grilled pizza

[vbak]

I want to make grilled pizza,but I am extremely intimated by the process.:eek: I 'm visualizing globs of dough falling through the grates, or half of the crust sticking to the grates when i try to flip it.:eek: has anyone used this method, and how did it work? Thanks, Vicky

[Angela]

Vicky--There have been quit a few threads on this subject. Do a search on grilled pizza and I think you'll find what you are looking for.

[Luv to Cook]

Vicky,

Grilled pizza will become your favorite way of making pizza! It is really not that difficult and it's very fast. We usually make 4 small rounds of dough (we use the CL complete recipe). Then we heat the grill on high heat. When it is nice and hot we turn down the heat to medium high. We oil the grill grates with canola oil and then throw the pizza on. Wait about 3-5 minutes for grill marks to appear. Then flip the pizza onto a sheet pan and place toppings on the side that has already been grilled. Then place the pizza back on the grill to cook the other side. We usually close the lid of the grill to ensure that the toppings get cooked and the cheese melts. The second side will also take about 3-5 minutes.

Hope this helps!

Anita

[vbak]

Thanks, Anita. I am going to try it this week. I found many pizza recipes on the recipe finder this morning.:) Vicky

[kwormann]

Let me add one more tip....After we roll the dough out to form a pizza, we refrigerate it for about 30 minutes. This was it is not warm when putting it on the grill.

[funnybone]

I have not tried it, but saw Emeril grill pizza about a month ago. I think the key is to make smaller pizzas, rather than one large one. Luv to Cook mentioned "4 small rounds of dough" as well.

[Ralph]

Here are the links to the prior threads on grilling pizza:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=8278&highlight=grilled+pizza
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=8963&highlight=grilled+pizza

Don't worry about globs of dough! It won't fall through, nor will it stick to the grate; just make sure the grate is coated w/cooking spray. (Tip: I spray a folded paper towel with Pam, wipe it across the grate, then let it sit over the coals for about five minutes before putting the food on it.)

As I mentioned in both those previous threads, Weber BBQ published a free booklet on grilling pizza; just call them for it. It's an invaluable reference for grilling pizza, especially for a novice.

[marshalynne]

Just wanted to say that this turned out super! We had our doubts as it just didn't seem like you could put dough on a grill. We buy a fat free dough made at a local pizza place. Rolled it out into two large ovals (tried for circles but oh well!), sprayed with Pam. Then chopped up red,yellow and green peppers, vidalia onions, fresh mushrooms and turkey pepperoni. I use Sorrento Light mozzerella (best light cheese I have ever used! Melts just like real!) and Ragu Light Tomato Basil Sauce. We grilled the veggies and when they were almost done put the dough on the grill on medium. It only took a couple of minutes for the side to cook. Flipped, added all toppings and let cook a few more minutes on low (until cheese melted). It was really easy and tasted sooo good! DBF LOVED it! Bonus...no oven on! Just thought I'd let you know incase you were skeptical about it. YUM!



:D

[Mandy]

You'll love it as everyone has said. I agree, grease your grill VERY well and you'll have no problems.

I usually bring trays of all my toppings and after the first side of dough cooks I take it off the grill onto a cookie sheet, then I top with my toppings, put back onto the grill and then cover the grill as the cheese melts and the bottom cooks.

It's the closest I can come to a woodfired pizza at home.

Enjoy!

[vbak]

Thanks to everyone for all your suggestions for grilled pizza. I want to do a roasted red pepper, garlic, and goat cheese pizza. Maybe fresh parmesan on top? Vicky:D

[lindrusso]

Thanks Vicky, for bringing this subject up again. It inspired me to finally try it tonight. I wanted pizza this week, but it's quite hot and humid here in IN, so grilling was the perfect thing!

For a first attempt, it was fairly successful. Anyone have any tips on getting the dough ON the grill? That was the hardest part for me. I know that several of you suggested smaller pizzas, but I wanted to try 12-inch pizzas. This is because one side of the grill is very hot, with large flames that we cannot control, so it would just take too long to cook several smaller pizzas.

One other question. Is it possible to get the cheese hot and bubbly (without burning the crust)? My cheese melted and technically it was fine, but I like the cheese bubbly and lightly browned and wondered if it was even possible.

I can't wait to try it again. I now know what spot on the grill is best, etc. - I just need to get it ON the grill without it folding over (I do have a few ideas....).

Oh, and Vicky, your roasted pepper, garlic and goat cheese idea sounds divine! I will try that one next!

[Ralph]

Let's see if I can help you on a few of your questions.

Anyone have any tips on getting the dough ON the grill?
You just have to move very quickly. You also have to be right next to the grill. After rolling out the dough, I put it on a large cutting board or baking sheet. When the coals are ready, the prepared dough is as close to the grill as you can get. Just carefully pick it up by one end & lay it across the grill.

Is it possible to get the cheese hot and bubbly (without burning the crust)?
Probably not, though I've read a few things indicating that the first side of the crust is heated over direct heat, then after you've flipped the dough & put the toppings on, the pizza goes back over indirect heat. Takes a little longer since you have to move the coals, but allows the heat to come over the pizza from above. That may give you the cheese you're looking for. Note - I've never done this myself!

Not to sound like a broken record, but the free booklet on grilled pizza from Weber (1-800-GRILLOUT) is well worth it.