MacKenzie Posted August 12, 2015 Report Posted August 12, 2015 Working on my pizza technique for Pebbles Ready for the grill, an onion, mushroom, fresh mozzarella and Monterey Jack Cheese pizza. Temp. 550F. On the grill. 8 mins. later. Crust was wonderful, light, crispy and chewy inside. Plated. Next time I'm going to go for 600 F just because I want to see how that works. 1
Poochie Posted August 12, 2015 Report Posted August 12, 2015 I'd take a bite or three out that pie. Nicely done, once again!
tony b Posted August 12, 2015 Report Posted August 12, 2015 So why haven't you posted that one in the Contest yet, MacKenzie??? There's unlimited entries, don't cha know!
MacKenzie Posted August 12, 2015 Author Report Posted August 12, 2015 I will but this one is one for which I managed to recover the pixs
CeramicChef Posted August 12, 2015 Report Posted August 12, 2015 MacKenzie, that's one sumptuous looking pizza. Please pass the crushed red peppers whilst I pop the top on another tall cold one and it's time to eat! And it's a feast for one and all! Kudos!
tinyfish Posted August 12, 2015 Report Posted August 12, 2015 Way to go MacKenzie looks great. I have to get my act together and make some pizza's on the KK.
MacKenzie Posted August 12, 2015 Author Report Posted August 12, 2015 Thanks, tinyfish, yes I recommend the KK for pizza. It is the best I've cooked on a grill by far.
