Step 1: If you use a propane grill, throw it out ... charcoal or wood is the only way to go.
Step 2: Beginners should start with Steven Raichlen's book How to Grill ... it has a pizza recipe and it even has step-by-step pictures.
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.
Quick...someone get this guy some water. I think the AZ heat is melting his brain!
Step 1: If you use a propane grill, throw it out ... charcoal or wood is the only way to go.
Charcoal and wood is far superior for quality grilled pizza as it produces a much dryer heat and gives a better smokey flavor. Dry heat = better crust. That said, you can still do it on a propane grill.
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.
Quick...someone get this guy some water. I think the AZ heat is melting his brain!
I'm with mca47. Grill pizza directly on the rack!
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
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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.
Quick...someone get this guy some water. I think the AZ heat is melting his brain!
Been doing it a long time my friend. I have it mastered!
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.
Quick...someone get this guy some water. I think the AZ heat is melting his brain!
I agree ... it's amateur hour if you're using a pan or a stone. Put that sucker right on the grill. I use a two zone system ... medium/high heat on one side and a "cool" no coal zone on the other. Start the crust on the hot zone, slide it over to the cool, flip, hot zone, toppings, cool, done.
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.
Quick...someone get this guy some water. I think the AZ heat is melting his brain!
Directly on the grill over med heat with a light brush of EVOO, cook one side of your crust, then flip, add your toppings, close the lid, have a beer, open the lid, remove perfect pizza, have a beer while your perfect pizza rests, then slice, get a beer and eat!
Simple as that. Let's not complicate things.
Cheers,
Barger
Seen the Best Rock Band on the Planet a few times here and there.
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.
PM it over...I have been living without an oven for over 2 years now, and Jet City pizza gets expensive.
thanks in advance.
The joy of life comes from our encounters with new experiences, and hence there is no greater joy than to have an endlessly changing horizon, for each day to have a new and different sun.
- Christopher McCandless
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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
Directly on the grill over med heat with a light brush of EVOO, cook one side of your crust, then flip, add your toppings, close the lid, have a beer, open the lid, remove perfect pizza, have a beer while your perfect pizza rests, then slice, get a beer and eat!
Not today Sir, Probably not tomorrow.............................................. bayfront arena st. pete '94
you're finally here and I'm a mess................................................... nationwide arena columbus '10
memories like fingerprints are slowly raising.................................... first niagara center buffalo '13
another man ..... moved by sleight of hand...................................... joe louis arena detroit '14
Not today Sir, Probably not tomorrow.............................................. bayfront arena st. pete '94
you're finally here and I'm a mess................................................... nationwide arena columbus '10
memories like fingerprints are slowly raising.................................... first niagara center buffalo '13
another man ..... moved by sleight of hand...................................... joe louis arena detroit '14
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Sent!
Step 2: Beginners should start with Steven Raichlen's book How to Grill ... it has a pizza recipe and it even has step-by-step pictures.
I have actually never made my own dough. I buy it from a bakery in Utica. Sorry I can't help you there.
Quick...someone get this guy some water. I think the AZ heat is melting his brain!
Charcoal and wood is far superior for quality grilled pizza as it produces a much dryer heat and gives a better smokey flavor. Dry heat = better crust. That said, you can still do it on a propane grill.
thanks
you rock.
Been doing it a long time my friend. I have it mastered!
I agree ... it's amateur hour if you're using a pan or a stone. Put that sucker right on the grill. I use a two zone system ... medium/high heat on one side and a "cool" no coal zone on the other. Start the crust on the hot zone, slide it over to the cool, flip, hot zone, toppings, cool, done.
fixed
there are more than one way to cook things....sort of like more than one way to top a steak :fp:
Exactly!
If you're using a stone or a pan on the grill, you might as well just put in the oven.
On the rack is the only way to go!
Not correct. There's only two ways to cook a pizza on a grill. My way and the wrong way. :fp:
My car stops at Tempe. I'm not allowed in Scottsdale anymore. :? :fp:
Why would anyone go to Tempe unless they are planning at staring at the hot ASU chicks?! Is that your plan? If so, can I come?
I like this place a lot actually. They mash the potatos there...none of the stinking whipped BS. (and the girls in the area aren't half bad either!
http://www.montis.com/
Simple as that. Let's not complicate things.
Cheers,
Barger
PM it over...I have been living without an oven for over 2 years now, and Jet City pizza gets expensive.
thanks in advance.
- Christopher McCandless
#fact
for the record...had the grill way to hot when i put the pie on....toasted the crush. :fp:
#lessonlearned
Not today Sir, Probably not tomorrow.............................................. bayfront arena st. pete '94
you're finally here and I'm a mess................................................... nationwide arena columbus '10
memories like fingerprints are slowly raising.................................... first niagara center buffalo '13
another man ..... moved by sleight of hand...................................... joe louis arena detroit '14
not the , what does the baby call it? McWater?
Not today Sir, Probably not tomorrow.............................................. bayfront arena st. pete '94
you're finally here and I'm a mess................................................... nationwide arena columbus '10
memories like fingerprints are slowly raising.................................... first niagara center buffalo '13
another man ..... moved by sleight of hand...................................... joe louis arena detroit '14
Screw the baby. He's a fucktard.
Not doing it on the grill, but it's still gonna be amazing! Can't wait to stuff my face!
At least I don't fuck up my pizza.