Pizza on the grill...

[Strike_King]

I've been making it this way for years now. The taste,texture and crunch are totally different. I've tweaked it a few times. Here's the method I use:
Dough: I'm used to making my own,but any store bought is fine. When I don't feel like making one,DeMoulas or Trader Joe's works great
Sauce: Again,I make my own,but it's up to you..
Grill prep: I have a three burner Weber gas. I preheat with all three set to medium. Wipe some olive oil on the grate with a paper towel.
Rolling the dough: I'm generally a thin crust guy. Unless I'm making Sicilian style inside,I like it on the thin side. I use roll it out on a cutting board,to size. I use corn meal instead of flour because it gives it a nice crunch:

I then transfer it to a pizza peel

From there,I slide it onto the preheated grill. It will puff up a little bit. Depending on the grill,I leave it on for 5-7 minutes with the cover closed:

When the bottom is just right,I flip it over using the peel and tongs. Drop all three burners to low:

One side is cooked. The toppings will go on the cooked side. I kept it simple and just made one of my favorites,margherita:

Once the toppings are on, I cover and let cook until the cheese is melted. Ten to fifteen minutes usually does it,but will vary depending on the grill.When done,I remove them and put them on a rack to cool:


Let them set up a bit and then cut them. A mangia!!
Here are a couple of larger ones that I made:

[spence]

Agree, I do almost all my pizza on the grill, especially in the summer when I don't want to heat the kitchen up.

My thoughts...

Actually prefer store bought dough, I've made a lot of bread and pizza dough but you really have to work it to get the texture. I just add extra flour and knead for a while as the bought stuff is usually too wet.

A lot of pizza shops (including I believe Carmellas) will sell you dough for a few bucks a ball.

I don't use corn meal on my grilled pizza. I roll it into a rectangle somewhat thin, but not too thin...brush it with olive oil and fold it into a package for transport to the grill. Lay the oiled side down, brush the other side and flip as appropriate.

I often pre-heat ingredients as I don't like the pizza on the grill for a long time.

If I use tomato sauce, it's made fresh from some onion, garlic, shaved carrot, good olive oil, DOP canned tomatoes from Italy, lots of basil, a bay leaf, salt and pepper and perhaps a drip of vinegar if necessary.

Keep ingredients simple. One of my favorites is a little sauce, some thin sliced mozz and a lot of kalmata olives.

I like to put salad on my pizza. Arugula, spinach whatever...some slightly wilted greens are great.

One time we were at a friends in Jamestown. My wife volunteered me to make some grilled pizza so over the bridge to Roch's I went.

I just bought everything I was craving and ended up with a chicken sausage, campari tomato, feta, frisse, basil and olive pizza that was really incredible.

-spence

[striperman36]

Al Forno's does some good pizza

Love to see some other's here. Got to get the weber gas up and running. The wife would dig it.

[Strike_King]

Spence
Great suggestions. In regard to dough..When I do make it,I go with either all white or a blend of white/white wheat. I've found that all wheat is a little too dense and heavy. The white/wheat blend is also easy to work with.Rolls out real nice. There have been many a day when I'm at work and get the craving for pizza. A trip to market or even Bertucci's for dough works just fine.
I tend to keep toppings simple. Whenever I use veggies (peppers, onions,eggplant etc) I do saute them or grill them before hand. As you said,cuts down on the cooking time on the grill. One of my favorites is a bruschetta pizza. Fresh chopped tomato (preferably from my garden), slivered garlic,fresh grated pecorino,extra virgin olive oil and fresh basil. Depends on who's over for dinner. And I generally go with the DOP tomatoes as well

Whatever the method of cooking,topping,dough etc..Pizza on the grill is tough to beat. Especially on a hot summer's night..Takes some trial and error and some experimentation,but that crunch is worth it..

@striperman36..give it a go. It produces a great end result...

[spence]

I buy them by the case and store them in my home office

If you're making dough, try making a sponge with rye flour then use regular flour for the rest. Adds a bit of tooth and nutty flavor without the heavy you get from wheat alone.

Nice pics BTW, making me hungry!
Posted from my iPhone/Mobile device

[striperman36]

I love white pizza. I crave white pizza

[Strike_King]

Originally Posted by spence

I buy them by the case and store them in my home office

If you're making dough, try making a sponge with rye flour then use regular flour for the rest. Adds a bit of tooth and nutty flavor without the heavy you get from wheat alone.

Nice pics BTW, making me hungry!
Posted from my iPhone/Mobile device

I do too..I'm fortunate to have maintained numerous contacts in the restaurant business from when I had my own.Getting them directly from an importer is nice
Thanks for the tip on the dough. Will give it a shot next go round.
Glad you liked the pics..Some more pizza porn

[spence]

I just get mine at Venda as it's convenient and the price isn't terrible. Would love to find somewhere closer around Fall River.

-sence

[Saltheart]

I used to make Pizza all the time. Way back in just past college I had a girlfriend who worked at Pizza Hut or Poppa Gino's (memory fades). But she could buy the dough for about 60 cents a pie. We would throw all kinds of stuff on there and bake them up. I have tried every form of Italian , greek, fruity, and all othe yuppie combination of ingredients and its hard to beat sausage, onions , peppers and mushrooms!

[spence]

Few from last night...did 6 before it was all said and done. Thanks for the inspiration

My all time favorite pizza, a little sauce, mozz, sauerkraut and Canadian Bacon.

And the other was a freaking killer. Arugula dressed in a little reduction of bacon fat, scallop juice and white wine...thinly sliced scallions, seared scallops, bacon and then drizzled with a home made charred pineapple hot sauce

-spence

[Bronko]

That scallop pizza is lights out. Looks great Spence that right in my wheelhouse.

[Raven]

gonna send that pic to my wife


and i'm making it this week end ...I'm sold!


Nicely done Spence!

[striperman36]

Spence, put the pizza flag up so I can see it crossing the bridge!!

[Saltheart]

Scallop Pizza Oh Yeah!!!

[Strike_King]

Looks great Spence!!! Way to crank em out!

[striperman36]

Originally Posted by spence

Few from last night...did 6 before it was all said and done. Thanks for the inspiration

My all time favorite pizza, a little sauce, mozz, sauerkraut and Canadian Bacon.

And the other was a freaking killer. Arugula dressed in a little reduction of bacon fat, scallop juice and white wine...thinly sliced scallions, seared scallops, bacon and then drizzled with a home made charred pineapple hot sauce

-spence

Sauerkraut, bacon was awesome!!

[O.D. Mike]

Originally Posted by striperman36

Sauerkraut, bacon was awesome!!

What no pics?????

[striperman36]

it was raining and Spence blew out the lights

[spence]

He was too busy drinking beer and talking to my wife.
Posted from my iPhone/Mobile device

[striperman36]

oh, yeah, that too.

totally forgot about the talking thing