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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-28-2010, 10:38 AM   #1
Grillman
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Smile Pizza on the Grill....it's so easy; anybody can do it.

Pizza on the Grill....it's so easy; anybody can do it.

My hands hurt pretty bad from Arthritis, Fibromyalgia, and who knows what else; so I
bought the Pizza dough from Sprouts market. (it was pretty good)
.

I just grated some Mozzarella cheese, and used some pasta sauce,
turkey pepperoni, and olives....to keep it simple.




Just roll it out to a size that will fit on your grill, or cooker.


Place the dough (crust) on the pizza peel and transfer it to your preheated
grill or stone.
My Cooking temperature was about 500°



Cook the crust for 1 or 2 minutes...then flip it over and cook the other
side for a few seconds.
This step is helpful because, if you put all the toppings on the pizza and
then place it on the grill...the weight of the pizza will sag down between
the grates and make it hard to remove it.
For those that are using a Pizza stone....if your pizza is sticking to the
peel; making it hard to slide onto the stone...this step will solve that
problem.





Remove the crust from your grill or stone and top it with your favorite
sauce and toppings.





I have a 3 burner gas grill...so I left the two outside burners on high; and
turned the middle burner off....then placing the pizza in the middle, over
the burner I just turned off.
Close the lid...let it cook for about 3-4 minutes, then rotate it a quarter
turn, to make sure it cooks evenly. Then cook another 3-4 minutes; or
to desired crispness. This step is probably unnecessary
for those using a stone.





Remove from the grill....and enjoy.





.
.

Last edited by Grillman; 04-28-2010 at 11:47 AM.. Reason: typo
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Unread 04-28-2010, 11:15 AM   #2
cowgirl
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Great looking pizza Grillman!
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Unread 04-28-2010, 11:27 AM   #3
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Cool! Hmmmmm. Wonder if I can do that on my kettle.
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Unread 04-28-2010, 11:44 AM   #4
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I've got to try pizza again. My last attempt was so awful my wife wouldn't eat the crust. It's easy for me to burn that crust; yours looked GREAT! Congratulations.
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Unread 04-28-2010, 12:34 PM   #5
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On a Kettle (as in Webber)? Cooks Illistrated did a good "how to" on grilled pizza a few years back, if you have access to it.
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Unread 04-28-2010, 12:44 PM   #6
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Nice job.
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Unread 04-28-2010, 01:06 PM   #7
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Nice looking pizza. How would you describe the texture of your crust?
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Unread 04-28-2010, 02:30 PM   #8
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Quote:
Originally Posted by leanza View Post
Nice looking pizza. How would you describe the texture of your crust?
I prefer a "Thin & Crispy" crust...so I roll the dough out quite thin
and usually "dock" it to keep it from rising to much.
My last picture above shows the bottom of the crust...and it gives
a idea of how crisp it was.
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Unread 04-28-2010, 02:41 PM   #9
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Nice looking pizza!
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Unread 04-28-2010, 03:17 PM   #10
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Man I really need to try making my own pizza after looking at this. I've done lots of frozen ones but that looks really really good.
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Unread 04-28-2010, 03:23 PM   #11
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Grillman, you make that look so easy, I'd bet a Caveman could do it.
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Unread 04-28-2010, 04:38 PM   #12
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That heat level you had makes for a good pizza.
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Unread 04-28-2010, 04:54 PM   #13
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Thanks for the tutorial, I needed it. Do you do take out or delivery?
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Unread 04-28-2010, 06:19 PM   #14
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That has to be the most perfect sauce covering I have seen in years!
Good job.
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Unread 04-28-2010, 06:23 PM   #15
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Fabulous Grillman!
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