"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Cooking on the Grill
Reply
 
Thread Tools Display Modes
 
Old 07-07-2014, 01:17 PM   #11
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,075
Yeah, I think the Most noticeable differences ( for me) when doing it on the grill, is the crust seems to be perfect , and the smokiness.

And also the thrill of having to be completely on top of things to avoid screwing it up. I haven't burned one ( too bad ) yet, but Im sure the day will come.
__________________

__________________
larry_stewart is offline   Reply With Quote
Old 07-07-2014, 01:29 PM   #12
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,089
oops, didn't mean to post.
__________________

__________________
medtran49 is online now   Reply With Quote
Old 08-31-2014, 02:01 PM   #13
Senior Cook
 
chiklitmanfan's Avatar
 
Join Date: May 2014
Location: Too close to Atlanta
Posts: 202
This thread has my curiosity piqued. I have several large air-bake pizza pans (the ones with thousands of little holes) and think it would make an ideal pizza baking pan for an outdoor grill. My grill, with the lid lowered, gets up to just over 500 degrees which is almost ideal for a pizza. Stay tuned......
__________________
chiklitmanfan is offline   Reply With Quote
Old 08-31-2014, 04:02 PM   #14
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
Quote:
Originally Posted by Kayelle View Post
Thanks for your help Larry. I was wondering about using my stone on the grill. I suspect it's not a good idea to overload the crust with goodies as I normally do, since almost all the heat comes from the bottom even with the grill lid closed. Have you ever used a dome lid to hold the heat in? I wonder if that would work?
Kayelle, If you use a dome over the pizza, the crust will not get crispy. I say, don't cover. If your not using a stone I would roll out the dough and cover, let rise for 15-20 minutes before adding toppings Then place on the grill. Grill the the pizza over the hot side of the grill (without burning) turn 1/2 way ,then finish on indirect side of the grill. I hope this helps, any questions, fell free to PM me. Joey
__________________
salt and pepper is offline   Reply With Quote
Old 09-01-2014, 09:53 AM   #15
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by salt and pepper View Post
Kayelle, If you use a dome over the pizza, the crust will not get crispy. I say, don't cover. If your not using a stone I would roll out the dough and cover, let rise for 15-20 minutes before adding toppings Then place on the grill. Grill the the pizza over the hot side of the grill (without burning) turn 1/2 way ,then finish on indirect side of the grill. I hope this helps, any questions, fell free to PM me. Joey
I make my grilled pizza with a Webber Kettle, with the domed lid on. I put olive oil into my largest cast iron pan, spread the dough inside, add toppings. I have a sollid bed of charcoal in the grill, and get it screaming hot. Put the pan on, cover with all vents wide open. The crust comes out with a crispy outer surface, soft and chewey crumb, and cooked all the way through. The toppings taste and feel like pizza toppings.

I believe how crispy the crust comes out depends on what kind of crust you are making, and what kind of pan you use. For my deep dish style, my technique works. It wouldn't maybe make a perfect New York style crust though. But then again, with all vents open, and a hot pan, it might, as there is natural air movement inside due to convection, and my grill will get hotter than will my oven.

My best advise is to experiment, and keep track of the results.

Seeeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
grill, pizza

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.