Stone Cooked Pizza on Your BBQ

Introduction: Stone Cooked Pizza on Your BBQ

Chuck US loves a good barbeque, but he loves pizza even more. When Chucks sister in law (Dr Bec) told him about cooking pizza on a bbq using a pizza stone he knew that his favourite meal would never be home delivered again. Chuck US wants to spread the good pizza news so if you like bbqs and love pizza like Chuck does, read on.

1 x hooded BBQ - gas or charcoal is OK, Chuck uses gas.

1 or more x Pizza Stones

1 or more pizza pans - these are not for cooking in, but for transport and assembly

1 x sachet dried yeast (7g)

500ml warm water

Beer (not pictured)

Step 1: Make the Dough

You will need to make the dough at least 2 hours before you need it. You can make it the day before or even earlier if you like.

Step 2: Hungry Time

At this point Chuck likes to get the barbeque fired up and and indulge in a couple of VBs (Vitamin Beer) before dinner. TBLBITST likes to supervise this step so that Chuck doesn't overindulge, but Chuck has his ways.

250 Deg Celcius) or so. It will take 2-3 VBs (30 minutes) or so.

Step 3: Makin' Pizza. Mmmm

Now we make pizza! Mmmmmm.

A word of warning: Chuck has found that if you load up too much at this stage, your pizza base will get soggy and won't transfer onto the pizza stone. He puts most of his ingredients on after the pizza is on the stone.

4 Comments

Great instructable! What's vitamin beer? Do you ever let your pizza dough slow rise in the fridge overnight to develop a more complex flavor? I love it that way.

Hey Chuck, looks like a tasty pizza. :)

I am lucky to have a tile shop next door - Hi Ian and Michelle. They often have old samples or tiles that are chipped etc. The key to the tiles is that they are unglazed. I believe that the glazings can contain lead and nasties. Ultimately they are exactly the same material as the pizza stones you buy at the BBQ store.

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KettlePizza Gas Pro Review: Barbecuing Artisan Pizza In Your Backyard

KettlePizza Gas Pro Review

Quality - 100%

Features - 100%

Personal Experience - 100%

#1 Choice!

The KettlePizza Gas Pro is my #1 choice for accessories that can turn your backyard gas barbecue grill into a pizza oven. It's a very simple device that you just place on top of any 3-burner grill. It can reach temperatures over 700ВєF to cook pizzas just like the pros, right in your own backyard! It's easy to set up, simple to use, and requires almost no cleanup. Storage is easy as well It's a really fun and unique way to spice up your summer grilling and explore the art of pizza making without investing a ton of time and money into buying or building your own wood-fired pizza oven.

Introduction

Summer is coming up and I’m ready to start grilling! But while everyone is talking about grilling steaks, I’m ready to start grilling pizza. I learned that you can actually grill a pizza in an outdoor oven just by accident as I was researching some stuff for wood fired pizza ovens. I first learned that there was a product called KettlePizza, but that it required you have a coal-fired kettle grill. You know, those standard ball-shaped coal grills that Weber Sells? Well, I didn’t have one of those.

available on amazon. tap image for current price

But KettlePizza also makes a version for the gas grill. Awesome. It works on your standard 3-burner grill (or larger), and that’s exactly what I have at my house.

So I bought the KettlePizza gas, and have been testing it for a few weeks now. In my KettlePizza Gas review I’ll talk about the main features of the device, how it works, the quality of the pizzas it produces, and how it compares to similar products.

Here’s my KettlePizza after a few pizza sessions (about 10). I was so excited to test it out that I forgot to take the “brand new” shots. You can see that I’ve already got some melted cheese baked onto the metal and the pizza stone (included with the kit) is already getting some black spots on it. That’s OK though – it’s bound to happen when you’re cooking bread and cheese at 700Вє. No worries, it won’t affect the flavor of the pizza or the function of the device.

Note: You can order the KettlePizza Gas Pro as two different kits. The BASIC kit comes with a pizza stone and the gloves you see in the photo. The DELUXE kit comes with a wooden pizza peel in addition to the other items already listed. I wanted to get a metal peel so IВ got the basic kit, with a separate peel. The deluxe kit costs about $10 more than the basic kit. The “pro” is just the name of the product, e.g. KettlePizza Gas Pro. There is no “pro” version. That was a bit confusing to me when I was doing my research!

The built-in handle is great for carrying the KettlePizza. Taking it to your friend’s house for a barbecue is easy. Carry it like a briefcase!

How The KettlePizza Gas Pro Works

It’s super simple to get started making homemade pizza in your backyard. I was literally making pizzas the same day it arrived. In fact, I work from home so when the mailman arrived at around 1PM I had pizzas done within the hour. The simplicity of setting up, baking, and cleaning up is one of the star features of this product.

Actually, the hardest part of making pizzas on a gas grill is learning how to make good pizza dough. There’s a whole science to it. In theory, it’s just water, yeast, flour, salt, and olive oil. But once you dig into the art of pizza making, there’s all types of nuanced approaches. Many people let their dough rise for 24 hours, and some people use specialty “type 00” flour.

But you don’t need all that. I was able to produce great pizza with standard all-purpose flour, dry instant yeast, water, salt, and olive oil. I let the dough rise for about an hour, and baking the pizza itself only takes about 5 minutes.

So you can get as deep, or not, as you want into the “art of pizza making”. For a backyard barbecue, I say keep things simple!

Cooking Experience

I was a little upset that on my very first pizza I made a few mistakes, so let me help you avoid them.

Heat the pizza stone at the same time as the KettlePizza Gas Pro. It should be hot when you cook your pizza.
Use sufficient flour on your pizza peel. The dough will stick pretty easily. Otherwise, you really have to jerk the pizza back and forth to get it off the peel and you’ll lose toppings as a result
The space between the top of the KettlePizza Gas and the pizza stone is pretty small. Keep your peel relatively flat when inserting and removing the pizza or your toppings will sear and stick to the top of your KettlePizza
Don’t touch the metal, even with the gloves. OK, you can, but briefly. These gloves are not meant to handle 700ВєF metal. It will burn your fingers even through the gloves

But other than those simple mistakes, it’s very easy to use. I closed the grill top to heat it faster and it was ready to cook in about 10-15 minutes. Pizzas need to cook for just 2-3 minutes, with a turn, then 2-3 minutes, because the back gets hotter than the front of the grill. The temperature and time you cook depends on your preference. I went fast and hot for crispy thin crust. You can go lower and slower if your crust is thicker and you need toppings to cook. Experiment and see what works best for your tastes.

Here are some of my creations!

Clockwise: 1) Bacon, Pineapple, JalapeГ±o 2) Portobello Mushroom, Bell Pepper, Roasted Tomatoes 3) Prosciutto, Brie, Fig Jam 4) Bell Peppers, Artichoke Hearts, Harissa Paste

It’s very easy to store and clean the KettlePizza Gas because it’s made out of very sturdy metal, and there are no moving parts. I was surprised that it was a little heavy because it looks so “minimalistic”. I have no doubt that this product will last a lifetime.

You can actually use the KettlePizza to cook other things as well. I don’t really see the advantage to cooking steak like this – perhaps a more uniform heating environment instead of super hot bottom and less hot top? But one cool idea I did see on YouTube was grilling garlic breadВ on top of the metal. I don’t feel so bad about spilling cheese on mine now!

Technical Stuff

Unit Size:В 6″h x 23″w xВ 16″d, 27 lbs
Max Temperature: 700ВєF+
Construction Material:В Stainless Steel (one piece)

I suspect that this device reaches temperatures higher than what’s listed on the dial (700ВєF). The speed that it cooked my pizza was much faster than the other products I tested which claim to reachВ 750ВєF+. I need to get an infrared thermometer gun to accurately test it, but I figured this piece of information was useful for now. I’ll update when I get a precise temperature. The back of the device gets the hottest, so be sure to turn your pizza once or twice while cooking.

It also helps to sprinkle some flour or cornmeal on the peel as well as the pizza stone (before heating it) to help with preventing sticking.

Video: KettlePizza Gas Pro In Action!

I’ve been working with my girlfriend on shooting some professional videos for all these outdoor pizza products I’m testing. The KP Gas was the easiest to work with and the fastest to set up, so it’s the first one we did. I plan on doing a voice over one with some insight into the device and cooking pizza with it, as well as some comparison videos.

But for now, I just wanted to add some cool music and show you what it can do! Let me know what you think in the comments рџ™‚

Comparing TheВ KettlePizza To OtherВ Gas Grill Pizza Cookers

BakerStone Pizza Oven Box

The BakerStone Pizza Oven Box is basically the only other device that directly compares to the KettlePizza Gas Pro. It sits right on top of a 3-burner gas grill, just like the KettlePizza does.

It’s got a very sleek design, and cooks some awesome pizzas. In comparison, I think it looks “nicer” than the KettlePizza, but it’s actually about 1/2 the price.

On the downside, it’s a lot bulkier which means it’ll take up more storage space. The main thing I didn’t like about this product is that the pizza stones are not replaceable, or at least not easily replaceable. Perhaps you can order replacements from the company direct, but they are not available on Amazon or other stores. With the KettlePizza Gas, you can simply another pizza stone (that’s gas grill approved) if your current stone gets too dirty or breaks.

But the BakerStone box was a really good product too, and worth every penny. You can see the full length comparison of KettlePizza Gas VS BakerStone Box, or go to the full BakerStone Pizza Oven Box ReviewВ (once I finish it).

Camp ChefВ Italia Artisan Outdoor Pizza Oven Accessory

Though it looks like a similar product, the Camp Chef Italia Artisan Outdoor Pizza Oven Accessory is not exactly the same thing as a KettlePizza. This device also sits on top of a gas grill, but it’s made specifically for the Camp Chef brand portable 2-burner (14-inch) or 3-burner (16 inch) gas grills. Notice, it’s called an “accessory” because it’s meant to be in addition to the Camp Chef grill.

One user has commented that they were able to get it to work with their standard 3-burner grill (like mine). В However, they had to remove the grill grates to get the temperature hot enough. So yes, it’s a possibility, and it’s alsoВ cheaper than other devices. However, my recommendation would be to go with the BakerStoneВ if price is one of your main criteria for buying a backyard pizza oven. It’s only a few dollars more.

..that is, unless, you are buying a pizza oven for a portable gas grill. Then, I would look at the dimensions of your portable gas grill to see if it could support the 16-inch or 14-inch version of the Camp Chef Italia Artisan Outdoor Pizza Oven Accessory.

And if you’re going camping or tailgating, but don’t own a portable grill, you could consider getting theВ Camp Chef Italia Artisan Pizza OvenВ (not the accessory). This is a standalone device that hooks up to any portable propane tank. It’ll run for a few hours on one of those small green Coleman gas cans! You can set this on the bed of your truck or a picnic table and have a portable gas pizza oven ready to cook pizza on the go.

Who Is The KettlePizza Gas Best For?

If you want to get the best product to turn your current gas grill into a pizza oven, then this is the product to get. It isВ my favorite of the outdoor pizza ovens that I’ve tested so far, and marginally better than the other main product in this category (the BakerStone). For me, the simplicity of the setup, pizza making, cleanup, and storage are the things that really made it stand out. В If you are looking for something that works well enough, and want to save money, then go with BakerStone.

==> Get The KettlePizza Gas Here!

If you don’t have a gas oven, or prefer to get that “smoky” charred flavor from a wood-fired environment, I recommend you check out the KettlePizza Weber grill insertВ (links to full review). It’s the same brand/company that makes this gas accessory, but for weber charcoal “kettle” grills. The flavor is a little better in my opinion, but it does take more work to manage the coal/wood fuel for your fire. Still easier than a regular wood fired oven though!

Conclusion

Baking pizzas in your backyard is really fun. While everyone is grilling the typical steak, pork chops, chicken legs, etc, you can be investing new pizza recipes daily…or just perfecting your favorites. Grilling pizza outside is also great because it doesn’t heat up the house, and you can do things in the meantime like play with your dog in the wonderful weather or watch your kids play while you have a beer. There’s something special about spending the summer days in your own backyard, and making delicious & creative food just enhances the experience.

simple to set up
easy to use
cleanup is a breeze
gets very hot, very fast
changing the pizza stone is easy
much cheaper than building or buying a wood fired pizza oven
portable!
great reviews from myself and other customers so far

more expensive than other similar products
small area between pizza stone and top of KettlePizza takesВ a few tries to get used to

==> Get the KettlePizza Gas Pro Here!

I’m so happy to have come across this post, since we love grilling so much why not pizza? You mentioned some variables for the cooking time depending on the crust. KettlePizza vs the oven box which do you prefer? You recommend a lower heat for thicker crust? Also for the KettlePizza how long will that stone last?

Food For Net says

It my experience, for thicker crusts, lower and longer works out better. It’s like cooking anything else. If you put a thick piece of meat on the grill and turn the heat way up, it’ll burn on the outside but not cook on the inside.

My personal favorite is the KettlePizza, but they are both good!

Wow! Grilling pizza? That’s a first! This sounds very interesting. Also, ther photos are amazing. The photos of the pizzas that you made are mouth-watering. However, the price sounds a little much. If I had the money, I would love to buy one of these grills! Do you have any other product reviews similar to this one but lower on the price? If so, please link it to me. I would love to read it!

Food For Net says

So far, these two items are the only ones that allow you to grill pizza on a gas grill like this, although there are other options if you have a different style grill, like the CampChef one mentioned in the “similar product” section. Depending on the style of grill you have, you may be able to pick one up for around $100. But the BakerStone is really only a little more than that.

If inexpensive is the route you want to go, then BakerStone is my recommendation!

The pizza you make looks so delicious. I practically want to eat it through the computer screen. Alright I am just kidding, but it definitely made me hungry. I mentioned before that I like my food to be cooked fast when you compared the baker stone with kettle pizza. This is why that this pizza grill is still my first choice. You mentioned that baking takes only five minutes. That’s really fast. Usually when I order at the store, it takes at least ten minutes before it is even ready.

Food For Net says

Well, keep in mind they have to assemble the pizza too! Including dough making, putting toppings on, and waiting for the pizza to cool, you’ve still got to put in more than 5 minutes of work. But the actual making of the pizza is quite fast. Wood-Fired ovens that get up to 1000 degrees can cook pizza in less than 60 seconds!

Let me say first that I love pizza!

Second, I also love grilling! To me this is a greatest socializing experience with my family and friends.

I thought I knew my BBQ and grilling from A to Z.

Surprisingly, I never knew that pizza can be cooked in the grill. Wow! What an easy solution to add something new to the next of my big backyard party:)

Thanks Nathaniell, I will buy it for sure.

Food For Net says

Yes, the best part of outdoor grilling is the socializing part. That’s what makes outdoor pizza making so fun. Rather than going in and out of the kitchen while everyone “waits” for the pizza to be done, everyone can be involved and hanging out in the backyard. Even while taking the photos for this review, I was playing with my dog while the grill heated up and the pizza was cooking.

I can’t believe that I have never heard about cooking pizza on a barbecue before. Are you sure that you actually cooked those pizzas though because they look like they have been cooked in a pizza oven. I’m not sure you need quite that many olives though!

Are these KettlePizza devices available in the UK too?

Do you think that you could also cook Calzone on a barbecue or do you think that is a step too far?

Food For Net says

Yes, as far as I know KettlePizza is available in the UK. You can get it from Amazon, from other local retailers, or even direct from KettlePizza.com

An absolutely thorough and very informative review of a pizza maker!! And the pics of delicious pizzas made my mouth water for sure. If one is looking for such an oven it surely makes sense to go for this product. The tips provided in the review leaves no doubt that this surely is an excellent product to invest in.

Food For Net says

Thanks Tushar! Yes, this really is a cool pizza maker.

We make our own pizzas all the time at home! Pizza dough is really easy to make. We prefer it to anything we’ve had in a restaurant. I had no idea this item existed and now I’m so excited to invest in one. It looks really easy to use. I’m thinking of how awesome it would be to use in the summer time so that you don’t have to heat up your kitchen using an oven.

Food For Net says

LOL. I struggled so much to make my first couple balls of pizza dough. It’s funny looking back, but I was very frustrated when it was happening. After so many youtube videos, I couldn’t figure out why my dough was always so hard to knead! They made it look so easy. Turns out, I was not using enough water, so there was too much flour in the mix. That’s why I wasn’t getting the springy, stretchy style pizza dough!

Nothing like a great pizza! Add the outdoor ambiance, and we’re talking about one fine day.

So, if you were to compare, how would a pizza prepared on a the KettlePizza rate up against of these national pizza chains? Because if I can keep from spending $20 or more every time I order a pizza, then I’ll have to invest in one of these. Lol!

Food For Net says

It depends on the Pizza chain! Sometimes, it’s nice to not have to put in the work. But put up against Papa Johns, or Domino’s, you just can’t beat homemade Neapolitan pizza. Less grease, more fun toppings, and higher quality ingredients. Plus, the flavor of the dough is amazing compared to the greasy fluff that you get at many pizza chains.

Oh my gosh! Now I want pizza! Thanks for the very informative, mouth watering article!

I really didn’t know it was possible to create an Artisan Pizza on the grill! My husband and I have been looking forward to one day building our own clay pizza oven, but why wait?

Thank you! Going to make pizza now!

Food For Net says

This is another advantage! If you want to start making pizza this month, you don’t have to build a pizza oven in the next week. Just place an order through Amazon and you can be started within two days (Prime shipping). That’s a whole lot easier than waiting however many weeks it would take to create/buy the plans, get the materials, build the project, season it, and then start making pizzas.

Thanks for invitng me to your site !

The review about the kettlepizza gas pro is well done !

I think for the BBQ lover this is an enourmous added value for in the garden !

The children will love this !

You can bake some pizza or even bread while you do not have to leave your spot !

I think even a pie for dessert !

If you have one like these you don’t even use the kitchen anymore in summer time !

Thanks for this in depth review. I have been looking for a way to make pizza outdoors on the grill. This accessory, or something similar, looks like what I need to get.

I do have a question. I have a weber kettle charcoal grill, and I would like to use that to cook pizzas on. Do you know if this would fit inside of the kettle grill? If not, do you know if they make one that would fit?

Food For Net says

Good question Jason! This will not fit inside a charcoal grill. To make pizza on a weber grill, I recommend the KettlePizza Charcoal version.

Man those pizzas look really good! Lol. I love the fact that you personally one this product and that you give examples and demonstrate the functionality. I am I chef who loves authenticity and fresh food, And you can’t get any fresher and smokier than an outdoor pizza oven. The pictures really sell me on the thought of buying own of these.

One word.. PIZZA!! This is absolutely awesome! I’m sure the taste of that pizza is superb, everything tastes better on the grill. I had even grilled fish sticks but i never thought of pizza. Can the Camp ChefВ Italia Artisan Outdoor Pizza Oven Accessory be used on a regular grill or only gas? I only have charcoal or wood grill. I think the shipping will have an extra charge since im in Mexico but i think it’s worth it.

Thank you for showcasing this fabulous piece of equipment. I had already come to your site for those fabulous recipies, and now im in for the hardware.

I’m your fan now!

Food For Net says

The Camp Chef accessory is only for gas, and only for a specific type of barbecue! It’s definitely not as versatile as the KettlePizza which can be used on any brand of 3-burner gas grill barbecue.

Pizza on the grill…you are speaking my love language! I had no idea this kind of product existed. This is such a fun idea for entertaining during the summer. A great way to have a pizza party without heating up the house!

You have given a very thorough review of the KettlePizza Gas Pro and I can’t wait to try it out for myself.

Do you think this could hold two smaller pizzas instead of just one?

Food For Net says

I do not think you could make two pizzas on this unless you got a rectangle pizza stone and made them pretty small!

Dawn Busichio says

I really enjoyed this very detailed review and comparison on the kettle pizza gas pro. Your pizzas look delicious. I hadn’t ever thought about purchasing a product to make pizzas on my grill, but after your video and detailed description of this product I am considering it. Also, I would choose the kettle pizza gas pro over the others due to your review

I can see that my summer grill items are coming together nicely after reading this report. This is what i call a working review because i am not only reading it, i am also seeing what it does and how the product actually works.

Again well done here and must kudos to you. The pizzas turns out quit nicely though and i have no idea how simple this can be until i red this review.

I will surely be adding that to my basket in lieu of summer time.

I love seeing different methods for cooking normal foods. This pizza idea is pretty awesome. You should totally consider doing a review on pie irons. They are typically used for camping but I have cooked several different things on the BBQ and had great results. Thanks for sharing, I wish you good luck in your future BBQ pizza cooking endeavors!

Great post.. I never knew it was possible to turn your gas grill into a pizza oven. My sweetheart loves to cook on the grill and he is really good at it. His birthday is coming up, this will be a fantastic present. Thank you so much for the detailed review, I can now purchase with confidence and know that I am picking the right one for what we want it to do. Oh and great pictures! Thanks again, Debra

WOOO this is so fun! What a creative way to make a yummy pizza and entertain the guests!

TO me the biggest issue with outdoor barbeques is usually – they are complicated. Kettle pizza looks simple and hey, who doesn’t like pizza, right? haha! Loved this review, very detailed and fun to read.

Axial Followers says

Wonderful information and just in time for the season. The Kettle Pizza Grill Pro is a great idea! I have never heard of it before reading your review. Your video and pictures are amazing.

I like pizza that is thick. Do you have any recommendations on a product that will allow for a thicker pizza – more of a Sicilian style? We generally cut the pizza into slices and use a dipping sauce with ours.

Real nice post on the Kettle Pizza and definitely a good product to have. When it comes to grilling outside, I would always think BBQ, but I never thought of using a Kettle Pizza Gas to make my pizza. I usually bake my pizza with my oven, but I bet the kettle gas is definitely more effective and bakes the pizza very good. I will have to add this to my bucket list and good website.

Hi Nathaniell thank you for the review you did a good job with all the details, I just wondered if the kettlepizza is heavy since the material is stainless steel so maybe that can make it hard for storage in high places. Otherwise I think is a great option to make pizzas in your yard.

Food For Net says

It’s a little heavy, but not that bad. Weight is listed above in the article, under “stats”

Monique Hrebeniuk says

Hello, Nathaniell. Wow, what a great website. I really enjoyed your article. I have never heard of the Kettle Pizza till now. I loved your video especially the part where your dog is jumping trying to get at the dough. The images were also great. I am definitely going to bookmark this site and will be telling my friends about this. Have a wonderful day!

Such a great article! The kettlepizza seems a great idea now bbq season is just around the corner. You make it look so easy to use. I can’t wait to get one and start trying out my bbq pizza culinary skills!

thanks for sharing this fab post i really enjoyed the read.

Food For Net says

Yes, barbecue season is just around the corner and I can’t wait to get started!

I saw the pizza box stone and I think I actually like this one better! Love the idea of cooking on top of it and your pizzas look delish. Now debating which would be a better father’s day gift! This one seems just a little simpler than the box, the price is a little high though. Gives me something to think about!!

Uhm…what?! You can grill pizza?! Where has this article been all my life?! When I think summer, I think barbecues and fire pits at the in-laws. They’re all chowing down on meats I don’t eat…and I could be having some grilled pizza! You’ve done a very thorough review, and I’ll be passing it along to the in-laws (*ahem…hint hint ;)). They’re the ones with the grill and nice backyard.) Did I miss your facebook share button?

I love pizza and now I’m hungry. This is a great idea. I never knew you could make pizza on a grill, thought it had to be a special concrete oven. The review is thorough and the video is funny. The price is very reasonable for the product. We will have to purchase this when we purchase the new grill. Thanks so much.

Me would love to get this bad boy out on my deck this summer for some pizza and root beers on the water, I’m a Grillman. It does seem very sleek and easy to use. I am so curious to taste what grilled pizza must taste like now. My sauce boy is perfect for this grill.

I LOVE PIZZA! I never thought ot grill a pizza on a BBQ though. My wife and I love to cook and typically cook our pizza in the oven but I like this idea. I think I am going to have to clean up the grill and cook me some pizza. one of the things I was not sure of was the dimensions of the Kettlepizza cooker? Thanks.

Woah, that’s a lot of olives on that pizza! Not really my thing personally; I like to drench it in cheese and pepperoni, maybe some bacon and jalopenos for spice. Anyway, thank you for this review! I’ve been mainly sticking to conventional ovens when cooking home made pizzas, but I can only imagine how much more rich and authentic the pizza would taste on a grill like this. I’ll have to look into getting one of these.

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How to Grill Pizza on a Smoker

With spring in the air and summer looming on the horizon, the smokers and grills are out in force. While the traditional fare of burgers, brats, dogs and barbecue create mouthwatering meals, there is a less traditional, albeit no less tasty barbecuing option. Barbecue pizza cooked on a smoker grill gives your pizza traditional smoky flavor with a modern twist. If you are looking to find a creative way to wow your guests, crank up the barbecue, let your guests create their pizzas, and in approximately an hour and a half, you will be eating smoky, flavorful barbecue pizzas.

Light a fire in the smoker, and let your charcoal burn down, then add in your favorite smoking wood. Keep the wood and smoke to a minimum, otherwise you may overpower the pizza with too much smoke, and try to keep the smoker temperature around 250 degrees Fahrenheit.

Take your ball of pizza dough and pull it apart into an even amount of golf ball-sized pieces. Dust a clean counter with flour, and, using a rolling pin, roll out each of your pizza dough pieces into small 6-inch pizzas.

Once the smoker is hot, and your pizza dough is ready, place your pizza on a serving dish, and lightly brush your pizza dough with your favorite barbecue sauce, adding pizza sauce over that. Sprinkle with mozzarella cheese, and then add your favorite pizza toppings to the top.

Carry your pizza to the smoker, and slide the dressed pizza on the lowest rack first, right on top of the grate. Cover the smoker, and let the pizza cook for 60 minutes or until the bottom of the crust looks crispy. Remove the pizza to the top rack, and finish off the pizza for another 30 minutes or until the cheese is melted and the pizza is hot and bubbly.

Remove the pizza from the smoker and place back on a serving dish. Be certain to wait a few minutes to dig in as the melted cheese, meat and vegetables will be very hot.

BBQ Grills

Barbecue grills provide homeowners with a way to move their culinary efforts outdoors. The unique experience of outdoor dining can be great for family outings, social events, or simply for preparing food in a unique and tasty way. In any case, these units make a great addition to any yard or patio. These units can increase the value of a piece of property and help any yard look more stylish. Their solid construction allows them to withstand the elements and provide long-term benefits.

From charcoal to gas and freestanding to built-in, Wholesale Patio Store, Inc. has a wide selection of equipment for the host who has an outdoor gathering to prepare for or simply for the homeowner who enjoys grilled food. With a variety of styles to choose from, individuals with all style preferences and budgets can find something to fit their unique needs.

A number of models are offered, and several of the selections are designed with very specific needs in mind. For example the portable-tailgate barbecue grills are perfect for long trips, whereas the smart units are a technological innovation which can be controlled via voice. Santa Maria units are also available, as are electronic models.

Stainless steel construction ensures that these units will last for a long time to come. Guaranteed to increase the functionality and appearance of the yard or patio they are placed on, these barbecue grills are crafted with quality and longevity in mind. Functionality is also a characteristic that is focused on heavily, as charcoal/gas combos, ADA certified units, and post-mounted models are all available.

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Whether for the taste of grilled food or to improve outdoor social events, one of these stylish models can be a great choice. Our dedicated staff can help you make the right decision and get the correct model for you.

Dutch Oven Pizza

Pizza is good anytime, anyplace. But it is especially tasty when it comes out of a dutch oven or right off the grill. We have been making pizzas on the grill for a long time and just recently starting making dutch oven pizza when we go camping.

There are so many different recipes out there for dutch oven pizza, but I found this recipe from Scouting Magazine, if you have never checked out their recipes, you should. I thought it was unique and gave it a try! I adapted it slightly to fit our needs, but we were super impressed at just how easy and tasty it was to make at the campsite!

Dutch Oven Pizza

This particular dutch oven pizza is best in a 12″ dutch oven. To keep our heat consistent on top and bottom we used around 8-9 coals on the bottom and 14-16 on the top. Once you get the hang of dutch oven temperatures it becomes much easier to cook with them.

As I always do, I did some of the prep work at home to alleviate taking time at the campsite to do it. You can add whatever pizza toppings you like, but before we left I sliced onions, green peppers, red pepper, and mushrooms. I also cut my pepperoni in half as the recipe called for. This is a really easy recipe and unique in that you don’t use crust but instead cut up dinner rolls. The whole family really enjoyed this one!

Pizza im weber grill

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grilled pizza

Before we snuck a grill onto our balcony one glorious day last May, I would regularly show up at friends-with-grills homes with prepared pizza dough and a few toppings in the summer; I love grilled pizza so much that I’d feed a crowd just to get my fix. It was one of the first things I made when we bought our own. The benefits of cooking pizza outside are manifold. With heat circulating all around the pizza and the dough resting on open grates instead of a flat tray, I find that you can get more texture — crisp on the outside but staying stretchy within — and flavor — charred spots that will immediately remind you of your favorite brick-oven pizzeria, without heating up your apartment, pretty much the last thing any of us want to do in the summer. Plus, it’s really quick. Once your dough is purchased or prepared, you could be eating your pizza in 10 minutes; not bad for a homemade dinner after a long day.

I’ve already discussed at length my favorite homemade margherita — my preference is for mozzarella that is packed dry, not the fancy stuff in water (despite what you see in the early pictures; promise you’ll save the fancy, ultra-tender stuff for serving cold and fresh with appetizers and salads, please) and for “raw” sauces, blended from canned or fresh tomatoes with some liquid poured off and then doctored up and seasoned well, for the best flavor — and I follow the same rules here. In the oven but especially on the grill, you must keep your toppings thin, light, and pre-sautéed or they simply will not cook before the crust is done; it also leads to puddled and wet pizza tops, something I’m sure we’ve all experienced.

While the upside of grilled pizza is a more nuanced crust and flavor, the downside is that it’s very hard to get the cheese on top browned. It’s just not what a grill (or really, most ovens) do well. Running the pizza under your broiler* back inside defeats the whole not-heating-up-the-kitchen agenda, but we do it once in a while as a finish. I’ll leave that up to you. Even if you skip it, you’re going to be happy with the results. Eating pizza outside on a warm evening with a fizzy drink or cold glass of rosé (and in our very spoiled case, a freshly-picked salad, perhaps the last of them as I think our lettuce is about to bolt) is pretty much a summer Top 10 for us. What’s on your list? I hope you get to at least two of those things this weekend.

* just to confuse, I’ve learned these are called grills in the UK; how fun this post must be to decipher from across the pond!

Grilled Pizza

Servings: 4
Time: 10 minutes to assemble and cook
Print

To doctor a can of tomatoes into a great pizza sauce, drain or pour off some (but not all) of the extra liquid in the can, and blend the tomatoes to your desired texture. Season with a few fine gratings of fresh garlic, salt, and red pepper flakes. Sometimes, a pinch of sugar helps overcome the acidic flavor of canned tomatoes. You also might use a few drops of red wine vinegar. Do not cook this sauce; it will cook on the pizza.

One of the most common things I’ve read about grilling pizza, and what used to be my least favorite thing about it, is that you have to be hyper-organized and ready to work quickly. I disagree; I grill the first side then, if I don’t have enough space to spread out outside, take it back inside, top all the pizzas at a normal pace — set the table, toss the salad, etc. — and finish grilling them when we’re ready to eat.

As written, this makes 4 thin, smallish pizzas. For us, this is an un-heavy meal with a big salad. But I know it’s a bit scant for heartier eaters. If you double it and find it’s more than you need, the extra dough will keep in the fridge for at least a day, sometimes two, and longer in the freezer. I don’t think anyone will mind if you have to make this again .

1 fully risen pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
Olive oil, for brushing
1 generous cup prepared tomato sauce (see note up top about doctoring your own)
8 ounces aged mozzarella (sold in plastic, not water) (this amount is light on the cheese, use more if that’s your preference)
1/4 cup finely grated parmesan or pecorino romano cheese
Salt and pepper, to taste
A few leaves of fresh basil, torn or sliced

Divide your dough into four quarters. Use your hands to gently stretch it into a thinner blob — it doesn’t need to be round — then lay it on a plate where you can stretch it further. We’re looking for a thin dough but it doesn’t need to be paper-thin or it might get too cracker-like once cooked. For this reason, I absolutely prefer hand-stretched over rolling pin-rolled for grilled pizza. You want an uneven, hand-stretched, thinness with some thicker spots. Repeat with other three quarters.

Brush tops of each thinly with olive oil. Place doughs oil-side-down on the grill (it will not fall through, promise) and cook for just a minute or two, until lightly browned underneath but still very doughy and soft on top. While they’re cooking, brush the tops of the doughs lightly with olive oil.

Once undersides are lightly cooked, remove doughs from grill and place cooked-side-up on a large tray. Thinly coat each cooked top with prepared sauce, then scatter with cheese. I like to season my pizzas at this point with a little salt and pepper before cooking them.

Slide each pizza back onto the grill and cook, lid down, until undersides are browned with a tiny char spot or two, and cheese has melted. If you abhor a pale pizza top, you could run these under your oven’s broiler for a minute for a toastier lid, but we rarely bother as the whole point is to cook and eat outside. Finish with fresh basil and eat immediately.

A Couldn't-Be-Simpler Pizza Dough

Servings: 4, petitely
Time: 2 hours
Print

2 cups (260 grams) all-purpose or bread flour, feel free to swap out some (I do 1/3) with whole wheat flour
1 1/4 teaspoons (half a packet) instant or active dry yeast
A heaped 1/4 teaspoon fine sea or table salt
3/4 cup room temperature water

Not using it right now? Place it in the fridge for up to 3 days until 1 to 2 hours before you need it, then bring it back to room temperature.

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136 comments on grilled pizza

In the past when I have tried to grill pizza, the dough kind of slid through the grate on the grill, so I had to put a layer of aluminum foil down first. Is this dough sturdy enough that that doesn’t happen, or do you think the grill was just too hot?

your dough had too much moisture, to grill you need a less “wet” dough

Also try to start with a smaller pizza! Good luck!

I haven’t experienced this but I’m not sure if I’ve only worked on grills (although I’ve tried this on many) where the grills were tighter than you might have.

This used to happen to me all the time when I used my regular oven pizza recipe. I haven’t made this one yet (def next on the list!), but I often use The Kitchn’s pizza for grilling recipe, and it’s been turning out fantastic. I also find that stretching the dough on a sheet pan, greasing the bottom, and then freezing it for ten or so minutes makes the process MUCH easier–it doesn’t stretch when I lift it off the pan to put it on the grill. Still gets big and poofy and everything.

I’m interested in sneaking a grill onto my balcony as well… What kind do you have?

I have this one specifically so if it draws complaints, I can pack it up and put it in a closet between uses.

I have the same grill and LOVE IT. Can’t wait to try the pizza recipe!

I’m interested in sneaking a grill onto my balcony as well. What kind do you have, and would you recommend it?!

Deb, do you have a secret for grilling your lazy pizza dough? My dough is always wet enough that I couldn’t possibly get it into a round and slide it onto the grill. With the aid of an oiled/cornmealed peel, it goes into the oven delightfully and is the perfect texture, but I’ve just been too scared to try to get it on the grill!

Wondering the same thing.

How I’ve done it is to start by grilling on a piece of foil, then slip the pizzas off the foil directly into the grate for a minute or so to get a little char and finish them off. You can also close the lid of the grill at this point if you need your cheese more melty.

Thanks, Jen! A bit of oil on the foil?

No need to slide, no need for a peel, no need for it to be round. Just pick up, no matter how droopy and worrisome it feels, and toss it onto the grill. It sets up the moment it hits the heat and from that point forward, will be easy to move around as needed. Promise.

And quite literally, “tossing it” is the key! And kind of fun, since you’re outside, who cares about the mess.

I use the dough from my old-school Kitchen Aid mixer cookbooklet. It’s perfection every time.

Ah! Sounds wild (and exciting!), but I trust you! Thanks for the reply – can’t wait to try it out.

We put our dough on a long piece of tin foil that we’ve sprayed with cooking spray and put all the toppings on right then. We bring it out to the smoking hot grill, put it on for a few minutes, and it’s done. Really easy, gives you ends to pick up the pizza with, still gets the char marks from the grill on the bottom. So easy and we love that it keeps our house cool!

I lay a pizza stone right on the grill and I love that — like Deb says, it gets hot enough for beautiful crust. I top them ahead of time, but I think you could also use the system she’s describing.

We love grilling our pizzas. Everyone in the family makes their own. I have an issue with putting the dough on the grill. It gets stretched out and misshapen. That’s not all bad but sometimes it tears. What is the best way to “throw it on”?

I am 100% for/unbothered buy misshapen doughs so I’ve never tried to get them exactly round. I just toss the dough on like you’re throwing a sheet across a bed to make it.

I’ve been grilling pizza using your lazy pizza dough for ages and it works perfectly every time. I find that it’s even better if you sub half the AP flour for whole wheat – it’s a little sturdier. For a party, I’ll par-grill the dough and keep it on racks and when it’s time to eat, I’ll put the grill on a medium-low heat and put the now-topped crusts back on to warm through and melt the cheese. These are a huge hit and so impressive to guests – people cannot believe how the dough doesn’t stick or become a huge mess, and the versatility is great – everyone can make their own little grilled pizza with almost no extra effort by the hostess!

Looks really yummy and you promise it won’t fall through the grill grates? That is the part that has scared me off in the past. Maybe this will make summertime pizza making time after all! Thanks!

I have done this on many, many grills — not all, of course, it’s entirely possible there’s some super wide-grate grill that could be problematic — and I’ve never had a pizza dough fall through. It sets up the minute it hits the heat; it’s only scary/worrisome before you put it on. Softer doughs grill up great and don’t get too crisp too soon.

Longtime UK reader checking in! Please rest assured that regular food blog readers are more than used to the broiler/grill language barrier – see also cilantro/coriander and zucchini/courgette!

Your lazy pizza dough has been by go-to for years, and we finally got a garden last summer and enjoyed many a grilled pizza with it. Thank you!

I’ve been grilling my pizza’s ever since we had a heat spell and the a/c was broken. NEVER going back. Aside from the classic Margherita, another favorite is a Thai Chicken. Instead of a tomato base, I cheat a bit and use dressing from Trader Joes. I also toss some shredded rotisserie chicken in the dressing. On top of the “sauce”, i lay down some shredded carrots, the chicken, some cheese, and cilantro. Yum.

The other one is the corn and bacon, topped with arugula. This one is sauceless. Shredded cheese, bacon, corn. After it’s cooked, I top with some fresh arugula that has been tossed with good olive oil and some salt.

I think I know what we are having for dinner this weekend.

Deb, want to hear something to blow your mind? On our (Italian) honeymoon, we took a wonderful cooking class, and she said to buy regular fresh mozzarella, drain off the water, and stick it in your refrigerator in a tupperware for a day or two, where it will release even more water you can pour off. Then you have dried out mozzarella, but don’t have to go find the aged stuff (which is harder to find down here in Austin TX).

*doesn’t my honeymoon mention sound braggadocios? I don’t mean it to, just want to confirm the advice credentials! LOL

I feel so validated because I do this! Here, mozzarella in water is usually more fresh and expensive, so I’d rather buy the dry-packed unless I need the nicer stuff for something. It’s a great trick to keep in mind.

This is incredibly useful to know because all supermarket mozzarella comes in water here (Germany) even the most basic ones. I made the broccoli pizza from this site and it was sad and soggy in a lot of places so I will definitely be trying this.

Only drawback is that I would have to actually plan ahead then which is not my strong suit! Thanks for the honeymoon advice :)

Grilled pizza + a cold drink are definitely some of the best things in life. My husband and I try to do this at least once a week during when weather permits. We’ve had success with or without a pizza stone and with all types of pizza doughs (though the lazy/overnight dough is our all time favorite for flavor and texture!). My favorite trick is to brush the edges of your crush lightly with olive oil and sprinkle generously with kosher salt. Bonus points for using a garlic infused oil. I also love adding thinly sliced onion or peppers (hot peppers or jarred pepperoncini) to my pizza, and a post-grill sprinkle of dried oregano or roughly chopped fresh herbs (basil, oregano, mint). You’ve prompted me to get pizza on the menu for tomorrow night!

We grill pizza all the time because we don’t have air conditioning and it gets warm in southern France. It is interesting to hear you say you don’t feel the pressure to be super-organized, because I sure do. I will think of you and try to be zen next time. Maybe because we grill with wood charcoal?

I find that the indispensable item is a wooden pizza paddle. Our grill is big and made of special bricks, so it’s hard to get close without the long handle, both for putting the crust on and getting it off.

A pizza sauce tip my sister got from her college boyfriend’s Italian grandma (and that we still use to this day) – rather than put sugar in the sauce to cut the acidity, sprinkle a pinch or so of cinnamon on the crust before spreading the sauce. It doesn’t taste cinnamony, it just balances the flavors.

Thank you for sharing. I love pizza and grilling so i will definitely try this out.

What fantastic timing! I just so happened to have half a ball of the Jim Lahey Lazy dough sitting in my fridge already when you posted this! I have always been nervous about grilling pizza, I guess fearing that the dough would be unwieldy on the grill grates, or maybe even melt down between them? Well I tried it anyway, finally with your encouragement, and it was a raving success. On my gas grill, it takes FOREVER to heat it above 350, so it took me a bit longer per side to grill the dough. Probably 7 minutes per side, and 5 once I put the toppings on (pesto, charred cherry tomatoes, and mozz). Nevertheless, it got charred on the outside and chewy on the inside and I couldn’t be happier!

If it takes forever for your grill to get to 350, it’s time to repair your grill. New burners are likely needed, maybe a new regulator line too. My Weber gas grill was doing the same thing. I swapped out the old parts and now it gets above 500 in just five minutes or so. It wasn’t hard to do (watch a youtube video) and what a world of difference, especially for pizza making!

oh thank you for cracking the grilled pizza code. I rely on your lazy pizza dough – it’s my go-to recipe and we eat it at least once a week in the winter, but I have tried to grill pizza before and got bad results (burned bottom, cool toppings). so, thank you so much for this. I have been grilling bread, so that made my family happy, but pizza will make them even MORE happy.

I went and read your other pizza post and I still have a question about sauce: can I use fresh pureed tomatoes now in tomato season? Or are you worried they’d be too watery?

Yes and yes, best to drain them a little for pizza. You can half blend/chop and drain a little, then blend more to your desired consistency.

We make pizza either on the grill or in the oven about every other week. One trick my husband just created was to grill it on parchment. This means you don’t have to flip it, you can use a wetter dough, and it is easy to slip off the grill to top. The bottom still got crispy and the excess just burned away.

We also put the dough on parchment sprinkled with cornmeal. I put a round pizza stone on the grill to p;reheat about half an hour before I start cooking. Nothing sticks and it;s easy to pull the dough off with the paper. Just trim the parchment a bit to avoid having it catch fire!!

I just sat down with a homemade pizza of my own and then this post was at the top of my Feedly feed…

I made a half and half pizza, one half is pepperoni the other half is Hawaiian. I had some pepperoni leftover from last week and the mozzerella cheese, yes, the dry stuff that comes in a brick vacuum packed into a plastic pouch, no water and made by Kroger and it was leftover from last week’s pizza. The same with the pizza sauce, again the Kroger brand I had in the fridge.

Then bought the Canadian bacon and a small can of pineapple chunks.

The dough is the recipe on the back of the Yeastman’s yeast packet for no rise pizza dough using their pizza yeast (requires absolutely no rising at all) and boom, I had dough in minutes using my food processor and just cranked the oven to 550F and piled the toppings on and baked it using a wire pizza screen onto my pizza stone I keep in there on the bottom rack and in about 10-12 minutes, I had a yummy pizza to eat.

I say, good minds DO think alike! :-)

WoW. That looks tasty. Thanks for sharing

Anybody made this in a Traeger or similar wood pellet grill? Would it get hot enough to actually cook the pizza?

Long time pizza griller over here: I have a thermometer on the grill and try to let the grill come up to 450 or 500 degrees before ever putting the dough down on the grill (I swear by Trader Joe’s dough. Also keeps in freezer and just thaw out in fridge the night before). One the toppings are on, I usually close the lid to get the cheese to melt fast enough before the bottom is too done. Deb is so right: grilled pizza is AMAZING and totally impressive for a party!

I made pizza on the grill last week using the NYTimes Roberta’s pizza dough. It was similar to yours but uses a cup of 00 flour. It was delicious. i wanted to be ready for guests so I rolled out the dough and put it on greased pizza screens. When I went to flip the dough onto the grill it stuck a bit, but I did manage to get it off. I’m wondering what you did once you have formed the dough into a pizza. Do you put it on parchment? on an oiled cookie sheet? Do you lift it up on the grill or flip it over? I’m trying again tonight- my favorite toppings were a pizza with caramelized onions, nuts and blue cheese, and the Barefoot Contessa pizza with arugula. I’m going to try your recipe for sauce. Love your recipes!

I put it right on a plate (the white glaze platter you see in the pictures); it didn’t stick but I also don’t have it on there very long — less than 10 minutes. We’re oiling the tops so they don’t stick to each other either, or not if used within a short window of time once stretched out.

Not using it right now? Place it in the fridge for up to 3 days until 1 to 2 hours before you need it, then bring it back to room temperature.

I have always wanted to make grilled pizza and have actually never really worked with dough. This may be obvious to those that make pizza and bread but……

1) do I put it in the fridge before it rises or after?

2) can I cut into 1/4’s before putting in fridge so I can grab one at a time say

3) can the dough be frozen – and if yes instructions please on how to use.

1. You can do either or even in the middle. The less rising time it has before it goes in, the more time it will need when it comes out.

3. I don’t freeze pizza dough often but you can definitely do it, again, before or after rising but I think I’d probably go somewhere in the middle so that the yeast activates a little but you’re not at risk for it over-proofing before it’s done defrosting.

I use a charcoal grill. I assume yours is gas. Any suggested changes for grilling?jojo

I haven’t done this on charcoal in a few years but I know people recommend having a hot area and a less hot area so if it’s cooking too fast, you can slide it over. Hope that helps.

Thanks, deb. Will try it tonight with much family help (?😊)

We made this last night on a charcoal grill. I was incredibly nervous but took courage from Deb. We used a two-zone fire: all the coals on one half-moon of the kettle, no coals on the other. Get the fire really hot, then toss the dough onto the grate above it. When the underside of the dough was firm and a bit toasty, I oiled the top, flipped it, and grilled that side. Then I moved it to the cold zone to top it while I grilled the other dough round.

For what it is worth, Steve Raichlen recommends a three-zone fire but I can’t really figure how that would work in a standard 22-inch Weber kettle, and this worked just fine.

Next time, I will play a bit with the thickness of the dough, etc. Also want to work on using the extra dough to make mini foccacia, which I often do with our pizza dough in the oven — using the same seasoned olive oil as for the pizza crust.

Thanks so much. This is def being tried.

Thanks so much!! This is def going to be made.

To brown the cheese on top of the pizza at the end, could you use a kitchen blowtorch. Like you use for brûlée, if you are that obsessed?

This is going on our camping food list this year. For the first time in years we are going for 8 whole days so have to have a few more meals planned. We love pizza and have made our own for years and this will just carry on the tradition.

Thank you for posting this. We’ve made a tradition of making pizza from scratch on July 4th, but we justmived into a new house without a working kitchen. The grill is our everything (because it takes 10 minutes to boil water on a hot plate!). My 9 and 7 year old girls were upset there would be no pizza this 4th. Well, Smitten Kitchen saves the day! Perfect timing!

Have been on a homemade pizza obsession since recently reading the magical “Pizza Camp” by Joe Beddia. Am dying to try the pizza on the grill way, since Im currently stuck in the cast iron skillet method. Will give it a whirl despite my anxiety about gloopy dough falling through the grill, but only because you say it works Deb!

Love that you include a pizza dough recipe! So much better than store bought! I’ve never tried grilling pizza but I can’t wait to test this recipe out for the summer!

I have been in love with pizza on the grill for years, following the Cucina Simpatica dough recipe and advice from the Providence restaurant that started the trend years ago. George and Johann recommended fontina instead of mozzarella and I find it works great. Sometimes I use both, a fresh mozzarella or even buffalo, but the grill melts the fontina better. Second, the hottest grill possible is best for cooking the dough. It only takes a minute or two, then I pull it off and invert onto a cookie sheet. Next, reduce heat of gas grill to 350 or raise grate height. Brush top with olive oil, sauce if using and then always the cheese before other ingredients to advance melting better. Sometimes I precook the one side, brush with olive oil and let it sit until ready to finish — easier to do this for a crowd, I find — and people can top their own. Finishing the pizza at a lower heat allows top to cook and bottom to brown not burn. I have even done clam pizza this way a la New Haven. A large flexible metal spatula will serve as well as a peel for this.

For those choosing to buy the dough pre-made, about how much does yours weigh?

Almost exactly one pound.

A COULDN’T BE EASIER PIZZA TOMATO TOPPING

1 can tomato any form

1 tablespoon Tomato paste

1-2 cloves garlic

1 Tablespoon salt

1 teaspoon dried oregano

Freshly ground pepper

Put it all in a processor or blitzer and then store in a jar for any use.

Hi, I have been freezing pizza dough for a while. I hope these tips help you Robin. I freeze in smaller batches, it seems easier to defrost and does not get gummy by the time it thaws. Punch the risen dough down before freezing. Spray the inside of whatever vessel you choose to use with oil before you feeze it. I use ziplocks and make sure all of the air is pushed out. I open the bag and let it thaw in the fridge ( another reason to do small batches). Try to remove it as soon as it thaws or it will crawl out of the bag. I finish the rise in a covered bowl. I have found six months about as far as I can push it in an upright freezer with a relatively constant temperature, less in a freezer attached to a fridge due to the changing temps. Sorry this is so long…..don’t forget to label and date. It is so worth it to have it handy. Good luck!

Thank you so much. I love the detail. I’ve been trying to do more make ahead and freezing. This info def helps.

I have a grill. I love pizza. I hate ovens in summer heat. This is logical. Worth trying.

Hello Deb, In terms of taste, how does this dough recipe compare to your slow-rise pizza dough recipe? I agree with you about the superior taste of a slow-rise, but maybe that type of dough is too wet for the grill? I failed miserably with grilled pizza last summer, and your post is giving me courage to try again this summer!

The goal of that dough is, indeed, a deeper flavor but I usually don’t even plan that far in advance — my “oops, what’s for dinner” panic begins at 4 p.m. hence I’ve been making a 2-hour dough these days. This one is very straightforward, seems to be soft without making people nervous so… I think you’ll be happy with either.

Also in a pinch (or just because you can) Trader Joe’s pizza dough works well on the grill. It also freezes well too.

Never grew up eating pizza, so taking this on was interesting. After dividing the dough I simply put one portion on an olive oil shined dinner plate and worked it, flipping every so often to get the most stretch…AND that way, both sides were oiled, so one can skip that “brush oil on other side” step. Then took it outside to slip onto the hot grill grates….now this part was fun since that nice round shape on the plate turned into a lovely amoeba free-form on the grill…ha!

I made this a two day experiment….day one was your fresh tomato sauce, mozzarella and basil leaf combo. Day two was BBQ chicken with sauteed red onion and cilantro and cheese…..both really lovely and so FAST. I can see a fun dinner party with “Diners choice” pizza toppings in the near future. Thanks.

Smitten kitchen: the most reliable source for recipes on this planet. Fantastic recipe. I think they are the best pizzas I have ever made, and I make a lot of them. The crust, sauce, and technique all were incredible and on point! Thank you Deb!

I literally started having hunger pangs halfway through the post. It looks amazing and I bet it also tastes delicious too. It is the perfect dish to cook up in this rainy season. Thank you for sharing this interesting dish- can’t wait to try it . Looking forward to reading more delectable recipes in the upcoming posts.

Wow. This sounds really good. I’m gonna have to try this and see if Mr meat and potatoes will eat it.

The pizzas look sublime! Their thin crust, the melted oozy pale cheese is so seductive and I feel like just devouring one right this minute! Such a nice lead photograph.

Some followup to my earlier post and of course another question.

Made these and they were amazing. I am very unskilled when it come to working with dough and while there was some frustration when stretching the dough this was amazing (thank you deb!)

I used RAO’s pizza sauce. I also made some pesto and we drizzled that on once the finished pizza’s came off the grill.

So I am hoping someone can give me some pointers with stretching the dough. So I let it rise two hours and then put in the fridge. I took it out two hours before I was going to use it. It was a drop sticky when I took it out of the bowl (should I have oiled the bowl first) so I added a bit of flour to the work surface. I formed it into a ball cut in four and started to make my pizzas. I started pressing it out with my fingers and it would just snap back. This is the issue I always have when I have tried to make pizza in the past. I finally got it into thin amoebas and just went with it (note for other novices there were def holes. I just pinched it together and moved on) Any tips would be appreciated.

And these are so doable for entertaining. Grill up the first side before guests arrive and then finish a few minutes before ready to serve.

Deb if you ever do a video i would love to see one of this.

I got to the part where you said “formed it into a ball” and shouted (even though you can’t hear me) “no! don’t!” No need to. You don’t want to deflate the dough — it’s going to make it hard to stretch. I just cut the blob/ball into four puffy pieces and use that air to stretch it. Hope that helps for next time. And yes, I need to do more video! I wish it were simpler to set up…

I read a tip somewhere that if you start to stretch your dough and it snaps back, like you described, stretch it as much as you can, let it rest for five minutes, and

It will relax so you can stretch it more. Seems to work for me.

This pizza looks amazing! I need it in my life!

Just made this today and it was perfect. First time ever grilling pizzas and there was no learning curve at all. Thanks for the perfect dough and sauce, Deb!!

We made this tonight (hubby and I – he grills, I prep) with your lazy pizza dough recipe. Delicious! Bonus: Our toddlers ate it! One tip: my husband asked what medium-high meant in terms of temperature. After tinkering with the first 2 pies we found 400 degrees to be ideal. Still took less than 10 minutes for pies to be done. So so good!!

That is, 400 degrees on a gas grill :)

The first time I made grilled pizza, I aimed for our usual 12-14-inch pizza. The dough circle was so large, it collapsed into a silly putty mess on the grill. I learned the hard way that you must keep each pizza to a small, individual size.

Oh my goodness these look and sounds lovely. I need to try these. Thanks for a lovely recipe.

Very nice this pizza. I made something similar recently and topped it with san daniele ham and grana padano. I wish at could come at lunch at yours. I am always hungry when I visit here!

Hahah I loved your “broilers are called grills in the UK!” comment. It’s true, I wandered here thinking “WHY would you put a pizza under the grill!?” but now, all is revealed (as soon as I remmebered that what we call a BBQ, you call a grill, and what you guys calle barbecue we… get confused by).

ANYWAY the point of this comment was to say that an ex of mine and I used to cook pizza on his chiminea (do you have those out there?) and it was SO delicious and SO fun! I think anything cooked outside tastes way better than its oven cooked counterpart.

Aaaand now I want to buy myself a BBQ for my little London garden just so I can do this!

Good gracious, I’m heartbroken at all of those spelling mistakes. Hope you got the idea, anyway…

I’ve been making your lazy pizza dough recipe (all three variations with your tomato sauce) at least once a week for the last six months……my family LOVES it. Of course, I couldn’t resist trying it on the grill this weekend. But, no……it was fine, don’t get me wrong, but I guess the combination of the pale toppings (no bubbly brown cheese) and the less than crispy crust simply didn’t cut it for my family. And it was a little more complicated than baking in the oven.

So worth a try, but can’t imagine why I’d mess with perfection again.

Deb – any chance you’ll offer signed copies of the new cookbook via your blog for those of us who would like a signed copy? Ina does this I bought her last book via her site. I’m going to do that for those special books – I’m in the desert I’m guessing you won’t be signing books anywhere near me.

Of course! We totally did this last time too. We work with an independent bookstore I can get to quickly/easily. They sell it but you’ll have an option to write down what you’d like written in the book. I stop by as often as a can. I should have more details about this in September. Currently, the first book can be custom inscribed through McNally-Jackson. [Also, thanks for lumping me in with Ina! Not worthy!]

I wonder whether you have ever investigated whether using partial whole wheat flour increases the water needed for the dough? I made the dough recipe above as written with all white flour and it was a gloppy mess. I had to add another 1/2 – 1 cup flour in order to work with it. But sometimes I’ve swapped in whole wheat flour and the dough has been dry and needed more water. I haven’t always used the same recipe so it’s not an apples to apples comparison, but I wondered whether anyone has any thoughts on this?

I could see it making a pizza dough a little more dry or resistant to absorbing water. Mostly, I find that when using whole wheat flour, the texture is far better if you knead it a little, or a little longer than suggested. Seems to take more to get the gluten going.

I do think ww flour absorbs more water – think I read out on the KAF website and it’s held true for me with ww bread. There are, though, many reasons why flour absorbs more or less water.

This pizza turned out perfectly on the grill. I used Mario Batali’s granite piastra and kept the grill on low as I grilled the dough and also after topping it and the cheese melted into a beautiful gooey mess. Thanks, dEb!

Our favorite grilled pizza is very simple – nothing but olive oil, prosciutto and fresh mozzarella. After the pizza comes off the grill, we top it with arugula that has been tossed with more olive oil and salt and pepper.

I made this the other day to very positive reviews. Any tips for the actual dough shaping? That’s where I tend to spaz out a bit.

I developed a wheat allergy about a year ago – I’m now one of those obnoxious people who makes everything gluten-free. I had used your Really Simple pizza dough recipe about once a week for a few years before the allergy descended on my life, and just recently felt brave enough to try making pizza crust again, except its been too hot out to cook inside. This worked surprisingly well – thanks for the push I needed! Although I have to admit I was a bit afraid and used foil under my pizza on the grill since my dough is, inevitably, a bit crumbly. I’m now feeling more confident and am going to try Friday’s pizza without the foil. Can’t wait until I can get pizza back in the oven to get the cheese browned too!

I made this with white whole wheat flour (from Trader Joe’s, which can be a little grainy) and I’m delighted to say the dough turned out really well: stretchy and lovely. (I did use a rolling pin to get the shapes going.) Also made with tomato paste (which my younger prefers and which comes out of the can pretty thick, so no additional steps). Everything turned out lovely, and I’m already strategizing for how I can use this as part of an outdoor dinner party, since if I pre-grill the first side ahead of time I can have everyone assemble their own. (We have a larger grill, so can do several at a time.)

We just got a new grill (one of those serious business ceramic ones), so I’ve been thinking about trying this! I’m nervous, though. I’m used to cooking my pizza on a baking steel in the oven on parchment paper, because I can’t for the life of me get it to slide nicely off a pizza peel. Obviously I can’t use parchment paper at the kinds of wonderful high temps a ceramic grill/smoker can get to, so I am going to have to bite the bullet and pray I get a pizza off the peel and not a pile of pizza ingredients. Do you have any ideas about using a baking steel on the grill for pizza, instead of putting it directly on the grill?

I used to have a lot of trouble with the pizza peel as well. I’ve found that the following things help a lot:

1. Sprinkle the pizza peel with cornmeal first.

2. Roll/stretch the dough on a different surface and transfer to the pizza peel. Then add toppings.

3. When it comes time to transfer the pizza, don’t be tentative. Give it a strong confident shake, show that pizza who is boss!

I did all of those things, but man, I still had SUCH issues! Ah well. Maybe one day I’ll get it to work. Also, maybe I need to do some research on the best pizza peel to get.

I read all through you pizza making links and articles, and while I didn’t grill the dough (I used an eipcure ‘crisper’ sheet) and I just bought my dough from a pizza place, the home made sauce and all the other tips CHANGED MY (pizza) LIFE. Thank you!

Tasty! I love pizza and grilling. Nice!

Thank you for sharing. Good!

As a newbie to the pizza eating and making world and especially to GRILLING pizza, I have a question about one particular topping…..pepperoni.

I find pizza meat disgusting, but a friend loves pepperoni and so I want to make this grilled pizza with pepperoni for him….HOWEVER…..from my observation of pizzas in restaurants, the oven type of pizza is cooked longer I think, and when the pizza comes to table, it’s kinda shiny with grease and slightly curved up from the cooking and I’m wondering with the very short cooking time once the toppings are applied, will this meat be able to cook long enough to heat up? get shiny with grease? taste properly.

I suspect you have no interest in reading an essay-length thinkpiece on pepperoni curling on pizza, especially one that refers to it lovingly as a “grease chalice,” but I found this fascinating when it was published (http://slice.seriouseats.com/archives/2012/12/the-pizza-lab-why-does-pepperoni-curl.html).

But that’s not what you asked. What you asked was whether you should get this effect from the grill and I’m not positive, but I’m not totally confident you will. However, I think you could pre-cook the pepperoni slices in a pan on the grill so they’re 90% crisped and then toss them on the pizza before you cook it the last time. Hope that helps.

Thanks for the prompt reply….I will try the pre-cooking pepperoni method!

Thank you, thank you, thank you! I love the Couldn’t Be Simpler Pizza Dough. I’ve made pizza dough many times in the past, but this one is much better, and easier. I love being able to make it, let it rise a bit, and stick it in the fridge for up to 3 days. I kept it in one day and it was so easy to work with the next day – not sticky as other recipes have been. I used my ceramic wood fired grill, the Primo (akin to the Big Green Egg) and it came out great. I also love the tip of cooking one side first and then removing and topping. It was so much easier to work with and took out the stress. I think I’m ready for a pizza party! Thanks again.

This is awesome and SO easy! I love grilled pizza. It always seems scary, but always works, and everyone loves it! Heading to the lake now with my paddleboard, portable grill and pizza!

Wow! Just had these from the grill. They are so delicious. Nothing stuck to the grill, just as you promised. It smelled like my favorite pizza place (Salvatore’s in Halifax, NS, Canada) while it was cooking. My son wants these for his birthday party food. Thanks for another great recipe. J

Grilled pizza is one of my favorite summer things!! My husband has a friday night pizza tradition and I usually stop at some point once the weather gets warm, but grilled pizza, man. I need to get on that train again this summer!

Loved how fast it was and the crust texture. Next time I’d start with the grill lower (we had dark char marks after maybe a minute? Didn’t bother us much though) and maybe buy crushed or chopped tomatoes in the hope they’d shed more liquid before cooking (still had the liquidy top problem). Overall, though, will definitely switch to grilled pizza for summer!

this was without a doubt simple, quick and delicious. until tonight, i have never grilled a pizza. i relied on my oven, and given i live in new orleans, that meant homemade pizza was not a late spring/summer/fall/early winter meal. this recipe has forever changed that narrative. i did everything as written, and based on comments, relied on a 450-500 grill and it eventually took close to 6

minutes after adding the sauce and cheese. i also made the dough into two pizzas v. four. oh, and while the two hour rise does indeed require time, i am used to 30 minute meals taking hours to prepare and my husband was simply shocked i could heat the grill, prep ingredients, and get the pizza ready in less than 20 minutes. thank you!

This looks delicious!!

I really needed the inspiration to put something a little different on the barbecue, thanks for sharing!

I grilled pizza last night and it was amazing! I had a ball of pizza dough in the fridge so I used that… but otherwise followed your instructions (including the directions for pizza sauce) and it was perfect. I love rustic, wood-fired pizza with this kind of tomato sauce and I found this to be on par with and very similar to that.

So so happy I tried it, thank you.

Just stopped by SK as my usual Monday morning ritual dictates, so when I found no new recipe, I clicked “Surprise Me!”, for a little inspiration. Lo and behold, it was the fried provolone and tomato sandwich, the first recipe you posted after Anna’s born day, JULY 10, which happens to be today!

Happy 2nd Birthday, Anna! Can’t wait to see what your mum came up with for your, no doubt, delicious celebration!

Thank you so much! Yes, we’ve been so busy with her birthday and July 4th and the end of school/beginning of camp, I’m slow to get a new recipe up. Hopefully a very special birthday cake tomorrow. :)

Is it weird I just re-read Anna’s birth announcement? When I don’t even know you guys personally? Happy Birthday, Anna! Silly strangers across the pond are thinking of you and wishing you well .

I will try to make this tomorrow and feel terrified cause it’s my FIRST TIME using yeast. EVAR! In my 37 years on the planet. Also, I fear the Pizza will stick to the plate…BUT I WILL DO THIS CAUSE DEB SAID IT WILL BE FINE! I shall lose my yeastyginity and report back

Aw, thank you! Here’s to all your pizza success!

Thanks- it wasn’t a great success unfortunately. The yeast part was okay (yay) but the dough was so soft that it stuck to the oiled plate and tore to pieces when I tried lifting it. We still ate the pizza blobs and they were delicious but it was such a shame cause they were so unevenly cooked. I used regular supermarket wheat flour that they sell here (Germany). It’s the only thing I can think of that maybe American flour is different? People said that whole wheat was “drier” so maybe I will try that.

We loved the recipe so I just used storebought dough this weekend BUT it just tasted bland and isn’t worth repeating. I am sorta obsessed with getting this right now cause it’s such a nice family meal and such a great Sunday-night- I-don’t- feel-like-cooking fall back!

Aren’t zere any fellow Tschörmans around who have insight?

I have not tried pizza on the grill yet which is really amazing considering my advanced age and how long I’ve been cooking.

You’ve inspired me though to try it for my grandson’s birthday this Sat. He’s asked for pizza and it’s supposed to be about 95 degrees so this may be perfect.

Grilled pizza is the best, but I have used store-bought dough until today. I will try this b/c I make your oven pizza dough often! Thank you, Deb!

Easy to make a pizza. Thanks for recipe. So look delicious.

Start your Company with us..

Tried this last night and despite us being at the bottom of the grilled pizza learning curve (so many lessons learned!!) it was still delicious. Especially the raw sauce – I’ve been making your easy basic pizza/marinara sauce with onion and butter for years but the raw sauce was surprisingly good!

Word to the wise: do not get your dough all nicely stretched, oiled and ready to go, and then take it outside before the grill is ready. It was a hot humid day and the dough got super wet and sticky (we have a new charcoal grill and are unused to the time it takes to heat up), and we basically ended up tossing it on and making pizza on hills and valleys of dough. Still good though!

I am accustomed to making pizza dough from scratch. This dough was dry enough as advertised, so not a sticky mess as we put it on the grill BUT I found it only made 2 small pizzas. When I tried to make 4 they were smaller than a salad plate. Glad I made an extra batch of dough or my guests would have gone hungry. Other than that, the instructions and dough were spot on!

Lovely recipe. Will definitely try it here in the U.K. And to confuse you more, grills are called barbecues here and yes, broilers are grills! When I started reading this recipe, I thought you meant the pizzas were cooked under the grill (broiler)!

Grilled pizza seems to be the only good pizza to come out of our household (after failed oven attempts with pizza stones, etc.). Our one modification is we pop the rolled out dough into the freezer for a bit before grilling because it makes the dough easier to slide onto the grates.

By “a can of tomatoes” I’m assuming you mean of the 15.5 oz variety for one pizza dough?

Yes, I use a small can (15.5-ounce) for this pizza amount.

I made this for a large group last night and made four of the dough recipe. I definitely learned a few things. First, we tried hand pulling the first few pizzas, but after grilling they came out awful. Very uneven, and looked more like naan bread. Close to unusable for pizzas. We couldn’t get a very good size either. Then we started rolling them out with a rolling pin and they were perfect..a good size and even. The only other comment I had was that the yeast amount called for (1 1/4 tsp) is not half an envelope. An envelope of yeast has 2 1/4 tsp if you’re using standard fleischmanns active yeast envelopes. So if you’re doubling the dough recipe, you’ll need more than one envelope.

I’ve made this twice now and it’s absolutely delicious, but I had a major problem today. I thought I could put the doughs on parchment paper prior to grilling, but huge mistake. The dough stuck to the paper and was impossible to remove without tearing. What surface can I put these doughs to get the olive oil on them and to the grill without them sticking??

You might also try it the old-school way, putting them on a cornmeal-coated tray — but I’d still oil them first. Should be less likely to stick.

I’ve read that on grilled pizza it is best to put the cheese on the bottom, next to the crust and the sauce on top. That way the cheese is closer to the heat. This won’t brown it but does make it more bubbly. My tomato harvest is in full swing so I’m definitely going to give the grilled pizza a try!

Once again, a great recipe for those who live on boats, as we do. While some liveaboards grow a few herbs (as I think you do) I haven’t perfected it. But we are able to get most things we need for a simple pizza anywhere we’ve traveled. Thanks to your blog, I’m learning that cooking in a small NYC apartment is very much like cooking on a boat.

We also love to grill pizza on the BBQ. The one thing we do for flavour is to oil the uncooked side before flipping it over AND then sprinkle it with corn meal.

This is great and you hit all the points. I came home to my parents house from college (long ago far away) and tried to convince them that grilled pizza was the only way. They resisted until I brought it indoors. Now when I visit my mom lets me know well ahead of time that Sunday night I have to make dinner. Summer, fall or dead of Maine winter, I’m out there grilling the goods.

I love your work Deb! Thank you!

I grilled both plain cheese pizzas and blue cheese, fig and prosciutto pizzas on a large communal grill at one of our favorite marinas over the weekend. Have to admit, it got a lot of attention (either because it looked so good, or I was taking up a bit too much real estate on the grill :)

How to Use the 'Plancha' Method to Grill with Slate

Grilling on slate is not difficult, but you do need to follow a few simple steps to ensure the tastiest--and safest--results

(Credit: Willa Gebbie)

Grilling on slate is not difficult, but you do need to follow a few simple steps to ensure the tastiest--and safest--results. Master this technique and you will cook some of the best meat and vegetables you've ever had. Here's all you need to know.

THE SLATE: Home-improvement stores sell 16-inch square untreated slate tiles (1/4 to 1/3 inch thick) for a few dollars each. Buy several in case one breaks, then rinse them with water (never use soap--the rock is porous). Let dry completely and place one on your grill grate. Use a hammer to knock off a corner or two as needed to make it fit.

THE GRILL: A charcoal grill is our first choice--it can get hotter than a gas grill--but either will work. For charcoal, fill your grill with a 4-inch layer of unlit hardwood charcoal. Meanwhile, light a chimney starter filled with charcoal. When the coals are ready, dump them over the unlit charcoal coals. Refit the grill grate and position the slate on top. Let it heat while the bottom layer of coals ignites. If using a gas grill, place slate on cold grill grate, turn burners to high, then close the lid and heat for 20 minutes.

COOKING: The slate might crack, but don't worry. Coat the surface lightly with olive oil and start grilling as soon as it is hot-- really hot (water sprinkled on the slate should evaporate immediately). Never lift the slate off the grate while the grill is lit. Instead, remove the grate, slate and all, using sturdy oven mitts.

CLEANING:While the slate is still warm, scrub it with a wire brush and a clean damp kitchen towel.

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понедельник, 25 декабря 2017 г.

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Stone Cooked Pizza on Your BBQ

Introduction: Stone Cooked Pizza on Your BBQ

Step 1: Make the Dough

Step 2: Hungry Time

Step 3: Makin' Pizza. Mmmm

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How to Use the 'Plancha' Method to Grill with Slate

Grilling on slate is not difficult, but you do need to follow a few simple steps to ensure the tastiest--and safest--results

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понедельник, 25 декабря 2017 г.