The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cooking bread in my Weber gas grill?

Emerogork's picture
Emerogork

Cooking bread in my Weber gas grill?

I have been on a Diogeniacle quest for the perfect pizza dough for many years now.  I can only say that I blame it all on Jerry's pizza in Middletown CT.  I am sure you can find many posts here documenting my efforts.

It all boils down to temperature.  Everyone has the same ingredients (and I do not like sourdough) so I have finally realized that it is thickness and temperature.  As far as I am concerned, low temperature (300d-450d, thin crust = toast or better yet Styrofoam.  Some places bring it up to 500 and a thicker crust.  Jerry's is 600d and the absolutely best. Don't go there least you become addicted as I have.  Remember the House of the rising sun?  For me, it is Jerry's pizza and Mallo Cups.  Stay away from them too.

OK, I plan to start experimenting with my gas grill since my oven gets to 550 and that is almost good but it is not Jerry's....
No, I am not related and neither do I have stock...

I would appreciate some experienced discussion to get started.

 

 

 

 

Savatge's picture
Savatge

Have not been to "Jerry's" but have made pizza at a few brick oven pizza places. I find that the sweet spot is 700 for golden crust; fluffy on the inside crispy on the outside. Grilled pizza is good! I wonder why no one has tried to open a grill pizzeria haha Too bad you don't like sourdough:p that's were the addiction is. 

Savatge's picture
Savatge

Have not been to "Jerry's" but have made pizza at a few brick oven pizza places. I find that the sweet spot is 700 for golden crust; fluffy on the inside crispy on the outside. Grilled pizza is good! I wonder why no one has tried to open a grill pizzeria haha Too bad you don't like sourdough:p that's were the addiction is. 

Emerogork's picture
Emerogork

Your response was so good, I had to red it twice.  (:

We had a place that was called Pizza Pipes and Pandemonium.  It was a renovated .supermarket (Polls and picnic tables) .On the back wall was a keyboard and a band organ parts were distributed around all over the walls and on the ceiling!.  Year after year, they kept on adding to it.

The had grilled pizza. Not wood fed ovens, open grill.
Such memories, 40 years ago?  I cannot seem to count that high anymore.

Jerry's calzones are excellent too.

 

Bob_H's picture
Bob_H

I have used my smaller gas weber for bread and pizza - I use a round pizza stone, and take the temperature quite high to throughly heat the stone. Pizza takes around 10 minutes, with a great crusty, airy edge. Have to be a bit more careful with bread, as the longer cooking time has lead to me burning the bottom of a loaf or two. The smaller volume and domed lid of the weber seems to keep the moisture in well, and delivers a result similar (or better) to steaming in a conventional oven.

The only limitations are that, owning a smaller weber grill, it is very much a one loaf at a time proposition - my 900 mm oven can do much more.