The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Ray writes:

Hi Albert,

Great site? you've got there! Like you, I've been making pizza for
about 20- 25 years....... For the past 2 or 3 years, I've been making
pizza on the propane grille, with mixed results.?? I've tried it with a
pan directly on the grille....... let it go for about 5 minutes , and
bring it inside the house, turn it over and put your toppings on and bring
it back to the grille.... that works fairly well, .......... but you
gotta watch it like a hawk.? this year, I tried putting my pizza on 2"
thick bricks, with fair results........... got any suggestions?? Enjoy
your day! Ray

My Response:

hey Ray.

Thanks for writing.

I use your pan on the grill method.

Yeah you are right, you need to be careful or you'll end up with charcoal pizza.

I put the pizza directly on the grill and brown it for 1 to 2 minutes or less.

Then I pull it off flip it and build my pizza.

I put the uncooked side down, grill for minute or two and then throw a pizza pan underneath it.


Check out willard Gustufsons pizza grill.

Here are the links:

http://pizzatherapy.com/dec07.htm

Watch his video, here:

http://pizzatherapy.com/2stone.htm


Let me know what you think.

albert


Any comments or suggestions here in the forum?

thanks in advance

albert
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"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[dfandreatta]

Ahhhhh..... pizza on the grill, one of my favorite topics!

I started making pizza on the grill a few years back, and I just can't revert to using the oven any more. In fact, the other inhabitants in the house won't allow it!

I use a Weber charcoal grill. I have always been a charcoal grill fanatic. I switched to a gas grill about 15 years ago, but being such an avid grill fan, I burned up three of them in short order, including a Weber Genesis - I replaced the burner, flavorizer bars and grates, and decided it was time to go back to charcoal. I now have 2 (two) Weber charcoal kettles - silver, and gold. Being round, the kettle grill lends itself quite nicely to a pizza of 18" or 20" in diameter.

And, you're right, you need to watch it!

I slide the dough directly onto the grate, without a pan. I turn the grate 1/4 turn about every 15 seconds, leaving it on about a minute to a minute and a quarter. Every grill has "hot spots", so being able to rotate the grate helps even out the baking. I don't know how you would do that on a gas grill without a pan. But realize that gas grills do have hot spots.

I slide the dough off the grate on to the peel, flip it over, and brush some olive oil on it, add the toppings, then back to the grill, turning the grate again the same way. It usually only takes a minute or two to complete the masterpiece.

A little hint: I use hot toppings. For example, I make a "white" pizza (I think I posted the recipe on the forum) - so I time heating the topping to coincide with the crust when it's ready, the topping is hot going on the crust. Same with my red sauce - I always simmer the red sauce to get the best flavor. So, that's hot going on the crust as well, it helps the cheese melt, given the fact that the pizza only stays on the grill a minute or two.

Making pizza on the grill requires some practice, and diligence!

"Pizza per la salute"
_________________
"Papa Don"
Apollo Beach, Florida