I promised a video to go with last month’s recipe for this fantastic mushroom and potato pizza from Provence (Rustic Wild Mushroom and Potato Pizza), a recipe from Artisan Bread in Five Minutes a Day. I did it outside, on the grill with a stone, so here it is. A few things:
- Grill temp: Though some of the stones say to crank the gas grill as high as it can go, we’ve found that pizza done this way scorches on the bottom before the toppings are hot. I used about 500 degrees F by by grill’s thermometer (250 C). Today I used the Emile Henry Flame Top Pizza Stone, which worked beautifully (give it a 20 to 30 minute pre-heat)
- Baking without a stone: That works too; follow the directions here if you want to go for a crisper, smokier effect. We’ll have much more on that in our upcoming pizza book (pre-order on Amazon).
- Advantages of the Emile Henry stone: Really liked this product; one very nice feature is how light it is– much lighter than traditional ceramic stones or cast-iron. Despite that, it retains and transmits heat just like traditional materials. The glazed surface is easier to clean than the rougher traditional ceramic. Also, unlike traditional, you can put this into the dishwasher after scraping it off.
Emile Henry USA provided its pizza stone for our testing but no other consideration.