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).