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Showing results for tags 'gluten-free pizza'.
I've been cooking pizza and wings to get to know my Akorn. It's nice because I can change up the toppings and sauce to keep the flavours fresh while I experiment with keeping temperatures on the Akorn. I fill the bowl about 85% and I use half a Weber cube in two bits to get it going. When I hit 450 I close the top to a fraction and put the bottom down to three. Let it stabilize for a few minutes. Then I throw the wings on the grate. These are not tossed in anything just pow on the grill. No heat deflector either. I find that after 15 I open em up and give them a flip. Check em in another ten, move around any that need it. Pull when crispy, usually around 35 minute mark. Half with S&P and the rest in good ol' Frank's. Crank it up to 500, slide on the pizza stone and slip in my pan of olive oil, garlic, dried chill pepper and rosemary. Pizza. Still going with Gordon Ramsay's recipe with AP substituted for Namaste Gluten-Free flour. We do not notice a difference at all. It's great. I was light on cheese simply because we didn't have a ton around and personally I don't like it too cheesy. Spent a lot of time in Italy and it's more about sauce and crust there. Prosciutto and basil Carne Asada and Red Onion (used leftover carne asada) As you can see the crust is perfectly browned. Again, no heat deflector. I presume those that need it are cooking a thick crust, cringe. Well, that's just my opinion. Cook time at 500 degrees as 7-9 minutes.