First Pizza Cook on Grill

bhawkins · Feb 16, 2013

Hoping that this is a good place for this one. If not let me know.

This is actually the last pizza cooked.The first ones the fire was so high I had to keep rotating the pizza to keep them from burning too bad. By the time the one previous to this and this one went on the fire had died down a lot. I actually had to add a couple more pieces of wood to get this one done.

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bhawkins
Feb 16, 2013

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bhawkins
Feb 16, 2013

Here it is out and ready to cut. Being the first time I didn't want to go too fancy. Just trying to get the hang of things here.

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bhawkins
Feb 16, 2013

This is one of the earlier ones.I also tried to see just how thin I could get the crust. I like the thin cracker like crusts.

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bhawkins
Feb 16, 2013

Last two slices of pizza. Had to get the pic before I ate them

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bhawkins
Feb 16, 2013

I looked around on You Tube and found some vids of guys cooking pizza on the weber. They were placing a rather large split of wood on and having the flames come up past the stone. If you really want the upper edge of the crust to be brown then that is what you have to do. If you slow down a bit and keep the fire under the stone more then the center of the crust will really crisp up. If the fire is past the edge of the stone then you may have to move fast to keep from burning the upper edge of crust. Tasted great, the dough recipe says it makes 2- 12" crusts. Since I rolled it out thin I got four.

handymanstan · Feb 23, 2013

Looks good. Did it have any smoke taste? How long do you cook it?

Stan

bhawkins · Feb 23, 2013

If you have a nice big fire coming up past the stone it only takes 5-6 mins, maybe. You just have to keep rotating it. If the fire is below the stone and cooler obviously it takes longer.As far as smoke flavor it was hard for me to tell. Then again a lot of time other people can taste it better than I can. I guess cause I am the one playing in the smoke while cooking!!

rhinoguy · Feb 23, 2013

We grill pizzas on the egg fairly often. Having a good pizza stone makes a huge difference on how they turn out. I have had success buying from this company:

http://www.axner.com/cordierite-kiln-shelves.aspx

Their stones are much cheaper than what I could find locally. They also sell different sizes.

handymanstan · Feb 23, 2013

BHawkins said:
If you have a nice big fire coming up past the stone it only takes 5-6 mins, maybe. You just have to keep rotating it. If the fire is below the stone and cooler obviously it takes longer.As far as smoke flavor it was hard for me to tell. Then again a lot of time other people can taste it better than I can. I guess cause I am the one playing in the smoke while cooking!!

Thanks for the answers. I see the place RhinoGuy suggested has a 15" stone. Might have to try this this summer.

Stan

linguica · Feb 23, 2013

I do pizza in my gas Weber all the time. Easy way out I know, but maintaining proper temp is easy with 3 adjustable burners.

snapperwhipper · Feb 24, 2013

Because of power outages,we learned along time ago you can grill a pizza on the gas grill but I have never tried to smoke a pizza on the smoker,well I guess I know what's for dinner.Yes this all works better with a pizza stone.

linguica · Feb 24, 2013

Being that pizza ovens run 600 to 900 deg, i wonder if it might be better to assemble the pizza from cheese, meat, and veggies flavored in the smoker and then cooked over the gas grill. Each cooker does what it's best at.

bhawkins · Feb 25, 2013

Linguica said:
Being that pizza ovens run 600 to 900 deg, i wonder if it might be better to assemble the pizza from cheese, meat, and veggies flavored in the smoker and then cooked over the gas grill. Each cooker does what it's best at.

That would work out great. When I do my chicken bacon ranch pizza I always cook the chicken on the grill. With the pizza riser on my Weber charcoal kettle I am hitting those 600-900 degree temps.

If you look at the pic I posted of the temp dial it had wrapped all the way around and was coming back up.That was posted in my thread on the building of the riser. But I can stick it in here for you to see. I had taken it out of the lid because I didn't want to damage it by winding it too tight. I had just dropped it back into the hole for a moment. It was still climbing when I removed it.

.

IMG_20130216_111423.jpg

bhawkins
Feb 16, 2013

roller · Feb 25, 2013

Never done it but need to and yours looks great.

bhawkins · Feb 25, 2013

Thanks! Like I said I was testing, so I didn't want to have to buy a bunch of stuff. Tried to use what I already had here. Won't be too long until I will be getting serious with it for a birthday though. That is when the CBR (Chicken Bacon Ranch)will get going.I have also put diced onion and peppers on the grill while it was coming on up to temp and roasted them before making pizzas. Turned out great!

zahlgren · Feb 26, 2013

wes w · Feb 26, 2013

This sounds really good. You care to share the dough recipe?

scootermagoo · Feb 26, 2013

Has anybody here ever seen this gizmo? http://www.kettlepizza.com/default.asp

bhawkins · Feb 26, 2013

Basic Pizza Dough

Makes 2- 12 inch crusts

1 cup lukewarm water, plus extra as needed

¼ cup olive oil, plus extra for oiling bowl

1 ½ teaspoons sugar or honey

1 pack active dry yeast (2 ¼ teaspoons)

3 cups unbleached all-purpose flour, plus extra as needed

1 ½ teaspoons salt

If kitchen is cool, Preheat oven to 150 degrees or warm. Pour water into mixer bowl.

Sprinkle in oil, sugar and yeast and pulse until mixed. Add flour and salt and mix

until mixture comes together. Dough should be soft and slightly sticky. If too sticky add flour in small amounts, if too dry and stiff add water in small amounts until texture is right. Turn dough out onto lightly floured surface and knead by hand a few minutes.

Place dough into clean oiled bowl and turn over until coated with oil drizzle a small

amount of oil onto top of dough and cover with towel. Turn off oven and place dough in and let rise until doubled in size, about 15 minutes. Once dough rises

remove and place on lightly floured surface and punch down and knead lightly 1 -2 minutes . Divide into 2 even sized balls and press out for pizza crust.

This is the dough that I use. Very simple to make. If you have never used homemade pizza crust it is a bit tricky. Having a paddle really helps! Even then you have to get the right consistency for the pizza to slide off and onto the stone.

Yes Scooter I have saw those. Mine was a lot cheaper

!! I already had the stone. I got that years ago from my parents for Christmas.While researching for my CBR Pizza I came across an article by Alton Brown on the proper way to use the stone. If using in the oven you want to place the stone as close to your heat source as possible. This is usually going to be in the bottom, so I placed an oven rack down as low as possible. Turn the oven to 400- 500 degrees. I actually prefer 400 in the oven. It seemed to cook well and really crisp up the entire crust without burning anything.

wes w · Feb 27, 2013

Thanks B for taking time to post the recipe. I've never made any from scratch, can't wait to try it.

05sprcrw · Mar 7, 2013

I have really been wanting to make one of these I may just have to break down and do it already.

greg b · Mar 7, 2013

Thanks for sharing! And yet another item to add to my list of must attempts....

jcurrier · Mar 7, 2013

Are those food safe? Not saying they are not, just don't see it listed as such.

Just what is Cordierite?

jcurrier · Mar 7, 2013

Interesting info- from the web
[h1]http://www.fornobravo.com/forum/f24/cordierite-pizza-stone-17323.html[/h1]
Looks good!

First Pizza Cook on Grill

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