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cooking a pizza on my charcoal gril; should i use my pizza stone?
or just lay it on the grate?
this is a weber kettle grill, so with a decent sized pie, i wont be able to manage indirect heat. what say you?
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11-02-2009, 04:11 PM
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I'd use the stone.
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11-02-2009, 04:13 PM
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Stone
Might crack it though if its not built to take 600 degrees. Let the stone get hot first.
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11-02-2009, 04:14 PM
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to cook a pizza you need heat from the top too, to brown the toppings, so I'm not sure a char grill is the best idea - unless you have a lid to keep the heat in. I get the pizza stone really hot to crisp the base, and use a regular oven.
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11-02-2009, 04:21 PM
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Quote:
keep it coming.
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11-02-2009, 04:23 PM
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A Man of Wealth and Taste
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I've done this before...definately the stone...let it get nice and hot.
Place the raw dough on the stone watch it closely it will only take a very few minutes ..FLIP the crust over and apply the sauce and all toppings QUICKLY (sausage should be precooked) put the top on the Weber and let everything meltdown just another scant few moments..and you will have a delightfull smoked/grilled pizza.... This will take all of 10 minutes at the most... I did this as an apetizer for some guests and the pizza when so fast I barely even got a piece for myself.
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11-02-2009, 04:31 PM
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I cooked one in the oven until the crust was done enough to place on the grill. I also used hickory chips for flavor. It was awsome. My NY chef buddy does them in the fireplace.
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11-02-2009, 04:31 PM
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now we are talking!!
thinking just great olive oil, some arugula, and mild cheese for starters...
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11-02-2009, 04:33 PM
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Parrothead member
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I usually put it right on the grill. Oil up the grate with olive oil first.
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11-02-2009, 04:49 PM
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Navin Johnson
Join Date: Mar 2002
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Cook it on the stone... get the stone nice and hot, slide the pizza onto the stone, then get the cover on, vents top and bottom open.. you want it as hot as possible
Patsy's in Harlem still cooks the pies in a coal fired oven, a pie cooks in two to three minutes.. temp of the oven is around 800 deg
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11-02-2009, 05:09 PM
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JW Apostate
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Pictures would be nice. That's all I've got right now!
KT
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11-02-2009, 05:09 PM
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Here are some tips
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1974 911s "It smelled like German heaven" http://www.youtube.com/watch?v=6ySt9SeZl9s |
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11-02-2009, 05:39 PM
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JW Apostate
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That looks delicious!!!
KT
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11-02-2009, 05:47 PM
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Austin552, THAT'S my kinda pizza!!!
I think a secret to good pizza making is to cook it very hot, both the stone and the heat that melts the cheese and browns the top. that way the base in crisp, but not dried out (as you would get with a slower cook) and the top is similarly cooked but not dried out. |
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11-02-2009, 06:06 PM
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i'm just a cook
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Quote:
what a great place. back in the early eighties i used to stop there at least once a week on my way out of the city. they make a 14" pie and cut it into four slices, one dollar per slice. however if you bought a whole pie it was five dollars. i learned the hard way. if i bought four slices in a box to go it was only four dollars, but if you got caught in traffic the chances were you might not have any pizza when you got home. so i would buy an uncut whole pie to transport. very tough to eat a pizza that hasn't been cut. would also buy one slice for the road. just in case. the added benefit was that a whole pizza was even better reheated than when it first came out of the oven......extra crispy, mmmmmm. |
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11-02-2009, 06:17 PM
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Navin Johnson
Join Date: Mar 2002
Location: Wantagh, NY
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Patsy's in Harlem is the Mecca of pizza...
Lombardi's in the Village is very good also.. Grimaldi's under the Brooklyn Bridge has some sort of family connection to Patsy's Then Totonos in Coney Island makes a righteous pie... The thing that all these places have in common is coal fired ovens, which run really hot... The pie is done in a few minutes...These artisan pizzas dont travel well... best to eat in situ.. BTW a slice at Patsy's is $1.75 now
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11-02-2009, 06:32 PM
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i'm just a cook
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wooster street in new haven connecticut has a few great places too. when they open up for the day a line begins to form and can sometimes take thirty or forty minutes to just get in the door where you might wait another thirty minutes to get a table.
frank pepe's, sally's, and the spot. all really good. i forgot the name, but there is a place somewhere in brooklyn that is getting four dollars a slice, apparently everything from the flour to the cheese is imported from italy. |
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11-02-2009, 06:42 PM
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Talking NYC pizzas - the best thing this side of Naples. Back in the early eightys I ate some excellent pizzas from a pizza place on third Ave near East 17th St.
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11-02-2009, 06:53 PM
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trader joe's sell pizza dough. i am going to try it tomorrow!
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11-02-2009, 06:54 PM
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NO STONE!
My family does this all the time on our gas grill. It is fantastic. 1. Roll the dough and place on a hot grill - make sure it is clean and you might try hitting it with some cooking oil so it won't stick. 2. When the bottom is nice and brown, take it off and bring into the kitchen. Then FLIP IT OVER so that you put the toppings on the browned side. 3. Bring back to the grill, cook the bottom and the toppings. 4. Remove when done and eat it. Yum Yum. Larry |
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11-02-2009, 10:04 PM
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1974 Porsche 911s
