Friday, March 28, 2008

Grilled pizza technicals

I have had a few questions about the technical aspects of grilling pizza on bricks. A burned crust can be a problem and is best managed by allowing airflow under the bricks. Look at the way we have constructed the bricks in our grill. This allows for airflow to go under the bricks and diffuse the heat more evenly. The top bricks are sitting on a frame of bricks that are seated on their sides. It is constructed as a platform.

Hopefully, this answers some questions and makes the process easier to understand. Give it a try, your family will love grilling pizza!

I love grilled pizza!



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