The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pizza on a grill...

February 20, 2009 - 1:49pm
sadears's picture
sadears

Pizza on a grill...

I tried to grill a pizza...twice.  I had read on the Internet...my stone broke both times.  The second was advertised as a BBQ pizza stone.  Anyone try this before?  With success?  The instructions I read didn't say use indirect heat, so I didn't.  I also read that you could do it without the stone, cooking both sides of the dough first.  I'm sure I'd end up with dough falling through the grates. 

 

I must say that grilled pizza tasted good!

 

Steph

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Floydm's picture
Floydm
Feb 20 2009 - 3:27pm

Yeah, I've always done it directly on the grill.  I stretch it real thin and oil the grill, give it 2 or 3 minutes on one side, then flip it, dress it, and cook it covered over indirect heat for another 5-10 minutes.  It tastes wonderful.

toyman's picture
toyman
Feb 22 2009 - 6:12am

Did you put the stone on when you lit the grill or did you let the grill heat up and put a cold stone on?  If you did the latter, that's why the stone cracked.  They need to heat up with the grill/oven/?.  I've cooked many pizzas on my gas grill and my Big Green Egg (lump charcoal) without an issue.  I have a pampered chef stone and a another, heavier duty stone, I got off amazon.com.  It's definitely a great way to cook pizza's! 

gnowetan's picture
gnowetan
Feb 21 2009 - 1:05pm

My wife and I have grilled pizza on a number of occasions, and we've tweaked our method from time to time.  Some pointers:

  • unless you're using a grill pan or a pizza stone, your crust needs to be pretty thin, so as to cook before it sinks through the grate.  Otherwise, prebake your dough just enough so that it will support itself (5-10 minutes at 425).
  • you want your fire to be pretty hot, otherwise the dough won't cook all the way through.  Also, you want your grate to be pretty well oiled so that the dough won't stick/burn.
  • keep your toppings simple or precook them otherwise it either gets under cooked or the dough underneath doesn't get cooked through.

------

nate

ecowongs.wordpress.com

flournwater's picture
flournwater
Feb 21 2009 - 1:55pm

I may have been asleep but I never heard of using a pizza stone over a charcoal fired grill.  I would think that the concentrated heat on the bottom of the stone would certainly cause it to break up.  Shards of pizza stone in my pizza does nothing for my appetite.  I always do mine directly on the grate.  I appreciate the comments re: cooking one side then turning it, topping it, and finishing on the grill.  I've ordinarilly just waited a few minutes until the bottom firms up then top it and pop a large lid over it to finish cooking.  I'll have to try the "turn it over and top" routine.  Sounds better than my method.

xaipete's picture
xaipete (not verified)
Feb 21 2009 - 3:43pm

I thought about putting my stone on the grill since my gas BBQ gets a lot hotter than my oven, but the instructions that came with my stone said it couldn't be put over a direct flame, so I didn't try it. If you have a splatter screen, I suppose you could cook it on that. My splatter screen doesn't do a very good job at preventing splatters even though it is a fine mesh screen because the splatters seem to be finer than the mesh.

--Pamela

cordel's picture
cordel
Feb 21 2009 - 2:03pm

I have a BGE pizza stone, put the plate setter on to give indirect heat, cook the skins partially, dress them, and then finish cooking.  We have three grandkids, and I am allergic, so we put the dressings on the table, send the skins in to be dressed by the diners.  It is a really fun way to cook dinner.