to lift the stone/steel off the grate, but even then the bottom heat is usually too direct and intense and at that point you might as well just buy a pizza oven.