[youtube https://www.youtube.com/watch?v=ZrzIunOieOw&w=580&h=385]
Quick video showing the first run of the Green Mountain Grills Pizza Oven attachment on my Daniel Boone Grill. Grill temp set at 350F and pizza stone temp was 720F in front and 750 in back of oven. Pizza cook time was 2.5 minutes. I rotated the pizza 180 degrees after 60 seconds, 180 degrees again after 2 minutes, and let it finish off for another 30 seconds.
https://greenmountaingrills.com/
I used Peter Reinhart’s Neapolitan dough recipe with Italian 00 flour.
I doubled this recipe which yielded 2148g of dough.
I experimented with the following dough ball sizes:
3 at 270g
2 at 300g
2 at 368 g
Seven pizzas total for this first run of the pellet fired pizza oven. All three sizes were ok for this oven.
Thanks for watching!
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