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Old 05-14-2011, 02:12 PM   #11
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Good to know. The stone I have came from target - it was cheap, and the instructions said to keep to keep it off burners that were on, using adjacent burners to get your grill hot.. It also said, that if you HAD to place it over burners that were on to keep them on low.

I have a 4 burner grill, so I put on the two on the outside and put the stone over the two in the center which were off but after 15 mins of heating, I couldn't get the grill over 375. I turned on the burners in the center (on low-ish) and that seemed to do the trick.
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Old 05-14-2011, 02:31 PM   #12
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I thought I remember Mama doing pizza on the grill. I thought she set it right on the grate, but maybe not.

Good info on the stones breaking due to high heat.
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Old 05-14-2011, 02:34 PM   #13
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Quote:
Originally Posted by pacanis View Post
I thought I remember Mama doing pizza on the grill. I thought she set it right on the grate, but maybe not.

Good info on the stones breaking due to high heat.
I've done directly on the grill but you (obviously) need to use a precooked crust for that. I've found that precooked just doesn't taste the same.

Waaaay back when DC first began, we had an Admin named MJ who did a LOT of pizza on his grill and in a pizza oven outside. I'm tempted to go search out some of those old threads for tips now that Janet has brought this up.
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Old 05-14-2011, 02:51 PM   #14
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Oh yeah, good point. I guess you would want a stiff crust for that or it would be a mess.
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Old 05-14-2011, 05:38 PM   #15
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Hmmm I have a cast iron griddle... I bet that would work well for individual pizzas.
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Old 05-14-2011, 08:12 PM   #16
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I'm gonna try a pizza in a cast iron pan, that sounds like a great idea, and again why didn't I think of that,
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Old 05-15-2011, 12:44 AM   #17
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I do pizza on the grill all the time. Fresh homemade dough - roll it out - toss it right on the well-oiled grate. Partially cook one side, them flip it over. Quickly add your toppings, and finish cooking.

The whole thing only takes minutes. Best pizza I've ever had!
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Old 05-15-2011, 06:01 AM   #18
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As Craig said, we precook our crusts. We actually cook both sides a little and then add toppings as it makes for a crispier crust. But, since we usually make 4, we precook 2 of them first, bring them inside and add the toppings. By the time the last 2 crusts are getting precooked by him, I've got the toppings on and the first 2 are ready to go back on the grill.
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Old 05-24-2011, 06:12 AM   #19
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Okay, Janet you have inspired me.

I am making a chicken-bacon pizza on the grill for tonight's dinner. I had a bit of a practice run with some bread dough rounds about a week ago and they were a success. So I'm following your lead!
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Old 05-24-2011, 07:54 AM   #20
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Pizza stones--I had one years ago...I probably broke it...I don't recall what happened to it. Anyway, I recall reading someplace that unglazed terra cotta tiles can be used. Has anyone used one of those on the grill?
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