The trick with cooking it this way is balancing the heat of the tiles with the heat of the grill. A lot of factors come into play, like wind for example. I monitor the tile temperature and the air temperature to keep things balanced in such a way that the top of the pizza will cook in the same time as the bottom.
I remember this pizza cooking rather quickly. The temperature was over 800 degrees and the tiles were hotter than I'm used to in the oven.
Here, you can see that the bottom was close to burnt. Actually, this was one of the better tasting crusts I've ever had. It was the top of this pizza that could have used a little more time. All in all, this pizza was very good and a nice stepping stone to what I do today.
This is just some random picture. Feel free to contact me via the email link at the top of this page if you have any questions about the dough recipe or the tiles that I use or whatever. Now I'm hungry!
