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Pizza on the grill?

Posted: 01 July 2009 06:45 AM   [ Ignore ]
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Ok, this strays from the traditional (meat, meat, meat), but in an attempt to satisfy an Italian-American member of my almost all-Southern grilling-eating-drinking crew, we are dedicating the grill to dough tonight.

I’ve found some great recipes and tips - but would like to hear from the Firecookr community specifically about how to manage the heat with coals and any advice on the process in general. Thanks!

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Posted: 13 July 2009 10:37 AM   [ Ignore ]   [ # 1 ]
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This is a late response but here are 2 sites that explain how to grill pizza or at least talk about it.

http://bbq.about.com/cs/meals/a/aa070602a.htm

http://www.ehow.com/how_2081032_cook-pizza-grill.html

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Posted: 15 September 2009 06:22 PM   [ Ignore ]   [ # 2 ]
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I have heard that Papa Murphys has a pizza pan specifically made for the grill.  It is part of a promotion they are currently running with a grill manufacturer.  Their website has more info.

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Posted: 15 September 2009 11:04 PM   [ Ignore ]   [ # 3 ]
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Papa Murphy’s does indeed make a mean grilled pizza. I documented my experience on my blog.

John

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Posted: 22 September 2009 07:09 PM   [ Ignore ]   [ # 4 ]
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Here is how I grill pizza Guys:-)

see enclosed pics

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Posted: 26 September 2009 09:16 AM   [ Ignore ]   [ # 5 ]
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You use a stone?  I just throw it right on my well oiled grates to get a little char and some slamin’ grill marks.

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Posted: 26 September 2009 10:10 AM   [ Ignore ]   [ # 6 ]
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Yes, I preheat the grill and stone to around 600 degrees, then slide in the pizza just like they do in brick ovens.  After 6 minutes, I pull it out and its done.  The trick is to shim the stone up high in the grill so you get good convection flow on all sides:-)  You still get charing but its pretty fool proof this way so that there is no burning.  Just sprinkle some corn meal on your peel so the dough will slide off and onto the hot stone.

I do sometimes cook them direct on my LANG 60 smoker at 550 degrees, but there is a steel baffle in it that acts like a stone—also I have 1/2” thick cast commercial charbroil grates that give the dough that look you like:-)

BBQDAD

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