You guys ever do pizza on the grill?
 

We love to do this in the summer on the Weber kettle with hard wood charcoal and homemade flat bread crust. Any of the standard toppings work great, but one of our favorites is to top the flat bread with a little olive oil, pre cooked (on stove top / pan) chicken thigh pieces, leeks and mozzarella.

Any of you make pizza's on the grill?

Mike

edit: woops, looked down the page and see another thread already about this....sorry.

I've been practicing pizza on my Big Green Egg......I'm getting better and better at it. Seems the key is getting the right dough. We've tried several.....Whole Foods dough has worked the best for us so far. I need to try and make my own dough one of these days. So far the best one I've done is a mozzarella, fresh basil, fresh sliced garlic, and fresh sliced prosciutto. It was awesome. The higher the temp, the better it's turned out too.

- Buck

Yep. High temp is definitely a plus.

I've had some good pizza in my life, but I think my favorite was - of all places -at an all inclusive resort in Mexico. They made fresh dough daily, then baked the pie in a super hot, wood-fired stove...poolside. It took less than five minutes for a beautiful, crispy crust.

Damn I'm hungry now!

I've also been practicing on my big green egg. I tried some 700-800 degree cooks, but found the crust would cook to quickly before the top was bubbling. Probably because I tend to put too many toppings :) Lately I've been doing them around 550 which seems just about perfect.

Do yourself a favour and try this dough recipe:
Best Pizza Dough Ever Recipe - 101 Cookbooks Peter Reinhart is a genius, I've also been baking a lot of his bread recipes (some on the big green egg too). His book 'Bread Bakers Apprentice' is amazing.

Here is a recent attempt:
http://www.audioaficionado.org/membe...3854-pizza.png

With my standard-transmission version of the Weber kettle (no thermometer), I have to be careful not to build too hot of a fire. I find that the crust will burn if I build a bed of coals like used to sear a Ribeye or lamb chops. Instead, I build a smaller, more spread out bed of coals and that allows the proper cook time.

I don't use a pizza stone, but maybe I should try one on the kettle....

Instead, I throw a flattened round of dough lightly sprayed with olive oil on the grill, let it get just a bit crispy/firm on the first side then flip it over and place it off to the side of the fire a little. We then quickly load up the ingredients, rotate it and slide it back over the coals to finish heating and melt the cheese.

I'm sure we could refine our process some to keep from charring the dough in some cases but the pizza's we've done have been tasty regardless of the method.

Mike

Never thought of it, so never tried it. But it sounds intriguing!