Grill-Share

where grillers connect + share

Pizza

Information

Just a fun, different and very edible thing to do on the grill. Got a favorite? Lets hear it.

Location: Greenwood, IN.
Members: 42
Latest Activity: Jul 5, 2011

Tips

Anthony asked for tips for Grilled Pizza. Here is the reply I left for him and it really is the best I know to give to all of you.
Chuck

Anthony,
In regards to tips for a good grilled pizza. One of the first things I do is to pre cook my sausage and pepperoni in a skillet and drain well. Even if I'm making it in a conventional oven. You just wouldn't believe how much grease comes out of pepperoni. That prevents you from ending up with a soggy crust and maybe a grease fire under your pizza.
The next is kinda up to you depending on how you like your crust. Your favorite crust will work fine. The trick is in how crispy you want it, which relates it to how much direct heat you give your pizza. Obviously, the more direct heat the crispier the crust.
The toppings are all yours. However, the thicker the pizza, the longer cooking time and possibly lower temperature that will be needed to prevent burning while at the same time cooking all the way through. It's no different than meat, the bigger the hunk of meat, the lower and slower you need to cook it to prevent it being done, or burnt on the outside and raw in the middle.
That's the best tips I know to give you, and as always for me it's charcoal. It kinda gives it that wood fired oven flavor.
HAVE FUN WITH IT!
TTFN,
CHUCK

Discussion Forum

This group does not have any discussions yet.

Comment Wall

Comment

You need to be a member of Pizza to add comments!

Comment by Chrystal Mullican on February 16, 2010 at 4:09pm: I think pizza should be grilled more often!

Comment by David J Palmer on July 19, 2009 at 5:32pm: Okay. The Hyperlink tool wasn't working, But Steve's Rendition is one my favorites. Copy link below into your url,

Comment by David J Palmer on July 19, 2009 at 5:31pm: http://www.youtube.com/watch?v=cJ3iv9il1Io

Comment by David J Palmer on July 19, 2009 at 5:31pm

Comment by David J Palmer on July 19, 2009 at 5:28pm: Below is my personal favorite prepared by my idol...

Comment by Tom Knott on July 19, 2009 at 11:08am: I grilled pizza the other day and grilled the peperoni and canadian bacon had a wonderful bbq flavor.

Comment by Lon Matheny on May 14, 2009 at 5:52pm: The use of oil realy works. I usually add a bit more oil to my dough so I dont have to oil the grill. I also add a touch of sugar to my dough. Be careful with this as you dont really want the sweetness, you want the carmalization of the sugar to help the dough not to stick to the grill as well.

Comment by Dale Stevens on May 14, 2009 at 11:59am: I like to make pizza on the grill but I use a pizza stone raised up off the grate. I soak some mesquite then roll it up in tin foil and poke holes in it so the smoke will escape then I lay that on the burner/rocks. Then with the stone raised off the rack I get the stone good and hot and with the help of a peel I slide the pizza (with toppings all loaded) onto the stone. Watch it kind of closely because if the grill is really hot it only takes a fewof minutes to cook.

The soaked wood chips adds enough smoke to the closed grill to give the pizza that brick oven taste and the stone gives it a nice crispy crust.

Comment by Dave Hinz on May 1, 2009 at 8:18pm: The pizza dough recipie in The Barbecue Bible by Steven Riachlen is really good, a lot of prep work, but worth it since the pizza cooks in 5 min. tops.

That being said, I go with toppings pre-done and don't need a ton of time to melt (Like a heavy layer of cheese)

I grilled red onion and yellow and red bell peppers in my grill wok (I first coated them in olive oil and s&p). I then drizzled them with good balsamic vinegar. I put that on my pizza with chevire semi-soft goat cheese and let that heat up... that was a very good pizza.

Comment by Mario Decunto on April 27, 2009 at 1:07pm: Chuck is right! Also, a little trick I found makes the crust crunchy and not blackened is using some oil. After putting the dough on the grill, brush the topside with olive oil + sprinkle sea salt; let it get firm (not long), flip it and then proceed with the normal sauce, cheese toppings, etc... (l like Chuck's idea of cooking the pepperoni, I'm gonna try that). The oil let's the underside cook more evenly, gets crunchy w/out risking a blackened crust. And use charcoal of course! Arrange coals in a ring to avoid direct heat and cover pizza lid for a wok or close the top if you have one.