Pizza On The Grill

[aigel]

Definitely need to put the pizza stone in with the coals, so it can be at temp when you load the pizza. I load it all raw with a home made pizza peel, no pre-baking the crust. My go to ingredients cook pretty quick, such as fresh mushrooms, sardines (!), onions etc. - no raw meats. My pizza boils and bubbles on the top in the center before I remove it. My pizza is pretty thin, definitely not deep dish!

G

[cabmandone]

Originally Posted by aigel

Definitely need to put the pizza stone in with the coals, so it can be at temp when you load the pizza. I load it all raw with a home made pizza peel, no pre-baking the crust. My go to ingredients cook pretty quick, such as fresh mushrooms, sardines (!), onions etc. - no raw meats. My pizza boils and bubbles on the top in the center before I remove it. My pizza is pretty thin, definitely not deep dish!

G

My dough doesn't slide off my SS pizza peel well. I've tried putting more flour on the countertop when rolling out the dough, cornmeal spread on the countertop, someone suggested parchment paper but i haven't tried that. Dough just don't slide so I went to a quick precook that allows the dough to slide.

Same here on ingredients. Mushroom, onion go on raw. I'll do roasted red bell pepper and often I'll cook Italian sausage to put on so mine doesn't have to stay in on the grill for much longer than just melting the ENORMOUS pile of Mozzarella. I buy the good stuff and shred it myself. My take on pizza is that the sauce and the cheese really make the pizza.

My latest has been doing deep dish in a cast iron skillet on the grill.

[aigel]

You do not want to leave the pie on the peel for long. Minimize the time, because the dough will moisturize the flower / corn meal and it will become sticky again. So, once you got the dough on the peel, put your toppings and immediately put on the grill. I also use a wide spatula to coax things along.

I think a wooden peel may be advantageous, because it breathes, meaning the moisture has somewhere to go. I want to get a wooden peel next. My stainless job is made from a pie serving plate, not ideal.

G

[Alan A]

have two wooden ones - never an issue with cornmeal.

[Ziggythecat]

Originally Posted by aigel

You do not want to leave the pie on the peel for long. Minimize the time, because the dough will moisturize the flower / corn meal and it will become sticky again. So, once you got the dough on the peel, put your toppings and immediately put on the grill. I also use a wide spatula to coax things along.

I think a wooden peel may be advantageous, because it breathes, meaning the moisture has somewhere to go. I want to get a wooden peel next. My stainless job is made from a pie serving plate, not ideal.

G

A wooden peel should be sort of rough, not smooth and the goal is to work some regular flour into the grain of the wood, and brush off almost all of the rest of the flour.

You have to keep it dry...if it’s a bit wet, anywhere, the dough will stick to the peel.
Redo the flour after each pie.
You can also blow some air under the pie and if it’s light, Neapolitan dough, it will float off the peel.
A metal peel is for taking the pizza out of the oven, or turning the pie in the oven.
As you said, working quickly is key.

[gtc]

I've heard of so many people cracking pizza stones on their weber that I bought a cast iron baking pan from Lodge.
Agree with the tips below... putting the coals in the center of the weber resulted in a burned spot in the center of the pizza.

Originally Posted by aigel

I do it in the Weber 22" with a round pizza stone. I put a big circle of charcoal, one big lighter chimney full, all the way against the wall of the grill, so nothing sits under the stone and it is all cooked indirect. I get about 380F with the lid vents open and the bottom vents open. I get a nice crunchy crust, the top could be a little more browned but it is acceptable. 15 minutes for an average sized pie with thin crust. Two pies / 30 minutes feed 4 people. I keep it closed for 15 minutes straight after I figured my time window. A few minutes back / forth don't make a big difference.

G

[Bill Douglas]

Originally Posted by gtc

I've heard of so many people cracking pizza stones on their weber

Mine have been OK but I always put the cold stone in the cold weber, then fire it up.

[cabmandone]

Originally Posted by Bill Douglas

Mine have been OK but I always put the cold stone in the cold weber, then fire it up.

Same here. And I don't use much water if any at all to wash the stone when I'm done. I read that if you wash it too much it will absorb water and pop as the trapped water turns to steam.

[island_dude]

Make sure the pizza stone is rated around 2000 degrees or so. I cracked my first one. I second the recommendation on cooked ingredients. Parchment is awesome too. Works great.

[Bill Douglas]

Originally Posted by cabmando

Same here. And I don't use much water if any at all to wash the stone when I'm done. I read that if you wash it too much it will absorb water and pop as the trapped water turns to steam.

It never occurred to me that may happen. It certainly makes sense. Thanks.

[billybek]

Originally Posted by cabmando

Same here. And I don't use much water if any at all to wash the stone when I'm done. I read that if you wash it too much it will absorb water and pop as the trapped water turns to steam.

The cheap stones I buy to use on the egg always break but those are used down low like a diffuser and it is darn hot down there.
The good stone we have only gets washed with a wet scrub sponge using coarse kosher or sea salt, no soap.
My wife washed it a while back with soap an water and it was noticeable in the taste of the food and the smell of the stone as it heated. It is finally back to normal.

[TimT]

Just be done with the pizza stone, and get a pizza steel, it'll never crack and you can put it directly over a burner and now its a griddle.... I got mine for free, just grabbed a piece of 1/2 thick scrap steel from one of my jobs..

https://slice.seriouseats.com/2012/09/the-pizza-lab-the-baking-steel-delivers.html

[aigel]

Friday is pizza dinner at my house. Here the aforementioned Weber. You can see how the coals are set up. The stone is getting pretty dark, but I only scrape it and wash it with hot water. It is a Pampered Chef brand, made in USA. I put it on as soon as the coals are in and let it heat up with the entire "oven".

This one has tomato, mozarella, fresh garlic, fresh basil, sardines, king oyster mushrooms, yellow onions, olive oil. One side has been thinned out for picky family members that prefer "margherita" style.

[Shaun @ Tru6]

That looks great George! I love a good sardine sandwich so what are they like on pizza?

I have that same pizza stone.

[fanaudical]

I've got a thick cast-iron pizza tray (works similarly to the "pizza steel" a couple posts up). This works well in the oven or on the grill. It's super handy for doing several quesadillas at once on a campfire, too.

[aigel]

Originally Posted by Shaun @ Tru6

That looks great George! I love a good sardine sandwich so what are they like on pizza?

I have that same pizza stone.

Best way to find out is to try! You have the stone and we know you have a grille! Have you had anchovies on pizza? That would be the closest. In Italy you can get pizza tonno, very common. First time I ordered that in the US, even at the "Italian restaurant" they looked at me like I am from another planet. Maybe on the East Coast you have a chance to get it?

So, describing how it taste like ... of course it is fishy, but more importantly, it is very savory, as in umami. Combined with the tomato and cheese it is really adding another dimension to the pizza. Think fish sauce ...

So, for the faint of heart, I think you can get a milder effect of that umami if you try some canned tuna first and step it up from there. That's what we do at the house. I get the sardines, some tolerate them, most eat tuna, and then there is the margehrita fraction! That's why I like pizza dinner with the family. Everyone can customize.

G

[wdfifteen]

Originally Posted by TimT

I've done it a few times, the trick I use is to partially bake directly on the grates (on my Weber), flip the crust, partially bake the other side, then flip and apply toppings, and finish with the lid on, pizza on the cool side of grill. I dont have a BGE (yet), afaik there is no cool spot?

Also lately i'm using 75-80% + hydration dough, and no bueno on the grilling on the Q.

Some pizzas , and the mini pellet oven i got from Kickstarter

I have to admire your dedication to the art of pizza, Tim. Gotta try some of your techniques one of these days.

[flatbutt]

Anyone care to recommend a stone brand?

[RWebb]

what - not going to go with steel?

https://www.nytimes.com/wirecutter/reviews/best-pizza-stone-and-baking-steel/

I hear limestone is best for the pizzas that go well with pinot noir, and schist is really rocking for heavier syrah compatible pizzas.

[cabmandone]

Originally Posted by flatbutt

Anyone care to recommend a stone brand?

Oof! That's like talking about what oil is best on a car forum!

I use one my wife bought at Kohls made by Outset. Haven't put a lot of pies on it yet but it has worked well so far.