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Outdoor Pizza Cook.

JeffW Jul 10, 2006 06:08 PM

Greetings cooking hounds,

This past month we became the owners of a ceramic charcoal fired cooker/bar-be-cue. To say that we are having a blast with it, would be a true understatement. Last night DebbieW and Michael came for dinner, and I whipped up a pizza with olives, mushrooms, garlic, red onion, and pepperoni. I am attempting to include the pics of last nights dinner, pre-cooked, and how it looked taken right off of the grill. I've been active of late on a bar-be-cue forum where you are able to "preview" a post, to see if you want to make changes and/or to see if your pictures will be able to be seen. As I can't preview here, please excuse this post if my pics don't show up. Obviously I'm hoping that they do, but if not, I'll learn how to do this as per Chowhound instructions.

Cheers all,

<img src="http://i36.photobucket.com/albums/e28/Chefjeffy/PrimoPepperoni.jpg" alt="Photobucket - Video and Image Hosting"><br><br>
<img src="http://i36.photobucket.com/albums/e28..." alt="Photobucket - Video and Image Hosting"><br><br>

  1. JeffW Jul 10, 2006 06:10 PM

    Looks like the pics didn't show. Trying again.


    1. JeffW Jul 10, 2006 06:12 PM

      Last try, and then back to the drawing board!

      <a href="http://i36.photobucket.com/albums/e28/Chefjeffy/PrimoPepperoni.jpg" target="_blank">
      <img src="http://i36.photobucket.com/albums/e28/Chefjeffy/th_PrimoPepperoni.jpg"></a>&nbsp;&nbsp;
      <a href="http://i36.photobucket.com/albums/e28/Chefjeffy/PrimoPepperonipre-bake.jpg" target="_blank">
      <img src="http://i36.photobucket.com/albums/e28...;

      1. JeffW Jul 10, 2006 06:27 PM

        definitely embarassed here. REALLY the last try on my own- - -any computer genius's out there?


        1. Paladar Jul 10, 2006 08:13 PM

          Wow -- the pictures turned out great. I'm hungry just looking at it.

          Here's a site (and a thread) that might interest you on pizza making (and grilling). We have an out door pizza oven and never miss an opportunity...


          1. JeffW Jul 10, 2006 10:01 PM

            Wow did your reply stir up something, or what! I am a big time pizza maker, and I use various ways of prep. The ceramic cooker is a very new tool, and while it will be used to do "low and slow" cooks, and moderate heat roasting, I have gone absolutely crazy over the way my pizzas have turned out, and I have made more pizzas recently than at any other time of my life. The charcoal fuel and smokiness is not to be believed, not to mention the texture of the crust. What your post did for me, was remind me that I've posted on pizzamaking.com before! I'd completely forgotten about that site. I'm now about to do a post there, thanks to you!
            Thank you for your response,

            1. j
              JPomer Jul 11, 2006 04:54 PM

              but you don't actually need that cooker, though it looks intruiging to me...
              We grill pizzas with our Weber and the results are amazing. Crisp crusts. Smokiness.
              It's a little tricky. I build a fire on one side. I place rolled out dough on parchment on cooler side of grill and when it's starts to brown on that side, flip it and then top it. It's a bit of work but these pizza are amazing.

              2 Replies
              1. re: JPomer
                cooknKate Jul 13, 2006 01:53 PM

                I hear ya, JP....we do a lot of pizza in the summer on the grill and it is an amazing CH experience. I have seen those cookers and it doesn't surprise me that someone had the genius to come up with it but the true joy in cooking for me is to make it work with what I have, not some fancy schmancy tool that does all the work for me. To each their own, and I am glad that people are getting a taste for grilled pizza. The first time I invited friends to a cook-out and told them it was pizza, they thought I was nuts.

                1. re: JPomer
                  Gooseberry Jul 22, 2006 04:54 AM

                  We had an old beat up grill in college, charcoal, not gas. Lots of flare-ups, but gave the pizzas 'character'. Same method as you; couldn't believe in the beginning how quick it was! Our hands down favourite was taleggio, pear and caramelized onions. Handful of arugula on top just before serving made it a perfect salad-pizza starter.

                2. m
                  Mila Jul 11, 2006 05:00 PM

                  Definitely worth getting those pictures up! Yum !

                  Question - What is the grate and it looks like ceramic dish, you have the pizza on?
                  Any tips from anyone for putting the pizza right on the grill...

                  2 Replies
                  1. re: Mila
                    Debbie W Jul 12, 2006 10:00 PM

                    Jeff had it up on some sort of platform, with a pizza stone on top of that. The pizza itself was on one of those round metal mesh trays that I think are specifically made for pizza. I got one at Surfas. I don't know if the platform thing came with the grill. I'm sure Jeff will answer in more detail when he sees this.

                    1. re: Mila
                      JeffW Jul 15, 2006 11:33 PM

                      Hi Mila,

                      On my ceramic cooker, if I am to make my pizzas right on the grill, I am told that I should lay some ceramic firebricks on the drip pan racks which are lower than the main cooking grill. This forms an indirect cook that is similar to having put a pizza stone raised above. Hope my answer is making sense. Cooking on a ceramic cooker is different than other grills.

                    2. thenurse Jul 11, 2006 07:13 PM

                      I put the pizza dough right on the oiled or sprayed grill. I roll out homemade dough (always an irregular shape) then flop it right on the grill. Sure, there are overcooked and sometimes undercooked spots, and it ain't pretty, but it's to die for. Bake/grill on one side a few minutes (medium-low) with the top open, then flip. I usually add pre-grilled toppings and leftover chicken, then broil to melt cheese or put it back on the grill a few minutes, depending on the doneness of the dough.

                      1. j
                        JPomer Jul 11, 2006 08:46 PM

                        I usually place my stretched out dough on a piece of Parchment paper and use the parchment to transfer the pizza to the grill...again, on the cool side of the grill. When it's time to flip, I remove the parchment. btw - I find parchment is a good way to transfer dough to a pizza stone if doing inside in the oven. When I've tried flipping off a pizza peel I've had nothing but disaster, but with parchment it's easy

                        1. n
                          Norm Man Jul 11, 2006 09:24 PM

                          Pizza looks great.

                          I am intrigued with you Ceramic Charcoal-fired Cooker/BBQ. Who makes it? Cost? Where did you purchase it? Thanks in advance.

                          2 Replies
                          1. re: Norm Man
                            Debbie W Jul 12, 2006 10:03 PM

                            Pretty sure it's a Primo. Not sure where he got it. There's a picture of one on page 42 of the August Bon Appetit. It says $899 but I don't know how much Jeff paid. Again, sure he'll respond whenever he sees this.

                            1. re: Norm Man
                              JeffW Jul 15, 2006 11:34 PM

                              Hi Norm Man,

                              The brand of my cooker is Primo. They have a website- - -it's either primogrill.com or primogrills.com
                              I got their largest model called the oval, and with all of the bells and whistles, it's in the mid $1,300 range.

                            2. m
                              Mila Jul 12, 2006 03:50 PM

                              LOL. It took me about ten tries and mangled pizzas to get the hang of my new pizza peel. I found lots of cornmeal does the trick.

                              You have also answered another question. You do flip the pizza. Saw Bobby Flay making it on TV the other day and he didn't flip it and it looked all anemic on top. I'm not a huge fan of his anyway.

                              Will try flipping and the parchment trick too.

                              1 Reply
                              1. re: Mila
                                Scagnetti Jul 13, 2006 07:27 PM

                                Cornmeal tends to burn when exposed to high temperatures. If you're having pizza peel sticking problems, try lifting up the edge of the pizza and blow air underneath it.

                              2. j
                                JPomer Jul 12, 2006 10:53 PM

                                To be fair, the parchment tip was from Cooks' Illustrated a few years back. But now I never try moving pizza dough without it. You can try the cornmeal, but you still might end up with a mess, either on your grill or on your pizza stone. Meanwhile, adding some Semolina to the dough helps crisp things up too.

                                1. m
                                  maryv Jul 13, 2006 02:44 PM

                                  Wooo! Thanks for posting this, Jeff! My husband and I have a similar ceramic cooker on order, and we're really looking forward to fabulous pizza as well as lots of other delicious food.

                                  By the way, Fine Cooking had a feature on the Big Green Egg (yet another brand of ceramic cooker) in a recent issue.

                                  1 Reply
                                  1. re: maryv
                                    JeffW Jul 15, 2006 11:38 PM

                                    Warning you- - -you might become an addict when it arrives. Even if you are nervous in the beginning, you will quickly start to build an intuitive competency, and you will have a ball.

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