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Old 05-14-2011, 12:43 AM   #1
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Pizza on the grill

After many years of making pizza in the oven, I finally screwed up my courage to try it on the grill using a pizza stone. I am never using the oven again!

I put a pizza stone in the grill and heated the grill (propane) to 450. I assembled the pizza on a cutting board with lots of cornmeal underneath and when the grill was hot, sprinkled a little more cornmeal on the pizza stone. Next I slid the Pizza onto the hot stone and closed the lid. This was the scary bit - but I managed to do it without dumping a 15 inch raw pizza on the ground or overshooting and sticking it to the back wall of the grill.

The pizza took about 15 minutes to cook and it was AWESOME!

Does anyone else cook pizza this way? Any idea what a slightly hotter grill would do? maybe 500 degrees?

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Old 05-14-2011, 05:38 AM   #2
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Pizza on the grill is even more attractive than heating up the kitchen with oven baked pizza during the heat of summer. Of course some of you lucky Pacific North Westerners do not have to put up with too much summer heat.
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Old 05-14-2011, 05:58 AM   #3
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Add a little bit of wood for smoke and you take the pizza up another notch.
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Old 05-14-2011, 06:39 AM   #4
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I use oak for fuel and get the grill to around 600F. We slightly pre cook the crust, add the toppings and on the stone it goes. The flavor you get from using wood as fuel can't be matched except in a wood burning oven, where the floor can get around 750F and the dome around 900F. Then when it cools down to around 550F, you bake bread.

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Old 05-14-2011, 06:41 AM   #5
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D'oh! Okay so it never occurred to me to put the pizza stone on the grill. The one I have is too large for my GG so I'm going hunting for a smaller one or smaller ones (individual pizzas). Thanks Janet!!!!
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Old 05-14-2011, 07:13 AM   #6
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I've done that too. I usually make a really thin crust and set the grill to high, mine will get almost 700 degrees. The pizza usually cooks in around 3 minutes, but you have to watch it or it will burn quickly.
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Old 05-14-2011, 11:27 AM   #7
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Originally Posted by DaveSoMD View Post
D'oh! Okay so it never occurred to me to put the pizza stone on the grill. The one I have is too large for my GG so I'm going hunting for a smaller one or smaller ones (individual pizzas). Thanks Janet!!!!
I don't have a pizza stone, and I make mine on the Webber 22 inch charcoal kettle grill. I make a solid bed of coals, and let them get screaming hot while I put my pizza together. To assemble the pizza, I put enough olive oil into my 12" Cast Iron pan to pool, just a little in the pan center. I press my pizza crust into the pan and place the sauce and toppings on it. Let it rise for 15 minutes and put it on the grill. Cover and let it cook with all vents completely open. The light smoke from the charcoal (sometimes I'll throw just a bit of mesquite onto the charcoal) really makes the pizza come out amazing.

I believe that it is the smoke and slight charring that makes pizza come out great from a fire heated brick oven. I can duplicate that in the Webber Kettle. Good stuff.

The moral to the story is that though a pizza stone can be a good thing, if you don't have one, don't despair. Simply break out the cast iron.

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Old 05-14-2011, 11:31 AM   #8
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I'm in Dave's shoes, my stone is too big for my grill. I DO however, have a lovely CI pan that I'm going to try now. Thanks GW! That's a great tip and yet another forehead slap (Why didn't I think of that before?!) for me.
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Old 05-14-2011, 11:38 AM   #9
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I'm in Dave's shoes, my stone is too big for my grill. I DO however, have a lovely CI pan that I'm going to try now. Thanks GW! That's a great tip and yet another forehead slap (Why didn't I think of that before?!) for me.
Our closest pizzeria (Little Caesar's) uses cast iron pans to bake their pizzas.
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Old 05-14-2011, 12:06 PM   #10
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my pizza stone shattered on my grill .. but it was about 750 degrees ..
i think it said not to go over 600 ..
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