Pizza

I found another dough recipe.  We liked this formulation. A little charred here or there but overall pretty good. Served alongside a California Common.

Peperoni

Hawaiian with my home made Buckboard bacon and slab bacon, along with some canned pineapple

…and a sausage with my home made sausage

Looks great !

tasty. I haven’t grilled a pizza in quite a while

Pretty cool! I have been checking out The “kettlepizza” and was pondering buying that. To bad this isnt in the states. Looks tasty and looks like it gets hot enough.  How much if ya dont mind me asking

Very nice! A coworker is giving me his nice komodo kamado ceramic grill, and I can’t wait to grill pizzas in it.

It was $235 delivered thru Amazon.de (German). I ordered on the 11th and received it the 15th.

I’d be real interested in what you think of the kettle pizza. I’ve been looking at that for a while now.

My mouth is literally watering looking at those pictures.

Do you have to worry about the pizza stone cracking from the heat? Can you detail the temps and times for us, this looks so awesome. My wife has a pizza stone and I’ve love to try it.

So this is a “special” lid with a lid for the Weber that holds the stone? Interesting though pricy.

  • 10 That is one serious score. If you haven’t already you should price them online…

I don’t use a pizza stone on the grill because I have a clay oven outside for that and I like pizza directly on the grill but I have been using stones in my oven for decades. My experience is they only break (besides being dropped etc) from extreme temperature changes. The only one I had that broke someone put in the sink and ran cold water on it. On the grill I would put it on the grill before starting then turn flame on low and close lid for ten minutes then crank up. When done I would keep it closed after turning off. In winter start with the stone inside and bring inside to cool.
The challenge with cooking a pizza on the grill stone or no is that every time you open the lid you lose heat so the bottom gets crisp while the top is still uncooked.  When I grill pizza I put it on the top rack and close the lid to finish or keep a hot side and a side with burners on low and finish on the low side.
Since you are not getting the benefit of char from the grill I actually see no benefit to cooking with a stone on a grill, any oven would be more effective and easier.

Alton Brown grilled undressed pizza dough flipping once then adding toppings once flipped. IIRC… ;D

With a stone I ran into the same problem as pete describes. Burnt bottom undercooked top.

Once baked(?) a thawed frozen pizza (DiGiorno) at 375* on the grate in the BGE that turned out evenly cooked for some reason.

I want to build a wood fired oven!

Yes, I grill then flip before topping. And never ever use raw veggies, their water ends up in the pizza.
You lost me at digiorno! [emoji6]
A wood fired oven is awesome but a ton of work to build. Plan on enlisting friends.

Oh I know. So this was a traumatizing experience though. I had a hired professionals to pick it up and deliver to me. They came with it and asked where I want it. I was waiting at the spot I wanted them to put it at. Waiting…waiting…waiting. Hey guys, what up? Oh, it is completely cracked off at the base. Noooooooo!

I am still dealing with them on damages. Their got all wild eyed when I told them how much it cost, and called their supervisor to talk with me. I wasn’t angry, since it was given to me, but I also didn’t think I should pay them for not securing my ceramic grill, and breaking it. I hope to work on it in a month or so, and try to fix it.

I’d have been wild eyed about the Komodo cracking and raised some hell! >:(

The DiGiorno was an inexpensive test-run proof of concept. Coming back to me now… Use the BGE’s plate-setter and then the grate on top. At that point it’s baked really as it’s indirect heat because of the plate-setter. But, sliding a raw and very floppy topped pizza onto a grate is asking for trouble. :cry:

I’ve only got a gas grill at the moment (condo, no way to deal with charcoal) but I’ve used a pizza stone on the grill several times.

My way around the whole burnt crust/uncooked toppings has been to let the stone come up to a lower temp, say grill on 50-60% power. Then put the pizza on the stone, and let the grill rip wide open. Seems like the lower temp stone/higher air temps cooks everything nicely.

I used to grill pizza a lot buth with a stone and without. Gas for me but I never had a problem with uneven cooking. I didn’t use raw veggies or anything but if I made the crust nice and thin and didn’t keep opening the lid to check on it it was not a problem. I’d wait till the thermo on the lid read in the ‘self clean’ range to add the pizza and then close it up while I went and made the next one. By the time I came back with another pizza streched and topped the temp had recovered to the high 400’s and the pizza was done.

To be fair, these pizzas had pretty thick crusts. My wife is still tweaking the dough recipe though, so eventually we’ll get to a point where a thin crust is more workable.

Look up Peter Rheinharts recipe that uses ice water. It makes a super workable super thin crust with great flavor.
Here it is: http://www.101cookbooks.com/archives/001199.html

Ice water will make the crust more flaky.  That’s why you make pie crust using ice water.  I read an article on why it works a couple of months age but don’t have a link.  Basically it keeps the shortening from melting and makes pockets of fat surrounded by flour. So when you cook it the flower is pushed apart and kept from bonding with other flour.  I don’t know why ice water would make pizza crust more workable but it might be related.

Paul