Hi Azmom - I love grilled pizza - great thing for that hot day... I make it right on the grill with no stone - it's easier to do small pizzas - the dough is easier to handle. AFter it's stretched out, you just pick it up like dish towel and lay on the hot grate. When one side is done, you flip it, quickly lay your toppings on (have them all prepared and handy - and precooked) and by the time they're heated and cheese is melted, the bottom side is done. It has a great flavor. I will paste some great tips from the weber grilled pizza booklet. It was a booklet that was available online a few years ago, that I copied some of - too bad I didn't keep the whole thing as I can't seem to find it now... Lots of information here - I tried to make bold the most important points... Basic Dough Recipe 11/2 cups lukewarm water 1 package active dry yeast 4 cups unbleached all-purpose flour, plus extra as needed 1/4 teaspoon salt 2 tablespoons olive oil, plus extra for oiling bowl Place lukewarm water in a large mixing bowl, sprinkle yeast on top and let sit until foamy, about 5 minutes. Combine flour and salt. Add to water, 1 cup at a time, until well incorporated. If very sticky, add extra flour, 1 tablespoon at a time, until soft and slightly sticky. Add 2 tablespoons oil; mix well until dough feels elastic. Turn the dough out onto a wellfloured surface. Knead, adding extra flour to your work surface as necessary to prevent the dough from sticking, for 10 minutes, or until smooth and easy to work with. Clean and oil the bowl and place the dough in it. Cover with plastic wrap and let rise until it more than doubles in volume, about 1 hour. Punch dough down and knead on a lightly floured surface for several minutes or until smooth. Divide dough into four 4" balls and proceed with pizza-making instructions. (Dough may be made ahead, frozen until needed and thawed at room temperature.) Makes 4 individual pizzas. Food Processor Dough If you crave the taste of homemade dough, but mixing by hand is not your speed, we offer this food processor version. It uses rapid-rise yeast for even speedier results. 11/2 cups lukewarm water 1 package (2 1/4 tsp.) rapid-rise yeast 11/2 tablespoons sugar 2 tablespoons olive oil, plus extra for oiling bowl 4 cups all-purpose flour, plus extra for dusting hands and work surfaces 11/2 teaspoons salt Pour water into work bowl of a large food processor. Sprinkle yeast and sugar over water and pulse twice. Add oil, flour and salt and process until mixture comes together. Dough should be soft and slightly sticky. (If it is very sticky, add flour 1 tablespoon at a time, and pulse briefly. If it is too stiff, add 1 tablespoon water and pulse briefly.) Process another 30 seconds. Turn dough onto a lightly floured work surface; knead by hand to form a smooth, round ball. Put dough into deep lightly oiled bowl and cover with plastic wrap. Place in warm oven (100F). Let rise for 30 minutes or until doubled. Remove from oven, punch dough down and turn out onto lightly floured work surface. Divide into 4" balls, and proceed with pizza-making instructions. DOUGH PREPARATIONS Whether you make your own dough, buy it frozen or purchase it fresh from a pizza parlor, these guidelines will help you prepare your dough for the grill. size: The dough should be the size of a softball, about 4" in diameter. This will yield one medium-sized individual pizza or serve 4-6 people as an appetizer. temperature: The dough should be taken out of the refrigerator one hour before use and allowed to come to room temperature. to prep: Turn the dough out onto a lightly floured work surface and flatten with the palm of your hand. Roll out or pull and stretch the dough gently into either a 12" rectangle or circle. Make it as thin as possible since the dough will rise as it cooks and you want the dough to cook all the way through. Always keep dough covered or the exterior will dry out. 11 ROLLING OUT THE DOUGH There are just a few things you need to know about rolling the dough. It is so easy that after doing it once, youÂll be an expert, inventing your own tricks of the pizza trade. Sticky Business Pizza dough is very sticky, so youÂll need to sprinkle your surface with a handful of flour or cornmeal before you begin to roll your dough. If you like a more rustic crust, opt for the cornmeal. Rolling Pin Method 1. Place ball of dough in center of work surface. Sprinkle with cornmeal or flour. 2. Roll out from center of dough to edges.* * Wine bottle tip: If you donÂt own a rolling pin, donÂt fret. Just use a wine bottle to roll out the dough...and if you are in a real pinch, any bottle shaped like a wine bottle will do. Hand Method 1. Place ball of dough in center of work surface. Sprinkle with cornmeal or flour. 2. Flatten dough from center to edges using the flat palm of your hand. 1. Ball of Dough 2. Rolling the Dough 3. Stretching by Hand 12 ****The high heat of the grill is what gives pizza such a great crust. Because the dough cooks quickly, it is essential that any toppings requiring cooking be prepared before you put them on the crust. Use pre-cooked meats, or grill, roast or sauté your meat to cook it thoroughly. Vegetables can be grilled, steamed, blanched or sautéed. CHECKLIST Have these items handy before you start grilling:  Olive oil  Basting brush  Tongs  Mitt  Pizza peel or cookie sheet  Toppings and cheese in individual bowls or on a plate side by side Ready...Set...GRILL Make sure your gas grill is preheated or your charcoal briquettes are ready to cook on. And, donÂt forget, always cook with the grill lid closed. 1. Brush both sides of dough with olive oil. 2. Pick up dough by 2 edges (like hanging a wet T-shirt on the clothesline) and gently place on grill. DonÂt worry - the dough will not fall between the grates! 3. Cook dough over DIRECT HEAT for 2-4 minutes, or until bottom side is well marked and as brown as a medium slice of toast. If dough bubbles, poke with tongs to release air and flatten crust. Make sure your grill is not too hot or your dough will burn immediately. 4. When bottom is brown, flip dough over. 5. Immediately cover cooked side with toppings and cheese, move to indirect heat, close lid and cook for 5-10 minutes, or until bottom is browned, cheese is melted and toppings are warmed through. (NOTE: If your grill only has one burner, after adding toppings, grill second side for 2 more minutes over direct heat, turn off and finish, using residual heat. DO NOT lift lid! For best results on charcoal see page 7.) 6. Remove pizza from the grill, slice and serve immediately. ready for the grill Great Cheese Makes Great Grilled Pizza When purchasing cheese for your pizzas, look for the authentic versions. Parmesan cheese from Italy (Parmigiano-Reggiano), fresh or aged mozzarella, and Brie from France really do taste better. For maximum flavor, grate cheese just before using. 1. Brushing the Dough with Olive Oil 2. Placing the Dough on the Grill 3. Dough Cooking and Bubbling 4. Flipping the Dough 5. Placing Toppings on the Cooked Side of the Pizza 6. Cutting the Finished Pizza 13 14 Here are a few tips to streamline the cooking process, maximize flavor and minimize stress, whether you are cooking for 2 or 20: TAKE A SOLO TEST FLIGHT - Grilling pizza is easy, but practice does make perfect. To avoid the stress of learning a new dish in front of a crowd, make your first pizza before your party. When your guests arrive, youÂll surprise them with your confidence and expertise. BE PREPARED - Before your guests arrive, have your dough rolled out and your toppings pre-cooked, pre-cut and pre-grated. STAY IN TOUCH - Grilled pizza cooks faster than a "fire in a match factory." To avoid burning the crust while you run around in search of that one missing item, use the Checklist (page 4) and make sure everything you need is within armÂs reach of the grill. MAKE EVERY SLICE COUNT - Usually the last slices of pizza left are the ones with the least amount of toppings. To avoid disappointing your guests - or yourself - spread toppings generously, right up to the edge of the crust. BE CRUSTY - The key to great grilled pizza is getting the cooking temperature and timing just right so that the exterior of the crust browns and the interior cooks before it burns, yielding a perfectly crispy crust. Cooking it slightly longer, over a slightly lower heat, delivers the best results. KEEP IT SIMPLE - YouÂve heard the one about too many cooks in the kitchen... Well, too many ingredients will confuse your palate. Keep it simple. Resist the temptation to pile on everything but the kitchen sink. tips from the surreal gourmet 15 BE FEARLESS - DonÂt be afraid to experiment with your own favorite flavor combinations. And donÂt run from cheese with lots of personality. My favorite pizzas use gloriously stinky cheeses like Stilton and Camembert. CHECK THE OIL - DonÂt forget the olive oil! A generous brushing of oil will make your pizza extra delicious and keep it from sticking to the cooking grate. STRETCH - Make sure the dough is as thin as possible. It will rise as it cooks. JOIN THE ADVENTURE CLUB - Go ahead, raise the pizza bar a couple of levels and try new exotic ingredients and flavor combinations: wild mushrooms, fresh clams, purple potatoes...If you have any questions about whether an ingredient falls into the Adventure Club, ask yourself, Am I thinking outside the (pizza) box?

The guy who started the link in the pizza forum that I linked to is in Seattle, and so he might be able to answer questions about the BGE in your area. From what I can tell, they hold up very well and have a lifetime guarantee. They certainly hold up much better than Webers. There is some steel on the exterior, but it is finished so that it will not corrode, and of course most of the exterior is green ceramic. You can also get a cover for the BGE to protect it from rain. The Kamado Joe is a comparable product but does not have the same warranty. I think that over time you may have to replace the gasket in either one, but I have not had to do that yet. I might get a smaller Kamado, just for comparison. There is a store in Culver City that sells them and is very close to where I live - maybe 15 minutes away. We go to a lot of restaurants in downtown Culver City on week-ends, and so we could drop by for a look. My BGE is VERY big, which is why I would want to get a smaller one as well, but the one I have is the perfect size for pizza. I have not found that they use more charcoal or wood than the large Weber, and they retain the heat better because of the ceramic insulation. Supposedly they do very well when cooking in cold weather, but the coldest day we have used it was 65 degrees. We use Mesquite wood mixed with Mesquite charcoal because we are from Texas, and that is the flavor we are used to. Our father considered Mesquite to be trash wood and tried (in vain) to get rid of his Mesquite trees. Mesquite is a bit expensive in California, however. Lars

Yummy! BBQ chicken pizza is one of our favorites too :-) We also like the crunch of cornmeal on our pizza crusts, but I use polenta on the peel to get that effect. For a while there I was using parchment paper under the crusts and just setting the crusts on the stone paper and all, but we missed the cornmeal flavor and crunch. I have a little whisk broom I use to dust the leftover cornmeal off of the stone so it doesn't burn if I'm baking more than one. I'll be curious to see what your experiment yields - I wouldn't think that replacing that small amount of flour with cornmeal would cause any problems. I have a batch of the dough in the freezer (the first time I've frozen it, as an experiment), and now I'm hungry for pizza so I guess I'll have to take it out and make some this weekend too. Maybe one BBQ chicken and one sausage and mushroom, just because I can LOL. Linda - I'm glad your pizza was a hit! Deniselie - I've never done a kitchen remodel, but we did do some hardwood floors in our last house which necessitated living in the family room with only a microwave and crockpot for a while, so I can only imagine what that must be like. I think I'd be daydreaming about the meals I'd make too... Becky

Thanks, this was a fun project and it was a long project so I thought it would be fun to share :) Butternut, we are using the pizza oven for the first time today, I’m not sure how it will go. We are following these instructions from Forno Bravo- http://www.fornobravo.com/pizza_oven_management/oven_firing.html kswl2, you 100 percent inspired the addition of the projector, we’re loving that we can watch movies out here! :) Houseofsticks the projector was an Epson MegaPlex MG-850HD so it can connect to an iPad, iPhone, etc. It also has built-in speakers. The screen is a 92-inch Elite Screens M92UWH. You cannot watch during the daytime.