Pizza on the bbq--a sob story and plea for help

Posted by BananaMonkey, September 9, 2009 at 10:32 AM

Hi Eaters,

So, I had a cooking disaster last night.

My oven would not chug past 300 degrees (will have landlord look at that) so I stupidly decided to toss my thin crust pizza (after languishing on a pizza stone at low heat for about 10 minutes) on the bbq.

The problem? In an effort to keep things hot (I'd already shut off the oven) I put the pizza on the grill when it was still only about 300 degrees, then cranked the heat and dropped the lid.

Result? Carbon. I charred the hell out of the bottom. It was inedible, and made me sad, because the toppings (left over pork rib meat, roasted corn, carmelized onions, mozza, olives, yellow peppers on bbq sauce) were delicious and perfectly done.

So, clearly I should have gotten the bbq good and screaming hot, THEN added the pizza and turned down the flame to let the thing bake instead of be set alight.

I am however, really interested in making future pizza's on the grill. Do you eater's have any tips to a)avoid a carcinogenic cracker or b) optimizing...everything? The crust was half set when i transferred from oven to grill, so I didn't worry about oozing through the grate, but I worry what would happen if I used a moderately loaded pizza with a delicate thin crust directly on the grates...would it hold? Or would it capsize onto the element? ANy advice would be appreciated.

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