Help Grilling Pizza

[LIsaP]

I tried to grill pizza for the first time yesterday...it came out better than I thought, but still needs some help.

My problem is this...the crust cooks (burns) WAY too fast-the toppings had no chance to melt before the bottom of the crust was burnt.

For the second one, I tried to cook the pizza on my stone on top of the grill, but that didn't give it the nice puffy grilled crust that I got by putting the crust directly on the grill.

I am determined to make this work and wondering if any of you experts out there have any tips?

[Grace]

I would say, don't cook it over direct heat. Move the coals off to the sides, and maybe leave just a few in the middle, or just use fewer coals and spread them out thinly over the bottom when you're ready to cook. It just sounds like your grill was way too hot, that's all. And if you put the cover on the grill after you add the toppings, they'll heat up and the cheese will melt faster. Good luck if you try again!

[MelissaAS]

I just read an article about this and am anxious to try too. The article said that you know the coals are hot enough when you can hold your had a few inches above them for 3-5 seconds without pulling away. Pretty scientific, eh? The article also said that getting the temperature right is the hardest part of grilling pizza, so you're in good company. Good luck!

Melissa

[chefbec]

How long are you grilling the crust? We have a gas grill, and I grill the crust on direct heat for 5 minutes, then flip, load with veggies, THEN the cheese, and as Grace said, close the lid for another 5 minutes and you're done.

[Ralph]

There have been a few posts in the past (one as recently as last week) regarding grilled pizza. Unfortunately, I'm unable to locate the links using the search tool!

Weber BBQ published a "Book of Grilled Pizza" that I mentioned on that last thread. The book is free for the asking by calling them (1-800-GRILL-OUT), if it's still in stock. The recommendations there are to grill the crust over direct heat 2-4 minutes, until the bottom is well marked & browned. Remove from the heat; spread the toppings on the cooked side, then return to the center of the grill for 5-10 minutes. And if using a gas grill, that second step should be with indirect heat.

[This message has been edited by Ralph (edited 05-30-2001).]

[LaraW]

I have had the same problem in the past, because the bottom of the crust is cooking while you are trying to get the toppings on the top!

I have found it to be helpful to cook one side of the crust, then flip it off onto a cutting board or cookie sheet. Then you can put your toppings on the pizza, then return it to the grill.

I have also found that going fairly light on the toppings seems to help. Try removing the crust from the grill to do toppings next time and see if it works. This is one thing that does take some practice!