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Grilling Pizza Question...

 
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pizza
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Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Wed Mar 05, 2008 9:05 am    Post subject: Grilling Pizza Question... Reply with quote

Barbara asks:

One your website you suggest using a pizza stone on the grill but I have
been told a grill is too hot to put the stone directly on the grates &
would break from the heat.

Would you kindly clarify this for me. I have a pizza stone but was
afraid it would crack if I put it on the grill.

Thanks


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My Response:

I cannot guarantee your pizza stone will not crack on a grill.

I do not think it would, but why take the chance?

That is one method, several of my readers have used to grill pizza.

When I grill pizza, I cook it directly on the grill.
You need to be very careful because if your pizza is left on the
grill to long, it will turn your dough into charcoal.

I start by cooking the pizza on one side, (2-3 minutes),
I take it off the grill flip it over, dress it with
ingredients and then put the ucooked side down on the grill.

I let it cook for 2-3 minutes and then I slide a
pizza pan under the pizza so it won't burn.

That method works for me.

Does anyone have any comments?

Papa Don, I know you are a pizza grilling master.
Could you please address this?
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footballron



Joined: 01 May 2009
Posts: 6

PostPosted: Thu Jun 04, 2009 2:08 pm    Post subject: Reply with quote

have had success using fire bricks instead of a stone
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dfandreatta
Site Admin


Joined: 02 Jul 2006
Posts: 237
Location: Apollo Beach, Florida

PostPosted: Fri Jun 05, 2009 9:09 pm    Post subject: Reply with quote

Quote:
Barbara asks:

One your website you suggest using a pizza stone on the grill but I have
been told a grill is too hot to put the stone directly on the grates &
would break from the heat.

Would you kindly clarify this for me. I have a pizza stone but was
afraid it would crack if I put it on the grill.

Thanks


Putting a cold stone on a hot grill could damage it, due to "thermal fracture" - that is, the sudden change in temperature and the inability for the material to expand evenly. That's why glass shatters when it's very hot (or cold) and then is suddenly cooled (or heated).

If you have a gas grill, you should be able to use your pizza stone just as you would in an oven: you put the stone on the grill, light the grill, setting it first to low heat, then increasing the heat as you go.

If (like me) you use charcoal, you would want to preheat the stone in an oven, then move it to the charcoal grill.

I can't say that you won't have a problem - but if you avoid sudden and drastic temperature swings and you should be OK.

I have made pizza in the oven twice in the past two years - both times in the last three weeks. One was my first attempt at deep-dish (somebody tell me how to post pictures, please), and the other I put on the stone because..... because..... well, I guess the stone was just feeling neglected! The others have all been on the charcoal grill - and usually I do two a week that way.

Hope that helps!
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