Pizza?

[Negolien]

Hey All,

I guess the search function is a pay per feature /shrug. Can you all give me some experiences and tips with pizza making on the grill?

Stones.. i was lookin on amazon either can get a 20 dollar stone or a 50 stone amazone choice. Advice?

I was gonaa use boboli or signature select ready pizza dough. I don't wanna make my own thought's and suggestions I shop at Safeway.

Mozzarella not sharp or cheddar or something? I usually get little caesers which I am fine with round table and mountain mikes my favorite..

thanks for any help

[Ron_L]

From our FAQ...

My SEARCH doesn't work. Where is the SEARCH and NEW POST feature.
The standard search is at the bottom of the forum. Its uses the google search engine but only searchs our forum and is available to everyone with or without a subscription. The expanded search is included with subscriptions and is on the blue menu bar. It allows extended searching with advanced options, boolean searching, search by date, members, etc. A subscription must be purchased to activate the advanced search feature but the bottom google search is available to all members

But, the built-in search is just one of the perks of a subscription...

http://www.bbq-brethren.com/forum/payments.php

[Moose]

What kind of grill are you using? That would be a good starting point for us to help. I will tell you that after having cooked MANY pizzas in various grills, including Kamados, it's going to be really hard to beat the results you can get in a good home oven, short of a dedicated pizza cooker or wood fired oven.

For cheese, I highly recommend starting with some basic low skim mozzarella, but not the pre-shredded type as it has binders in it. Cheddar is pretty oily, and not the best pizza cheese.

The Primo Taglio dough that is available at Von's and Safeway is excellent. Here's some pies I've made using that dough:


http://i980.photobucket.com/albums/ae286/Pashn8one/Pizza%203%20Meat%20Spicy%20Combo%2010%2027%202018/Three%20Meat%20Spicy%20Pizza%201_zpscysf92sm.jpg


http://i980.photobucket.com/albums/ae286/Pashn8one/Pizza%20Halloween%202017/Halloween%202017%203_zpsmmdj6p2m.jpg


http://i980.photobucket.com/albums/ae286/Pashn8one/Pizza%20Halloween%202017/Halloween%202017%202_zpssjm51t8f.jpg

[PnkPanther]

I use a pretty inexpensive stone on my weber, I don't have brand name. I think I might invest in an Uni or other entry pizza oven

[Hamdrew]

Brick cheese or Provel, for me. May want to cut it with some Motz

[4ever3]

I was gonna say “Moose will stop by in a minute...”

He’s already here...

[tom b]

What grill you cooking it on?
I don't think you even need a stone for a pre-fab dough

[Hamdrew]

pretty much any time ive grilled one that wasn't a frozen pizza (if the kettles already going...) i like pan pizzas in one of my cast irons


I'm gonna second Moose's advice about the oven. Detroit-style (doesn't HAVE to be authentic, saucing post-bake) takes minutes to make; you might be finished assembling before the ovens at temp. It's also about the easiest dough to make (it should be RUNNY), if you don't wanna use store-bought.




I love a detroit style Cubano-inspired pizza using leftover BBQ. Maybe some mojo or chimi after it's out of the oven..

[Negolien]

Sorry Been gone a couple days. i use the MB 560. i will browse the re0ply thanks as always you guys are awesome. I will try the other search btw ty Ron

[SonVolt]

From our FAQ...



But, the built-in search is just one of the perks of a subscription...

http://www.bbq-brethren.com/forum/payments.php



This forum is hurting itself by restricting basic functionality (search, avatars etc) to paying members.

[KClandcruiser]

This forum is hurting itself by restricting basic functionality (search, avatars etc) to paying members.

There's a free basic search function at the bottom of every page. Just click the white bar where it says enhanced by google.

Those servers to host this site don't pay for themselves. Sometimes you've got to pay to play. For the wealth of knowledge and just good camaraderie that exists here, I'd say it's more than worth a few dollars a month

[Pulmah Finger]

I make my own dough but I like doing that type of thing, its not for everyone. I have tried the Trader Joes premade dough, its not my favorite but i know a lot of people who love it. I found it to be very sticky and more difficult to work with than the dough I make.

As far as stones I have used some of the thinner ones and actually cracked it on my gasser the last time i made pizza, i would suggest getting a good stone. I have looked at the Uuni and a couple of others. they all seem about the same with slight differences in features.

I have used all types of cheeses from preshred to fresh bufalo Mozz to Mascarpone (sooo good need to try it). Find what you like and try it out. Get a good sauce, and quality toppings and enjoy.

[Bob C Cue]

Has anyone had good success making pizza on a pellet grill? If so, what temp do you like to run at? Also I have heard some folks say that they have the best results by cooking directly on the grate instead of using a stone or pan.

[SonVolt]

There's a free basic search function at the bottom of every page. Just click the white bar where it says enhanced by google.

Those servers to host this site don't pay for themselves. Sometimes you've got to pay to play. For the wealth of knowledge and just good camaraderie that exists here, I'd say it's more than worth a few dollars a month


Yeah I guess someone's gotta pay to keep the lights on.

[cholloway]

You're welcome.

[tom b]

Has anyone had good success making pizza on a pellet grill? If so, what temp do you like to run at? Also I have heard some folks say that they have the best results by cooking directly on the grate instead of using a stone or pan.

I cooked this on on the MAK Bob, not as good as te pizza oven but pretty good. IIRC set temp *450 FZ covers removed, stone temp was about 500. Don't remember how long it took

https://i.imgur.com/M4JkNfOh.jpg

[Negolien]

Super responses thanks I hear about 500 for 12 mins on average. Guess I will have to play with some of the different dough's. Kinda hard to beat the Little Ceasers for 11 bucks though LOL. I kinda wanted to do some combo pizzas myself so i could control the topping %'s. Probably gonna go with the below stone. Still gotta measure my rig though so if anyone's got a stone for a MB 560 already let me know max size that worked for u


https://www.amazon.com/dp/B01GW4CDOI?pd_rd_i=B01GW4CDOI&pd_rd_w=ktilq&pf_rd_p=ee186ce0-6bf7-4893-85b9-f3368b019e0f&pd_rd_wg=dX70x&pf_rd_r=MGS7JBXCR66A2808YME5&pd_rd_r=a8e2f65d-1606-4142-824b-44a9a7948945

[Moose]

I've had great luck with California Pizza Stones, and they are rated up to 2500 degrees. I've had three over the last 12 years, and not even a hairline crack, even when I've had my pizza oven pushing 800 degrees.


https://www.californiapizzastones.com/

[El Ropo]

I'm surprised nobody has mentioned the option of a steel stone (it will never crack). I hear they work fantastic. If you are interested in checking some of these out, you can google search for baking steel or pizza steel. I'm pretty sure there are quite a few members here who use these.

[Negolien]

I've had great luck with California Pizza Stones, and they are rated up to 2500 degrees. I've had three over the last 12 years, and not even a hairline crack, even when I've had my pizza oven pushing 800 degrees.


https://www.californiapizzastones.com/

look good

[DarkStar11]

Joe did a pizza cook on his MB 560 (https://www.bbq-brethren.com/forum/showthread.php?t=287726) a few months back.

[Pulmah Finger]

another idea i see you are in the Sacramento Area, I called Old Town Pizza this week and they will sell raw dough for like $1 each. call your favorite commercial outfit and see if they will do that.