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Has anyone grilled pizza?

post #1 of 16
Thread Starter 
I appreciate all your help on the steaks last night. There were salted and peppered with a generous amount and were delicious. I was thinking baout trying to do pizza on a grill. i googled it and found tons of recipes that were very different. How do you guys do it if you have? I was thinking the hot and dry heat would make a delicous thin crust pizza. I appreciate your help.
post #2 of 16
Hey;

For a quick meal, just take a store bought crust, toss your toppings on it, and toss it on the BBQ. If you do not want to have to watch it, put in on indirect heat. If you put it on direct heat, ten minutes is more then enough.

I have tried it with straight pizza dough too. If you are going to do that, you might want to put some cornflour on a stone and toss the dough on top of the stone.

J
post #3 of 16
I have done it with lots of success. You have to watch the dough like a hawk, 2min/side is usually what I give it. Google grilled pizza and enjoy from there. Fine Cooking also had an article on it that I used.
post #4 of 16
I am led to understand that it is better if you grill it on a stone: http://www.culinarycafe.com/Pizza/Sug_Stone.html
post #5 of 16
Thread Starter 
I have to try it this weekend. A pizza with chicken, tomatoes, green peppers and jalapenos and mushrooms will be delicous on the grill.
post #6 of 16
It is easy. In another thread I posted a pizza recipe including for the dough. I use the same dough

For grilling, make sure the grill is real hot -- that's one of the primary benefits of grilling

Make your dough, roll it out to size but keep it on the smaller side. Brush on oil to one side which will first go on grill.

when you place it on grill, let it dangle a bit and let the dangling edge catch the grill farther away from you. This will temporarily stick and hold it and give you the opportunity to pull the dough a little as you lay the rest down on the grill; it's the same technique as laying the dough on the pizza peel except now you have the opportunity to pull a bit to make the dough a little thinner.

If you use a light dough (as I had in my recipe) it will start to rise quickly and develop great grill marks. Brush the exposed side with oil (lightly).

When the grill marks are set flip the pizza. I like to flip back onto hot grill to set it up a bit and then after a bit move it to a cooler part of the grill where is is dressed: fresh crush tomatoe, buffalo mozzerella. I then cover the grill to let things set up and melt some, and then finish tableside with torn basil, fresh grated, high-quality, parmesan, chunky sea salt, fresh black pepper, and a drizzle of the best olive oil you can afford (this will add an extra dimension).

One of my favorite summer time appertizers.
post #7 of 16
That could be good with Taylor ham instead of pepperoni.
post #8 of 16
I grill pizza all the time. I always use store-bought dough, and the best I've found is that sold by Trader Joe's. I first spread a bunch of flour on the kitchen counter, then roll out the dough with a rolling pin. Rolling gets easier as the dough gets warmer. If the dough is sticky as it always seems to be, I sprinkle flour in the dough -- that way, the rolling pin doesn't stick to the dough. Roll it out so it is quite thin -- the thinner, the better, IMO. While doing this, your grill should be heating up. I have one of those big wood pizza flippers that pizzerias use -- it makes the process much, much easier -- to put the pizza dough on the grill, to flip the dough on the grill, and to take the finished product off the grill.
Once the pizza dough is on the grill, I turn the heat down to low/mediumish, then after about 3 minutes, I flip the dough. I have tried using olive oil, both on the dough or spraying it onto the grill, and it doesn't seem to make a difference. Flipping at this point should be easy, as it's partially cooked. Once flipped, I spoon on tomato sauce, then add cheese, olives, pepperoni, etc. The cooking process then takes no more than 5 more minutes max. Pull it out, pour a glass of syrah, and enjoy!
post #9 of 16
Thread Starter 
The pizza did not come out so good. It was a little charred. I think I need to have coals that are not as hot and flip it sooner.
post #10 of 16
I have done it on a charcoal grill while using a pizza stone. It is pretty much the best imaginable way to make thin crust pizza.
post #11 of 16
Quote:
Originally Posted by thetieguy View Post
The pizza did not come out so good. It was a little charred. I think I need to have coals that are not as hot and flip it sooner.

I just made some Sunday night. They worked great.

But I was using a gas grill, and set it to the lowest level it had. I put them on until they started getting grill marks, flipped them, put the ingredients on and closed the lid for 6 minutes and they were perfect.
post #12 of 16
I put them on (lightly oiled) on the hot part. They'll puff up and get grill marks. Then I lightly oil the uncooked side. Flip it. Keep it briefly on the hot part and then move to a cooler part of the grill where I add ingredients and close lid (grill will act more like an oven at this point melting ingredients and won't overcook the crust.
post #13 of 16
Quote:
Originally Posted by thetieguy View Post
The pizza did not come out so good. It was a little charred. I think I need to have coals that are not as hot and flip it sooner.
you shouldn't have to grill it for long. but then again, you're bbqing it, so it will char a little... that said, i have done this in the past and it has been great. get dough from a store (whole foods?) roll out small personal sizes 8 inches or so. oil one side, put oiled side on grill. once that cooks flip to the other side where you add toppings. it's nice to have an array of toppings and this can be done in groups. mozzarella, roasted red peppers, basil, parmesan, tomatoes, olives, mushrooms, Prosciutto, grilled chicken, grilled steak.... etc it should really only take 5-10minutes max to cook one. edit: charcoal grill
post #14 of 16
Quote:
Originally Posted by horton View Post
It is easy. In another thread I posted a pizza recipe including for the dough. I use the same dough

For grilling, make sure the grill is real hot -- that's one of the primary benefits of grilling

Make your dough, roll it out to size but keep it on the smaller side. Brush on oil to one side which will first go on grill.

when you place it on grill, let it dangle a bit and let the dangling edge catch the grill farther away from you. This will temporarily stick and hold it and give you the opportunity to pull the dough a little as you lay the rest down on the grill; it's the same technique as laying the dough on the pizza peel except now you have the opportunity to pull a bit to make the dough a little thinner.

If you use a light dough (as I had in my recipe) it will start to rise quickly and develop great grill marks. Brush the exposed side with oil (lightly).

When the grill marks are set flip the pizza. I like to flip back onto hot grill to set it up a bit and then after a bit move it to a cooler part of the grill where is is dressed: fresh crush tomatoe, buffalo mozzerella. I then cover the grill to let things set up and melt some, and then finish tableside with torn basil, fresh grated, high-quality, parmesan, chunky sea salt, fresh black pepper, and a drizzle of the best olive oil you can afford (this will add an extra dimension).

One of my favorite summer time appertizers.

This sounds fucking awesome!
post #15 of 16
Tried it this past weekend with storebought crust. Turned out great, except the bottom got burnt quite a bit. MUst work on the timing.
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