grilled pizza.

[#7 throw away to do list.]

any pizza ideas on a gas weber? i have never done pizza outside. using canned pillsbury dough.

[justagirl]

Whatever you do, turn the pizza often so the crust doesn't burn. I usually brush olive oil on the outside of my crust too. It burns easily so be careful.

[EatinAintCheatin]

I've purchased pizza dough from Whole foods and cooked it on my grill. But I think the pillsbury stuff will be difficult. I seem to remember that it is very sticky, like canned biscuits.

If you try, preheat your grill to 450, oil the grate, and use corn meal to slide the dough off of the peel, or cookie sheet, and onto the grate.

[hungryone]

Do you have a pizza stone? That makes grilled pizza much easier. If so, roll the dough out, flour a pizza peel or backside of a baking pan generously, and top as desired. Preheat the grill with the stone on it for at least 20-30 minutes, then slide the pizza off onto the stone. No need to turn; it will cook in 10-15 minutes, depending on your grill's BTUs. The stone transfers heat very efficiently into the dough.

Without a stone, things are a little trickier. Topped dough tends to buckle and spill if you try to slide it directly onto the grate. So I do it this way: roll as thin as desired, flour peel/pan backside generously, stretch the dough out ontop. Prep all of your toppings, put on a tray, and bring it outside. Heat up the grill using all of the burners, then when you're ready to cook, turn off the middle one (or one side, if you have just two). Slide the dough onto the grates, cook just until it puffs & the bottom sets, then turn it over and add the toppings. Slap the lid on and cook until the cheese is bubbly. If you roll it really, really thin, you can top it immediately after placing the crust on the grill--no need to turn it over at all. With a two-burner grill, you might need to rotate the crust 180 degrees halfway thru so one side doesn't get too charred.

[jodyrah]

Is there a flavor advantage to cooking pizza on a grill vs on a stone in the oven?

[justagirl]

I don't know about that. I just got tired of burgers and such when I was camping the entire summer of 2005..so I got adventurous. I didn't have a stone, just a grill and I learned it came out a lot better the more I kept turning the crust.

[EatinAintCheatin]

I've never had a problem cooking directly on the grill grates. No need to rotate as long as your grill has even temp, and Weber is one of the best for even cooking.

I stated my method in another thread but I'll state it again here.

Put a generous amount of corn meal on whatever transport device your going to use to get you pizza to the grill. I use a large pizza sheet. The back of a half sheet pan would work well too. Put the dough on the sheet, or peel and build up the toppings. Pre heat the grill to at least 450. Just before delivering the pizza, oil the grates with a little olive oil. Place the sheet/peel, on an angle with the back side touching near the rear of the grill and make sure you have enough grate area for the entire pizza.

Slowly shake the sheet while lowering to slide the pizza on the grill. Sometimes I use a spatula to hold the dough stationary while pulling the sheet out. Once the pizza is on the grates I lower all three burners (on my grill) to the lowest setting to prevent burning the bottom of the crust.

I've only done this with Whole Foods and Baboli (sp?) crusts. Pillsbury seems to be much more sticky and might be more difficult.

Personally, I like the taste of the dough when cooked directly on the grate.

[edible complex]

http://porterhouse.typepad.com/porter_house/food_and_drink/

go to this webpage and scroll down to her June 2 "Grilled Pizza" entry. She has pics and details.

[jodyrah]

Thanks edible. This cooks illlustrated pizza is quite similar to what I make. I use garlic basil oil rather than the spicy garlic oil, crushed red seeds, and slice my tomatoes. I use a cheese comb. of mozzarella fresca, fontina and reggiano.The grilled crust cooked directly on the grate looks good and I definitely will try.

[edible complex]

Thanks edible. This cooks illlustrated pizza is quite similar to what I make. I use garlic basil oil rather than the spicy garlic oil, crushed red seeds, and slice my tomatoes. I use a cheese comb. of mozzarella fresca, fontina and reggiano.The grilled crust cooked directly on the grate looks good and I definitely will try.

I thought about making my own dough, but also wondered how the Boboli would do on the grill.
for some recipes:
http://www.boboli.com/grilling.cfm

[Jerry]

any pizza ideas on a gas weber? i have never done pizza outside. using canned pillsbury dough.

Get the grill as hot as possible, put the pizza on and cover. Make a large shaker of martinis, call Domino's and you should be eating pizza in 30 minutes.

[jodyrah]

edible, Having grown up in NY/NJ metro area, I can't get into thick crust like the Boboli. I always make my own. Going for a visit in Sept. and my first meal will be either pizza or pastrami on rye. I'll be bringing both back as well.

[edible complex]

edible, Having grown up in NY/NJ metro area, I can't get into thick crust like the Boboli. I always make my own. Going for a visit in Sept. and my first meal will be either pizza or pastrami on rye. I'll be bringing both back as well.
oy...can I add chocolate rugula to that list? never mind, I'd probably binge and suffer the guilt. have a good trip!

[NoNoNanette]

Hi guys.... :)

Just saw this 4 1/2 Star recipe for Grilled Pizza..... thought you might enjoy.

http://allrecipes.com/Recipe/Pizza-On-The-Grill-I/Detail.aspx

[Dilfan]

I use garlic basil oil rather than the spicy garlic oil
Do you make your own oil or buy it? I have tried a few times to make flavored oils, but I must be doing something wrong because they always taste like plain oil, or they seem to spoil quickly.
In fact, I think that is a good topic for a new thread....

[fine66]

Could I use the frozen bread dough that I see in the supermarket and get fair results? I don't live near a Whole Foods Store.

[NoNoNanette]

Could I use the frozen bread dough that I see in the supermarket and get fair results? I don't live near a Whole Foods Store.

I've never grilled a pizza, but am crazy about RHODES bread dough... frozen at Walmart. Each 1 pound loaf makes a DEEP DISH pizza.... that's all that I use anymore. :)

[jodyrah]

I make my own. We always have a ton of basil in our garden so at season's end, I make many batches and freeze it in specimen jars.

BASIL OIL Makes 1 1/2C) ...adapted from The Figs Table

In a food processor or blender:

2 garlic cloves, pressed
1C basil leaves, packed
1/4 C olive oil
3/4C canola oil
1/2t. kosher salt
1/4-1/2t. freshly ground black pepper

[edible complex]

I make my own. We always have a ton of basil in our garden so at season's end, I make many batches and freeze it in specimen jars.


you could also make pesto. we do it in ice cube trays, freeze, then pop the blocks into plaggy bags for future use.

[Oyster]

I find the Boboli pre made crust too thick, but they now have a thin crust that is alot better. Instead of the large red logo, it has a blue logo. I bought them once, about 2 months ago at Casey Jones. Haven't seen them again yet, but haven't really looked.

Been wanting to try this on the gas grill.

[edible complex]

grilled a Mama Mary's thin crust tonight topped w/olive oil, lawry's garlic spread, pesto, spinach, tomatoes, mushrooms, feta and mozzarella...took longer to grill than to eat it...should have grilled two of them.
found the thin crusts at Winn Dixie on Airline; two to a pack. next time: chicken, chorizo, red peppers, black bean and corn salsa, and mexican cheese with fresh cilantro and key limes squeezed on top.