Thanks! I never thought on making pizza on the grill, now I have a plan for this weekend; i´m going camping on the 40...
Love those pizzas on the grill...!
- Thread starter e9999
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Just did some in the Dutch Oven. Awesome!
^ Where has Combat Chuck been?!
Thanks for the motivation to do this, e9999. I was dying to grill last night but wouldn't have much time so I hit the grocery store and the fridge for a few things and fired up the charcoal. Can't wait to try it with fresh dough.
Trader Joe's thick bacon (reseasoned some cast iron while cooking!)
Sauteed mixed mushrooms
Wilted spinach
Cheap pepperoni
Fresh mozzarella
Boboli crust
Leftover pasta sauce
Olive oil
Trader Joe's thick bacon (reseasoned some cast iron while cooking!)
Sauteed mixed mushrooms
Wilted spinach
Cheap pepperoni
Fresh mozzarella
Boboli crust
Leftover pasta sauce
Olive oil
Now I'm interested, but what is a pizza stone? What is it made of? And is it possible to use it on a charcoal webber? How hot are we talking about?
-Jim
-Jim
- Thread starter
- #46
some stones you can use on a grill. Not all. I've been leery of trying my good one on the grill despite it being stated that it will handle it (ceramic), I'll admit.
as far as I'm concerned the point is to try to get the stone or griddle hot enough that it will crisp the bottom. You melt the top by closing the lid. The good thing about a stone or solid griddle is that it will prevent the bottom from burning as it might if exposed to the direct flames. It's kinda pointless to state temps I think, depends too much on the grill and stone. Just experiment. (good excuse, no?
)
as far as I'm concerned the point is to try to get the stone or griddle hot enough that it will crisp the bottom. You melt the top by closing the lid. The good thing about a stone or solid griddle is that it will prevent the bottom from burning as it might if exposed to the direct flames. It's kinda pointless to state temps I think, depends too much on the grill and stone. Just experiment. (good excuse, no?
)
I've got a large thick pizza stone I keep on the gas grill. I put the pizza on a mesh screen, for pizzas, as a typical metal bbq is too much bottom heat to put directly on the stone. When I get rich and famous...or merely rich 
I'm going to build me a small pizza oven for the patio.
On a bbq it really serves more as heat mass...works great. And it needs to be heat seasoned before pizza crusts will not stick...just repeated heat-cool cycles.
Got it from a commercial kitchen supply. But you need one that's at least an inch thick to hold up on an outdoor bbq...
I'm going to build me a small pizza oven for the patio. On a bbq it really serves more as heat mass...works great. And it needs to be heat seasoned before pizza crusts will not stick...just repeated heat-cool cycles.
Got it from a commercial kitchen supply. But you need one that's at least an inch thick to hold up on an outdoor bbq...
I have a bunch of these pizza screens in different sizes. It makes it easier especially when I'm in pizza making mode and freezing slices/pies. Works great for making pizzas in camp too!
We usually have pizza parties on the patio during summer time up here. And its fun for folks to make their own pizzas. And with a bunch of these screens it makes it doable.
It allows air to circulate, unlike a solid surface pizza pan, under the crust. But also provides a bit of separation for the pizza stone. But if you don't have direct flame you can put them directly on the grate.
Stretch your dough atop the screen and build your pizza. Then the whole thing goes on the bbq/grill/oven...
And their relatively cheap at, once again, commercial restaurant supply houses. But they don't like wet dough so make sure your pizza dough isn't sticky wet or it can stick to the screen.
We usually have pizza parties on the patio during summer time up here. And its fun for folks to make their own pizzas. And with a bunch of these screens it makes it doable.
It allows air to circulate, unlike a solid surface pizza pan, under the crust. But also provides a bit of separation for the pizza stone. But if you don't have direct flame you can put them directly on the grate.
Stretch your dough atop the screen and build your pizza. Then the whole thing goes on the bbq/grill/oven...
And their relatively cheap at, once again, commercial restaurant supply houses. But they don't like wet dough so make sure your pizza dough isn't sticky wet or it can stick to the screen.
mmm... just did dessert pizza in my 12" cast iron skillet in my home oven. Can't wait to try this weekend in a Dutch Oven.
Pizza Dough from your favorite source. Spread with butter (or cooking spray), sprinkle wiht cinnimon. Add a thin layer of apple pie filling (or cherry, or whatever). Make a topping of 1/2 + 1/3 C flour, 1/3 C white sugar, 1/4 C. brown sugar, 2 Tbsp butter, and 2Tbsp oil. Mix with a fork. Spread over top of pie filling. Bake at 450 until done. 10 min? but really depends on pan, preheat, etc. etc. Drizzle with 1 C powdered sugar, 1 Tbsp milk and a splash of vanilla. Add powdered sugar/milt to desired thickness (I like thicker).
Pizza Dough from your favorite source. Spread with butter (or cooking spray), sprinkle wiht cinnimon. Add a thin layer of apple pie filling (or cherry, or whatever). Make a topping of 1/2 + 1/3 C flour, 1/3 C white sugar, 1/4 C. brown sugar, 2 Tbsp butter, and 2Tbsp oil. Mix with a fork. Spread over top of pie filling. Bake at 450 until done. 10 min? but really depends on pan, preheat, etc. etc. Drizzle with 1 C powdered sugar, 1 Tbsp milk and a splash of vanilla. Add powdered sugar/milt to desired thickness (I like thicker).
these - http://www.amazon.com/Clipper-215-00262-10-Inch-Aluminum-Round/dp/B009OZ9VBG?tag=ihco-20 - fit perfectly inside of a 12" Dutch Oven.
Hit 'em with a little cooking spray, then using your DO/Welding gloves, just tip the DO up and slide the plate into the Dutch Oven. There is about 1/8" clearance around the edge of the plate at the bottom. When done, just use a metal spoon to hook under the edge of the plate, and you can lift it enough to get a metal spatula under the plate to lift it all the way out. Practice on a cool oven first. Worked fantastic! Cheap enough to buy and throw in your cook kit. For some reason the deep 12" DO is a little smaller inside diameter. They still work, but take a bit more work to get out. The deep DO doesn't work as well, either, IMO, as the top heat is further away. Tried using the disposable foil DO liners, but they don't sit flush enough to the bottom of the DO for good heat transfer IMO. Will try the aluminum plates on the grill as well, but haven't done that yet.
Here's the Pizza Kitchen in full swing...
Hit 'em with a little cooking spray, then using your DO/Welding gloves, just tip the DO up and slide the plate into the Dutch Oven. There is about 1/8" clearance around the edge of the plate at the bottom. When done, just use a metal spoon to hook under the edge of the plate, and you can lift it enough to get a metal spatula under the plate to lift it all the way out. Practice on a cool oven first. Worked fantastic! Cheap enough to buy and throw in your cook kit. For some reason the deep 12" DO is a little smaller inside diameter. They still work, but take a bit more work to get out. The deep DO doesn't work as well, either, IMO, as the top heat is further away. Tried using the disposable foil DO liners, but they don't sit flush enough to the bottom of the DO for good heat transfer IMO. Will try the aluminum plates on the grill as well, but haven't done that yet.
Here's the Pizza Kitchen in full swing...
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Not sure if y'all know already or not, but Lodge makes a nice 14" cast iron pizza "pan"
here's one from Amazon, but I know that Walmart carries them for around $35.
http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/?tag=ihco-20
here's one from Amazon, but I know that Walmart carries them for around $35.
http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/?tag=ihco-20
- Thread starter
- #53
Not sure if y'all know already or not, but Lodge makes a nice 14" cast iron pizza "pan"
here's one from Amazon, but I know that Walmart carries them for around $35.
http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/?tag=ihco-20
interesting, thanks. But what is it with the 400F "limit" on oven emperature? That is pretty low, esp for a grill.
it's cast iron...heat the bastid up...it'll survive.
Really lovin these grilled pizzas. I preheat the grill nice and hot and then turn it off under the pizza leaving the side burners going. This gets the bottom nice and crispy without burning, sometimes. About halfway through I turn on the rotisserie burner to toast the top. Damn these are good, even made it onto the weekly dinner menu.
At the spur-on from my BIL I finally tried Jeff Varasano's pizza neapolitan style dough and pizza tonight. I made his recipe using dry yeast. Next time I might opt for the natural yeast version. But the dough is the best I've ever made...and certainly in the top 2 or 3 I've eaten out anywhere!
Its easy to make; cheap; holds in the fridge up to 6-days; super easy to work with/stretch; and is outstandingly good if you like neapolitan style dough/crusts (chewy but tender).
http://www.varasanos.com/PizzaRecipe.htm
Its easy to make; cheap; holds in the fridge up to 6-days; super easy to work with/stretch; and is outstandingly good if you like neapolitan style dough/crusts (chewy but tender).
http://www.varasanos.com/PizzaRecipe.htm
thanks for the link.
I've used this one in the past with a lot of success...
http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html
I've used this one in the past with a lot of success...
http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html
^ good info Doug...thanks. Will try their NY style crust!
So...wanted to make burritos yesterday and didn't feel like traveling to WF for their crappy frozen tortillas...nor Nob Hill's abysmal synthetic s***illas...so I made some homemade flour tortillas using the same bread flour I used for the pizza dough above.
Easy...cheap...outstanding texture...way healthier... mobetta flavor...oh yeah: And fresh!
Worth it!
Recipe here: http://www.food.com/recipe/flour-tortillas-diaz-101601
Best burritos ever. Sorry no pics...was too busy eating
Easy...cheap...outstanding texture...way healthier... mobetta flavor...oh yeah: And fresh!
Worth it!
Recipe here: http://www.food.com/recipe/flour-tortillas-diaz-101601
Best burritos ever. Sorry no pics...was too busy eating
Getting better at making the pie dough more consistently workable.
Made three identical pies tonight with the exception of baking temp: 650*, 725* and 800* (dome temp). The 800*F pie (photo attached) had the best crust of the three...easy to taste and feel the difference.
Next: Can't wait to taste the difference with real yeast!
My thermometer tops out at 800*...an easy swap fix then I gotta try 900* for grins!
Made three identical pies tonight with the exception of baking temp: 650*, 725* and 800* (dome temp). The 800*F pie (photo attached) had the best crust of the three...easy to taste and feel the difference.
Next: Can't wait to taste the difference with real yeast!
My thermometer tops out at 800*...an easy swap fix then I gotta try 900* for grins!