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Old 05-24-2011, 02:16 PM   #21
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You can actually throw the pizza right on the top of the grill, without the stone, yum. I wish I had a grill.
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Old 05-24-2011, 05:59 PM   #22
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You can actually throw the pizza right on the top of the grill, without the stone, yum. I wish I had a grill.
That's what we do, just lightly brush a little olive oil on the first side.
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Old 05-24-2011, 07:48 PM   #23
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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!
Here's my first attempt. I learned two things:
1. Take off the hanging rack before you preheat the grill
2. Make sure the peal is adequately covered with corm meal. ( Funny thing is I know this from making pizza in the oven on my stone.)
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Old 05-24-2011, 08:34 PM   #24
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Looks great! If you try again lemme know what time they'll be ready :)
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Old 05-24-2011, 08:42 PM   #25
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Looks great! If you try again lemme know what time they'll be ready :)
Thanks Janet! And thanks for the inspiration!
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Old 08-01-2012, 10:55 PM   #26
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While watching a PBS cooking show with MaryAnn Espisito she used a gas grill for pizza.
I had been moaning for years that my home oven just doesn't get hot enough and never thought of using the grill. I put a pizza stone in my gas grill and made one of the best pizza I have ever had. No more ovens for me.

After reading the posts here I like the idea of smoking some wood for added flavor.
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Old 08-01-2012, 11:08 PM   #27
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We also like to do pizza on a stone on a grill. One thing to remember is put the stone on a cold grill so they warm up together otherwise the pizza stone can crack. Don't ask how I know. Here are a couple of pictures of being lazy and using a Papa Murphy's prepared pizza.

After heating the grill and stone to 550 temperature we throw on some corn meal.


Next slide on the pizza using a peel.


Ready to eat in about 15 minutes.


Grandson said yummy good.
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Old 08-01-2012, 11:14 PM   #28
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A good gas barbecue grill can get a lot hotter than your typical oven. From what I've learned, mostly reading and a little bit of experimenting pizza benefits from a very hot oven.
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Old 08-02-2012, 02:16 AM   #29
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I just bought 8 smooth house bricks and put them on the grill, after 40 mins at wood mark 8 they were very hot, the pizza took about 3 mins.
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Old 08-02-2012, 08:21 AM   #30
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I just use my cast largest cast iron pan over a solid bed of charcoal, with the lid on and all vents wide open. It works wonderfully, but limits me to an 11 inch pizza. Since there's only two of us, that works just fine. I still get all of that smokey goodness from intense heat.

Seeeeeeya; Chief Longwind of the North
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