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Grilled Pizza Tips

post #1 of 5
6/1/09 at 3:06pm
Thread Starter 
I am trying to make some pizza tonight on my charcoal grill. Does anyone have any good tips? I bought a store dough that you just mix with water. I have a pizza stone I am going to use for it. Should I allow the coals to burn for a while before I put the pizza on the stone? I tried it before and burned the hell out of it. I think it might be a matter of less coals and letting them burn down more. Thanks for the help!!!!
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post #2 of 5
6/1/09 at 3:45pm
Skip the stone and apply the dough directly to the grates, otherwise it won't be grilled. In terms of heat source(s), it is best to have both direct and indirect sides to your grill. The direct being no more than medium. Once rolled out or formed, I usually lightly brush on olive oil to the side of the dough which will be face down on the grill. This needs to cook for roughly 3 minutes or so with the lid up. Have a pair of tongs handy and once the dough has cooked on the face down side, flip over and again lightly brush with olive oil and move to the indirect heat side and apply your toppings. Then I close the hood down and let the pizza cook for roughly 5 minutes and to also melt the cheese/heat toppings.

My suggestion to you since this is your first time is to get enough dough so you can afford to make a few mistakes when you are either rolling it out or cooking it.

When you are ready to start making your own dough, google Chris Bianco or Peter Reinhart for recipes. Bianco owns Pizzeria Bianco in Phoenix and Reinhart is a Beard Foundation award winner and breadbaker who is written numerous books on both breadbaking and pizza.
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post #3 of 5
6/1/09 at 8:38pm
Quote:
Originally Posted by pscolari View Post
Skip the stone and apply the dough directly to the grates, otherwise it won't be grilled. In terms of heat source(s), it is best to have both direct and indirect sides to your grill. The direct being no more than medium. Once rolled out or formed, I usually lightly brush on olive oil to the side of the dough which will be face down on the grill. This needs to cook for roughly 3 minutes or so with the lid up. Have a pair of tongs handy and once the dough has cooked on the face down side, flip over and again lightly brush with olive oil and move to the indirect heat side and apply your toppings. Then I close the hood down and let the pizza cook for roughly 5 minutes and to also melt the cheese/heat toppings.

My suggestion to you since this is your first time is to get enough dough so you can afford to make a few mistakes when you are either rolling it out or cooking it.

When you are ready to start making your own dough, google Chris Bianco or Peter Reinhart for recipes. Bianco owns Pizzeria Bianco in Phoenix and Reinhart is a Beard Foundation award winner and breadbaker who is written numerous books on both breadbaking and pizza.

Not much more to say than this. He's got it right.
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post #4 of 5
6/1/09 at 10:53pm
my brother did this for us on Saturday, turned out really well!
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post #5 of 5
6/2/09 at 6:04am
That is some super bizzare spam^^^
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