PIZZA question

[Qczar]

I`ve been making pizza for many years. Made my own dough by hand long ago then switched to local pizzeria dough, and now I`ve learned to make a pretty good dough with a large Cuisenart. I have always used a rectangular pizza stone in a 500º oven. Love the results. But wondered how placing the dough on hot grills would work? I know some here do but I`m conserned about

- thickness of the dough? (I like`em thin crust, but might not be practical to grill?)
- size? (I usually make a big rectangle pie, but might not be practical to grill?)
- the dough cooking too quickly before my toppings heat up, (making Greek pie today with pre cooked spinich, pre cooked lamb sausage, sun dried tom, garlic, olives, feta and mozz cheese.
- dough sticking and not being able to lift with my peal
- temps of the grates, hot, real hot, or as hot as I can get`um

Also wondered if placing the stone on the grill and heat up to real high heat is a good idea? Anyone ever do this. I`m conserned about breakage?

I should have asked these questions long ago, but never wanted to change my methods. I feel like trying something new today.

 

[Kevin]

I broke my stone. Had the chargriller up to 500*. Opened the hood and as soon as a little cold air hit the stone it broke. I still use it in 2 pieces, but I have to use a pan now.

 

[thirdeye]

For cooking on the grate I have the best luck with flour tortillas for the crust. Like making an open faced quesedilla, just with pizza sauce and toppings. So if you make your dough thin enough, I'll bet it would work. Go easy on the sauce and the toppings. The crust cooks fast.

For regular pies I use a stone but I have better luck when using a cheater screen. Easier on and off plus less burnt crust.

 

[thirdeye]

Qczar,

Maybe pre cooking the crust first, then adding toppings and returning to the grate may work??

 

[ZILLA]

I use regular homemade pizza dough and put the stone on the grill and use Lump as fuel to 450 deg. I have a heavy stone and I've never had my stone crack. It works great.


http://www.kodakgallery.com/photozilla/main/family_pizza_party

 

[BBQchef33]

i like a thin to medium crust.. thick sicilian style is hard to get right unless u use a stone.

heres a couple good discussions..
http://www.bbq-brethren.com/forum/showthread.php?p=180574&highlight=pizza+flip#post180574

http://www.bbq-brethren.com/forum/showthread.php?p=281502&highlight=pizza+flip#post281502


boths way to cook the dough. i used to go right on the grill cook it partially then flip it.. or i use a grill grate to cook it on..

 

[Bossmanbbq]

I`ve been making pizza for many years. Made my own dough by hand long ago then switched to local pizzeria dough, and now I`ve learned to make a pretty good dough with a large Cuisenart. I have always used a rectangular pizza stone in a 500º oven. Love the results. But wondered how placing the dough on hot grills would work? I know some here do but I`m conserned about

- thickness of the dough? (I like`em thin crust, but might not be practical to grill?)
- size? (I usually make a big rectangle pie, but might not be practical to grill?)
- the dough cooking too quickly before my toppings heat up, (making Greek pie today with pre cooked spinich, pre cooked lamb sausage, sun dried tom, garlic, olives, feta and mozz cheese.
- dough sticking and not being able to lift with my peal
- temps of the grates, hot, real hot, or as hot as I can get`um

Also wondered if placing the stone on the grill and heat up to real high heat is a good idea? Anyone ever do this. I`m conserned about breakage?

I should have asked these questions long ago, but never wanted to change my methods. I feel like trying something new today.

Qczar, my family and I do pizzas all the time on the smoker. The best way to do them in my opinion and what has worked for us is to grill one side of the crust first, flip it over and put your toppings and such on the grilled side then return it to the smoker on the side that hasnt been grilled yet. When the pizza is done it has a nice crust to it. We usually go to Sam's club and buy there ready made pizza crusts by the case and use them.

 

[Qczar]

This is what I got / had.

 

[Brauma]

Man that looks great Q. See my thread on Grilled Pizza. Ive got a long ways to go. I may skip the aggrevation and start buying the ready made pizza crusts. I love the taste of the smoked pizza but farkin with the dough was a little frustrating because I just couldnt make Scott's recipe work.

Just like when I started playing golf - I didnt have a lot of appreciation for the pros until I tried it myself. Its harder than it looks.

 

[Puppyboy]

...what has worked for us is to grill one side of the crust first, flip it over and put your toppings and such on the grilled side...

That's a pretty good idea Boss.

I have not tried a pizza yet but when I make sausage rolls, I use greased alum pan.

 

[Qczar]

For cooking on the grate I have the best luck with flour tortillas for the crust. Like making an open faced quesedilla, just with pizza sauce and toppings. So if you make your dough thin enough, I'll bet it would work. Go easy on the sauce and the toppings. The crust cooks fast.

For regular pies I use a stone but I have better luck when using a cheater screen. Easier on and off plus less burnt crust.

Thirdeye, .............. is that flour tortillas for the crust you used in the pix you posted? Looking at the edges, it looks like a single large round tortilla?
Looks real good!

 

[Qczar]

Qczar, my family and I do pizzas all the time on the smoker. The best way to do them in my opinion and what has worked for us is to grill one side of the crust first, flip it over and put your toppings and such on the grilled side then return it to the smoker on the side that hasnt been grilled yet. When the pizza is done it has a nice crust to it. We usually go to Sam's club and buy there ready made pizza crusts by the case and use them.

Bossman, ........... after reading a bunch of reccomendations of the bretheren, and seeing how thin I spread my dough, I felt there`s no way my grates were close enough to lay on. Flour and yeast is cheap. One day soon I`m going to make and spread out a bunch of pizza dough`s and do some experimenting on the grill. Once I see what I can and can not do, then I`ll get the toppings ready. Worst case, I`ll have a lot of flat bread.

With all the talk about mixer`s, I find using a large Cuisenart (with dough blade) very easy and effective. Dump all the ingreadiants in, and fire it up for a minute, and it`s done. If I`m using a good, fresh yeast, it`s as good as Giuseppe`s down the street.

 

[thirdeye]

Thirdeye, .............. is that flour tortillas for the crust you used in the pix you posted? Looking at the edges, it looks like a single large round tortilla?
Looks real good!

No, but I'd like to see the burrito you could make out of it if it was. That is just a cheese pie but it is on the cheater screen I mentioned.

Here is what my tortilla crust pizza's look like. The cool thing is you can lay out the toppings and everyone can make their own. I think my stone is 14", so with a bigger one you could do 4 at once.

 

[thillin]

How long were those torilla pizzas in?

 

[thirdeye]

How long were those torilla pizzas in?

5 to 8 minutes if the grate temp is around 450. The low fat ones cook faster and actually get a little crisper.