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Great option for high temp pizza cooking.

Den Feb 29, 2008 03:48 AM

First of all, I used Peter Reinhards Neapolitana pizza dough recipe which worked out great although I thought at first it was too little yeast. Anyway, I put my pizza stone in the oven and cranked it up and the pizza stone was just putting off a smell in the kitchen I didn't like so I figured I would just take it out of the oven and not use it. Ok, where to put the hot pizza stone? Well, I put it outside on the gas grill to cool and that's when the light went off. Why not crank up the gas grill with the pizza stone in it. You can get a lot higher temp than the regular oven. Well, that's what we did and it worked better than I could have hoped. In the high heat, the thin Neapolitan pizzas cooked in under 10 minutes with a perfect crust. It's the way to go from now on.

The recipe was:

5 cups flour - we used Italian 00
1 tsp yeast
3 tsp Kosher salt
about a pint of cool water.

I mixed the dough in a stand mixer until it picked up into a ball off the sides and let it knead for 4 minutes. Let it rest in the bowl for 5 minutes then kneaded it again in the mixer for 4 minutes. Lightly oiled the dough ball and put it in a bowl and let it sit for 30 minutes then put it in the fridge overnight. Took it out 3 hours before cook time. Cut it into 4 pieces and let them sit at room temp before forming into pizzas. Topped them and put them on the stone in the grill for about 7-8 minutes and viola, perfect pizza.

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  1. flourgirl RE: Den Feb 29, 2008 04:42 AM

    There are pizza stones on the market (villaware makes them) that are made for the grill. They sit in a big heavy stainless steel frame and sell for $99 - which is why I haven't purchased one. I've read elsewhere that putting a pizza stone directly on the grill will result in a broken stone (maybe not the first time out, but I'd rather not crack my stone.) Have you done this more than once and is your stonbe still in one piece?

    I've also been thinking about trying to replicate the pizza grill thingy that villaware sells by propping the pizza stone up on some kind of 2" thick unglazed bricks or something like that.

    2 Replies
    1. re: flourgirl
      Den RE: flourgirl Feb 29, 2008 05:33 AM

      No, this is the first time I used it on the grill. Unless it crumbles, I'll continue to use it even if it cracks.

      1. re: Den
        flourgirl RE: Den Feb 29, 2008 05:38 AM

        I think I'm going to give it a try too. I have a back up stone anyway (got them on sale years ago.) At this point, even if my stone cracked, I've more than got my money's worth out of it.

    2. grampart RE: Den Feb 29, 2008 04:43 AM

      If you're looking to make high temp pizza on or off the grill, this mightbe the way to go.

      http://www.youtube.com/watch?v=LLxbJ4...

      www.2stonepizzagrill.com

      http://www.2stonepg.com/

      5 Replies
      1. re: grampart
        flourgirl RE: grampart Feb 29, 2008 05:05 AM

        Interesting, but those are some pretty pricey options there. I think for the marginally better pizza it might make over a plain old pizza stone on the grill, I think I'll save my money (or spend it on gas. :( )

        1. re: flourgirl
          grampart RE: flourgirl Feb 29, 2008 05:57 AM

          Here is the thread concerning the 2stone grills over at pizzamaking.com.

          http://www.pizzamaking.com/forum/inde...

          It sounds like these folks think it produces a more than "marginally" better pie.

          1. re: grampart
            flourgirl RE: grampart Feb 29, 2008 06:12 AM

            Thanks for posting the thread. And the pictures do look great. Showing that the pizza apparently cooks from the top AND the bottom. But I read through the entire thread and not one of those people actually say it produces better pie (except for the guy who built it.) Not one person on that thread has tried the thing out except the guy who made it. They are only responding to the pictures. I would need more than that before I would be willing to plunk down almost $300 for the contraption.

            Even the pizza I cook in my 500 degree oven gets a nice crust - better than any takeout.

          2. re: flourgirl
            r
            rouxmaker RE: flourgirl Feb 29, 2008 06:09 AM

            a very cheap and effective alternative to a pizza stone is to buy unglazed quarry tiles from a home hardware store like Home Depot or Lowe's. Six to eight of them will provide an ample hot surface in your oven or on the grill to bake breads and pizza.

            1. re: rouxmaker
              flourgirl RE: rouxmaker Feb 29, 2008 06:51 AM

              I already have the pizza stone, thanks. This discussion was about whether you would get even better pizza on a grill using the piece of equipment that grampart pointed out.

              And grampart - I wanted to thank you. I just realized that since I already have 2 big square pizza stones, I could fairly easily replicate that pizza oven you linked to. Either some stacked fire bricks or some kind of a grate to support the second stone over the first one should do the trick. I can't wait to try this. :)

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