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Pizza

S

spoon

Knows what a fatty is.
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About a year ago, my wife went on a boondoggle trip to Italy with a friend of hers to partake in a weeklong Italian cooking class in Tuscany. She sold the idea to me with stories of all the great new Italian recipes she would learn. Flash forward one year, and the only thing she's even attempted is pizza. Thats it. Well, if we're gonna do it, might as well do it right -- so I'd like to try to BBQ a pizza pie.

Question is - what should I use to hold the pie when in the pit? We got a cookie sheet, but I'm thinking there might be something better. I've seen a cast iron pizza cookware from Lodge - anybody have that? Any other ideas?

Thanks.
 
Might be a tough thing to attempt? Pizza is usually cooked at a high temp 400º - 500º. Not sure how you`d do it at 250º, but it`s worth a shot.

I make pizza in my oven on a stone. But what makes the crust good is th high temp. I`ve seen pizza cooking pans with small holes on the bottom. Might help in the smoker?
 
OK..... Pizza in the pit is awesome..!!! I have been meaning to do it recently and keep forgetting. Haven't done one in months.

what kinda pit you got and what are the grates??? if they are expanded steel, just put the dough right on the grate and cook it partially just till it start to rise and has firmed up a little bit and the bottom is just starting to brown... , then brush the top with a little oil and flip it over and add the toppings.

If you have grates that are to wide, a pizza stone works, but it takes longer and you need to cook hotter. i dont like the cookie sheet, it can toast the bottom of the pie. if you have no choice, use the cookie sheet until the dough has set up, then flip the dough and remove the sheet.
 
I think I would cook the ingredients I could in the smoker-like sausage, tomatoes, onion, etc., then finish the thing in a grill with high heat and the lid down.
I have cooked pizza dough and other flat breads directly on cooking grates of charcoal grill. Works pretty good. Cook one side, take it off, turn over, put all the sauce and toppings on cooked side, then back on the grate to finish off bottom. Oil grates good, and brush a little oil on dough before throwing it on grill.
You will want moderate coals for this, so the crust does not burn.
 
Re: RE: Pizza

BBQchef33 said:
what kinda pit you got and what are the grates??? if they are expanded steel, just put the dough right on the grate and cook it partially just till it start to rise and has firmed up a little bit and the bottom is just starting to brown... , then brush the top with a little oil and flip it over and add the toppings.
Click to expand...

Phil, I got a heavy offset pit with expanded steel grates, so I'll try your idea of cooking right on the grate.

Do you ever cook pizza directly over the fire on the firebox food grate -- to get more heat? Or just get a hot fire and cook in the cook chamber closest to the firebox?
 
RE: Re: RE: Pizza

I cook in the chamber at 325. High up in the vertical. If your doing it in an untuned horizontal offset, cook away from the hotspot and rotate once or twice to give it a chance at even heat. Clean the grates well and brush the grates with some oil first. I pay extra attention to get any greaseberries off them when cooking biscuits or pizza. Otherwise you will find them embedded in the dough becase as it cooks, it pops thru the diamonds on the grate a little bit and them berries cook into it. Discovered this the hard way. :)

I have done it 2 ways.

Traditional style with tomato sauce and varying meat toppings with mozerrella cheese.

a fresh bruchietta style(sp) with all chopped veggies from the garden and then add stuff like grilled chicken, sausage and shrimp. Come ot think of it, i remeber typing this up once before.. maybe a search will uncover it?


never did it in the firebox. that would be grilled pizza. :)

I have done it on my gas grill also, infact i starte doing it there... Just heat to 350, then lower the heat to very low and follow same technique. Cook entire time with top closed. I have a broilmaster, which claims to be even enuf heat to bake bread. It does well with pizza.
 
RE: Re: RE: Pizza

As recommended, a pizza stone works great or you could stop by a restaurant supply place (even GFS/Smart & Final) and get a pizza screen.
 
RE: Re: RE: Pizza

I use a pizza stone and a variation on Phil's theme of partially pre cooking the crust.

I heat up the pizza stone in the pit, or grill. No wrong temp, lower temp will just take longer to cook. 300-400, wouldn't have to be that hot to work.
I work the crust into a pizza pan and set it on the preheated stone for 5-7 mins to firm up the crust like Phil. Take it out, add toppings then use the pizza pan like a peel to slide the whole works off the pan and onto the stone. The crust on the stone gets nice and crisp on a thin crust and nice and crusty on a thicker pie.
Pizza on the grill or in the smoker rocks!!

http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=6923&highlight=trailer

Pizza pic at the bottom of the page.
 
RE: Re: RE: Pizza

good idea dave.. never thought of a pizza screen. :)
 
RE: Re: RE: Pizza

hi,
all the above suggestions were great and will give you different results. i like to streach the dough, assemble the pie and slide it off a peal onto a pre heated pizza stone(450 degrees). when you find your preference, try this. prep the dough and spread with your favorite bbq sauce instead of tomato sauce. top with a light layer of shredded mozzerella then a medium thick layer of pulled pork or pulled chicken. top that with a mixture of shredded mozzerella and cheddar cheese and sprinkle with black olives and diced or carmelized onions. getting this monster off a peal and onto a hot stone takes some practice(use alot of fine ground cornmeal on the peal), but it is worth it. let me know what you think!
phil
 
Re: RE: Re: RE: Pizza

rookiedad said:
hi,
all the above suggestions were great and will give you different results. i like to streach the dough, assemble the pie and slide it off a peal onto a pre heated pizza stone(450 degrees). when you find your preference, try this. prep the dough and spread with your favorite bbq sauce instead of tomato sauce. top with a light layer of shredded mozzerella then a medium thick layer of pulled pork or pulled chicken. top that with a mixture of shredded mozzerella and cheddar cheese and sprinkle with black olives and diced or carmelized onions. getting this monster off a peal and onto a hot stone takes some practice(use alot of fine ground cornmeal on the peal), but it is worth it. let me know what you think!
phil
Click to expand...

how do you work the peel? does the peel hold the weight of the pie? do you use a metal or wood peel? thanks for your help.
 
RE: Re: RE: Re: RE: Pizza

A peel is basically a big spatula. They are available in several sizes. For outside use I'd, personally, get one of the alumunim ones. Cornmeal (be generous) will help as will a shot of PAM or other non-stick spray. A bit of olive oil could be used instead of the nonstick spray.
 
RE: Re: RE: Re: RE: Pizza

i have no peel, i use a big cookie sheet.
 
RE: Re: RE: Re: RE: Pizza

I did pizza once after I saw BBQ U on PBS it was good OL lady said that she would rather go out. :(
 
RE: Re: RE: Re: RE: Pizza

This is right out of a Weber cookbook. This is not in a smoker but on a Weber grill. Hope this helps:

1 32 oz package frozen bread dough
Olive oil

1. Thaw dough. Cut into 4 balls. On a lightly floured surface, roll each ball flat into a round about 1/4" thick, leaving the dough a little thicker at the edge than in the middle.

2. Lightly brush one side of each round with olive oil, and plce oiled side down on the cooking grate. Grill the bread over Direct Medium heat until light grill marks appear on bottoms, 2 or 3 minutes. Move crust to a work surface, with the grilled sides facing up. Arrange toppings and finish grilling.

*Note, this makes those small personal size pizzas.
 
RE: Re: RE: Re: RE: Pizza

I' m doing grilled/smoked pizza this weekend using home made whole wheat crust, paste madw with home grown tomatos (with fresh homegrown basil & oregano), homegrown peppers, onions, etc. Different cheeses but basically mozzerella. Meat will be a crumpled up italian fatty & diced ham. People will select their own ingrediendt

Works best on a Weber kettle or WSM (no water pan). Here's my WSM on steroids: http://www.bbq-brethren.com/albums/misc/omni.jpg
I'd consider 350 deg. F a minimum. My "WSM on steroids" will easily do 450.

Unless you have plenty of heat and a very clean grill start it on something else. Aluminum pizza pie plates are available used from restaurant supply companies for nearly nothing. Just start it in the pan enough to get it a little firm. Otherwise the bread will expand around the grill bars. It can be a desirable effect (kinda like waffle fries) or not so desirable (like Phil said.)

When one side is just a little toasty, I turn it over & add remaining ingredients.
 
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