As the weather has warmed, we have begun to use our grill more and more. We are fortunate to be cooking on both a Big Green Egg and a Weber gas grill. The surface area of our gas grill is substantially larger than the egg, and it provides the ideal space for a bit of pizza oven mimicry. I knew I wanted a large cooking surface and one which was thick as well so it would retain heat. To make this happen, we ordered fire bricks and placed them onto two-thirds of the grill’s surface. We are then able to fire the grill up and get the bricks extremely hot. Our thermometer is registering over 700°F. We then slide the pizza onto the fire brick platform and close the lid. Within a few minutes, we have blistered, crispy crusts with a slight char and well-risen rim. The toppings are molten, and the pizzas are the best we have produced. Next time, we will fill a fire box with wood chips (or maybe something else) on the exposed grates to add the aromatic element of burning wood to our experience.
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