I made a couple pizza on the grill tonight. I used a fresh pizza dough, a pizza blend of cheese along with some fresh shredded colby, pulled pork from the last pork butt and bbq sauce made by iceman that I had been saving for just the occasion.
If you like pizza and bbq and have not tried this, you are really missing something.
Love pizza off the grill. One of the NSX group meetings I attended last year had me making "Par-baked" crusts for people to make them. So easy and a neat option that allows the most finicky of eaters who like pizza to essentially put their pizza together from offered toppings and then just quickly prepare on the grill. I like gadgets. I have a couple of the Pizzapro dough presses. I one that does flats and another that does the little par-baked rounds that you might have purchased before as a fund raiser at school, etc. I just cook the pizza flats on one side, rotating every couple of minutes, then flip and add some pizza sauce, cheese and what ever toppings desired and just keep rotating clockwise 15° every minute until the crust is nice and browned...I like mine a little crunchy. Nice flavor and so so easy.
Bill
Dang jaeger, bbq pizza. Now that sounds good. Do you have any good dough recipes? The store bought dough up here is not very good. Glad you liked the sauce. I'll save you some from the next batch run.
QuoteNice flavor and so so easy.
nxsbill,
I think you are the first one I ever heard of making pizza on the grill. I was suprised how easy and quick it was to make. I gave my neighbor a sample last night and tonight his family wanted to know if they could order take out!
iceman,
I took the easy way out and used Pillsbury in the canister like bisquits for the oven are packaged in. I know that IKW makes a lot of pizza dough so maybe he or nxsbill could help out with a good dough recipe.
Next time you make a batch of BBQ sauce let me know, I'm all in!!!
I'll send you a check or paypal just let me know. You are going to be making double triple size batches before you know it!! :o
I've been making breads and pizzas on the grill for a few years. In August of 2004, I took a class on Smoke Roasting and Grilling. During that class we grilled flat bread, pizzas and smores.
Hab, do you have any half easy dough recipes for pizza? Some of the ones I've seen are harder than making bread! On one of the food network shows they had some Italian gal that figured out a way to mix different flours to simulate her homeland dough but I don't remember which show. (Way to many rum and cokes since then). :o ::) :D
I am still in the middle of reorganizing stuff. I know I will be able to locate it tomorrow. That is if it stops raining, and I can get to the storage area.
It's odd, but sometimes things happen for a reason. The mailman just delivered a book I order from Amazon.com; the CIA's Grilling (No! This is not a book on homeland security, and/or torture). I ordered it because it advertised international dishes you can prepare on the grill. I'll still look for that bread recipe, because that bread was good.
They do have a pizza recipe, similar to the one we did in class.
2 ½ t active dry yeast
2 C. warm water
2 C. all-purpose flour
1 C. semolina flour, plus extra for dusting
¼ C. Olive oil
Combine yeast and water in a bowl, stir until dissolved. Let stand until a thick foam forms.
Add flours and the salt to the yeast and stir by hand, or mix at medium speed in a mixer using a dough hook; until the dough is smooth and elastic.
Place dough in a lightly greased bowl. Cover and let rest at room temperature until nearly doubled in size (about 1 ½ hours).
Next gently fold the dough over and allow to rise for another 45 minutes.
Roll or stretch the dough into a 12" circle. Lightly dust a 12" pizza pan with semolina flour and lay the dough on top of the pan. Brush the top of the dough completely with some of the olive oil.
Carefully remove the dough from the pan and place it oil side down on a hot grill. While dough is on the grill, brush the top with olive oil. When dough begins to puff up (about 3-4 minutes) turn dough over. Now you can spread on your sauce, and then your other toppings. Close the cover of the grill, and cook for another 2-3 minutes until the crust is golden brown and the cheese is slightly brown and bubbly.
PS
I forgot to mention, I have had good luck with store bought frozen bread dough.
Thanks Hab. I think I'll play with that one this weekend then the brisket you did next weekend.
Normally cook pizza on the grill once a week but every other week for sure. I usually buy my dough frozen from Sam's. Check with the folks at the pizza counter inside Sam's. Dough balls are big enough to make 2 pizzas and cost less than a buck a piece round here. Don't forget the fresh mozarella. It makes a big difference ;D.
Hab,
I have not made very much bread, is there a way to freeze the dough at some point. I get home from work and I want to fire up the grill when it's time to eat. I'm probably best suited for the frozen type like Big Smoker mentioned or the premade fresh dough.
I think IKW has made a lot of breads and his pizza dough in a bread machine, minus the cook cycle. He's probably off in the boonies somewhere in his camping rig. I'm sure he will have some things to add when he is back.
Here is a book, by a great author, that has a nice section on grilled pizza including quite a few variations of meats and cheeses.
I picked up a copy at the local library and found it quite interesting.
http://www.bizrate.com/cookingbooks/pid11218074/information__keyword--Bill.html (http://www.bizrate.com/cookingbooks/pid11218074/information__keyword--Bill.html)
I am back from the Boonies and Space - at least for now. Space is pulling me in more and more these days.
I have tried the the Pillsbury Pizza Dough before and its OK. about 75% of the way there, its to oily at the start, you need to kneed it with flour to get it to streetch and hold form. The store bought ones get you far enough. Once you can get it to hold the form, you are far enough. Just pay attention that you want it a little dry when you put it on the grill. The dryer it is, the more you get the happy bubbles on the first toast side. These Bubbbles give you the nice toasted, roasted crunchy flavors when you flip them.
I have had a hard time with the store made dough to make bubbles. If you dry them out with added kneeding and flour it gets better.
Home mixed or Bread Machine made dough makes it better. Its more predictable as to the kneeding step to make sure its moist enough to stay together but dry enough to make the bubbles.
Experimentation as in all other things, makes this right.
check out my post on my approach
http://susan.rminor.com/forums/forumdisplay.php?f=222
Yeah, its a lot of reading but it has a lot of details.. The Sauce is great. But if I Wanted a BBQ pizza, I would indeed do something like a Pork Butt with Goose Bay company rub and sauce or a Brisket and add it in. May use some Sweet Onion - Vidalia in it as well. Hmm..
giving me ideas.
- Thanks.
//
When I make bread or pizza dough I always make more then I can use and freeze the rest. I've had good luck freezing dough for up to 3 months. I divide it into the proper amounts, punch it down, and double wrap it. I first tightly wrap it in plastic, then place it in sealable plastic freezer bags, forcing out as much air as possible. Let it thaw in the refrigerator, once thawed, I unwrap it, place it is a grease bowl, and leave out at room temperature to rise. The reason I thaw it in the refrigerator is that it is hard to get the plastic wrap off when it is frozen, and it's even harder to get the plastic wrap off the dough after it's begun to rise.
It will work with the pizza dough that is bought at Sam's. I didn't know Sam's sold pizza dough, so I might buy that instead of making my own. I learned to avoid those pre-made pizza shells. I tried using them, and it just taste and feels like cardboard.
IKW, thanks for the tips, and link.
Here is a pizza dough recipe that I've used for 10 years now. It's straight out of the Black and Decker bread machine recipe book. I rarely use the bread machine now EXCEPT for this recipe as it is dead easy and good.
1 cup beer
1T. shortening (I use olive oil)
1T. sugar
1 tsp. salt
2 3/4 cup white flour (Canuckleheads use 2 2/3) I replace 2/3 cup of this with whole wheat flour.
1 1/4 tsp. bread machine yeast.
I will often make this and put it on the timer in the am before work so it's ready to use for supper. My machine does it in a 2 hour cycle.
T2
Beer in the dough??? How does it rise, I would think the extra added fermented material would reduce that potential? How is the texture?
This is an interesting twist.
The recipe I use is very similar. at times we toss in some dry Parmasean and some dry herbs (Rosemary leaves, oregano, basil). Really tasty dough.
IKW-The beer doesn't seem to affect the rising at all--it still comes up fine. the texture is fairly light(but not super light as I put in some whole wheat flour) and tasty. I know from your previous posts you enjoy a good beer, so give it a try!
T2
Thus my question. I am intrigued.
I enjoyed a good beer today. Troeg HopBack Ale. Good in Bottle, lucious(sp?) on draft.
For cooking I use Michelob or Yeingling. If the beer adds to the flavor I will go out for a micro for more. The dough might be something to add some hops flavor... hmmmm Mind is a thinking now!!
I usually use a fairly light local beer that I keep on hand for my father in law. I've never actually tried something more substantial like a stout--might be interesting, come to think of it!
T2
That sounds good. I'll be doing that today for lunch. :P
Quote from: IKnowWood on May 13, 2006, 07:13:05 AM
This is an interesting twist.
The recipe I use is very similar. at times we toss in some dry Parmasean and some dry herbs (Rosemary leaves, oregano, basil). Really tasty dough.
Hi guys,
Try adding some caramellized onions (really really caramellized, almost like jam) and fresh corn kernals to the BBQ pork toppings. I put the onions on first, then the cheese (I use pepperjack and sharp cheddar) ,the pork and corn. Drizzle the BBQ sauce over (not too much). When it's all done, sprinkle with green onions and cilantro. Yumbo! :-*
Leg of lamb with feta, black and green olives, fresh diced maters and plenty of cheese
(http://img.photobucket.com/albums/v287/Karen100/100_0282.jpg)
and other various pizzas
(http://img.photobucket.com/albums/v287/Karen100/100_0243.jpg)
(http://img.photobucket.com/albums/v287/Karen100/100_0242.jpg)
(http://img.photobucket.com/albums/v287/Karen100/100_0225.jpg)
Someone say lasagna on the grill?
(http://img.photobucket.com/albums/v287/Karen100/100_0218.jpg)
(http://img.photobucket.com/albums/v287/Karen100/100_0201.jpg)
(http://img.photobucket.com/albums/v288/Jeff100/100_0162.jpg)
(http://img.photobucket.com/albums/v288/Jeff100/100_0081.jpg)
and this just scratches the surface ;D.
From BigSmoker's pix it looks like he grills on a perforated pan. Anybody just throw it on the grates like all the Food Network folks?
Also have been eyeing the new pizza stone made for grills. It's supposed to turn your gas grill into a woodburning pizza oven if you use wood chips in the smoker box. Kinda pricey though, wouldn't a regular oven pizza stone work just as well? All the grill one has are stainless steel sides and back lip. You think that makes a difference? :-*
Wow! BigSmoker. You have a larger variety then most pizzerias.
Jezz,
I place my dough directly on the grill, let one side brown, flip it over, then put my toppings on, and finish it off.
I have prebaked pizza rounds directly on the grill, just to firm up the surfaces on both sides. Then I stack them for baking in my kitchen oven on a baking stone later on. Gives grill marks, a nice flavor, a good surface for adding toppings, and then allows extra crisping of the crust when baked on the hot stone. I like prebaking because it eliminates the sticking of wet dough to your paddle while you top it.
Less sophisticated, I throw the dough on the grill and rotate until browned. I then flip it and put on the toppings, being mindful to continually rotate until the other side is also well browned. Yum! If I didn't say it before, no, it won's sag into the fire. It stays in one piece and just browns up. Big Smoker, are you doing this on Big Green Egg or conventional grill? I use just my gas BBQ.
Bill
BigSmoker when are you going to be open for lunches? That is some mighty fine looking food you have there. Now I can't wait for dinner! ;D
Yep cooking those pizzas indirect on top of a Primo pizza stone with my Big Green Egg or Primo Oval. I normally use the perforatted pans for ease of use but have and do cook them directly on the pizza stone and use a peel to remove them. 500f for 10-12 minutes seems to do the trick :P. bakes up some nice bread as well.
Quote from: Jezziebella on June 12, 2006, 05:14:30 PM
From BigSmoker's pix it looks like he grills on a perforated pan. Anybody just throw it on the grates like all the Food Network folks?
Also have been eyeing the new pizza stone made for grills. It's supposed to turn your gas grill into a woodburning pizza oven if you use wood chips in the smoker box. Kinda pricey though, wouldn't a regular oven pizza stone work just as well? All the grill one has are stainless steel sides and back lip. You think that makes a difference? :-*
I got one of those and it really is just a stone with a stainless steel frame, it has a thermometer attached, but most gas grills come with one on the lid anyway. I followed the instructions and it was way too hot, burnt the pizza in no time, haven't tried it again but will have to. The 500 degrees BigSmoker talks about sounds about right, mine went up to 650 or so, according to the 2 thermometers. Also, dough was a little too thick, need to make them thinner next time. Sounds like more experimentation in order.
Try 475-500°f. It should work much better.
If there is a good local pizzeria near you(maybe not a chain) they will probably sell you dough if you don't want to make it and don't like store bought stuff. Just be sure to ask in advance, since they usually make all of their dough early in the morning for the day and pre-fill pans.