Pizza on the grill
We have been playing w this for awhile now and have had pretty good success, The trick is to get the gough on the grill. IT MUST BE OILED !!. This past wknd on the way home from Chi. we stopped at Tenutas in Kenosha. While doing other shopping I found a heavy - about 1/16" thick stainless perforated pan and grabbed it. This evening I took an old aluminum pizza pan and sprayed it w oil on the bottom and at the same time sprayed the new pans inside surface. I then rolled out the dough on the bottom of the aluminum pan. Yeah I know you are supposed to hand toss the dough but I have not gotten there yet. Maybe in time I then put the new pan over the dough and old pan and inverted them. Voila a nice crust/dough in the new pan. To my mind the key was the weight of the perforated pan and the perforations to let heat get directly at the crust.
Currently we are doing this on a gas grill and the results are very good. I rolled out the crust thinner than normal tonight. Bake for approx 3-5 minutes at medium high heat. Remove from the heat and flip over. Add your remaining ingreients and bake for 7-10 minutes more. Any raw meats should be at least partially cooked before this step. The result was a pizza w a nice thin crackerlike crust w the taste of the grill. It was a much easier method of handling the dough and worked fine even though there was not direct grill contact.
The next step is to try doing this on charcoal or wood. I will keep you posted. In the meantime if you have not already done so give pizza on the grill a try. It is much better than in the home oven !
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7 Comments:
I just put my cheap ass WalMart pizza stone directly on the grates. Let it get as hot as possible. About 550F at the thermometer, a little hotter on the stone I think. Then transfer the fully made pizza from a peel to the stone like normal.
Works wonderfully and I think a stone is the best way to cook pizza. Did this one last night.
climbhighak at 1:23AM on 08/06/09
Woops. Forgot that we can't post photos here. Try cut and paste.
http://i56.photobucket.com/albums/g165/climbhighak/Food/Pizza/Varasanos%20recipe/Aug09.jpg
climbhighak at 1:24AM on 08/06/09
I oil the grill and do the pizza ON the grill. It comes right off with no problems.
JerzeeTomato at 2:04AM on 08/06/09
An Air-Bake brand pizza pan holds up very well on a grill but a pizza stone is best. I'm using a Big Green Egg smoker/grill that burns hardwood charcoal these days. I threw in a few cherry wood chips last time for a little extra smoke-the pizza was delicious!
Rottenmom at 10:45AM on 08/06/09
I buy the thin crust premade from Pillsbury, I start with the gas grill cold. I clean it with the brush, then oil the grill and roll out the dough. Light the grill, cook that side till its brown and maybe a lil chared (if you like it that way, I do) then flip onto the cooler side of the grill. drop your toppings on it, close the lid and try not to check it too often.
My favorites:
-beer tenderloin, asparagus, goat cheese, garlic
-rub with garlic, rosmary and oil. Caramalized onions top with feta or goat cheese
-Margarita
-Alfredo sauce, chorizo, tomatoes sliced, shredded mozzarella and Parmesan
ryan112ryan at 2:14PM on 08/06/09
I did this last week, too. I actually placed the cold (uncooked) crusts WITH all the toppings arranged on the [like you did] perforated round pans. shut the grill, let it get really nice and blistered. I will never make pizzas in the oven again!! I tend to load my pizzas up, so just sliding the raw crust onto the grill grates is virtually impossible for me; worked just fine on the pans. The super high heat was wonderful-- since I havent a true pizza oven.
emilytaylor at 5:39PM on 08/06/09
I like to do personal size pizza, as it is easy to handle and fun to let everyone top their own. I oil up a cookie sheet, and put my prepared crusts on it. Then right on the grill, oily side down, of course, for a few minutes. Take them off to add toppings to the already grilled side, then back on the grill for for another 5 minutes or so. For our gas grill, we bought another grill top that we elevate with a few bricks. We have found that we are less likely to overcook the bottom and get the top done to our satisfaction.
maryannm at 5:59PM on 08/06/09