Damn...I'm experimenting with grilled pizza tonight myself.
Thin wheat crust, a little homemade sauce, spinach, fresh mozz, a crumbled turkey sausage and a sliced spicy chicken sausage. Oh yeah, some fresh basil from my garden added just at the end.
Best of luck 81! Thanks to you, I got some good tips!
DS1119 ....Cooked it over medium heat on a Weber Q200. Took about 11 minutes...Crust firm but not dry. Thing was freaking awesome!! I'd serve this to anyone. Washed it down with Sam Adams Noble Pils and all is well. :-o
81...Hope yours turned out to be great!
Cheers,
Barger
Seen the Best Rock Band on the Planet a few times here and there.
DS1119 ....Cooked it over medium heat on a Weber Q200. Took about 11 minutes...Crust firm but not dry. Thing was freaking awesome!! I'd serve this to anyone. Washed it down with Sam Adams Noble Pils and all is well. :-o
I spread corn meal on the stone, spread the dough, poke holes in the dough, then ingredients. Put to about 350 and turn dough half way through front to back for even cook....nice and crispy bottom and damn good. roughly 20-30 mins... no clock you say.. then 4 beers drank time.
Hamilton 9-13-05; Toronto 5-9-06, Toronto 8-21-09, Toronto 9-12-11, Hamilton 9-15-11....
I spread corn meal on the stone, spread the dough, poke holes in the dough, then ingredients. Put to about 350 and turn dough half way through front to back for even cook....nice and crispy bottom and damn good. roughly 20-30 mins... no clock you say.. then 4 beers drank time.
Like how you keep time!!
Oh...And your techniques! :oops:
Cheers!
Barger
Seen the Best Rock Band on the Planet a few times here and there.
DS1119 ....Cooked it over medium heat on a Weber Q200. Took about 11 minutes...Crust firm but not dry. Thing was freaking awesome!! I'd serve this to anyone. Washed it down with Sam Adams Noble Pils and all is well. :-o
81...Hope yours turned out to be great!
Cheers,
Barger
Glad to hear yours turned out great.
Still hoping 81 ruins his.
Why thank you kind sir!
Seen the Best Rock Band on the Planet a few times here and there.
I spread corn meal on the stone, spread the dough, poke holes in the dough, then ingredients. Put to about 350 and turn dough half way through front to back for even cook....nice and crispy bottom and damn good. roughly 20-30 mins... no clock you say.. then 4 beers drank time.
Like how you keep time!!
Oh...And your techniques! :oops:
Cheers!
Barger
Theres nothing beer cant do... When i cook ribs im half in the bag in the end ...
Hamilton 9-13-05; Toronto 5-9-06, Toronto 8-21-09, Toronto 9-12-11, Hamilton 9-15-11....
:fp: Use a baking sheet or a pizza pan. Rub it down with some oil. I prefer extra virgin olive oil. Get the grill nice and hot and make sure the coals are as even distributed as possible. Put the pizza on the grill and turn it every minute or so. SHouldn't take more than 10 minutes. Don't turn the whole pan but the pizza on the pan. You need to be active to do it. Lift the corner of the pie and rotate it 90 degrees. The sauce and cheese only need to get hot...that's not your major concern. The crust is the major concern. As soon as the bottom of the crust get crispy (why you need to actually pick the pie up with your fingers and spin it) the pizza is done. I've done this multiple times and it works and is delicious. :corn:
i want to try this tomorrow. What's you dough recipe?
2003: 7/14 NJ ... 2006: 6/1 NJ, 6/3 NJ ... 2007: 8/5 IL ... 2008: 6/24 NY, 6/25 NY, 8/7 EV NJ ... 2009: 10/27 PA, 10/28 PA, 10/30 PA, 10/31 PA 2010: 5/20 NY, 5/21 NY ... 2011: 6/21 EV NY, 9/3 WI, 9/4 WI ... 2012: 9/2 PA, 9/22 GA ... 2013: 10/18 NY, 10/19 NY, 10/21 PA, 10/22 PA, 10/27 MD 2015: 9/23 NY, 9/26 NY ... 2016: 4/28 PA, 4/29 PA, 5/1 NY, 5/2 NY, 6/11 TN, 8/7 MA, 11/4 TOTD PA, 11/5 TOTD PA ... 2018: 8/10 WA ---- http://imgur.com/a/nk0s7
I'm telling ya'...do NOT use a pan or a stone on the grill. The crust will be exponentially better if you put it right on the rack over low-med flame. Oil the grate, toss the crust on one side until it just starts to crisp up. Flip it, put your toppings on, keep the lid closed as much as possible. BOOM...perfect grilled pizza!
I've been doing it this way for years and it turns out perfect every time!
If anyone wants the most perfect homemade dough, for over or grill, let me know. I've been tinkering with my dough recipe for years and I've got an amazing one! Literally better than almost every pizza joint you'll go to...and I'm not exaggerating.
I'm telling ya'...do NOT use a pan or a stone on the grill. The crust will be exponentially better if you put it right on the rack over low-med flame. Oil the grate, toss the crust on one side until it just starts to crisp up. Flip it, put your toppings on, keep the lid closed as much as possible. BOOM...perfect grilled pizza!
I've been doing it this way for years and it turns out perfect every time!
If anyone wants the most perfect homemade dough, for over or grill, let me know. I've been tinkering with my dough recipe for years and I've got an amazing one! Literally better than almost every pizza joint you'll go to...and I'm not exaggerating.
Hey MCA, could you pm me your recipe for dough? thanks... will try and let ya know.
c
Hamilton 9-13-05; Toronto 5-9-06, Toronto 8-21-09, Toronto 9-12-11, Hamilton 9-15-11....
It's the best way to do pizza. Do it by indirect grilling so you don't overcook the crust, right on the rack, with the lid closed, and just keep the heat at about 500 degrees until it's done.
You might also want to try a "meatza"? That's great on the grill (grilling is the only way this is good, actually). The crust is ground beef and seasoning (namely garlic power to get more of a pizza-like taste to it, but it's a good thing to experiment with too, use different meat, whatever... kind of a trial and error thing). YUM! To get that onto the grill rack, just press the meat dough on a cutting board (can be quite thin if you do it right), and then flip it right onto the rack, then put on the sauce and toppings (surprisingly, perhaps, this is better if you use at least one kind of traditional meat topping like pepperoni, along with the veggies and cheese). Sounds kind of ... MEATY, I know, but it's really good if made well, and it's not like you eat 3 slices of it. Just one serving will do. You don't want to cook this with indirect grilling though. Just keep it over the flame, right on the rack, at about 350 or so, lid closed as often as possible. Use extra lean beef to avoid the grease fire and to make it less unhealthy.
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
I'm telling ya'...do NOT use a pan or a stone on the grill. The crust will be exponentially better if you put it right on the rack over low-med flame. Oil the grate, toss the crust on one side until it just starts to crisp up. Flip it, put your toppings on, keep the lid closed as much as possible. BOOM...perfect grilled pizza!
I've been doing it this way for years and it turns out perfect every time!
If anyone wants the most perfect homemade dough, for over or grill, let me know. I've been tinkering with my dough recipe for years and I've got an amazing one! Literally better than almost every pizza joint you'll go to...and I'm not exaggerating.
Hey MCA, could you pm me your recipe for dough? thanks... will try and let ya know.
c
Do you mean on the barbecue? After it was baked and all that? That reminds me of the disgusting stuff the pizza stores offer during the holidays in Germany, like pizza with goose roast, potato dumplings and red cabbage on it
bbq pizza...yup...
damn vegitarians....i'd do steaks or lobster or fish, or something...but NOOOOOO, they won't eat THAT.
Damn, I thought we were friends! If it makes it easier for you I can bring my own lunch bag filled with yummy vegetables.
I don't need drugs to make my life tragic~E.V.
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81
Needing a ride to Forest Hills and a ounce of weed. Please inquire within. Thanks. Or not. Posts: 58,276
Do you mean on the barbecue? After it was baked and all that? That reminds me of the disgusting stuff the pizza stores offer during the holidays in Germany, like pizza with goose roast, potato dumplings and red cabbage on it
bbq pizza...yup...
damn vegitarians....i'd do steaks or lobster or fish, or something...but NOOOOOO, they won't eat THAT.
Damn, I thought we were friends! If it makes it easier for you I can bring my own lunch bag filled with yummy vegetables.
:wave:
it's all good. hopefully i can figure it out...if so, it'll be tasty...and if not...well....there is always peanut butter and jelly.
I'm telling ya'...do NOT use a pan or a stone on the grill. The crust will be exponentially better if you put it right on the rack over low-med flame. Oil the grate, toss the crust on one side until it just starts to crisp up. Flip it, put your toppings on, keep the lid closed as much as possible. BOOM...perfect grilled pizza!
I've been doing it this way for years and it turns out perfect every time!
If anyone wants the most perfect homemade dough, for over or grill, let me know. I've been tinkering with my dough recipe for years and I've got an amazing one! Literally better than almost every pizza joint you'll go to...and I'm not exaggerating.
You are officially invited to cook us pizza
WI '98, WI '99 (EV), WI '00, Chgo '00, MO '00, Champaign '03, Chgo '03, WI '03, IN '03, MI '04, Chgo '06:N1 & 2, WI '06, Chgo '07, Chgo '08 (EV:N1), Chgo '09:N1 & 2, Chgo '11 (EV:N1), WI '11:N1 & 2, Philly '12, Wrigley '13, Pitt '13, Buff '13, Detroit '14, MKE '14, Wrigley '16: N1 & N2, Seattle '18 N2, Wrigley '18: N1 & N2, Fenway '18 N1, STL '22, St Paul '23 N2, Chgo '23: N1 & N2
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81
Needing a ride to Forest Hills and a ounce of weed. Please inquire within. Thanks. Or not. Posts: 58,276
I'm telling ya'...do NOT use a pan or a stone on the grill. The crust will be exponentially better if you put it right on the rack over low-med flame. Oil the grate, toss the crust on one side until it just starts to crisp up. Flip it, put your toppings on, keep the lid closed as much as possible. BOOM...perfect grilled pizza!
I've been doing it this way for years and it turns out perfect every time!
If anyone wants the most perfect homemade dough, for over or grill, let me know. I've been tinkering with my dough recipe for years and I've got an amazing one! Literally better than almost every pizza joint you'll go to...and I'm not exaggerating.
Comments
let me know how it turns out and how you cook it
and thank you for your fan mail
81...Hope yours turned out to be great!
Cheers,
Barger
Glad to hear yours turned out great.
Still hoping 81 ruins his.
What i use on mine all the time.
I spread corn meal on the stone, spread the dough, poke holes in the dough, then ingredients. Put to about 350 and turn dough half way through front to back for even cook....nice and crispy bottom and damn good. roughly 20-30 mins... no clock you say.. then 4 beers drank time.
Like how you keep time!!
Oh...And your techniques! :oops:
Cheers!
Barger
Why thank you kind sir!
Cheers,
Barger
i dunno...trying it tonight.
Theres nothing beer cant do...
Beer is all powerful ya know!
Cooking sober does not work out so well for me. :nono:
Cheers,
Barger
i remember him spreading refried beans on one!!!!!!!! wtf.
usually after drinking alot.
Where I'm not ugly and you're lookin' at me
Before:
After:
Typo Man: "Thanks kidz, but remembir, stay in skool!"
i want to try this tomorrow. What's you dough recipe?
2010: 5/20 NY, 5/21 NY ... 2011: 6/21 EV NY, 9/3 WI, 9/4 WI ... 2012: 9/2 PA, 9/22 GA ... 2013: 10/18 NY, 10/19 NY, 10/21 PA, 10/22 PA, 10/27 MD
2015: 9/23 NY, 9/26 NY ... 2016: 4/28 PA, 4/29 PA, 5/1 NY, 5/2 NY, 6/11 TN, 8/7 MA, 11/4 TOTD PA, 11/5 TOTD PA ... 2018: 8/10 WA ---- http://imgur.com/a/nk0s7
I've been doing it this way for years and it turns out perfect every time!
If anyone wants the most perfect homemade dough, for over or grill, let me know. I've been tinkering with my dough recipe for years and I've got an amazing one! Literally better than almost every pizza joint you'll go to...and I'm not exaggerating.
Hey MCA, could you pm me your recipe for dough? thanks... will try and let ya know.
c
You might also want to try a "meatza"? That's great on the grill (grilling is the only way this is good, actually). The crust is ground beef and seasoning (namely garlic power to get more of a pizza-like taste to it, but it's a good thing to experiment with too, use different meat, whatever... kind of a trial and error thing). YUM! To get that onto the grill rack, just press the meat dough on a cutting board (can be quite thin if you do it right), and then flip it right onto the rack, then put on the sauce and toppings (surprisingly, perhaps, this is better if you use at least one kind of traditional meat topping like pepperoni, along with the veggies and cheese). Sounds kind of ... MEATY, I know, but it's really good if made well, and it's not like you eat 3 slices of it. Just one serving will do.
Sent!
Damn, I thought we were friends! If it makes it easier for you I can bring my own lunch bag filled with yummy vegetables.
:wave:
it's all good. hopefully i can figure it out...if so, it'll be tasty...and if not...well....there is always peanut butter and jelly.
I'll get there early so I can help you prep.
:-? :problem: :lolno: :nono:
Damn I love you
I love you more..... I'm missing my angels and Charlie. :wave:
P.S. can't wait to see you all....I have stories
morning lady :fp:
i don't have any stories :x
I'm hoping to have a story.
You are officially invited to cook us pizza
yeah...come on over....
or at least PM your dough recipie.
thanks in advance