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Cooking Outdoors

Grilling Pizza

25 years ago

Anyone had any experience grilling pizza on a charcoal grill?

I have this recipe where you use frozen bread dough for pizza dough, flatten it out brush olive oil and put it on grill, oil side down. When grill marks start to appear on bottom (amazingly you don't turn it over), you pile on the ingredients you want, cover grill and when cheese melts its ready, usually 2-3 min.

The problem I have is that the bottom turns black, still tastes good, but wish I could keep it from burning. Any ideas??

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Comments (4)

gcasper_nycap_rr_com
25 years ago
Debra,

I do this all the time and I would ignore the suggestion to "not turn it over". Reasons that I can think of off hand, in addition to your Pittsburgh style pizza results:

Much easier to put the toppings on when you are not working over the freakin' hot coals,

The grill lines on the top of the finished pizza are very attractive and add to flavor,

The pizza will have a little rest from cooking while you're loading it......

But....., I like to just toss the loaded pizza on the grill and give it about 5 - 6 minutes with the cover on. Add a few smoke chips for a very flavorful "woodfired" pizza. Want to know what I use to put the pizza on the grill without upsetting things - ever? New product! Coming out this year, so you will have to ask me (out of respect for site rules).

Any questions? Now, let's eat!

gaspari
dadolly_cameron_net
25 years ago
Yes, I would like to know what you use to put the pizza back on the grill loaded. So do you grill both sides lightly then take it off, lower temperature, load the pizza and put it back on the grill? Sounds like a good idea.

Debra
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I put the dough straight on the clean grill grates. I usually divide a dough ball into thirds, then roll it out really thin . Brush olive oil on one side of dough and put it on the hot grill grates. Use tongs to check how the dough is cooking, pull the dough off grill, and put olive oil on the other side of the dough. On the cooked side of dough put on sauce, cheeses, peperoni, ect. Put the dough back on the grill and cook the bottom of dough. When the bottom of the dough has cooked, slide the pizza to the cooler side of the grill to melt cheese and cook rest of pizza. I like the crunching sound when I slice the pizza into slices. Phil P.S. I use a three burner gas grill, two burner on high and one off. So I slide the pizza over to the off burner to melt the cheese like in a oven, after the crust has cooked. The three smaller dough are easier to handle then one large dough also.
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Grill one side, flip, put on a paper plate and then put the toppings on the grilled side. Then put back on the grill, close lid and grill some more. Flip out onto paper plate and eat. We had it with some crudites and ranch dip, and fresh squeezed lemonade with lemon mint and lime basil. The best of summer!
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gaspar107_aol_com
25 years ago
Grill one side, take off, flip over, top it, and put back on grill till done. Alternatively, just put the whole thing on the grill and bake from the start and bypass the whole on again/off again/flipping thing.
danuta
24 years ago
I just buy a Home Run Inn Pizza (in the ref section, not frozen) and put it on the grill in the aluminum pan it comes in. Turns out great.

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