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Question about pizza on the grill

  • m

I ordinarily make pizza in the oven but would like to try it on the grill tonight -- both because of the higher temperature that can be achieved on the grill and to keep the kitchen from overheating. When I make pizza in the oven, I preheat the pizza stone for 1 hour at 550. How long should I preheat on the grill? It's a propane-fueled Weber that typically reaches 600 degrees in under 10 minutes

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  1. I think you answered your own question, 15 min. should do it.

    4 Replies
    1. re: chefj

      When I bake pizza in the oven and preheat the stone for an hour, the temperature of the oven has reached 550 within 20 minutes or so. But the general advice on HC is that you need to leave the stone in the oven at that heat for much longer than it takes to get the oven to its maximum temperature. I assume the same on the grill.

      1. re: masha

        Only if you are using a Stone.
        Perhaps we are missing each other. Are you grilling a Pizza or Baking a Pizza using a Grill?

        1. re: chefj

          Baking the pizza on a stone on the grill. Sorry if I wasn't clear

          1. re: masha

            I that case you are right you need to heat the stone. I would give it 20 min. Place on the cold Grill and allow it to heat with the Grill.
            I was the one who missed the stone in your original Post, Sorry about that.

    2. Skip the stone and oil the pizza dough and put it right on the grates. Whole new experience. Grill one side, oil the other and flip...put sauce and toppings on grilled side and close lid to melt cheese and heat toppings. Yummmm

      8 Replies
        1. re: masha

          Watch closely, it will cook very fast.

          1. re: genoO

            Very fast is an understatement! Weve been cooking pizza on the grill that way, but have purchased a stone for another favorite, but have considered baking the pizza on it because without it, it's really easy to burn. Really easy.

            1. re: mikie

              Baked ours on the stone, not directly on the grill. (Made some on the grill last summer but, aside from issues with burning, I find it more difficult to get the pie onto the grill in a nice flat round without the stone -- just my limited manual dexterity I am sure).

              1. re: masha

                I haven't made pizza on the grill, but I heard a podcast (ATK, I think) not long ago that discussed making pizza at home, and this tip was offered: Form the pizza on parchment, then place the parchment directly on the preheated stone. The parchment won't prevent the underside from browning and the pizza will keep its shape. To make things even easier, place the parchment and pizza on a peel and slide it right onto the stone. If you don't have a peel, use an upside-down sheet pan. It all makes sense to me, but, as I said, I haven't (yet) made pizza on the grill.

                1. re: CindyJ

                  My understanding is that the parchment trick works well when making pizza in a conventional oven, but I would hesitate to use parchment directly on the grill surface on my grill. The temp on our grill reaches about 650 degrees -- that's one of the main advantages of making pizza on the grill, rather than in a conventional oven that only reaches about 500. At 650 degrees over an open flame, I would think the parchment might catch fire.

                  When I made pizza on the grill a couple of weeks ago -- as indicated on the earlier posts on this thread -- I placed my stone on the grill surface and allowed it to preheat for about 30 minutes. Worked out fine.

            2. re: genoO

              Thanks. The first pie was rather charred on the bottom, as I thought I'd set a timer but had not, so did not check it as quickly as I needed to. 2nd pie was just about perfect in terms of crispness. The texture of the crust on both was the best I've made, although I think that is attributable to improvements that I've made in the dough, as well as the higher temp on the grill.

              1. re: masha

                That higher Temperature you get on the Grill makes a world of difference to the crust.

        2. I put a cast iron skillet upside down on the charcoal grate in my weber kettle, then filled the gap around it with a lit chimney full of charcoal. set the pizza on a stone in the middle and it cooked very even across.

          1. Has anyone tried the Bakebox Pizza Oven? I find it interesting to use the added heat of a grill to get the oven to 650+ degrees.
            Danny

            1. When I make pizzas on the grill, I preheat the stone (actually fire brick splits) for about 30 minutes before I make the first pies. But I have a "mostly" indirect fire. If I have too much fire under the bricks, they get too hot, and the bottom of the pizzas get dark before the toppings are fully cooked. I think it is because the grill lid does not hold or reflect heat nearly as well as a brick oven or some such might. I think that a lot of practice is the best thing. It's the only way to figure out how things will work on your grill.
              Here is a photo from last night's effort. You can see that I have most of my heat outside the bricks. There are some coals about one brick-width in on each side, but I dump all of the lit coals to the outside. The coals underneath burn a little slower, so it doesn't heat the bricks too much.