Pizza on the BBQ
Spring is finally here so along with grilling hamburgers and hot dogs and steak it was time to crank up the grill and make some pizza.
My pizza set-up allows me to get the temperature over 700 degrees. I'm not sure how hot is really get since my thermometer only goes to 700 degrees so I would say it's probably closer to 800 or higher.
I made a basic dough recipe using instant yeast this time since I didn't have time to make the starter version I made last time and I used mainly type 00 Caputo flour along with a little bit of freshly ground whole wheat. For the basic recipe you can refer to my previous post here.
I made 3 different personal size pies this time with the first being a simple version using fresh tomato sauce, fresh mozzarella and some shaved Parmesan. Unfortunately my wife ate most of it before I had a chance to photograph it, so no pictures.
The second pie was made using my wife's left-over meat sauce along with some fresh mozzarella and shaved Parmesan.
The third and last pie of the night was a white pie which we used a garlic butter spread, caramelized onions, fresh mozzarella and shaved Parmesan.
All three came out great with a nice charred crust just like I like it. They were so good we ate all of them except one slice.
Enjoy.
Comments
Man, those look wonderful. Bravo.
Appreciate your kind words Floyd.
seen anywhere made by any one.Just a great job Ian. You could have out anything on those crusts - or nothing at all and it would be terrific. Not much esle to say except well done and
Happy Baking.,
Thank you my friend. I was very happy with the way these turned out.
Happy Baking.
Ian
Hey Ian, I am definitely jealous of your set up...I didn't know grills came with that slot to load up pizzas, etc. Getting it 700+ degrees gets you into professional forno oven territory so no doubt you can crank out some amazing looking pies.
Happy grilling this season!
John
Thanks John. Your set-up seems to be working pretty well for yourself as well.
This is an after-market product I bought that really does work well. It has it's issues, but the combination of coal, wood and the added height really do work.
Happy Grilling to you too!
Ian
Is an awesome BBQ and must make a stellar pizza in 2-3 minutes. How fun that must be.
Nice pizzas
Josh
Thanks Josh! Appreciate your comments.
Regards,
Ian
Those pizzas look wonderful, Ian!
David
Thanks David.
I have to try your Forkish style dough again. It came out great when I made it inside and I'm sure it will be even better on the grill.
Ian
BEAUTIFUL!
Coincidentally, I've been learning how to make pizzas during my spare time, and I don't get plenty of that. To date I've only experimented with yeasted dough, but I'd like to transition to sourdough.
My ultimate goal is to make Flammkuchen (tarte flambee), an Alsatian specialty. It's basically a pizza but the tomato sauce is substituted with sour cream or creme fraiche. It may sound strange but ever since my German business partner introduced it to me I've been hooked! After I develop a satisfactory recipe for a thin crusted sourdough base, I'll cultivate my own sour cream and go crazy with toppings for the Flammkuchen.
Happy pizza baking,
Zita
Thanks Zita for the kind words. Glad you like them. I can't wait to read about your Flammkuchen. I love to experiment with different toppings and sauces and your idea sounds amazing. I've been following you on your blog and you certainly are a busy man but it must be satisfying to be living your dream. Look forward to reading about your further exploits.
Regards,
ian
That's one stunning looking pizza Ian. Nice baking! :)
Someone posted a link to a NY Times article the other day on an excellent pizza base recipe. I tried it the weekend before last and it really tasted great. It had a 50/50 mix of Caputo 00 and AP Flours. I didn't have the Caputo 00 on hand so I substituted with finely ground durum. It made one of the best pizza bases I have ever made. There were some really good tips on the whole process of making the base and it had a video link, too. Your post has inspired me to have a shot at it again this weekend. Thanks for posting,
Syd
Thanks Syd. I love using durum in Pizza as well. I ran out and have to order some more as I love using it in my breads as well. Glad I could inspire you. There is nothing like home-made pizza. I was in the big city yesterday and had a couple of quick NYC slices at Penn Station....not the same as my homemade but still pretty darn good :).
Regards,
Ian
Ian:
Very very cool.
Long story but during the summers the wife and I camp on the east end of Long Island using our travel trailer. Last summer we grilled several pizzas in our Weber kettle with mixed/acceptable results. This gadget looks to be the trick to "good pizza on the beach."
Have you tried baking bread in that? Sort of like a pseudo-wood fired-brick oven? Might be interesting.
Cheers-
Dave
Thank you Dave for your comments.
I have yet to try baking a bread in it yet but I'm sure if I let the heat calm down it would work. I've made chicken wings which came out great with a nice charred skin and I think some flat breads and tortillas would probably work as well.
Regards,
Ian
Ian: These pizza look so delicious. I recently saw a pizza grill add-on at the store and tried to convince my husband. He is a minimalist (I am more aboundanza) and thinks we have way too much cooking/baking stuff already. Maybe I will show him your pizza photos to convince him. Congratulations! Phyllis
Thanks Phyllis.
My wife and I are like you....we have an entire room in our house dedicated to all of our baking stuff and cooking gadgets. There is always room for 1 more in my book :). I hope this will help put him over the edge!
Regards,
ian
I would eat that.
And you wouldn't be disappointed!
Thanks.
I have some dough retarding in the fridge right now.
400g bread flour
300g water
20g EVO
8g salt
1/4tsp dry active yeast.
100% tasty!
I've been looking into the KettlePizza kit with the specially shaped Baking Steel as the "roof". Does your set up have the Baking Steel up top?
Thanks for your comments. No mine does not have that, but it sounds like I may have to look into it. Let me know if you get it. I've been very happy with my set-up once I figured out how to get the optimal results.
Regards,
Ian