Can I cook pizza on a Gasser?

[Happy Hapgood]

Watching all the good pizza cooks here, why not?



I can hit about 750*F and I thought if I get a pizza stone, game on!


I don't know how to cook but my Wife LuzziAnn does. Figured we would get some of that Chef Boyardee doe mix.


What say the Brethren?

 

[snadamo]

That’s how I started doing pizzas at home. They turn out pretty good

 

[Fooball]

Heck yea! Give her a shot. What could possibly go wrong?

 

[Lahawk1]

I made them on my Kamado Joe Big Joe for years and they came out great, I do not see why your gasser would not make great pizza as well. I eventually bought an Ooni pizza oven and love it. It does cook them faster since it has flame above the pizza but that is not a big deal to me.

 

[Dweverett]

You can and you don’t need to use the stone to do it. I’ve had some great pizzas where the dough was thrown onto the grates then flipped once it had browned up on the one side.

 

[oldgfbbq]

I’ve had some great pizzas where the dough was thrown onto the grates then flipped once it had browned up on the one side.

Oh no! Please don't tell me this Fleaker "thing" might infect pizza cooking. :-D

 

[Moose]

Oh no! Please don't tell me this Fleaker "thing" might infect pizza cooking. :-D

 

[Biloxidman]

Flizzas??

 

[SonVolt]

You can and you don’t need to use the stone to do it. I’ve had some great pizzas where the dough was thrown onto the grates then flipped once it had browned up on the one side.

I second this method. Par-cook your dough on both sides directly on the grill grate like a flat bread. Then top and throw back on the grill to set the toppings. I've got a dedicated pizza oven now, but this used to be my favorite to do pizza.

 

[Dweverett]

Oh no! Please don't tell me this Fleaker "thing" might infect pizza cooking. :-D

I don’t know what you’re talking about — but it is critical to do a 1/4 turn on each side partway through the cooking to get the proper grill marks…..

 

[Crakaveli]

Watching all the good pizza cooks here, why not?



I can hit about 750*F and I thought if I get a pizza stone, game on!


I don't know how to cook but my Wife LuzziAnn does. Figured we would get some of that Chef Boyardee doe mix.


What say the Brethren?

Look for a pizza/baking steel.

 

[oldgfbbq]

I don’t know what you’re talking about — but it is critical to do a 1/4 turn on each side partway through the cooking to get the proper grill marks…..

I'm sure the turning you described creates wonderful grill marks

I took a little poetic license with the grammar of that sentence and tie it to the whole steak flipping thing going on in other threads. Not coming from the Fleaker camp, I feared some might be inspired to flip their dough numerous times while par-cooking, before toppings. It was not a serious comment. Here, Moose did a nice job bringing anyone interested, up to speed re steak flipping techniques and "the huge controversy"

 

[Dweverett]

I'm sure the turning you described creates wonderful grill marks

I took a little poetic license with the grammar of that sentence and tie it to the whole steak flipping thing going on in other threads. Not coming from the Fleaker camp, I feared some might be inspired to flip their dough numerous times while par-cooking, before toppings. It was not a serious comment. Here, Moose did a nice job bringing anyone interested, up to speed re steak flipping techniques and "the huge controversy"

LOL, I knew it was a joke and had seen the other threads. I was just kidding on the 1/4 turn as well for the pizza. Though, now that I think of it, I’ve made quesadillas on the grill for my daughter and do actually crosshatch those…. Maybe I should go change my vote in the other poll.

 

[Moose]

If given the choice between a gas grill and an oven, I'd take the oven every time, for the simple reason that with a gas grill your crust will be done before the toppings and cheese are cooked unless you have a pizza insert designed to lower the “roof” of the grill,(or create a homemade version)to level out the heat difference between the stone or cooking surface and the heat over the top of the pie.

That said, it’s not that you can’t cook a good pizza on a gas grill – you absolutely can, but not a pie that I would call a pizzeria level kind of pizza.

I've seen a number of people get excited about making pizza over the years lose interest as quickly as they got into it, as there are specialized tools you will need, like stones, peels, etc, and it takes some practice learning how to use them. There are some early learning curves involved in making and cooking pizza, and the ones that really stick with it REALLY like pizza. I've seen the exact same thing with grilling & BBQ.

 

[oldgfbbq]

LOL, I knew it was a joke and had seen the other threads. I was just kidding on the 1/4 turn as well for the pizza. Though, now that I think of it, I’ve made quesadillas on the grill for my daughter and do actually crosshatch those…. Maybe I should go change my vote in the other poll.

I'm relieved and disappointed I didn't pick up on that. Tone is difficult to convey in writing.


I've seen others par-cook the dough, it's something I have not been able to do consistently, so I went with a stone on the grill.


Moose brings up a point that experienced last night. We usually enjoy thin crust pizza and light toppings, but my wife asked for thicker crust. BAM, overdone crust without the fresh mozzarella (slices cut from ball) even browned. I turned 2 of the 4 burners under the stone off and cranked up the sear burner a bit (ie indirect) and that seemed to do the trick. I think the reason mine generally does well with thin curst is that my lid is not very tall. In fact, it is so close to the grates, that I cannot rotisserie anything larger than 4" in diameter.


On another note Dweverett, it would not surprise me if we have crossed paths in Southwick.

 

[Bob C Cue]

You can do anything you set your mind to. I believe in you!

 

[BBQ Bacon]

You can always start with your largest cast iron pan. I have done this in the gasser.

 

[EricD]

As mentioned, par cooking the dough first, like a flat bread, helps. But cooking it like a sheet pizza on a cookie sheet is another way to do them on the gasser.

 

[oldgfbbq]

You can always start with your largest cast iron pan. I have done this in the gasser.

That sounds interesting....my wife used to make an thick crust oven pizza that seemed more like a casserole. Yours looks like a similar approach. Details? kind of crust, toppings, sauce, etc?

 

[BBQ Bacon]

That sounds interesting....my wife used to make an thick crust oven pizza that seemed more like a casserole. Yours looks like a similar approach. Details? kind of crust, toppings, sauce, etc?

Alfredo chicken pizza. It was a dough purchased from a local bakery here in Creston. The touchy part was placing the pizza into the hot frying pan as I had pre-heated it on the grill. With the help of the wife, we slid it off the peel and into the pan. The dough was bigger than the frying pan hence the reason for the lumpy dough around the edge.

I have since purchased a CI pizza pan but I have only used in the oven so far.

Shrimp Pesto Pizza.