Home style pizza

[maunahaole]

Plenty on where to go. This is on how to do. I have done a couple on the grill on a stone. Good results so far. I'm interested in doing something at high temp/short cook time. Pic of an early result. One difficulty: getting the dough to slide from the spatula to the stone. Corn meal helps a lot. I prefer it to using excessive flour.

[rowdyhillrambler]

I have a lot to say about this, i will be back. Gonna go eat something.

[rec head]

Looks awesome. I never have luck on the grill. Do you prepare your pizza on the peel? I tried that thinking it would be one less transfer. In reality the dough just got the extra flour on the peel wet and made sure it wouldn't slide.

[Too Tall]

If you make pizza on the peel and it is sticking try this. Bone dry peel natch, plenty of table flour don't put a wet dough on a dry peel that's asking for trouble. Use white corn meal generously until you figure out that your dough is too wet ;) When you put the dough onto the peel immediately give it a sharp back/forth jiggle and establish that you can make it slide...if not back to square one. Last, don't leave the pizza on the peel for longer than it takes to assemble.

I'm trying a new method using a hunk of steel...somebody here linked a guy who makes these. What fascinated me is that people claim to make great neoplitan at 500F which is a piece of cake in a regular oven or the Big Green Egg at "normal" temps. Generally on the Egg I let er' rip to 700F and make 5 min. pizzas but you have to keep them thin or you'll burn them sooooo I'll report back.

I kill for a good no sauce pizza.

[pdxharth]

I'm with you almost exactly. Hot grill, hot pizza stone, corn meal, short cook time (don't go inside for that next beer or it'll cost ya). I use a spatula to lift it and get the pizza board underneath. Sometimes it sticks a little so you just gotta force it (oh wow, that's asking for trouble). Mine look similar to yours, but not quite as nice - looks like you've nailed it!

I want to try it straight on the grill but I don't have the guts because of the mess I envision having to clean after I screw it up.

Damn, now I've got a craving...

Plenty on where to go. This is on how to do. I have done a couple on the grill on a stone. Good results so far. I'm interested in doing something at high temp/short cook time. Pic of an early result. One difficulty: getting the dough to slide from the spatula to the stone. Corn meal helps a lot. I prefer it to using excessive flour.

[turkish]

¿ Five minutes pizzas? It takes me more than 15 minutes to have one ready... I put the dough (very thin) over oven paper at 200ºC.

[edoz]

I know it's a little bit bachelor style, but substituting a flour tortilla for dough speeds things up a ton. I learned it from my teenage son, who likes to make little pizzas on 6" tortillas that I always have in the kitchen.

[rowdyhillrambler]

Let me start by saying that we grill pizza at least once a week, year round, and more in the nicer seasons. And, we never use anything but the grill. No stone, steel pan or anything else, just as though you are grilling steak.


1 package active dry yeast
1 cup warm water
1 1/4 cups unbleached white flour
2 tbsp. olive oil
1/2tsp. salt
1 cup whole wheat flour

Mix yeast, warm water and white flour. Mix well, then add oil, salt and wheat flour. Place dough on lightly floured counter/table. Knead for about five minutes, or until it gets elasticy. Put in an oiled bowl, in a warm place for an hour or so.

This is the easiest, most grill ready pizza dough that we have made. Be sure to be exact in measuring, this ain't the time to freestyle.

This will make enough dough for a couple of sheet pan size pies.

It is so easy, do not be scared..

Take the dough, thin out to your desired thickness (i usually go 1/4" or so), put on sheet pan/stone whatever, take directly to the grill. Place dough over direct heat for about 5 minutes or so.. When the bottom of the crust looks almost done, remove from the grill.. Grilled side up.

You should be putting your toppings on what was the bottom side, now turned upside down.

When you have your toppings on, put back on the grill until it is done.


Now there is lots more to this in regards to toppings. i.e. precooking proteins and what not, but as far as pizza goes, it is that easy.

Dough, grill, toppings, grill, eat/drink/accept accolades.

[jitahs]

Hey MH go find that pizza dough recipe I typed up awhile back.

The big slab of steel -- that's the other way to do it. Dress the pie into a french steel pan cold, fire at 500, slides right out. No need for cornmeal or other lubricious substances or peel, works like an ez stone. 10 minute Margherita.

As an aside a friend bought a house that was the site of a 80 yr. old communal bakery with a massive hearth. Whilst excavating a peel was found...with a 16 foot handle.

[Dallas Tex]

For dough sticking to the peel, I rub flour into the peel then tap peel on the table to remove extra four, then coat with a layer of cornmeal. I heat my oven as hot as it will go, then toss a bit of cornmeal on the stone, then slide the pie onto the stone. Cooks maybe 8 or 9 minutes.

I've had good luck improving the dough texture by adding gluten to the four for a chewier. less bread-like dough.

I picked up a pizza screen at a local restaurant supply store recently, and amazingly it works just as well as the stone, with the advantage of being easier to use and even less cook time.

Good luck.


Never grilled a pizza, but that sounds fantastic.

[Shinomaster]

I live for pizza. I like cheese the best with a simple red sauce and basil.

[clunk]

Take the dough, thin out to your desired thickness (i usually go 1/4" or so), put on sheet pan/stone whatever, take directly to the grill. Place dough over direct heat for about 5 minutes or so.. When the bottom of the crust looks almost done, remove from the grill.. Grilled side up.

You should be putting your toppings on what was the bottom side, now turned upside down.

When you have your toppings on, put back on the grill until it is done.

RHR, your description is convincing and I'm going to try this. How hot should the grill be?

[Michael_S]

I've been using a 66% whole wheat recipe in my Zojirushi bread maker . Makes an awesome crust. Takes about 5 minutes to mix in the ingredients... ready in 1:45.

I'd love to try the BBQ sometime...maybe this summer. I'm also partial to using Gouda on my pies. That and lots of veggies...spinach,maui onions,squash and my favorite... sauteed Japanese or Indian eggplant.

[boxerboxer]

I've been using a 66% whole wheat recipe in my Zojirushi bread maker.

Mind sharing it?

[boxerboxer]

This is the best tasting easiest to work dough I ever had the pleasure of making. See the image for what little was left of the cheesesteak pizza my family just went to town on.

Let me start by saying that we grill pizza at least once a week, year round, and more in the nicer seasons. And, we never use anything but the grill. No stone, steel pan or anything else, just as though you are grilling steak. 1 package active dry yeast 1 cup warm water 1 1/4 cups unbleached white flour 2 tbsp. olive oil 1/2tsp. salt 1 cup whole wheat flour Mix yeast, warm water and white flour. Mix well, then add oil, salt and wheat flour. Place dough on lightly floured counter/table. Knead for about five minutes, or until it gets elasticy. Put in an oiled bowl, in a warm place for an hour or so. This is the easiest, most grill ready pizza dough that we have made. Be sure to be exact in measuring, this ain't the time to freestyle. This will make enough dough for a couple of sheet pan size pies. It is so easy, do not be scared.. Take the dough, thin out to your desired thickness (i usually go 1/4" or so), put on sheet pan/stone whatever, take directly to the grill. Place dough over direct heat for about 5 minutes or so.. When the bottom of the crust looks almost done, remove from the grill.. Grilled side up. You should be putting your toppings on what was the bottom side, now turned upside down. When you have your toppings on, put back on the grill until it is done. Now there is lots more to this in regards to toppings. i.e. precooking proteins and what not, but as far as pizza goes, it is that easy. Dough, grill, toppings, grill, eat/drink/accept accolades.

[SVMIVRA]

Man I'm getting hungry at work.. only if we had ovens here..

Homemade pizza - 30 minutes from start to finish ! (easy ingredients)
photo 1.jpgphoto 2.JPG

[WadePatton]

Well two days ago Mom and I decided to make pizza together for Mother's Day. So now i shall review this whole thread.

She has never had home-made pizza. I've not tried the grill for pizza. I think she's excited about it.

I'll make up a batch of dough tonight and maybe a fresh batch over there tomorrow. I'll take my stone and some big iron. We'll experiment.

Too bad it's too early for real tomatoes...

[afrizzledfry]

Just cooked this tonight:
The Lucky Penny: The BEST Cauliflower Crust Pizza!

I used Mild Cheddar instead of Mozzarella (I have Crohn's, and have read to stay away from Mozz). My pizza was about 8 inches in diameter. I ended up with about 2 1/4 cups of broccoli, and did add the almond flour. I also bought garlic salt (oops). I'm thinking if the crust was thinner, and the pizza larger...the dough might have been more cooked (mine was slightly undercooked in the center. I also only let my pizza stone heat up for about 10-15 minutes). I did cook the crust 13.5 minutes, and did 12 minutes with my toppings (mild cheddar, tomato sauce, green peppers, and onions). Great recipe, I'd give my first attempt 6/10. Will be better next time!

AFF

[Too Tall]

Well allrighty. You made me read the recipe and call me convinced. The next time I have someone in my house who is gluten intolerant this will get made.

Just cooked this tonight:
The Lucky Penny: The BEST Cauliflower Crust Pizza!

I used Mild Cheddar instead of Mozzarella (I have Crohn's, and have read to stay away from Mozz). My pizza was about 8 inches in diameter. I ended up with about 2 1/4 cups of broccoli, and did add the almond flour. I also bought garlic salt (oops). I'm thinking if the crust was thinner, and the pizza larger...the dough might have been more cooked (mine was slightly undercooked in the center. I also only let my pizza stone heat up for about 10-15 minutes). I did cook the crust 13.5 minutes, and did 12 minutes with my toppings (mild cheddar, tomato sauce, green peppers, and onions). Great recipe, I'd give my first attempt 6/10. Will be better next time!

AFF

[rowdyhillrambler]

Feta, brussel sprouts, olive oil, bacon, arugula----- on the grill less than an hour ago... Holy shit! Sitting with my gals inside, Dog can take me now. I'm done.