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Pizza on the Grill

16 years ago

I bought Mr Sands a Weber Pizza Stone grill apparatus for Fathers Day and we are gunning to use it but hit a stall tonite when he believed we have to "up ramp" the heating of the stone and holder and thought all we needed was a 10+ minute heat up of the stone.

Any experience/suggestions/tips??

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Comments (6)

doucanoe
16 years ago
A friend of mine does pizza on the grill all the time in summer. She doesn't use any special equipment or utensils, just foil.

She explained the process to me but I need to have her write it down (I am a visual type).

Will be watching this thread for ideas!

Linda
User
16 years ago
We love pizza on the grill. Usually I just place the dough straight on the grill but I have used the pizza stone too.

When you use the pizza stone the BBQ is acting like an oven so you need to get the BBQ and the stone smokin' hot. I like to get it to at least 500 . Depends on your grill how long that will take. To ensure the stone is really hot I let mine preheat about 15 minutes.

One tip about pizza on the grill, I find that you need to slightly saute peppers, mushrooms and onions becasue they aren't on the BBQ long enough to cook through before the bottom is nice and golden and the cheese is melted.
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Pizza Hut isn't really what I meant by a decent pizza place. It's basically fast food and doesn't have the kind of wonderful flavor a good pizza dough has, even if they'd sell you dough. Certainly not worth 45 min. drive. My pizza recipe is based on this one: http://www.food.com/recipe/100-whole-wheat-pizza-dough-and-pizza-tips-436030 I've made it as stated and it makes good pizza. The changes I've made for myself are to suit my wheat and my tastes. I don't know if this has enough guts (i.e., well developed gluten that isn't cut by the bran content) to stand up to direct grilling (i.e., on a grate or grate pan), though you could certainly make it on a solid pizza pan on the grill. It runs sticky, so oiling the pan is a good idea. It's best to use a high protein whole wheat flour, like King Arthur hard (soft is for cakes). You could sub in some bread flour, like in Lars's recipe or add some vital wheat gluten to up the gluten as well. My version uses home milled flour (finest setting on electric flour mill appliance). You can buy both hard white whole wheat flour and hard red whole wheat flour, but you could use all of either. Use the very freshest flour you can get if you don't mill your own or you'll need more sweetening, like the honey in the linked recipe. I do the combination for flavor. All red is too sharp and overwhelms the toppings. All white whole wheat isn't tasty enough. 100% Whole Wheat Pizza Mill flour: 204 grams hard white wheat 135 grams hard red wheat Add to mixer bowl with: 22 grams barley malt powder (diastatic or middle of the road, not sweetener only) Pinch or scant 1/8th tsp ascorbic acid (vitamin C crystals) 7 grams dry salt (any kind) (heaping tsp.) scant 2 grams active dry yeast (heaping 1/2 tsp.) 241 grams water 22 grams olive oil (I use EVOO for the flavor, and it seems to be well enough shielded by the dough not to go weird at the high heat) Mix with Danish Dough Whisk or flat wooden spoon and let rest for about five minutes. Knead in mixer with dough hook for about five minutes. Transfer dough ball to baking surface (silicone mat, lightly oiled is good), and cut into usable portions (don't use a sharp knife on silicone mats--use a bench scraper or the back of a knife). This recipe makes one really big pizza, two medium, or four individual. An individual portion is about 152 grams. Spray sandwich ziplocs with oil and put each portion in one, or the whole thing in a larger bag. Put all the bags in a gallon bag. Chill (hydrate) for at least 24 hours (i.e., put in fridge for a slow rise). Remove dough from fridge and turn out onto oiled thin aluminum pizza pan when you preheat the oven with baking stone to 475°-500° F. Shape the dough into a round, using gravity, as usual, or press to the sides with your fingers, but don't overwork--too much handling cuts the whole wheat gluten and spoils the rise. Let it rest for about half an hour. After it has relaxed a little, you can adjust the shape. Add toppings. Bake for 9 minutes, or whatever is appropriate for your oven. N.B. -- In my experience, this dough is at its best 2 days after being made. 24 hrs. is minimum and okay. Two days is spot on. Three days is fine. Four days and the yeast might be exhausted, or nearly, so you'll have more of a thin crust/flatbread, but it's still good. If you're going to keep the dough longer than that, put it in the freezer right after making it up, and defrost overnight in the refrigerator. It will only keep, unbaked, a month or two in the freezer before the yeast gives up. A better way to keep it would be to bake all of the dough on the second day, either as pizzas or untopped (for untopped, dock the dough so it won't puff up--poke all over with a big fork if you don't have a docker). Pull them from the oven before they brown completely. Maybe 7 minutes. Put them on baking parchment or waxed paper wrapped cardboard, and wrap for freezing.
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ann_t, you saw the shine! As my bread mentor, I sure wanted you do see my progress and am thrilled you popped in! I had a better photo showing the shine but didn’t upload it. I let this bread rise the same time, but the difference was the pizza stone and the grill – sure hope I can replicate it as we enjoyed in so much this weekend! I think you’ve done an amazing job at describing the uses of the pockets/holes, the flavor difference, texture difference. dcarch, as always, your words are so kind – thank you. I agree, a bread with only massive holes would be useless. It needs ‘pockets’! I admit, I am proud of this loaf. Ricky (fawnbridge), I’d never heard of ‘voonge’ but clearly I do it, a lot! We used this loaf to voonge gravy and bits from beef tips : ) Thank you for the kudos! mamapinky0 – wonderful descriptions of ciabatta and artisan breads – makes me hungry for it right now – and how blessed you are to have a bakery to make it for you! I like all breads – white and whole wheat sandwich for our lunches, and eggs on toast, savory for cheese and herb breads, uber-soft Hokkaido for melt-in-the-mouth dinner rolls and decadent French toast – and yes, even bread pudding. DH and I love the crust of artisan, the pockets that hold flavor, and the ability of this bread to hold up to moisture over regular sandwich bread – but the flavor is also quite good. We all have our preferences : ) Hi chas045! Seems you’ve been following posts! The credit really goes to ann_t, who in her recipe (link above) explains the entire process and includes wonderful photos. I thought it was the grill – my first pizza on the grill had nice holes and pockets accompanied with an excellent crust, but the 2nd was like my cast iron in the oven pizza… I suspect it’s the wetter dough, among other things. As with my first attempts decades ago with white bread, there came a point when it was muscle memory while kneading – it just felt and looked right at some point. Hopefully I can attain this over the next year on a consistent basis with artisan. annie1992, thank you! I’ve seen photos of your breads – and your bread always looks better than mine (and while it’s not about looks, when bread looks right, it tastes right) – and you explained it so well also, the artisan is chewier and more substantial. Chewier does not equate to ‘tough’ in case anyone who hasn’t tried it is wondering. . I started making artisan bread a few years back, but it was rather tasteless and touch, rather than chewy. The crust was like concrete also – and my pizza could not hold up to sauces, so I just stopped all attempts. ann_t’s tutelage and recipe have improved my recent efforts to the point we prefer this over sandwich breads now. I’m hoping others who want to try artisan breads will be encouraged to! I’ve learned some wonderful lessons in bread-making, but the biggest lesson which ann_t taught me: Don’t be afraid of the dough – it can take a lot!
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Lars
16 years ago
You might want to try the pizza making forum (see link below), as the people there are very experienced with grilling pizzas. They tend to cook the dough without toppings on one side first, then turn it over and add toppings before finishing the cooking. As Sharon suggested, you would need to sautÃ© peppers, mushrooms, and onions, if you are using those, before adding them to the top.

Lars

Here is a link that might be useful: Pizza making forum
teresa_nc7
16 years ago
Here is the current pizza dough that I use posted by Becky over on the Recipe Exchange. She found it in a book about pizza on the grill.

Artisanal Pizza Dough posted by Becky

3 cups bread or all purpose flour
1/2 teaspoon active dry yeast
3/4 teaspoon kosher salt
1 1/4 cups 2% low-fat milk
2 tablespoons olive oil -- plus more for bowl

Whisk the flour, yeast and salt together in a large bowl, then pour in the milk and oil. Mix together with a large fork or your hands. Knead once or twice to form a ball. It may be sticky, but that's okay.

Oil a bowl and set the dough in it. Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24 hour fermentation process takes the place of kneading the dough.

When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making. The dough can be frozen for up to a month; Thaw at room temperature before using.

Makes two 12"-14" pizza crusts

Source:
""Pizza on the Grill" by Elizabeth Karmel and Bob Blumer
sands99
Original Author
16 years ago
Good tips! We only did plain pies to start since we had our hands full with the "how to" part of the process but I am looking forward to all sortsa toppings so I'll remember to saute 1st Thx Sharon.

Linda, in my quick research I saw that many people just put it on the grill I can't wrap my head around that - my mind's eye keeps seeing pizza spaetzle on the coals.

Teresa I'm too lazy to make the dough when it comes in convenient fresh blobs at shoprite. I have a hard enough time trying to spin it. Our pizzas looked suspiciously like a topographical map of Greenland more than anything else. But they were gooooooood.

I can't believe there's a whole forum dedicated to pizza Lars I gotta check that out lol!
annie1992
16 years ago
Elery just did pizza on the grill tonight, I made the crust and he brushed it with olive oil and flopped it right onto the grill, no stone and it didn't drop down between the grill grates:

Mine was topped with fresh local SunGold tomatoes, some sliced red cherry tomatoes, roasted red peppers, mixed mushrooms, fresh basil from my herb garden and just a tiny bit of asiago/mozzarella cheese mix.

The crust was very thin and crispy, nearly like a cracker, and it stayed just fine on the hot grill. He grilled one side, flipped the crust and just barely grilled the other to make it firm, then we topped the crust, with the crispy side up, and put it back on the grill, slightly done side down until everything was hot and the cheese melted.

Annie

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