The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grilled Pizza

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Neo-Homesteading's picture
Neo-Homesteading

Grilled Pizza

 


This is something I recently decided I had to finally try. I saw it on an episode of Good Eats, and decided it was really a great idea, especially since its 85 degrees in my house right now. Throughout the years I've actually found a surprising amount of Alton Browns recipes to be really good so I tried out his recipe with a few differences. I made more of an "American style" pizza with a sourdough crust lots of sauce and spicy sausage. It really was pretty incredible. Although I've made it a few times since I'm still mastering the art of...not setting my dough on fire. One night I even made these little pizza buns on the grill as well. 


 



 


External Link to blog post and recipe: http://neo-homesteading.blogspot.com/2010/07/grilled-pizza.html


 

Comments

belfiore's picture
belfiore

I saw the Good Eats BBQ pizza show, too & wondered if anyone would try it out. Every Alton Brown recipe I'v tried has turned out great so I'll use your pictures as encouragement! I have sourdough in the bowl for pizza tonight :-)


Thanks!


Toni 

proth5's picture
proth5

Pizza Screen.


These little gems are fairly inexpensive and can help a lot to prvent dough from burning because you can easily grab the thing (with tongs...) and rotate it to move over cooking dough away from heat.


And if you are using a charcoal fire, three more words:


Three Level Fire.


Bank your coals so that you have a hot are, a less hot area and a coal free area. That way you can get a nice light char and then move that portion of the dough away from the heat so it doesn't burn.  I usually burn the first pizza of the year while I regain my sense of timing, but I have used the screen and 3 level fire technique to make pizzas on the grill for many happy years...


Hope this helps.

catspjs's picture
catspjs

I've been making grilled pizza for nearly 20 years years, after seeing the recipe in my Bon Apetit magazine.  I have tried it over charcoal with the 3 level fire, over gas and, most recently, over a wood fire.  Without a doubt, the best pizza I have ever had and, if you couldn't guess, the wood fire makes the best tasting pizza of the 3 methods. 


Yours looks delicious.  Happy pizza making!

Neo-Homesteading's picture
Neo-Homesteading

I've got an earth/masonry oven in the works in the back yard, this is the second year its kind of sat there. I'm hoping to finish it before autumn but we'll see. Using the grill is kind of my "faux" brick oven pizza. Its really yummy I made "oven pizza" last night and my husband practically pouted because he loved the grilled pizza so much.


 


Whats been happening with my burning dough, is I burn my first piece because I get distracted or realize that although I attempted to grab absolutely everything I forgot something or another.... I'll definitely look into that grill screen it sounds like it would make my life easier. Right now i'm using two sets of tongs and trying to flip the dough that way. 


catspjs:


Did you use a wood fire within the grill? I have an open fire pit that I use to roast meats and marshmallows on but haven't quite figured out how to utilize it for other things. I was considering making a make shift grill by building like a "grill rack" in a rectangular shape with legs. I've seen them in south american cooking books before but I dont know how much they cost or where to purchase one. 

catspjs's picture
catspjs

I've done it two ways:  on a cast iron grate over a campfire and in a heavy steel brazier sort of thing that a man in northern MN makes by special order.  Don't know if he has contact info for internet sales or not--can't even remember his name.  It is 14 inches wide 24 inches long and 8 inches deep with a grate at the very top.  It has a lid that is virtually the same dimensions with 30 inch removable legs.


Jean

dcochran's picture
dcochran

since it was 98 outside and close to that inside, i threw a frozen pizza loaded with fresh veggies from the garden on the gas grill with small chunks of lilac and oak wood near the burner (not recommended by Weber but good for taste). i used a cookie sheet to hold the pizza.  as the crust smoked and blackened, i shut one burner off and cooked the pizza in that position by indirect heat. it was the best homemade pizza i have made. the indirect heat stopped the burning and yet was hot enough to darken the cheese.

berryblondeboys's picture
berryblondeboys

I just made grilled pizza last night. A White Whole Wheat crust, very thin, with a balsamic vinegar, olive oil and a touch of fig preserves as a glaze, goat cheese, thin sliced ham, fresh figs, and arrugula dressed in the same dressing as glazed in the dough. It was DELICIOUS...


We've been without AC for a month while on the waitlist to get it (which is coming today), so I've gotten creative with the grill.


 


Bought the cookbook "Pizza on the Grill" and it is great. I just preheated the grill, threw it on, flipped it over, brought it in, dressed it and took it out to heat the toppings (all topping she basically be precooked).


 


 

belfiore's picture
belfiore

Oh boy, that sounds really good...I'm putting it on my list of must try's!


Toni