Not a perfect pizza, but pretty good first attempt I think! I cooked 4 pizzas at 525-550. That was a little to hot. I’d probably go down to 450 next time to avoid the gum line and get more top bake.
This was a New York style dough (fwiw, I owned an independent pizzeria for nearly a decade so I have some experience) made with All Trumps High Gluten flour, yeast, water, Salt and olive oil. It was cold fermented for 24 hours and proofed for another 2 hours at room temp.
problem #1 was my failure to clean the deflector plate after the past 10 smokes. The high temperature fire I made for pizza caused a 30 minute burn off that stunk up my porch and overshot my temperature by a lot. Once it settled down, It worked out great.
problem #2 was the size of my dough ball. I used enough for an 18” pizza and stretched it to only 16”. So it was to thick to begin with. When i dropped my first pie on the grill I realized my steel was only 14.5” ....ugh. So the pizza is substantially thicker than it should have been. This caused a gum line.
On a positive side, the crust was nice and crispy and the smoke was just subtle enough.
I’lol be doing this more often as I was really pleased with the first effort.
thanks as usual to all the advice on this forum!