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GRILLED PIZZA - Home Cooking Dish of the Month (June 2013)

Our dish this month will be Grilled Pizza. What a great idea for the month of June!

Please use this thread to report on your pizza grilling adventures. Give the details: your dough, your topping, your grilling technique, and, of course, your outcome. Tell us what worked, what didn't. As always, photos are encouraged.

If you are reporting on a recipe, please remember to paraphrase if it is not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Now, roll out that dough and let's get grilling!

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  1. Thanks LN! Just marking my spot here so I won't lose track of the thread. Looking forward to reading about everyone's delicious pizzas. Let's hope for good grilling weather!

    1. Another post from me! Here's a great looking recipe for GRILLED PIZZETTAS:


      There are two versions; a puttanesca and a prosciutto-arugula.

      1. Definitely need help with this. I used pizza stone on the grill, a weber, and the bottom got burnt

        24 Replies
        1. re: LisaN

          What a bummer! Gas or charcoal grill? (Not that I have any advice to dispense--I'm just curious about what you think may have gone wrong...)


          1. re: The Dairy Queen

            Charcoal, mix of Stubbs briquettes and some hardwood. We let the stone heat up, put the pizza on it and covered it. I think what happened is we should have moved the coals to the edges before placing the stones down.

            I've done the crust directly on the rack then flipped and places toppings, but decided to try and recreate a pizza oven with the grill.

            The crust on the grill comes out tasty, just not very cruncy crust

            1. re: LisaN

              here is what works for us and I think it would work with a stone as well, although I have never used on one the grill.
              Roll out or stretch your dough to the desired thickeness, we like relatively thin, not thick crust.brush with oil on one side and put that side down on a medium high grill setting or over a cooler side of a charcoal fire. oil what is now the top.(this will help with later step) watch it till its golden brown on the bottom and remove to a large baking sheet, pizza pan or even counter top with newly oiled side down. The grilled side is now the top of your pizza. Put whatever topping you are using on this and return it to the same place on the grill with the oiled side down to cook that side, I do this closed and use my judgement based on how long it took the other side to grill before I check on it. It works every time, everything has nice chew and crunch, cheese is melty etc... can't beat it

              1. re: LisaN

                Maybe need to try the indirect method, put coals around the grill wherever the pizza stone isn't. Then proceed. Maybe a couple of small coals under the stone, but mostly around the edges. Try it that way and please report back- I'm hoping that will give you better results. Heat up the stone first, btw (learned that one the hard way).

            2. re: LisaN

              I've never done a pizza on the grill. Does one generally use a stone or just straight onto the grill?

              We don't have to make our dough, do we?!?!? I'm 'skeered' of that :)

              1. re: c oliver

                My local grocery store sells balls of dough in their deli. I've been meaning to try it, so I guess now's my chance.


                1. re: The Dairy Queen

                  I know TJs has it. Also one of fave pizza places will actually sell us their dough. Haven't tried it yet. It's time.

                2. re: c oliver

                  Don't be askeered. Pizza dough is easy, and yes, the stone usually goes on the grill. It will just take a minute.

                  1. re: c oliver

                    Pizza dough is so easy... I used this recipe for Pioneer Woman last time I made it and it turned out well: http://thepioneerwoman.com/cooking/20...

                    The dough recipe is about halfway down the page.

                    1. re: juliejulez

                      I hear y'all but I'm yeast-phobic and live at 6400'. I'm thinking I'll buy the dough. Sorry, guys.

                        1. re: c oliver

                          I'm at about 5200-5300 and it wasn't a problem. But I totally get not wanting to try :) I like the Trader Joe's dough, I just don't have TJ's where I live now.

                          1. re: juliejulez

                            Some 'hound a few years ago said s/he buys multiple package of TJs dough, freezes flat-ish and then thaws when ready. I think I may do that.

                            1. re: c oliver

                              Yup, back when I could buy it I would buy a few and freeze them just to have on hand.

                              1. re: c oliver

                                The WFoods whole wheat and white frozen pizza dough balls for $1.49 a piece are a great deal. Defrost in an oiled bowl the night before, easy peasy. I make my own dough too but I wouldn't turn my nose at a time saving bargain.

                                1. re: HillJ

                                  Thanks for the tip. We're going to be SUPER the next two weeks as we're leaving the country on the 19th. So to participate I'm going to keep it simple.

                                2. re: c oliver

                                  I really want to try my hand at grilled pizza based on kudus from friends and we will be moving soon and finally having a grill right outside the kitchen. But now will also have a 45 minute trek to TJ's so this freezing idea rocks! I love TJ's pizza dough, especially the price- $1.19 in Boston- plus there are 3 varieties- white, wheat and herb. Hope to make some soon.

                              2. re: c oliver

                                Don't be sorry. The grilled pizza is enough of an endeavor in itself. Maybe once you have that mastered you'll be inclined to try the pizza dough. Or not.

                                I make my pizza dough in the bread machine when i make it. But, I still want to try the dough from my grocery just to see how it goes.


                            2. re: c oliver

                              I just brush the dough with oil and put it right on the grates.

                              1. re: Njchicaa

                                I'd assumed grilled pizza was done on the grill, not on a stone on the grill. Wouldn't that just be a different kinda oven?

                              2. re: c oliver

                                I've done it both ways, straight up on the grill and on the stone. I like it on the grill. And I cheat - there is an Italian take out place near me that makes pizza with double zero flour - and there is no comparison. I buy their pizza dough. It's great. What I do find when grilling pizza - you'd better have everything ready to go on the topping side - it goes awfully fast!!!!

                                1. re: wincountrygirl

                                  We have a place nearby that will also sell what is, IMO, the best pizza dough. Keep meaning to pick some up. I'm think the time is now.

                                2. re: LisaN

                                  When I do pizza on the weber gas grill I don't use a stone. I, lay/stretch the oiled dough directly on the grill on med heat.
                                  Leave 4-5 min with lid closed, check for grill marks and doneness & then I take it off the grill back onto the sheet pan with the done side up, raw side down (on the oiled sheet pan so it picks up a bit more oil). Then the sauce and cheese and toppings get spread onto the cooked side, then I slide it back onto the grill, close cover, for another 4-5 min. Def more work than an inside pizza but oh so much better!!

                                3. http://slice.seriouseats.com/archives...

                                  Fellow CH peeps, there is hope for all of us..and an easy step by step primer to get started! Grilled pizza is fantastic. Most common problem is char to the bottom before the toppings are heated & melted thru-tips galore on the link.

                                  I don't use a pizza stone, waste of heat! The best tips are in the guide (& save me some typing). Fear not.

                                  Two work arounds:

                                  6 Replies
                                    1. re: HillJ

                                      I get a serious case of the heebie-jeebies about putting any pizza directly on the oven or grill grates ever since my son showed me a mushroom-cloud-pizza that got heavy in the center and drooled down through the grates to fuse onto the bottom of the oven AND the racks. It really did look like a mushroom cloud. I think he found it on Imgur.
                                      I'm not going to search for it to post it, but it really did look like a mushroom cloud- horribly, horribly so.

                                      1. re: EWSflash

                                        I saw that picture! I imagine that the dough must have been very very soft and the oven mustn't have been hot enough. Still, the thought of cleaning that mess up is enough for me to use my pizza stone every time.

                                        1. re: EWSflash

                                          I think in that case it was a thawed frozen pizza :)

                                        2. One of my favorite summer things to do is host a grilled pizza party. Every guest rolls out their own personal pie crust, grills it and chooses from the host of toppings on the prep table. For Father's Day we'll probably take this route.

                                          My favorite grilled pizza is salad pizza. I make the dough, brush with olive oil, grill both sides and top it with a bunch of baby mixed greens, some balsamic vinegar and a few shavings of cheese. Super easy and light.


                                          5 Replies
                                          1. re: HillJ

                                            Oh and for the folks who don't like cheese or too much cheese on pizza, grilled pizzas are ideal.

                                            1. re: HillJ

                                              I love it that way too!!! I, personally, use lettuce and/or arugala instead of baby mixed greens (very similar though) and love the shaved parmigiano instead of melted American/Mozzarella cheese.

                                              1. re: acssss

                                                Isn't it delicious! And in no time at all too!

                                                1. re: HillJ

                                                  ... and they say pizza is fattening - cooked this way, it's light, it's delicious and it's like a thin slice of bread with a salad on top, so, you can have that extra slice!

                                                  1. re: acssss

                                                    now you're talking my language! what's not to love about it!!

                                            2. Yay! Hopefully I'll be able to try this out once or twice. I just got a new pizza stone that's still in the box that's rectangular so it fits on my gas grill. I'll probably try both that, and straight on the grill. I've been saving this recipe for a bit to try: http://www.thekitchn.com/grilling-piz... T

                                              3 Replies
                                              1. re: juliejulez

                                                I'm very interested in hearing your outcomes. Grilled pizza to me means plopping the dough on the grill, but if the stone works better, I'm all for it. I hope you let us know how both work out for you.

                                                1. re: L.Nightshade

                                                  I have a Williams Sonoma pizza stone that I've used on my gas grill. It makes wonderful pizza, but it takes forever to heat up. It wasn't cheap, either. But it's a pain to use. I'm not inclined to use it unless I'm having a bunch of people over and am making lots of pizzas thereby justifying the time it takes to heat the stone.

                                                  In the meantime I bought this pan on Amazon: http://www.amazon.com/Grillfinity-420... the pizza cutter thing is a joke and I donated it right away, but I have high hopes for the pan. We'll see.


                                                  1. re: The Dairy Queen

                                                    I just realized the pan I linked above is not our pan... Ours is the stainless steel, rather than the nonstick: http://www.amazon.com/gp/product/B004...

                                                    Still don't know how to use it yet!


                                              2. I have done grilled pizza a few times and it comes out good. Not the best pizza in the world by any strech but certainly worth doing again.

                                                I just buy a ball of dough from TJ's or Whole Foods, shape my dough and put it directly on the grill. I only leave it there for a couple of minutes before taking it off, flipping it over, and adding my toppings to the side that had been on the grill. I then put the pizza back on the grill, close the lid and wait for everything to cook through.

                                                Balance of toppings is key. If you add too many topping they won't cooke through before the crust is done.

                                                1. I love grilling pizza to get that charred, crisp crust. I have a stone that I sometimes put on the gas grill and get it cranking hot, but I have also had success with another method using the trusty TJ's dough.
                                                  Once it is the thickness and shape desired, (I usually make 2 rectangular/oval-ish pies, that shape works better on my grill), and lay each on a piece of parchment paper on a peel or the bottom of a sheet pan to top them. I can then slide the parchment off onto the grill grate.
                                                  I usually have the other side of the grill on high but the pizza over a low temp. After a 5 or so minutes, the crust is firm enough so I can remove the pizza from the parchment, leaving the pie right on the grate. 15 more minutes and it is hot crispy deliciousness, but as always, your grilling mileage may vary.
                                                  One note, it is helpful to have a good peel to get it off of the grate, I like a metal one for this task.

                                                  1 Reply
                                                  1. re: KatoK

                                                    Pizza stone cracked into three pieces in my Weber grill with charcoal and I placed it on the grill after the charcoal was lit, to heat slowly. I still use it.

                                                  2. My first attempt at making grilled pizza was after receiving the '97 July Barbecue issue of Bon Appetit.... "Grill Your Own Pizza". I had NEVER worked with yeast before, and definitely NOT a baker. I was sure the dough would either stick to the grill, burn, or something worse. I was soooooo wrong. It turned out PERFECT!!! I have never looked for another recipe since. Made it for a huge crowd last week while on vacation!

                                                    The dough is simple to make. Very forgiving.... and tasty too! No stone required. Goes directly on the grill. Pizza dough is not something you can walk away from, while the grilling is going on. This is also the time to set your up your grill for direct/non direct heat. I first grill up all the dough. Load 'em up with whatever fixings you want.... and then return them to the "non direct" heat side to melt the cheese to its gooey greatness. Favorite toppings.... pesto and shrimp. Throw a few wood chips on at the end....MMMM!!!!

                                                    1. I am really looking forward to grilled pizza month. I have a piastra stone I bought for our Mario month and this will give me the perfect excuse to break it in.

                                                      Up to this point my only experience with pizza on the grill has been TJs dough grilled directly on the grates. I really usually only do flatbreads (vs. actual pizza). This is my usual m.o.:

                                                      I infuse some olive oil with garlic, rosemary and thyme and then allow the oil to come to room temperature. Next I plop the dough in the oil and let it marry for 45 minutes or so. I don't allow the dough to sit out too long before grilling because if I do, it ends up melting through the grates. Has anyone else had this experience?

                                                      Once the dough begins to brown I season it with s and p, then brush it with the infused oil, then top it with za'atar and or sumac. Turn frequently to brown all over. Comes out perfectly every time.

                                                      Hoping some of you will share your step by step experience with how to make pizza on the grill.

                                                      3 Replies
                                                      1. re: dkennedy

                                                        dk, did you get a chance to read the thread? there's a bunch of info on this thread already step by step info.

                                                        Like you I ready my dough, then I place the dough right on the grill; but I oil the grate ahead of time and let the grill really heat up rather than oil the dough. I find this prevents sticking and over charring but the dough already has olive oil in it. I grill one side and then flip. Then I layer my toppings onto the grilled side, close the lid and enjoy a beer. In the time it takes me to drink a nip with lime, pizzas ready!

                                                        1. re: HillJ

                                                          Oops, should have read all the new posts. Hoping to make one as early as tomorrrow

                                                          1. re: c oliver

                                                            Not a problem. Sometimes I'm not as clear as I want to be. I look forward to reading about your grilled pizza, c o.

                                                      2. My husband has been obsessed with this lately. We have just used TJs dough recently, because with celiac in the house we don't make much wheat flour based doughs.

                                                        Anyway, he has a grill set up that uses brick, a large cast iron griddle on top. Our grill in pretty powerful and it maxes out the 750 degree thermometer. He rolls the dough very thin and they cook up in about 3 minutes - charring just perfectly (or so he says).

                                                        For our GF version I recently acquired some Caputo GF flour - hydrated it and added a bit of yeast - I did it by feel. Then let it age in the fridge for 48 hours after 12 hours on the counter. We spread it (if you have ever used GF dough you know what I mean) on parchment sprinkled with cornmeal and placed that on a copper socca pan (like a pizza pan). Then into my hsubands rigged grill. Best GF pizza I have ever had. This week it was topped with goat cheese, mango, peppers and bacon.

                                                        1 Reply
                                                        1. re: jsaimd

                                                          I have a GF person in our home too. Will have to try your recipe and see how it works for us.

                                                        2. I lost track of the thread-
                                                          why can't we just gold star page and get links without posting?

                                                          1 Reply
                                                          1. re: jpr54_1

                                                            You're right! The Recommend feature as a voting tool alone doesn't keep any thread in play; only comments do. A few of us noticed that this month and LN recommended we add comments specifically to keep the nomination thread in play. If you do use the yellow star to keep an OP in your personal profile you can def. track the thread that way too.

                                                          2. Another enhancement that benefits from a high heat, quick grilling is pizza dough infused with herbs, garlic or spices kneaded into the dough beforehand.

                                                            We enjoy kneading in slivers of garlic, scallions, fresh chopped herbs, lemon zest, diced figs, even large shavings of dark chocolate for a dessert pizza.

                                                            1. You all have inspired me. Last night was panini night at my house because I was at a Mah Jong game (I won at my kids' school auction). So, tonight I will use the leftover porchetta as a pizza topping. Will stop by TJs and pick up a few doughs. I am very excited!

                                                              6 Replies
                                                                1. re: dkennedy

                                                                  I noticed inside the links the reference to 00 flour.

                                                                  I am curious how many people use 00 flour specifically for pizza dough making?

                                                                  1. re: HillJ

                                                                    I recently purchased some "00" flour in order to make the pizza dough recipe in Saveur's May issue. (First time ever using "00") There was a noticeable difference. Can't wait to try it for my grilled dough next time. Just wish I discovered what all the talk about "00" was earlier. Definitely worth a try at least once!

                                                                    1. re: Phoebe

                                                                      I agree there is a noticeable difference. I don't find many of my baking friends know of 00 flour and therefore hadn't used it. A few specialty shops nearby sell very small qtys so I wind up buying it online thru Pennmac or in NYC (but carrying around flour in NYC isn't that much fun!).

                                                                      Glad to know you enjoyed the taste and texture using it, Phoebe.

                                                                      1. re: HillJ

                                                                        Almost purchased online from Pennmac myself, as I couldn't find it here. But with free s & h ..... ended up with igourmet.

                                                                        1. re: Phoebe

                                                                          You know, I think we talked about this on another thread! Sounds so familiar :o)

                                                              1. Made some the other day. Used Trader Joe's dough, too lazy to make my own. Made my own peanut sauce with chunky peanut butter, orange marmalade, soy sauce and sweet chili sauce. Topped with a cheese blend of provolone and really sharp cheddar, then finished with blanched, julienned carrots and broccoli florets.

                                                                1. Weber Grill - lump wood coals @ 500 degrees - indirect heat.

                                                                  I've used a stone - no stone - and last weekend tried a 8x10 aluminum cake pan. Pre-baked the dough for about 8 minutes - removed the pan - assembled the pizza (from scratch red sauce - salami - black olives - jalapenos - fresh moz cheese -fresh chives) back on the grill for another 5 minutes or so and it was excellent.

                                                                  1. It's my favorite way to make pizza at home, and since I do grilled pizza fairly often, I'll add my two cents. We have a Weber gas grill. I've never used a stone on it, but always put the pizza directly onto the grill. I couldn't do it without a peel (mine are wood, but I have a feeling metal might be easier), which I dust with cornmeal before putting on the rolled or stretched crust. I then add the ingredients. I grill the pizza, without flipping it, on the super hot grill (700-750), lid down, for just a few minutes, until the cheese melts and the crust starts to char.

                                                                    For this to work, you mustn't overload the pizza with ingredients or it will be too heavy to flick easily off the peel. I try to settle on two or three, including the cheese. Be spare with tomato sauce. Or just brush with olive oil or pesto for a tomato-less version.

                                                                    Toppings like prosciutto, olives, capers, artichoke hearts, roasted garlic, even peas work well. Things such as sausage or mushrooms should be pre-cooked. I also like to pre-cook, almost caramelize, onions or red peppers if I'm using them, but that's not necessary. The pizza needs to be removed as soon as the crust is cooked through; ingredients won't "cook" during such a short time on the grill. If you want to keep the pizza on the grill longer for whatever reason, move it from direct to indirect heat so as not to burn the bottom.

                                                                    I love piling arugula or other fresh veggies onto the bubbling hot pizza just before cutting it.

                                                                    1. Made a few pizzas last night using TJs pizza dough and grilling directly over the grates.

                                                                      DH's pizza - marinara sauce, mozzarella, porchetta, sautéed beet greens and sautéed shallots.

                                                                      Mine - cream cheese, lox, sautéed shallots. thinly sliced potatoes, and heirloom cherry tomatoes.

                                                                      Kids - marinara and mozzarella.

                                                                      1. I'm bailing on this :( I just realized that I'm a complete pizza snob! I want pizza like the very best pizza places have. This was not. When I cook something, I don't want it to be any less than what I'll have in a restaurant. This wasn't that. Sorry, kids, see you in a another thread.

                                                                        4 Replies
                                                                        1. re: c oliver

                                                                          Hey, c oliver, don't bail just yet! What happened? Maybe someone can help you out, help you create the very best pizza! Or maybe someone can learn from what didn't work for you. That's what we're here for!

                                                                          1. re: L.Nightshade

                                                                            I think that pizza is one of those things that you have to buy in a restaurant if you want the best of the best. Having said that, I do believe that you can get something fantastic from your grill made of dough, sauce, cheese, and whatever toppings you put on it. Some people are just unwilling to compromise with pizza. I am that way with Asian food. have tried making it at home. It is okay but it just isn't the same.

                                                                            1. re: jpc8015

                                                                              To me, the best pizza comes from a wood-burning brick/stone/clay oven so most home-baked pizza won't measure up to that. However, we find our grilled pizza (and even some we've done on a stone in a super-hot oven) to be superior to much of what we can get in a restaurant. (Granted, I don't live in a great pizza town.)

                                                                              At any rate, grilled pizza seems to come closest to what comes from a wood-burning oven.

                                                                            2. re: L.Nightshade

                                                                              I'll try again in July. We're leaving the country in ten days and I want my food to be predictably good rather than get thrown in the trash as that one did.

                                                                              And, yes, I like one local restaurant's pizza. They have an oven from Naples, woodfired, screamingly hot.

                                                                          2. Tonight I made 2 small grilled pizzas. I kept the toppings pretty simple because this was my first time making grilled pizza so I didn't want to fuss w/ the toppings, and also because I didn't really shop for this, so I had to use what I had hanging around. One pizza was a BBQ chicken sort of pizza, with chicken, BBQ sauce (just Sweet Baby Ray's), some pre-cooked red onions, and mozzarella cheese. The other was a "mexican" pizza, chicken that was seasoned with my usual fajita seasoning (chile powder, paprika, cayenne, cumin, garlic powder, onion powder), some canned enchilada sauce, and quesadilla cheese. Both were OK, but definitely could use some work in the flavor department. The enchilada sauce was far too watery so next time I would either make my own or simmer the canned stuff for awhile to thicken it up. I would also do sauce, then cheese, then toppings, instead of sauce, then toppings, then cheese.

                                                                            As for the actual method, I went with this one: http://www.thekitchn.com/how-to-grill... I used the dough recipe linked to in that post, but I did let it rise most of the afternoon. To save some calories, I used cooking spray instead of olive oil, although I wish I had used the olive oil since the dough was a bit bland and the oil would have fixed that. I did one pizza at a time on the grill, and had all my ingredients ready to go on a plate next to the grill.

                                                                            Overall I really had fun doing this and the possibilities are endless. I will be trying this again soon and will probably do more traditional margherita toppings next time, or maybe something w/ prosciutto. I also still want to do a pesto one. Like has been already mentioned, this doesn't equal getting a pizza from a place that has a pizza oven, but for someone like me, who doesn't live anywhere near a place that has decent pizza (my local pizza options are Pizza Hut and Domino's), this is a great alternative.

                                                                            1. Not much action here on the grilled pizza board. Why do people think that is? For me, spare time and weather haven't collided. I haven't given up yet though! Weather permitting, we might try a pizza over a wood fire this weekend.

                                                                              4 Replies
                                                                              1. re: L.Nightshade

                                                                                I didn't vote for this LN though I'd be happy to participate because this makes for a quick and easy meal. For me, weather has bee the issue. June has been very rainy and cool.

                                                                                1. re: Breadcrumbs

                                                                                  Same here Breadcrumbs; I didn't vote for it, but wanted to give it a go. Although in my mind it's not that quick and easy. On the days I've thought I had time to make the dough and everything else, it ended up being to rainy to grill. It's not been a very summery June. I'm still going to try though.

                                                                                2. re: L.Nightshade

                                                                                  Spare time has been my issue too. It's kind of a "weekends only" dish for me because of making the dough (No TJ's here, and not sure if my store has pre-made dough). Had plans out of the house all last weekend, and out of town this coming weekend. I'm hoping to squeeze one in under the wire next weekend though, assuming we aren't going anywhere. If my store has pre-made pizza dough I might try on an upcoming weeknight... I have a spinach pesto, red pepper, and sausage one saved that has been catching my eye lately. I'll probably try more in July too since I think we only have one weekend then where we're out of town. I really liked the ones I did make.

                                                                                  1. re: juliejulez

                                                                                    Your pizza sounds great! I hope you get the chance to make it.

                                                                                3. If dough timing is an issue, you can do a cold rise overnight (or longer) in the refrigerator. I've done this many times, it works for me.

                                                                                  Some say it improves the flavour of the dough.

                                                                                  This is where I got most of my info on the subject (also says you can keep dough for up to 3 days in the fridge):

                                                                                  The reason I'm not participating is twofold: it's Winter here, and also the dog has chewed all the knobs off our Griller so I've been making our pizzas in the oven.

                                                                                  1. The nomination thread for July's Dish of the Month is now up here:

                                                                                    1. I grilled pizza just last night. Homemade dough. Sun-dried tomatoes, red onion, baby portabellas and pepperoni. I generally use an Italian blend of cheese -- more flavor, so I don't end up drowning my poor pizza in cheese. I did have some sticking issues as I transferred it to the grill. Anyone have a surefire tip for preventing that?

                                                                                      1 Reply
                                                                                      1. re: Terrieltr

                                                                                        I would oil the grill, and if my dough was a bit on the sticky/soft side, I would also use parchment paper to start with and then whip it out from under the pizza once the bottom has firmed up a little.

                                                                                      2. Finally got around to grilling pizza! Beautiful grilling weather on my day off. I made the dough about midday and let it rise until dinner time. Stretched it into a disc and did the docking on a pizza peel dusted with a little flour and cornmeal. It slid easily onto the lightly oiled grill. Cooked it on the grill for about two minutes, then lifted it with the peel. Flipped it over, lightly oiled it, and spooned on a small amount of Mr. Nightshade's tomato sauce. For toppings I used grilled zucchini slices, grilled red pepper strips, artichoke hearts, kalamata olives, Italian sausage, goat cheese, and a little grated pecorino. Then it went back on the grill to finish. Once done, a few basil leaves topped it off.

                                                                                        While this pizza was very flavorful, the crust was too crispy crunchy for our tastes. We are going to try again this week, and finish the pizza with indirect heat on the grill.

                                                                                        5 Replies
                                                                                        1. re: L.Nightshade

                                                                                          LN your pizza looks lovely, great job as always! Is this a dough you've worked with before? It sounds like you've concluded it was the heat of the grill causing the crispiness issue...is that the case?

                                                                                          1. re: Breadcrumbs

                                                                                            Thanks Breadcrumbs! The dough is a recipe we used at the cooking school in Tuscany, we've used it since then, but on a pizza stone. So I do think the grill is the issue, but I'm not sure that moving it to indirect heat is the answer. I've also considered not flipping it, just grilling it on one side, but I'm open to suggestions!

                                                                                            1. re: L.Nightshade

                                                                                              Is this a dough recipe,you would be willing to share?

                                                                                              1. re: LisaN

                                                                                                Oh certainly! I don't have the notebook here with me now, but I will get it to you soon. It's quite simple.

                                                                                                1. re: LisaN

                                                                                                  OK, I'm back with the dough recipe. The instructions aren't specific, in terms of kneading. I just do it until it looks right.

                                                                                                  800 gm plain flour
                                                                                                  400 ml water at room temperature
                                                                                                  5 gm yeast
                                                                                                  3 Tbs olive oil
                                                                                                  a little salt

                                                                                                  Put the water, oil, and yeast in a bowl and let the yeast soften.
                                                                                                  Mix the salt and flour. Gradually add the liquid until all the flour is incorporated.
                                                                                                  Cover the dough with plastic wrap and allow to rise for 20 minutes.
                                                                                                  At this point I knead the dough more, as if I'm making bread, until it's smooth and a little shiny.
                                                                                                  Cut the dough into four pieces, and form into balls. Cover with plastic wrap and allow to rise for 3 hours.
                                                                                                  Each ball will make a pizza about the same size, or a little bigger than a dinner plate.

                                                                                                  Recipe is courtesy of Franco Palandra at Torre del Tartufo.

                                                                                          2. Still experimenting with the crust…

                                                                                            Last time the crust was too crispy crunchy, so we tried doing the same crust over indirect heat. We started it out on direct heat, to do the underside. Flipped it over and topped it with gorgonzola, peaches tossed in balsamic vinegar, prosciutto, toasted pine nuts, and a little bit of parmesan. When the gorgonzola was melted, and the peaches looked done, it came off the heat. Topped at the last minute with some fresh basil.

                                                                                            So… we need to get somewhere in between. As delicious as the toppings were, the dough was a bit undercooked. We've gone from too crispy, to undercooked. The next one is going to be perfect! Fingers crossed.

                                                                                            3 Replies
                                                                                            1. re: L.Nightshade

                                                                                              wow - that looks wonderful. the combination of prosciutto and the peaches is really singing to me... i am sure your next one will be just right.

                                                                                              1. re: L.Nightshade

                                                                                                Maybe this way would work, and just get the dough a bit thinner or leave on a bit longer? The toppings look great!

                                                                                                1. re: juliejulez

                                                                                                  Thanks mc and jj! The toppings did work very well.
                                                                                                  I don't think I can get the dough too much thinner (well, maybe if I used a rolling pin!), but it puffs up on the edges quite a bit. But I think you're right about leaving it on a bit longer, jj. I think we were a little gun-shy because the first one was too, too crunchy. Just need to strike a happy medium.

                                                                                              2. I've enjoyed reading this thread. Grilled pizza is a summertime favorite on our patio. We've been doing it for a few years now, and I think it get's better with experience. I started over an open wood fire (not the easiest, nor the best), move to a Weber grill - I love Webers, and own about 7 or 8 of them, but it is not ideal for me in this application - and have settled on a fairly cheap rectangular charcoal grill, similar in size and shape to a gas grill, but with some modifications, for our pizza nights. This will remain our go-to method until I finally break down and build a brick oven. I guess then it will no longer be grilled pizza! Anyway, I use firebrick splits as my "stone", and love them. When I first got them, they were a light tan color. Now they are almost black from the nice patina they have developed from the grill. I prefer a bed of briquettes, for longer burn time, topped with a chimney of lit lump, for the higher heat, and some short hardwood splits for a little smoke and some extra heat. The fire is mostly indirect, but some of the coals are a little under the bricks. We had such an evening tonight, and here is one photo from the grill:

                                                                                                3 Replies
                                                                                                1. re: Cheez62

                                                                                                  Well, I thought I had the photo set to upload, but I guess I made a mistake. I'll try again, at the risk of looking foolish one more time...

                                                                                                  1. Pulled the grilled pizza into July to try it over a wood fire. We have the funniest grill that Mr. NS built in the woods, it's essentially a grate resting on cinder blocks, over a fire. He burns deadfall Madrona.

                                                                                                    Last night he made a chicken with a vaguely Asian rub under the skin. So I made a pizza with the same old dough, with cumin, coriander, and chile flakes kneaded in. I topped it with artichoke hearts tossed in a scant sauce of soy, plum, and sriracha. Much more fusion-y than I like. But very good!

                                                                                                    And, finally, the crust was absolutely perfect! I made it in a triangle, just on a whim, a little thicker than usual, turned it once, added the topping, and let it finish on the other side. Slightly crisp on the outside, chewy inside. I want all my pizzas cooked like this from now on!

                                                                                                    3 Replies
                                                                                                      1. re: L.Nightshade

                                                                                                        " I want all my pizzas cooked like this from now on!"

                                                                                                        I believe I agree with you! After cooking a couple hundred pizzas on my trusty pizza stone in my trusty oven, I decided to finally give it a shot on the Weber. I made 2 with pesto, fresh mozz, and some sliced tomato. Stayed between 450-500 and had plenty of time to assemble it and do the melt without anything getting burned. In fact, next time I'm gonna jack it up another 50 degrees. I forgot to take a photo until the next morning and, as you can see, it's not exactly a "cover shot".

                                                                                                        1. re: grampart

                                                                                                          Nice work; great looking crust. And I love a pizza with sliced tomato and pesto.

                                                                                                      2. A little late, but better late than never. I had a brainstorm to set my electric grill up outside on the porch when I remembered that we did have a power cable that would reach the outside socket.

                                                                                                        I made a grilled pizza with clams. It was my first attempt at making a grilled pizza too and will not be my last.

                                                                                                        I made my go to pizza dough recipe to use on the grill. I started by grilling a roughly diced onion and added garlic and oregano at the end, placed in a bowl and added some EVOO. I then grilled the one side of the shaped dough for 5 minutes whilst covered with a big pan lid, flipped the dough over, brushed with the onion and oil mix, added a good handful of tinned baby clams, squeeze of lemon, salt and pepper and then topped with mozzarella. Placed the lid back and grilled for a further 5 minutes and added some torn basil leaves. They turned out pretty good, but next time I'll mix the clams with lemon juice as the juice wasn't evenly distributed.

                                                                                                        1. A reference: Dr Kay Scarpetta, the medical examiner in Patricia Cornwell's murder novels, is always making grilled pizza---detailed descriptions are provided---when she's not analyzing some grisly corpse.

                                                                                                          1. Pizza on the grill is a bit of a challenge. But grilling over direct, medium-high heat allows for a beautiful pie with that great smoky, wood-fired flavor!!!!