BBQ pizza

[jpw23]

made a couple today on the new weber...turned out pretty good! I did have to throw them under the broiler for a few minutes to brown up the top, could not get the heat up past 350 degrees.

this one has a crumbled up fatty left over from an earlier cook, also has bell peppers, mushrooms and mozzarella cheese.

this one has leftover pulled pork, bell peppers, hot pepper rings, colby and pepperjack cheese.

 

[Kevin]

Lookin good, wheres the green olives?

Your chargriller can get up to 500* with direct heat pretty easily. A pizza stone works well for spreading that heat out so you don't burn the bottom.

 

[jpw23]

I do need to buy a stone.....the pizza pans I have work good in the oven but, not so great outside on the grill.

 

[Plowboy]

Nice pie, JP!

 

[thillin]

Looks good. I'm ready to try one on the BGE. Getting a stone first. Going to get a BGE stone due to the high temps. I read over at their forums that other stones can break a little easier.

 

[n-2-que]

all these pizza pictures i am gonna haveta buy me a stone and get to cooking one myself... these pics look great.

 

[big brother smoke]

Nice groceries!

 

[HB-BBQ]

Good lookin pizzas, I have never tried one on the grill but I will in due time.

 

[Papa Hogg]

Good looking pizza's...I've never used pizza crust on the grill, I have made individual pizza's using pita bread for the crust.

 

[KC_Bobby]

I've often thought about smoking one in my BWS ... just havent't done it yet. I did get as far as to see if my pizza stone would fit and it does!

I think it would be best without the water pan and cooking over direct heat - agree/disagree?

 

[The Anchorman]

I make Pizza in my BWS Chubby and Fat Boy. Do not use water and heat the cooker to 450/500 degrees. Get yourself a ceramic floor tile or two from your local home improvement store for about .99 and they work excellent! No need to spend all that money on a Pizza Stone it aint worth it.
Trust me it works, 1st place pizza East Hartford Grilling Contest.

 

[Moki]

For a crispier crust, grill the dough by itself on both sides before adding the toppings. Grill the first side about 2-3 minutes, then flip it over. Grill the second side only a minute, take the dough off of the grill and add your toppings. Then grill for the time it takes to melt the cheese. Makes a nice crispy crust with no need to go under the broiler.

 

[Chris Nickelson]

My question is how the heck did you have a left over Fatty!!!!

I've never seen one of those.

Ha Ha Ha.

 

[Brian in So Cal]

They look good. Tried them in a dutch oven , Now I need to try on the Weber.