Troutrad
Member
- Messages
- 15
- Grill(s) owned
- Stampede
For Papa murphy’s, I smoke 25-50 cooler than directions call for just to give it some time to take on more smoke flavor. Takes a bit longer but worth it. In winter months, I add a barrier to the Papa Murphy’s paper/fiber tray it comes on or it tends to burn on bottom. I just use an insulated aluminum pan or pizza stone, but in summer months, right on the grates. Homemade pizza goes on the stone.What temp do you use for the pizza? Do you use a pizza stone or anything?