Owner's Manual

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TRANSFERRING PIZZA FROM PEEL TO STONE
After topping pizza, shake the peel (or baking pan) gently to ensure that pizza is
not stuck and will slide easily onto the pizza stone. If the pizza sticks, slide a long
spatula underneath the dough to loosen. Lift the edge up slightly and sprinkle
additional cornmeal or flour under the dough.
To slide the pizza onto the preheated pizza stone, hold the peel at a 30˚ angle, and
pull peel back with a quick jerk. Be sure to allow enough room in the front of the
stone to hold the entire pizza without hanging over the edge. Don’t worry if a few
ingredients get knocked off during the transfer. If excessive, however, you may
want to remove them before they burn onto the stone and become more difficult
to remove.
BAKING THE PIZZA
During baking, resist from opening the grill lid too often so the grill will stay as
hot as possible. Do check the pizza after about 4 minutes, lifting to see if the
bottom crust is browning too quickly. If so, reduce the heat level on the grill,
beginning with the burner(s) directly under the PizzaGrill BBQ Pizza Maker.
If pizza is cooking unevenly, you may want to rotate the pizza partway during
cooking. Close lid quickly and continue baking with as little interruption
as possible.
If additional pizzas are to be baked, use a metal spatula or the pizza peel to scrape
excess crumbs to the back slot of your PizzaGrill. Close grill lid and allow pizza
stone to reheat a few minutes before baking another pizza.
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