Pizza on the grill?
I see recipes for grilling pizza and I am so tempted to try...but am hesitant to try. (ok, call me chicken). Has anyone grilled pizza on their outside grill and have it work? Please share your experiences, advice and recipes.
Yes, I love pizza on the grill. I have used both gas and my Weber charcoal. I grill one side, flip and top the pizza while I grill the bottom. I like simple pizzas like brushed with olive oil, slices of fresh tomato, buffalo mozarella and basil. I haven't done it with a heavy tomato sauce.
I do it all the time. I have found however simpler topping works best. Heavy sauced with lots of cheese and other toppings don't get done to my liking. But here are my tips.
I brush both sides with garlic olive oil, my favorite. I just heat up a couple of garlic cloves in oil is all I do or you can buy some, If you don't like garlic don't worry. Just my favorite. Grill the one side just until light grill marks and a good grill color. Flip and grill just 30 seconds or so to set the oil on the second side. Now remove and top your pizza. I do this so the bottom doesn't get overdone while topping my pizza. I top it and put back on the grill. Put the cover down and cook 4-5 minutes and check. I do this over medium to medium low heat. I have also used a charcoal grill as well.
The simpler the ingredients the better I think.
NOTE: I like sauce if any first, cheese second, toppings third. fresh mozz is best, grated parm is great or any other grated cheese, pesto is a great base, tomato sauce, or a simple bechemel sauce works good too.
Also, if using onions, mushrooms or seafood or meats I do cook ahead, peppers too. I don't cook long, just until tender crisp the vegetables. Meats and seafood should be cooked.
Since you have olive oil and garlic on it already top with fresh tomato slices, arugula, olives sliced and fresh mozz
Also, mushrooms, onions, peppers and fresh mozz and parm
A bechemel topped with shredded fontina and parm then fresh spinach, shrimp and mushrooms is really good
Classic tomato with fresh basil olives, goat cheese, artichokes, proscuitto and capers
Carmelized onions, pears (just tried a pizza like that which was from a fellow CH) excellent. My original one has brie with arugula. His had gorgonzola and walnuts with honey. What a treat.
Bechemel, spinach, onions, chicken
Pesto, with goat cheese, olives, fresh tomato slices, onions and salami
BBQ sauce is great as a base with chicken, mushrooms, creamy mozzarella and monterey jack with onions and green peppers
Use your imagination, grilled pizzas are fun. My suggestion ... and I really recommend it. I bought a pillsbury crust and cut the roll in half and tried grilling it. Just the crust so I got and idea how the crust cooked. These were my test pizzas so they were just experiments but I'm glad I did them. I burnt the first one, the second one I figured out. It was worth the 2 bucks to try it.
But remember, for me less is better on the grill, light bases, simpler topping, concentrate on good cheese, but heavy heavy cheese on the grill doesn't work as good for me. I like fresh ingredients on it.
One more thing ... pizza stone. Mine is a cheap walmart stone and have used it many times in the oven and grill for over 8 yrs. But a few others have mentioned problems on the grill. Not sure what to tell you on that. But I was making grilled fish, pizza as the appetizer and grilled veggies so using the grill was good for all. My pizza stone was a great warmer and cooker for the shrimp after the pizza came off and also warmed the bread up.
BBQ Pizza parties are a lot of fun. Get a bunch of fresh ingredients and go buy pizza dough and your local pizza restaurant and just make small pizzas everyone can top themselves. It is a lot of fun to do. Some fresh salads and pizzas for all.
Enjoy, I hope I have helped.
There was a long thread about this last week, with a lot of discussion about literally on the grill versus on some sort of stone. I grill pizza often.
Some people remove the pizza from the grill, top it and then put it back. I simply flip the thing, put on sauce, season it, put on toppings and go. In either case, having your prep done and organized is very important.
One trick is to keep the temperature moderate. Another is to undercook the first side - after you spray or wipe it with oil, just cook until it's firm, not until it's toasted. Then spray or wipe the top, flip - using your hands will become the norm but most people start with tongs - and you can cook that side longer.
Pizza cooked on the grill is, i think, much more flavorful than oven-baked. I use a regular old weber kettle and lump charcoal. You need a lot of coal to get the stone hot and to sustain a high temperature if you're doing multiple pies (know your vents). Use plenty of corn meal or polenta on the peel; opt for a thinner crust.
Spread your coal evenly to avoid hot spots. The first time I tried it I left a mound in the center, which charred my bottom crust (still ate it, natch). Also, give your stone ample time to heat up; 30 minutes is probably safe. All of my grilled pizza mishaps have arisen from uneven heat. Be prepared to stoke your grill with more coal if you're having a party.
Don't worry, it's worth it.
Very true, I use my stone on my gas grill but not my charcoal that much although I have. I am sure there are many methods that all work but pizza on the grill is very good and worth it. I did two small test pizza crusts and learned the right way for me and my grill.
All methods work. find the right method for you. Well worth the effort. Pizza stone or not. Just do a quick test with a small one. It will be a good start to see how the crust cooks. it really is fun.
it will be wise to note that there are several distinct voices here--and several distinct approaches. the approaches might not be combined readily. for example, i am willing to believe that moderate heat is appropriate for a flipped crust pizza cooked on a grate. the same moderate heat would not work well if you're using a heavy stone in, say, a big green egg.
btw, no matter what approach you choose, consider elevating your cooking surface to the level of the cooker's edge. it is hard to get a peel under a pizza if it must be angled downward.
My mother-in-law used to make frozen French fries (or am I supposed to call them "freedom fries"?) on a charcoal grill, first placing them in a disposable aluminum tray.
The result? French fries that were scorched on the outside, still frozen in the middle. I can still see my father-in-law quietly putting his portion in the garbage. Does this happen with pizza?
Try it very soon. I've made pizza in my oven for years, but it was always less than what I knew it could be. I just couldn't get my oven hot enough. contrary to the advice, I heat my (Weber) gas grill to high. I put the pizza, already sauced and topped--though not heavily, as too-heavy pies will not slide out flat (although my peel technique is not expert)--directly onto the grates, close the grill, turn down the heat to medium, and after about 4 minutes, it's blistered, bubbly, and fabulous. My sister raves about this pizza to everyone she meets, to the point of embarrassment.
Some topping combinations that have worked well: (1) light sauce, fresh mozzarella, (pre-fried) Italian sausage, caramelized onions; (2) no sauce, just oil, pre-sauteed mushrooms, fresh mozz., prosciutto, onions and/or roasted garlic, and post-grilling, topped with fresh arugula and sprinkled with fresh parmesan; (3) oil or, if you happen to have it, arugula pesto, sauteed wild mushrooms--chanterelles, porcinis, some other mix--if again you are so lucky, and fontina.
Grilled pizza. Oh, this has inspired me. I'm headed to the kitchen to make dough.
Top without cooking the one side? Never tried it. I may have to try it. I always cook the one just lightly and then remove to top. Easier than over the grill and then put back on but that wounds interesting. Thanks for the tip.
Yes, agreed not heavy and lightly sauced but it is fab on the grill I agree.
You know, the first time I tried it, I was just experimenting. If I had seen a suggestion to flip, I'd likely have tried. But this worked so well that I've always done it this way. But I know there are so many variables. My grill gets super hot; it's usually in the 650-700 range, according to the thermometer (if it can be trusted), and the crust is very thin, so it cooks right through without burning the toppings, but I always keep the cover down. I have had one or two mishaps--black-bottomed pizza--when I left them on too long, so now I always check after 3 minutes and then keep checking until it's done. My good friend, on the other hand, always grills her pizza on her small charcoal grill. She doesn't cover it and cooks it a longer time over what I suppose is a lower heat. But she puts the pizza, with toppings, right on the grill, and it, too, is delicious.
Got to try it. That is why I always flipped but took it off right away and then topped off the grill cuz it was so da*(m hot. But like you said, like sauce and toppings. I use electric, gas or charcoal, depending is I am at home, friends or Dads but yes, I will definitely have to try it. Much easier. And yes, It goes quick so you have to check. I topped a pizza with a cheap can of tomato sauce on my crust for a test and burnt it to death, Second run I learned. Light toppings. The arugula, mushrooms, fresh mozz, light pestos, light bechemels, not heavy meat topping or extra cheese. I agree totally with you.
Next time I am definitely trying your method. Thx