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

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.

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 sauté 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

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

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!

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