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Pizzas on the Grill for La Familia (Little Q-View)

post #1 of 21
Thread Starter 

Everyone wanted pizza. So I said sure I'll make some. Decided to do them on the grill since africanmeat's looked so good. First we had to make some dough.




Pizza Dough

12 oz. warm water

2 Tbsp Olive Oil
1 packet Active Dry Yeast
1 ½ teaspoon brown sugar
1 ½ teaspoon kosher salt
3 cups “00” flour

1 cup Bread Flour


Use Dough setting on bread machine.

Combine the water, sugar, and yeast in the bread maker and stir until dissolved. After yeast proofs add salt, oil and the sifted flour and turn on bread maker.

Once the bread maker has made a smooth, firm dough. Turn off the bread maker. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for at least 60 minutes.

Cut the risen dough into 5 equal pieces and knead each portion into a round. Cover again and let rest 30 minutes. Or refrigerate overnight and use the next day.

Place a Pizza stone in the grill to preheat.
Preheat the grill to 450 degrees F.
Bake on a pizza stone until crust is golden brown, about 7-10 minutes.





Then we roll them and toss them and add the toppings. This one is plain pepperoni for the youngest daughter.




Her finished pizza.




The wife wanted pepperoni and green olives on hers.




Got another one ready to top while the wife's pizza cools.




The MIL wanted whatever I had on hers. Mushrooms, olives, onions and pepperoni.




The MIL was quite pleased. So that was good.




My oldest daughter went with pepperoni and Tamed Jalepenos. Mazzetta makes them. They are really good if you want a jap without the intense burn.




I had pepperoni, mushrooms and olives.




Couldn't get a finished pic of mine. Camera don't work well with dead batteries. But you get the idea. It was really good.

Thanks for watching.


post #2 of 21

Looking good.I will never make a pizza in the oven again.Smoking them is way better

post #3 of 21

Excellent Scott!


We smoke or grill our pizzas all the time.


You can get a ball of pizza dough big enough for 2 pizzas at Wally World for $.88.



post #4 of 21

Looks great, smoked are the best. icon14.gif

post #5 of 21
Great looking pizzas, and ya once on the grill or smoker never the oven again. And since the Mil was pleased than all is good!
post #6 of 21

 your pizza rock they realy look imagesCADGDDFQ.jpg and yummu  thanks

post #7 of 21

Since I tried the first smoked pizza, all of our pies are smoked.  You guys dig pepperoni huh?

post #8 of 21

You got it going on !!!!  Man that looks GREAT !drool.gif

post #9 of 21

We love pizza here too! Especially off the grill, good job alelover.

post #10 of 21
Thread Starter 

Thanks. Yes we like our pepperoni. I wanted my sausage too but I forgot to thaw it out.

post #11 of 21

Great looking pizzas!

post #12 of 21

Dang, Scott---Those are ALL awesome looking Pizzas!!!!   WOW !!!!



Thanks for showing!



post #13 of 21
Thread Starter 

Thanx guys. They really came out good. No carbon on the bottom this time.

post #14 of 21

I love the pies . I'm going to have to try this 1 out for sure...

post #15 of 21

nothing better than fire backed pizza

post #16 of 21

Hey Scot

Not sure how I missed this the first time around. Awesome!

post #17 of 21

Those Pizza's look mouth watering, making me hungry just looking at the pictures.  I have been wanting to try smoking a pizza for awhile now, maybe I will give it a shot here soon.  Also I saw on your recipe you had "00" Flour.  I have never heard of that, nor have I seen that in stores? 

post #18 of 21
Thread Starter 

Thanks for the kind words. These weren't smoked just grilled at 500 on a pizza stone.

As for "00" flour here's the lowdown.


In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. Doppio zero is the most highly refined and is talcum-powder soft. Many people assume that this softness also means that the flour is low in protein, and therefore particularly suitable for making pasta but unsuitable for making bread. They are wrong. Wrong, wrong, wrong.

As Jeffrey Steingarten cogently explains in his book, It Must've Been Something I Ate (Canada, UK), flours of varying protein levels can be milled to the 00 category. He had a number of samples of flour analyzed in a lab and found the 00 flours to be higher in protein than many of the less-refined ones. Higher protein 00 flours that are suitable for making bread are labeled in Italy as "panifiable" — essentially "bread-ready."

Steingarten says cooks in the United States sometimes substitute a mix of low-protein cake flour and all-purpose flour for the 00 flour called for in a pasta recipe. But Marcella Hazan, author of The Essentials of Classic Italian Cooking (Canada, UK), says she finds that all-purpose flour does the "most consistently satisfying job" in standing in for the doppio zero.

post #19 of 21

I'm with Scarbelly, don't know how this one got by.

Great Job

post #20 of 21
Thread Starter 

Thanks. It was a Little Q-View after all. biggrin.gif

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