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Thread Tools | Display Modes |
01-03-2008, 10:29 AM
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#1 | |
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Assistant Cook
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Ever make pizza on your grill?
 Make your dough Get the grill Hot Oil it and put your dough on the grate Give it 2-3 minutes Put a little sauce on and add toppings Close the cover again and give it 3- 5 minutes more It will depend on how hot your grill is.
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Life is too short to eat bad food. 
Last edited by tupperware; 01-03-2008 at 11:59 AM.. |
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01-03-2008, 10:44 AM
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#2 | |
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Certified Executive Chef
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So, what question are you asking?
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01-03-2008, 10:56 AM
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#3 | |
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Executive Chef
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I haven't tried it yet, but it is on my list!
Making dough intimidates me, but it will be a fun New Year Resolution to conquer, because I LOVE pizza! Here's your picture..... |
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01-03-2008, 11:27 AM
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#4 | ||
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Certified Pretend Chef
Site Moderator
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Quote:
You really should not be intimidated. I used to be and decided to give it a try. It's not hard at all, especially if you have a stand mixer. But even if you don't, you should try it. Worse thing that could happen is that you would have to throw out some flour, water and yeast.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan |
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01-03-2008, 11:27 AM
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#5 | ||
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Senior Cook
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Quote:
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Official member of the  clubVegans die from arrogant smugness & sprout rot. - pighood |
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01-03-2008, 11:33 AM
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#6 | |
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Senior Cook
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pizza on the grill
Yes, I've been making pizza on the grill for years. It's a great party food. The grandkids love making it with their favorite toppings, and it's so fast. But before the pizzas on the grill, my kids used to make chappatis in the cast iron pan, back in the 70's. They would use fresh ground ww flour , a little salt and water. pat them out, cook them on one side and then, flip them over and add tomato sauce and cheese. So I guess they inadvertantly invented grilled India pizzas for themselves way back then.
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01-03-2008, 11:34 AM
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#7 | |
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Senior Cook
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yep I do it all the time! I pre grill the pizzas, add the toppings then finish in the oven
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All it needs is a little salt.... pepper.... mustard, catchup, sauce, flavour. -- Trapper |
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01-03-2008, 11:45 AM
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#8 | |
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Certified Executive Chef
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I used to teach lots of grilling classes, and we did pizzas all the time, entirely on the grill. The secret is to keep them simple. too many toppings on one pizza usually equals a mess.
We also faound that the thinner the crust, the more successful. The best ones, imho were almost cracker-thin. |
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01-03-2008, 01:15 PM
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#9 | |
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Executive Chef
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Cracker thin!
Excellent! I love thin thin crust pizza! OK, this is on the menu for this week. Now, toppings.... salmon and what? :D |
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01-03-2008, 01:28 PM
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#10 | ||
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Executive Chef
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Quote:
Lee |
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