can I make pizza on a barbeque?
Well, does this work? Or does it just end up like toasted flatbread with melted cheese on the top? I'm cooking with your basic, charcoal burning three-legged barbeque, with a grille and a lid. If it is in fact feasible, I would like to do it from scratch - make my own dough, sauce, etc.
Any advice/tips would be greatly appreciated. Thanks!
I tried this for the first time this summer. It makes a pretty good pizza, but if you like your cheese to become melted and "roasted" it is not the right way to make your pizza.
Another thing I recommend is to use your garnishes sparingly. If you pile them high, then the heat does not have time to permeate throught all the ingredients.
According to me, it is a great way to make thin crusted pizzas with very flavourful toppings, like goat cheese/bleu/feta, sundried tomatoes, etc.
I guess it depends on your talents and equipment. I've seen the "flatbread" results and I've seen some a little closer to the oven-baked ones.
Some people close the lid for an oven effect and others just grill one side, flip, add toppings on the hot surface and grill until done.
Some people use a pan, some add bricks to their bbq basin to retain more heat and cover to make an "oven."
See an "oven" looking result by clicking "ENJOY" on the following link. http://www.personal.psu.edu/staff/c/a/cam240/My%20Webs/Grilled%20Pizza/pizzahome.htm
And, here are many recipes from Food TV, a relatively reliable recipe source. http://web.foodnetwork.com/food/web/searchResults?searchString=grilled%20pizza&site=FOOD&searchType=Recipe
Here's a site that swears by grilling. http://bbq.about.com/od/miscellaneousrecipes/r/bl80523b.htm
A Google search http://www.google.com/search?hl=en&am...
Pizza oven temperatures are anywhere from 500 to 750 degrees. Unlikely your grill will get that hot.
Plus, the mere fact that you grill one side and flip before you add the toppings should give hint how results will vary from an oven baked pizza that isn't.
That said, you may be quite pleased with your results and the bbq flavor. Some people like it better than a wood-fired pizza oven results. I don't, but some do.
Go ahead and experiment. But, don't expect pizza oven results from a grill (though you'll probably get better results than a "flatbrad" with melted cheese.)
We really like to grill pizza. It is different than oven-baked and you need to go light on the toppings.
I buy my dough at a local pizza shop. The bruchetta sauce at Trader Joe's makes a great "sauce". It is quite flavorful so you don't need to use much. I also buy Trader's Quatro Formaggio and their pepperoni. I top the pizzas with ground pepper then chiffonaded basil from the garden. (Epicurious has a few recipes that outline the procedure.)
Oh yes, in fact, it's better on the grill. My partner wraps her pizza in heavy tin foil and then puts on the rack.
I buy the boboli crust and mound it with our favorite garden veggies, herbs, and cheese. Very little sauce, and she wraps it up tightly in heavy foil and cooks it for less than 20 minutes.
The best pizza in town!
we made pizza on the grill this summer and it was great! we grilled zucchini and squash first. i made my own pizza dough and put it on the grill. when one side was cooked i turned it over, brushed olive oil and garlic on top, cooked it a little longer. then i put the cheese and grilled vegetables on top, with some basil and oregano and closed the lid until everything was hot and melted. it was soooooo good!
Round kiln shelves make excellent pizza stones for baking on a grill. In my ceramic grill, I'm still fine tuning it. I like an undocked thin crust, baked, removed, topped, and returned to the stone. If the fire is hot enough, I'll use two stones separated by kiln spacers or a plate setter. Pretty happy with dough made with a quick sourdough starter of kefir and flour, with honey, olive oil, proofed yeast, and sea salt, maybe a little Herb de Provence.
I smoked some flour to use in getting some wood cooked flavor when still baking in the oven, but haven't been using it since moving the baking outside.
Mozzarella balls are my favorite for cheesing it.
I want to try egg washing a shell before topping it, really like what it does for a stromboli crust.
If you use a pizza stone, which makes pizzeria quality pie, IMO, put the stone in as soon as you fire the grill so they heat together. Get the grill to just over 500 degrees, put the pizza on the stone (use a floured peel), and grill with lid closed for about 10 minutes. Leave lid open and turn down heat for next one, or you risk charring the crust as the stone will get too hot.
We've been grilling all our pizzas for a couple of years now. This is mostly my husband's work, he's the bread maker and griller. I help with cutting and cooking any toppings.
We grill the pizza on BOTH sides without any toppings except a light brushing of olive oil. He brings the crust inside where I put the toppings on it, then slide it into the oven which is set to broil. When the cheese is bubbly and starts to brown, it's done - usually 5-10 minutes after it goes in.
This avoids many of the problems mentioned by the other posters - toppings not cooking, grill not getting hot enough, stuff falling off etc. Grilling on both sides gives the crust a really nice smoky flavor and ensures the dough is properly cooked.
Check out the Big Green Egg website: biggreenegg.com and browse through the customer reviews. The grill is made of thick ceramic and based on 3000 year old Japanese Clay Oven cooking. The thick ceramic design holds constant temperatures up to 800 degrees for hours and hours and is great for grilling, smoking, baking pizza's, etc. The ceramic material mimicks the stone or brick oven cooking environment. You can use it in the winter as well.
The Big Green Egg is unbelievable!
We do pizza on our weber all the time.
Couple of tips:
Build a hot side and leave the other side without coals.
You do need to grill one side first. An easy way to do this is roll out your dough on a piece of parchment. You use the parchment to transfer the dough to the grill. It will burn but don't sweat that...the parchment will disentegrate.
Anyway, you can slide the dough over the hot side briefly to brown, and once it started to brown flip it, move to the cool side, add your toppings and cover the grill.
You'll be able to tell when it's done.
Best is Margarita -- just thickened San Marzano tomatoes, mozarella and fresh basil.
This sounds tricky, but try it. Once you master the technique you won't believe how great your pizza is.
Does anyone know if it's safe to use a ceramic pizza stone within a BBQ? Or actually in a campfire?
I made some campfire flatbread pizzas last time I went camping and used a flat rock I found lying around. Built a fire atop the rock. Brushed off after an hour or so, but kept the fire going on the side. Then threw the pizza on the rock and kept turning.
I was thinking of buying a ceramic pizza stone like this one:
But am not sure if it's ok to use in a woodfire that may reach up to 1100° F.