Wasn't sure exactly where to put this so mod's feel free to move as necessary.
As some of y'all know yesterday was my birthday. My wife kept asking what I wanted to do. When I told her I wanted to stay home and cook something instead of going out and spending a fortune on a mediocre dinner at an overpriced restaurant she once again thought I was crazy but happily obliged.
I have been doing a ton of research and reading lately on cooking pizza outdoors. Never done it and have been on a quest to figure out the best way to do this. Oven pizza just isn't doing it for me anymore and most of the quality of delivery pizza has gone downhill. This past weekend I had settled on the idea of using my 17" lodge cast iron on my gas grill. Well I ran out of time and didn't have the time to make dough and the store only had 2 frozen ball dough's which wasn't enough so that plan got put on hold. I was at Home Depot on Sunday and they happed to have Nexgrill grill pizza kits on clearance for $15 so I picked up two of them. Not the greatest quality but hey its worth a shot.They came with a stone, a peel, a wheel, and a stone rack. Next plan in place...cooking them on the stones on my gas grill.
I put the two stones on my grill to start heating up.
I wanted to try out a test pizza first as I wasn't sure how this was going to go. Rolled out some dough and just cheese on this one. Sprinkled some corn meal on the stone. Took maybe 8-10 minutes at 500ish.
Not bad but the crust was a little burnt on the bottom. Next round I will rotate around a little more.
Let build up a couple more. First off just a plain old pepperoni pizza.
Lets load one up. Flattened the crust as much as I could trying to get a "thin crust". Pesto sauce as the base, sliced mozzarella, tomatoes, turkey pepperoni, red onions, green peppers, spinach, and feta cheese. Sprinkled a little shredded mozzarella on top.
Toss em on the stones running 550 or so.
Much better this time around. Sorry for the darkish pictures.
Here is a pepperoni and bacon pizza just finishing up.
Enough playing around. Time to load one up with some heat. Sauce, habaneros, jalapenos, green peppers, red onions, pepperoni, and feta cheese.
Here it is cooking.
And the finished shot.
All in all this was a pretty fun experiment for a birthday dinner. The pizzas were not perfect by any means but weren't bad either. The crusts got a little crispy but the whole pizza had incredible flavor that you cant get in an oven.
The one thing I noticed is the dome just didn't get as hot as I had hoped. The two pizzas with several toppings on them I had to finish under the broiler in the oven. The crusts were getting too done and the top not quite there. Kettle pizza sells a kit for a gas grill but $250 for a piece of sheet metal with a $5 thermometer in it isn't going to fly. Until I get my BGE my quest will continue.
Thanks for checking it out. If you have any tips or suggestions I am an open book right now!
John
As some of y'all know yesterday was my birthday. My wife kept asking what I wanted to do. When I told her I wanted to stay home and cook something instead of going out and spending a fortune on a mediocre dinner at an overpriced restaurant she once again thought I was crazy but happily obliged.
I have been doing a ton of research and reading lately on cooking pizza outdoors. Never done it and have been on a quest to figure out the best way to do this. Oven pizza just isn't doing it for me anymore and most of the quality of delivery pizza has gone downhill. This past weekend I had settled on the idea of using my 17" lodge cast iron on my gas grill. Well I ran out of time and didn't have the time to make dough and the store only had 2 frozen ball dough's which wasn't enough so that plan got put on hold. I was at Home Depot on Sunday and they happed to have Nexgrill grill pizza kits on clearance for $15 so I picked up two of them. Not the greatest quality but hey its worth a shot.They came with a stone, a peel, a wheel, and a stone rack. Next plan in place...cooking them on the stones on my gas grill.
I put the two stones on my grill to start heating up.
I wanted to try out a test pizza first as I wasn't sure how this was going to go. Rolled out some dough and just cheese on this one. Sprinkled some corn meal on the stone. Took maybe 8-10 minutes at 500ish.
Not bad but the crust was a little burnt on the bottom. Next round I will rotate around a little more.
Let build up a couple more. First off just a plain old pepperoni pizza.
Lets load one up. Flattened the crust as much as I could trying to get a "thin crust". Pesto sauce as the base, sliced mozzarella, tomatoes, turkey pepperoni, red onions, green peppers, spinach, and feta cheese. Sprinkled a little shredded mozzarella on top.
Toss em on the stones running 550 or so.
Much better this time around. Sorry for the darkish pictures.
Here is a pepperoni and bacon pizza just finishing up.
Enough playing around. Time to load one up with some heat. Sauce, habaneros, jalapenos, green peppers, red onions, pepperoni, and feta cheese.
Here it is cooking.
And the finished shot.
All in all this was a pretty fun experiment for a birthday dinner. The pizzas were not perfect by any means but weren't bad either. The crusts got a little crispy but the whole pizza had incredible flavor that you cant get in an oven.
The one thing I noticed is the dome just didn't get as hot as I had hoped. The two pizzas with several toppings on them I had to finish under the broiler in the oven. The crusts were getting too done and the top not quite there. Kettle pizza sells a kit for a gas grill but $250 for a piece of sheet metal with a $5 thermometer in it isn't going to fly. Until I get my BGE my quest will continue.
Thanks for checking it out. If you have any tips or suggestions I am an open book right now!
John