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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:

      http://www.foodnetwork.com/recipes/an...

      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...)

          ~TDQ

          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.

                ~TDQ

                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.

                                ~TDQ

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

                                  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.

                                          http://food52.com/recipes/4384-a-gril...

                                          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!!