The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Can baking stone go on the grill?

KipperCat's picture
KipperCat

Can baking stone go on the grill?

I've read a few references to using a pizza stone on the grill.  I've also read advice not to do so. Has anyone here used a pizza stone on a gas grill?  I'm hoping that using some woodchips would give it a bit of a smoky flavor.  I'm just getting a baking stone and will try it inside first anyway.

Aelric's picture
Aelric

I grill pizza on my gas grill regularly.  I don't use a stone, but grill right on the grate without any problems.  I will admit the dough is a little stiffer than most, but I get lots of requests by friends and family to make them a pizza on the grill.

KipperCat's picture
KipperCat

For some reason, I assumed a full sized pizza on the grill would have to be done on a stone or a pan. How is your grilled pizza different than pizza baked in an oven? I get the big advantage of not heating the oven on a hot day, but since DH is the grillmeister in our house I can use plenty of reasons if I'm to talk him into trying it.

You said the dough is stiffer - is that a result of the grilling or do you prepare it that way so you can grill it?

How do you transfer the pizza to and from the grill?

Enough questions? :~)

 

 

alconnell's picture
alconnell

I've done pizza on the grill both ways and my opinion is it's better directly on the grill.  Problem with the stone is, it cooks on the bottom too quickly.  Most recipes for grilled pizza have you cook one side, flip it over and top it on the browned side, then cook the other side.  What I've done that my family loves is grill up the dough on both sides as kind of a home made boboli, then top it and finish it in a regular oven.  I even make them in advance and freeze them.  True the crust is "tougher" but people love it. 

Aelric's picture
Aelric

I have tried using a wetter dough as well as the dryer one, but the wet one had a tendency to sag through the grate. :(  It only takes a few minutes to cook a side.  Once you have it cooked, about 3 minutes, you take it off the grill, flip it uncooked side down and add toppings.  Then put it back on the grill for around 5 minutes, or until cheese is melted.  That's it.

Like I said, I'm going to try and post the whole thing later today. 

Aelric's picture
Aelric

As promised, I've posted the way I do grilled pizza.

http://www.thefreshloaf.com/node/3358/americas-test-kitchen-grilled-pizza 

SDbaker's picture
SDbaker

Hi, there is a small thread on the post re: Pizza.  I use a two step grilling process, directly on the grill, no stone.

place dough on floured pizza peel, suppose you could also use semonlina flour or corn meal.  use a firm shake and dough will come off and keep pulling the peel as the dough pays out onto the grill

cook one side until browned, remove, spread olive oil on cooked side, add toppings

place the now stiff (and easier to handle) half baked crust on the peel, uncooked side down, transfer to grill and finish until side #2 is done, voila.

enjoy!

SD Baker

KipperCat's picture
KipperCat

Thanks SD. Sounds good!  Do you add pizza sauce besides the olive oil? Is the oil for flavor or does it condition the crust as well?

I'll go look at the other thread. I have my dough in the fridge now for Friday night. :)

SDbaker's picture
SDbaker

PKDT, the recipe I used actually called for a garlic olive oil, but I didnt have time to make the infusion. I think it's for flavor and crust prep.  I suppose you could add sauce with no prob, I just used some fontina cheese, basil, prociutto, etc.  Keep  it simple, use thin toppings given the short cooking time.  sauce sounds great.  Think Floyd had a recipe he posted.

 SD Baker

zolablue's picture
zolablue

Ina Garten has a cooking show on FoodTV that will air again June 13 so you can get a look at how she does this with small individual pizzas.  Darn, it just aired again.  Anyway, check out this thread and make note of the upcoming reairing of this episode if you're interested.  She grills them right on the grill. 

http://www.foodnetwork.com/food/show_ig/episode/0,1976,FOOD_9971_32727,00.html

ehanner's picture
ehanner

I bought some firebrick splits (same dimension as regular firebrick but half the thickness) and I lay them down on top of the grate edge to edge creating a solid masonry surface with a gap around the perimeter. When the bricks are up to temp I lower the heat to about half and cook on the stones. I tried using my pizza stone but it isn't thick enough to prevent over heating and I scorched the dough. The split bricks are only $1.50 each in my area so it's not a big deal. I store them below the grill for easy use.

Also I have used the bricks to create extra oven space during the holidays. Last Thanksgiving we put two dishes in the grill "oven" to warm up without burning the potatoes which would happen without the bricks.

Eric

Sparkie's picture
Sparkie

Thanks eric, I didn't know they made them I was going to borrow a wet saw in the summer and slice full sized one in half! My big brother used the technique to make a "brick wall" , he sliced 1 brick into 3 slices and mortored them down to the floors and walls in part of his house, which was frame luber, you could not tell the real from the fake!

I am passing by the cement yard next few days if I can . Be advised when you buy the bricks to put them all on a flat surface and see theedges all line up nicely. Like dye lots sometimes they do not match up, this is annoying when you use a thin peel.

I have used full sized bricks to line my webber gas grill and made apple and pear pies last fall, with a 20-minute preheat, (lotsa gas), but in summer it is less, especially if the sun is hitting it. One could make a relfective annd insulating cap for it for winter use, but by then the kitchen is safe to use again. (I have no a/c)

 

I need to go make some lentil barley soup, so ttfn

 

chris

rideold's picture
rideold

I cook pizza on stones on my grill and it works great. Better than most of the places in town that make gourmet pizza to my taste. I use the dough and guidelines from BBA and get it as thin as I can and then top the pizza with sauce and a couple of ingredients and cook it for about 7 min. No two step cooking (that's a good idea thought for thicker crust). I keep the grill on high and the temp gauge reads around 700 (F). Fantastic pizza. The real key is to keep the toppings simple and the crust thin. If you want deep dish style pizza the grill is not the best method but if you want Neopolitan style there's no substitute. A couple of weeks ago I cooked 12 for a party in our yard and it was tons of fun. I set up two big cutting boards and made the pizzas on one and serverd hot from the grill on the other. I couldn't make em fast enough. We made calzones the same way. I've been trying to make good pizza for years and was not satisfied until I used this method and dough recipe. It's true that the key is getting the heat high enough.

Word of caution.... Keep the grill closed as much as possible to keep the heat up and use a stone you don't care about because it will probably crack. I have two stones I use for the grill that are in a couple of pieces each but they work fine pushed back together. It's realy no different than having tiles layed out.

I used KA bread flour adding 10% stone ground whole wheat with the recommended oil added to tenderize and active dry yeast (although instant would have been better and easier as the BBA recipe uses but I didn't have any on hand). I can't throw the dough so I rolled it out, (folded it in 1/4s to transfer it to the peel) put it on the peel and then topped it. The pizzas were rolled out the size of a regular round baking stone (don't know what size that is but I can measure if you want)

Give it a go!

Oh, and I don't crimp an edge or anything I just spread the sauce and leave a half to an inch of dough that will bubble up nicely. I kept the dough balls in the fridge for three days in bags. It would have been better to have them on a tray and then covered as I had to use a bunch of oil in each bag to keep em from sticking.

KipperCat's picture
KipperCat

SD, the fontina, prosciutto & basil sounds so good we're trying it tonight.  I may even make some garlic oil.

zola, thanks for the headsup on the Ina Garten show.  I like her shows, but don't often catch them.

eric, the firebricks sound like a neat idea. I could use some extra oven space on Thanksgiving.  When I used to host holiday meals, my microwave always shut down at some point because it couldn't take so much prolonged use (as my extra oven). It recovered in a few hours, btw.

rideold, I've copies your notes for DH. Thanks!

pizzagriller's picture
pizzagriller

We grill our pizza on a charcoal grill (Weber) all the time.  We found a specially made pizza stone designed for use on the grill.  You cook the pizza just like you would on a pizza stone in an oven, but you do it on the grill.  This gives it the extra flavor of the charcoal and/or wood chips, which is awesome.  Ours came from www.pizza-stone.com

Marty's picture
Marty

Or you can try one of these

http://www.2stonepg.com/2stone-pizza-gril.html

I believe these are for gas grills. No experience with them, but read some good reports.

 

Par3m3's picture
Par3m3

Pizza stones can work buy they can crack due to the heat generated from the grill and also some of the cheaper ones can retain juices from pizza drippings ultimately causing cracks as well. There is a company called Grill Stonz that is selling an excellent grilling stone for grills. It is multi functional allowing you to not oy cook pizza but steaks, chicken, seafood and even vegetables. Been using the grill stonz product for a while and can say they are awesome. Check them out and mention my name if you purchase. They offer a great referral fee of $5 per referral. Thanks, Debbie Newman

Par3m3's picture
Par3m3

www.grillstonz.com is the website. Thanks, Debbie Newman

fsu1mikeg's picture
fsu1mikeg

I have been experimenting lately with pizza and bread on my gas grill.  I tried using some thin bricks under my baking stone and just recently I gave pizza a shot with two stones, one directly on the grill, one above.  First of all, the stone gets very hot, which is what you want for real pizzeria-style thin crust.  However, the temperature above the stone, even with the top closed, is much lower.  The lid doesn't provide enough insulation to keep the temperature even.   So the bottom of the crust was getting cooked much quicker than the toppings.  The two stone process was cumbersome, and my upper stone which I had just purchased for that very purpose, broke.  However, the pizza came out great.  My good stone sat right on the grates and did not break.  I guess the thinner, cheaper stone couldn't handle the moisture from the pizza.  I would definitely do it this way if I could get a stronger stone to put on top that would still fit inside my rather shallow grill.  My grill is not very high, so it is very difficult to have two stones, enough space between to slide the pizza, and still be able to close the lid.  I don't have pix of my set-up, but I basically leaned the two split bricks against the edge of the stone and balanced the upper stone on top.  it gave me about 2-3 inches to slide the pizza in.  I know this sounds daunting, but I had no trouble.

berryblondeboys's picture
berryblondeboys

grilling directly on teh grate is easy. Check this book out from your library or grab at your bookstore - Pizza on the Grill. WONDERFUL book as is her grilling cookbook "Taming the Flame". It's more technique than recipes (though there are great recipes) which is what I love the most about it.


 


Wish I would have seen the "grillstonz" before I bought the pizzaque stone (($82 from 4thegrill site). But I plan to use that for bread baking. I found it WAY suppar for actual pizza.

metropical's picture
metropical

I use uncoated terra cotta tile from Homeys.  About .50 each.


I use them in the oven or on the grill.


On the grill, I set up a full chimney of coal.  After it's lit and I dump it, I add another dozen coals or so.  Spread coals to the outer edge of the grill, about a 3-4" band.


Grill on top, terra cotta tiles on top.  Let it heat about an hour.


The tiles are hot, but the internal temp of the grill has dropped enough so as not to char the pizza.  I give it 10-12 mins with the raw ingredients on top.


The crust is nice, no carbon.  I've used several dough recipes with similar results.

metropical's picture
metropical

ooops!!

Ron G's picture
Ron G

Bought  nice 15 inch stone from Target. Here's what I learned about cooking on it. Ignore completely the directions that come with the stone.

To keep flames from directly touching stone and possibly cracking it, put a few sheets of foil over the grates.

Pre-heat the grill to about 370. Put the pizza on the stone BEFORE you heat the stone. (That is true for cooking other stuff on the stone, also.)

Cook the pizza for about 20-25 minutes.

By starting with the cold stone, the dough crust stays soft while the pizza toppings cook. Works great. The stone can cook herbed marinated chicken nuggets the same way. They are great! 

juliette's picture
juliette

http://www.salvationsisters.com/2010/04/freshly-made-thin-crust-pizza-dough.html

There is information on our blog about the Pizza Que which is designed to cook pizzas on a grill. There is a recipe for pizza dough, and if you scroll down past that you will find info on the Pizza Que. Good luck, and happy baking!

 

Chef Hans's picture
Chef Hans

I have been using my round Pizza Stone on the gas grill, Weber wood and charcoal grill and I keep a square stone in the bottom of my oven. The stones I like are made in the USA by OldStone, these really last, I get them at ChefDepot. c o m  There is a pizza making section with a great pizza dough recipe: http://www.chefdepot.com/pizzamaking.htm

 As a veteran Chef I have tried everything out there, these are my favorites since they are made of clay that can go to 2300 f. and there is no metal in them, therefore, they are safe for food!  

Elly May's picture
Elly May

I also use the unglazed terra cotta tiles on the grill with great success. For the oven pizza I put them on the lowest rack and crank the oven to 550. The pizza comes out picture perfect every time. Big bubbles with a little char to it here and there.

I'll cheat with the dough many times when I need a break. I buy dough at my local mom and pop place and leave it out to rise. The difference in texture after the rise is night and day from the shop having to go straight from fridge to oven. Perfect for DIY pizza nights and since each big pizza only takes about 8 minutes even if loaded up everybody gets fed pretty fast and it's just plain a blast poking fun at topping choices of friends/family. Of coarse, a must have is the wooden paddle to toss it in the oven and remove too. Put plenty of grits on the board so it'll slide and above all, don't hesitate while putting in the oven. Be brave and give that paddle a good quick yank and your pizza will fly right off. If you're too slow you can always call it a Stromboli.