Outdoor Pizza Oven (gas grill)

Sounds great! I need to figure pizza out. Not much beats a good pie. What toppings are you using?

i lost my stone.. or should I say, they wife "put it somewhere".

I've been using the vegetable griddle for the grill and getting good results. Made a couple beofre going on vacation using all ingriedents form the garden... damn those things were good. and now Im hungry.

and sorry KC.. you are incorrect :wink: .. GOBS of Mozerella make it complete!! :eusa_clap :eusa_clap usually hiding the crumbled fatty underneath it.

I usually take the pie during the last minute and put it on the top rack in a very hot grill as high as i can get it.. and close the lid.. the radiant heat bouncing off the top bubbles and browns the cheese and its far enuf away not to burn the crust. I'll do this even if i did the cooking in the smoker.... and if Im lazy, i'll do a quick shot under the broiler.

I prefer no stone... do the crust on the grill, then take off, put on toppings, and finish on the smoker. I like to use a variety of toppings from traditional sauce and pepperoni to balsamic vinegar reduction and smoked duck.

Phil, I may have to try that last minute on the grill part... or use a MAPP torch to brown it all! Then I get to play with fire even more!

Oh, and kcquer... sounds like all lies to me... no pics, it's all just made up... no batteries, yeah right! :razz:

kcquer said:

I like a blend of mozz, jack and cheddar, which I think is what Little Ceasar's uses. .

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When I worked at a Little Caesars 17 years ago, they used a blend of Mozzerella and Muenster. That was, though, 17 years ago and in Oklahoma. YMMV.

The couple if times I've grilled pizza it's been a pretty quick affair, so I didn't want a lot of toppings to bog things down. I worry about the crust getting soggy, too, so I like to skip the sauce and just use some Roma tomatoes that I've salted for a while. An olive oil and garlic glaze with tomatoes, artichoke hearts,mushrooms, and mozzarella is pretty dang good. There's a local pie hole that does one with those toppings; they call it "Pizza of the Gods"

VitaminQ said:

When I worked at a Little Caesars 17 years ago, they used a blend of Mozzerella and Muenster. That was, though, 17 years ago and in Oklahoma. YMMV.

The couple if times I've grilled pizza it's been a pretty quick affair, so I didn't want a lot of toppings to bog things down. I worry about the crust getting soggy, too, so I like to skip the sauce and just use some Roma tomatoes that I've salted for a while. An olive oil and garlic glaze with tomatoes, artichoke hearts,mushrooms, and mozzarella is pretty dang good. There's a local pie hole that does one with those toppings; they call it "Pizza of the Gods"

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heres how I avoid the soggy crust..

Get pit up to 500.

I put the dough on the veggie/fish grill thingy(a porcelan grate with the holes in it, i'll take a pic).. grate is sprayed with pam and top of the tough is brushed lightly with olive oil. Reminder: During cooking, you MAY have to slightly and gently rotate the dough to reposition new spots over the holes to cook more evenly. Dont stretch the dough while its cooking! I do this with a small cookie sheet, slide it under, move half an inch and slide it out. I cook the dough just to the point where the bottom seems to have set, and is a little crusty, I brush the top with som eolive oil and flip it over, then brush the old bottom, now top with some sauce and continue to cook it until its near done..

Then i add hot(ok, very warm) sauce and toppings, and a thin layer of cheese.. Once the crust is done to my liking i add the rest of the cheese and move it to the top top top of the hot gasser grill, very top rack. Use a cookie sheet or piece of aluminum foil directly under the pie(on the grates) to offset any heat, OR, in my case since my warming rack is about halfway up the dome on my gasser, i put a baking pan upside down on that and put the pizza on top of the pan.. it raises the pie a few inches bringing it higher up in the lid and gets the radiant heat bouncing off the lid to melt and brown the cheese real fast with minimum effect on the bottom of the crust.




think this is another roadmap thread!!

Brilliant, Phil! I'm gonna have to get one of those grill plates- I know what you're talking about.

BTW, last time I made pizza I turned my back for a minute and the farking dog got an entire, raw dough round off the table. Farking raw dough- and he thought it was Christmas.

i made an edit.. you may have to rotate the dough slightly. re-read first post.

Heres a pic anyway... this works well for medium size pies.. and fits in the gasser.. I usually have to make one pie, and eat that while the other is cookin.

offa1a said:

I gotta try Pizza. Are you all buying ready made dough or making your own?

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Post #10 in this thread:
http://www.bbq-brethren.com/forum/showthread.php?t=19082&highlight=thick+crust
I use that one quite often and like it.

wow.. we have 2 pizza thread.. i just roadmapped this one.. may have doubled up..


I buy my dough from a local pizza joint. Get the one for the extra large pie and cut in in half to make 2 mediums. 2 bucks ready to go.. raised and warm. Get home, cut it, spin it out and on the grill it goes.


sorry.. i cheat. : )