Im a Walrus
Is lookin for wood to cook with.
- Joined
- Jun 20, 2011
- Location
- st louis, missouri
I tried my first grilled pizza yesterday. Turned out delicious.
I started by slow cooking the pizza sauce for a day in a crock pot. It turned out great (picture below is sauce being reheated to room temperature for cooking). I used Landarc's pizza dough recipe (he has it here: http://www.bbq-brethren.com/forum/showpost.php?p=1730962&postcount=3). That was also excellent.
I did two types of pizzas. One was pure marinara (with fresh mozzarella and basil for toppings). The other was mozzarella with pepperoni. I got a picture of the marinara before cooking but it completely burned. The final pepperoni is in the photo below.
I didn't have a pizza stone and tried the method of putting it on the grill, cooking one side, taking it off, topping the cooked side, then putting back on the grill. It worked great except with the marinara I left it on too long for the last part of the cook. It was charred black. What a shame too- it looked delicious going on. For the pepperoni, I put some aluminum foil under it after I had cooked for about 2 minutes on the grill. It had already firmed up (I was cooking at about 580) and the foil kept it from burning while letting the cheeses melt and blend in.
Thanks to all for the tips! I will definitely try this again.
I started by slow cooking the pizza sauce for a day in a crock pot. It turned out great (picture below is sauce being reheated to room temperature for cooking). I used Landarc's pizza dough recipe (he has it here: http://www.bbq-brethren.com/forum/showpost.php?p=1730962&postcount=3). That was also excellent.
I did two types of pizzas. One was pure marinara (with fresh mozzarella and basil for toppings). The other was mozzarella with pepperoni. I got a picture of the marinara before cooking but it completely burned. The final pepperoni is in the photo below.
I didn't have a pizza stone and tried the method of putting it on the grill, cooking one side, taking it off, topping the cooked side, then putting back on the grill. It worked great except with the marinara I left it on too long for the last part of the cook. It was charred black. What a shame too- it looked delicious going on. For the pepperoni, I put some aluminum foil under it after I had cooked for about 2 minutes on the grill. It had already firmed up (I was cooking at about 580) and the foil kept it from burning while letting the cheeses melt and blend in.
Thanks to all for the tips! I will definitely try this again.