Has anyone done pizza on the grill

[kcquer]

I've read quite a bit of stuff about doing pizza on the grill but never tried it. Prefer what I make myself to anything that's available around here but usually don't make it much during the summer don't like running the oven in a/c weather. Just wondered what the results were like.

[Davewey]

Pizza on the grill is great. First time out I’d suggest making a couple extra and watch them close. It’s different every time. Thickness of crust out side temp, grill temp how much toppings that sort of thing. I use the Webber, even bed of colas throw a few pieces of wood. Haven’t ever had anything but great results!

[Heath]

Get a pizza stone too, they work great and held shield the pizza from direct heat.

[chad]

Agree with Heath -- get a stone and bake it HOT!

[Davewey]

Pizza Palooza
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12:00 am Emeril Live Doin' Dough
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Smoked Salmon and Goat Cheese Pizza Bites
Stromboli
Parmesan Pizza Crust filled with Emeril's Kicked Up Chicken Caesar Salad
Nutty Cinnamon Twists

12:30 am
1:00 am Food Network Specials World Pizza Challenge

1:30 am
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Vicolo Pizza Primavera
Sliced Steak Pizza
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2:30 am The Best Of Best Pizza

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[BBQchef33]

ok, i got lots to say here.!!! Pizza on the grill is great. I judge the heat on the grill so i can hold my hand about an inch above for no less than 5 seconds, unless your using a stone. Usually get the dough from a local pizza shop(one nice think about living near NYC). Otherwise, frozen works ok too. Grill one side of the dough first, before puttin anything on it. This gets the dough cooking and stops the top from being mushy. then flip it and put the toppings on top of the partially cooked side.

Another easy way thats was always a hit. Those Bobolli doughs from the supermarkets work great on the grill. In the summer i pick fresh tomatos and basil from the garden and dice them up. Grill some chicken breasts, sausages and shrimp and mix each one together with the diced tomatoes and basil. Make 3 seperate pizzas with each topping, add mozerrella cheese... oh man.. i just got real hungry.

[kcquer]

Frill some chicken breasts,

Phil's Phamous Frilly Breasts. I like it.
I make my own dough, I got a stone, I grow tomatoes, sounds like all I gotta do is do it.
If you make your own dough and cook on a stone, try rolling your crust out on a piece of parchment paper, scissor around the crust and getting the pizza off the peel and on the stone is tons easier, plus any thing baked on parchment browns perfectly. Had canadian bacon,green cayenne pepper and onion tonight. Can't wait to try it out side.

[Mark]

Anyone got recipes for grilled pizza? Let's see some.

[Mark]

Anyone got recipes for grilled pizza? Let's see some.

Via Copernic:

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[texashaze]

I'll add to that... anyone have a good dough recipie?? Like one where you can get a lot of bubbles....

Mike "Texashaze"
Texas Chapter

[kcquer]

Mike, been thinking about how to answer this since I read it this morning. Been makin the same crust for so long can't remember the last time I used a recipe. I know some of these instructions are going to encite Brian or Greg or some one but here goes.

Dissolve 1 pkg or 2 1/2 tsp yeast in 1 1/2 cups warm (100 to 120*) water. Add 1/4 tsp sugar let sit 5 min to ensure yeast is good (should foam up like beer). Stir in about 1 1/2 cups flour (pizza joints use cake flour, all purpose is fine). Add 1/4 to 1/2 cup olive or other oil. If you have a kitchen aid beat for 2 mins. If not (easy fellas) beat for 2 mins by hand until stiff (should be about like pancake batter, maybe a bit stiffer). Work in another 1 1/2 to 2 cups flour to make dough. Pizza dough should be wet and sticky not quite as dry as bread dough. Knead for 5 mins (most recipes say 10 mins but pizza crust shouldn't be made that tough). Spray inside of bowl with pam, put dough in bowl, spray it and cover. Let rise 1 to 1 1/2 hours. Best place in cooler weather is in oven with light on. Punch down (deflate dough ball) cover and let rest for 10 mins. This will make 2 thin and crispy or 1 15" pan style crust. Roll out to fit your pan or stone. You may need to dust with a little flour to help with sticking, better if you can get by without it. If you're using a stone in the oven 450 for 10 mins will cook a thin crust pizza. In a pan it takes a little longer. See above post for parchment paper hint. Good luck.

[willkat98]

OMG
There is a lurker here who use to own and run a grilled pizza restaurant.

I know, cuz I recruited him.

He is an executive chef, and still grills pizza at Farmers Markets in the Summer.

I see him almost daily, and will tell him to pop in and chime in on this one.

[brdbbq]

Pizza right up there with rice.

[shock]

My 2 cents:

I always make my dough in my bread machine. Fresh dough is always the best - no comparison. Eveybody has a little different recipie, all you have to remember is let the yeast sit in some luke warm water until it starts bubbling... Then it is a good time to pitch it into your mix.

After you have your dough....

I used my Weber kettle for this. I take my chunk charcol and make a pile of one side. This gives me a hot spot. The other side is open. I do this so if the pizza gets too hot I have a safe place to easily move it to without disrupting the process.

I have a stone, but I won't use it on the grill. No need to. Take you fresh dough and put some olive oil on both sides and just though it on the grill. Put as much over the coals as possilbe. You are basically making a crust - you will be using the fire side to place your ingredients.

Once you have a crust (your preference as to the color, i.e. light brown or more black) you are going to flip the dough over crust the other side. While this side is crusting, place your ingredients on top of the pie. I usually make a bunch of different "mini" pizzas by placing a large spoon of sauce in a "circle". Make about 4 of these (depending on how big your dough is) and put toppings to order for each recepient.

Keep an eye on your dough while you are doing this. You don't want it to burn. If it gets too hot, just slide it over to the side without the coals.

I ususally through some Provel, Mozerella, Asiago and a touch of Fontenella on there. NICE! To each their own, but I put the cheese on first then go to town with your toppings. You may want to "toss" some mozz. on top for presentation.

I have a wooden pizza paddle to take the pie off the grill. I cut it right on the paddle and slide the pieces onto everybody's plate. This is fun to do if you're sitting outside!!

Also - DON'T FORGET THE SMOKE!!! Again, to each their own, but I found that mesquite is too strong for a pizza with my cheese selections. I use the usualy - hickory, apple or cherry...

SWEET!! I have made about 20 pies like this.

[Mark]

Good post shock. Thanks

I did my first 2 sunday. Scored about an 8 out of 10 due to the crust being a little undercooked. They were each about 15" round and cooked on my "Weber on Steroids" at around 400- to 450 using hickory.

I cooked the crusts pretty much the way shock does. Maybe mine were a little mushy because the dough did sink into the grill. But the "waffle fry" indentions were good because they added more surface area to pick up smoke and added some tensile strength like corrugated steel does.

Then I coated crusts liberally with Ragu, piled on shredded mozzarella, sweet peppers, onions, smoked Italian sausage and provolone slices on top.

I think this will be great for the summer as the vegetables will be from the garden to the grill. Maybe smoke a ground pork log and crumble it up for a meat topping.