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ZaGrill - Pizza on the Grill |
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Pizza on the Grill - Now it's EasyPizza on the grill ? "No way, it's too hard -- the crust will be BLACK before the cheese melts !!". If this is your experience with piza grilling then you will appreciate the ZaGrill from Eastman Outdoors.
| Let's take a look at the ZaGrill. The base consists of two metal disks with a slight air gap in between each disk. On the edge are three support arms to hold the pan. The metal is a dull gray - perhaps it is powder coated ? |  |  | Here's the grill with the upper pan in place. The perforated pan is 12" in diameter. It has coated with a nonstick finish for easy cleanup. | | Here's a side view with a 12 ounce soda can for size reference. You can see the air gap separating the heat shields on the bottom. This allows you to cook your pizza at a high temperature without burning the pizza bottom. | |
Here's a shot of a frozen CPK pizza with a little doctoring of ingredients. I preheated my grill with the pan in place to about 425-450 degrees. I did not oil the pan as suggested in the directions.
|  | After about 8 minutes of baking, my pizza was ready. I forgot to "rotate" the pizza about half way through, so the half closest to the back of the grill is a little darker. Really, only the edges developed some real dark spots.
|  | | Here's a peek at the bottom of the pizza. There is a nice browning to the crust. The back half of the pizza is a little darker than he front, but it is not the burnt black you would normally get with a grill temperature over 425 degrees. If you do have a hot spot remember to rotate!! |  |
I really like the ZaGrill. You can get the high heat needed for cooking pizza properly, but without the worry of a burnt crust. |
