CharlieD
Chef Extraordinaire
You can actually throw the pizza right on the top of the grill, without the stone, yum. I wish I had a grill.
You can actually throw the pizza right on the top of the grill, without the stone, yum. I wish I had a grill.
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!
Looks great! If you try again lemme know what time they'll be ready
wood mark 8
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.
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.
Has anyone tried:
The Pampered Chef, Ltd.
I have it on my wish list of things I "think" I want to acquire as I embark on my adventure of being a Pampered Chef consultant. The good, the bad, the ugly? What about the microwave chip maker? Again, I have that circled as s/thing I want!
The Pampered Chef, Ltd.
Addie said:I seem to be in the minority in my family and the world. I prefer charcoal grilling to gas. I know you can use wood with the gas grill, but the folks I know can't seem to be bothered. Here we have a gas grill. Anyone can use it. But they never do unless someone is throwing an "End of Summer Party." Then there is the same person doing the cooking. He is a devout devotee' of the dreaded Italian Dressing marinade. YUK! I need to find someone who uses charcoal and become fast friends with them. I will even bring my own food. One of my favorite foods is pizza over charcoal. Entirely different flavor from a gas grill.
I wonder what would happen to it if one used it over charcoal. Perhaps I'll contact customer service and ask. I'm in the process of seasoning a 10" CI griddle (flat). First I had to clean it...I'm on the fourth cycle of heating it...I'm thinking it might be the ticket for pizza on the grill...whether I use the propane one or the smoker with just charcoal...It looks like a great pan. But it says that I can't use it over charcoal. I don't use a gas grill. I only 'q over charcoal or wood. So this pan won't work for me. But my CI skillets will.
Seeeeeeya; Chief Longwind of the North
Copied from link above.I wonder what would happen to it if one used it over charcoal. Perhaps I'll contact customer service and ask. I'm in the process of seasoning a 10" CI griddle (flat). First I had to clean it...I'm on the fourth cycle of heating it...I'm thinking it might be the ticket for pizza on the grill...whether I use the propane one or the smoker with just charcoal...