Making pizza on a grill

My wife does it all the time. She usually uses a cookie sheet and lays
the pizza on there. Run the grill at about 400F and keep the lid down
so as to not release all of the top heat. About 10 minutes will do
most pizzas, maybe a little more if it's a thick crust.

JW

Quoted message said:

Hello everyone: Any of you have experience making pizza on a grill? I
think I will try to put it in a skillet.
Any tips? I intend to make it with pancetta and egg...
Stephanie

I don't put the pizza on anything. Make sure the grill is very hot.
Brush one side of crust (with no toppings on yet) with oil. Lay that
side down on grill for a minuter or two. Brush other side with oil.
Flip the pizza crust over, add toppings and grill for another minute or
two.

Make sure you have a cooler side of your grill so you can pull the
pizza over if it starts to blacken.

Meats and veggies should be pre-cooked. So, cook your panceta and eggs
(should still be a bit runny).

Try these:
Caramelized onion and goat cheese.
Hoisin sauce with marinated, cooked and sliced sirloin, and green
onions.

Have fun!

anthonyd said:

Quoted message said:

Hello everyone: Any of you have experience making pizza on a grill?

I

Quoted message said:

Quoted message said:

think I will try to put it in a skillet.
Any tips? I intend to make it with pancetta and egg...
Stephanie

I don't put the pizza on anything. Make sure the grill is very hot.
Brush one side of crust (with no toppings on yet) with oil. Lay that
side down on grill for a minuter or two. Brush other side with oil.
Flip the pizza crust over, add toppings and grill for another minute

or

Quoted message said:

two.

Um, you're baking bread... then using it to make a hot open faced
sandwich... that is NOT pizza!

I saw someone make it on television and they cracked the egg right on
the top.
I've made a great pasta with olive oil, cheese, pancetta and an egg
cracked on the top, so I thought, why not?

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

anthonyd said:

Quoted message said:

Hello everyone: Any of you have experience making pizza on a grill?

I

Quoted message said:

Quoted message said:

think I will try to put it in a skillet.
Any tips? I intend to make it with pancetta and egg...
Stephanie

I don't put the pizza on anything. Make sure the grill is very hot.
Brush one side of crust (with no toppings on yet) with oil. Lay that
side down on grill for a minuter or two. Brush other side with oil.
Flip the pizza crust over, add toppings and grill for another minute

or

Quoted message said:

two.

Um, you're baking bread... then using it to make a hot open faced
sandwich... that is NOT pizza!

Why not?

<[email hidden]> wrote in message
news:[email hidden]

Quoted message said:

Hello everyone: Any of you have experience making pizza on a grill?

Yes, many times. But probably not the type of grill that you're
thinking of.

Quoted message said:

I think I will try to put it in a skillet.

I've heard of that, but I've never tried it.

Quoted message said:

Any tips? I intend to make it with pancetta and egg...
Stephanie

Here's a link to a "green" pizza I made, complete with pictures and a
step-by-step commentary and a Q. & A. session.
'-)

http://www.kamado.com/cgi-bin/discus/show.cgi?tpc=2&post=20956#POST20956

BOB
it's the only pizza pictures I have

Quoted message said:

Quoted message said:

Um, you're baking bread... then using it to make a hot open faced
sandwich... that is NOT pizza!

Quoted message said:

Why not?

Because the bread is cooked without toppings, so essentially, you are
making bread and then topping the bread. Whereas pizza dough is topped
and then baked and all is cooked together.

I think he is correct. It also does not taste quite the same - even
forgetting about the flavor imparted by the grill. But I do like it!

"anthonyd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

Um, you're baking bread... then using it to make a hot open faced
sandwich... that is NOT pizza!

Quoted message said:

Why not?

Because the bread is cooked without toppings, so essentially, you are
making bread and then topping the bread. Whereas pizza dough is topped
and then baked and all is cooked together.

It isn't as if you have a piece of toast and you just add toppings to it and
eat it. The dough isn't fully pre-cooked, it finishes cooking along with the
toppings. Either way, the sauce is absorbed into the dough, and the cheese
sticks to the dough. The end result is excellent, and frankly much closer in
look and taste and texture to the original pizza which is baked in a brick
oven than what people bake in their conventional ovens. I think it's silly
to suggest that it somehow isn't pizza.

Quoted message said:

It isn't as if you have a piece of toast and you just add toppings to

it and

Quoted message said:

eat it. The dough isn't fully pre-cooked, it finishes cooking along

with the

Quoted message said:

toppings. Either way, the sauce is absorbed into the dough, and the

cheese

Quoted message said:

sticks to the dough. The end result is excellent, and frankly much

closer in

Quoted message said:

look and taste and texture to the original pizza which is baked in a

brick

Quoted message said:

oven than what people bake in their conventional ovens. I think it's

silly

Quoted message said:

to suggest that it somehow isn't pizza.

I respectfully dissagree. Since this is the method I use, I can tell
you that the dough is pretty much, if not completely cooked through
before the flip (certainly on the flipped side to which the toppings
are applied). So, you are making bread and then putting toppings on.
You can call it pizza, and 90 out of a 100 people might do so at the
presentation, but strictly speaking it's not really pizza which is
defined as below:

Main Entry: piz·za
Pronunciation: 'pEt-s&
Function: noun
Etymology: Italian, perhaps of Germanic origin; akin to Old High German
bizzo, pizzo bite, bit, bIzan to bite -- more at BITE
an open pie made typically of flattened bread dough spread with a
savory mixture usually including tomatoes and cheese and often other
toppings and baked -- called also pizza pie

anthonyd said:

Quoted message said:

It isn't as if you have a piece of toast and you just add toppings
to it and eat it. The dough isn't fully pre-cooked, it finishes
cooking along with the toppings. Either way, the sauce is absorbed
into the dough, and the cheese sticks to the dough. The end result
is excellent, and frankly much closer in look and taste and texture
to the original pizza which is baked in a brick oven than what
people bake in their conventional ovens. I think it's silly to
suggest that it somehow isn't pizza.

I respectfully dissagree. Since this is the method I use, I can tell
you that the dough is pretty much, if not completely cooked through
before the flip

I do this too, and the dough is not, or at least does not need to be, fully
cooked through. You put it on long enough to stiffen up the dough, then flip
it, apply the toppings, close the lid and in a few more minutes your pizza
is done.

Quoted message said:

(certainly on the flipped side to which the toppings
are applied). So, you are making bread and then putting toppings on.
You can call it pizza, and 90 out of a 100 people might do so at the
presentation, but strictly speaking it's not really pizza which is
defined as below:

Main Entry: piz·za
Pronunciation: 'pEt-s&
Function: noun
Etymology: Italian, perhaps of Germanic origin; akin to Old High
German bizzo, pizzo bite, bit, bIzan to bite -- more at BITE
an open pie made typically of flattened bread dough spread with a
savory mixture usually including tomatoes and cheese and often other
toppings and baked -- called also pizza pie

Yeah, I can play that game too - from dictionary.com:

"A baked pie of Italian origin consisting of a shallow breadlike crust
covered with seasoned tomato sauce, cheese, and often other toppings, such
as sausage or olives."

According to that definition, the grilled method qualifies as pizza.

So what do you tell your guests when you make it? We're having pizza, or
we're having bread with pizza toppings put on it?

It's just plain silly to pick nits like this and say it isn't pizza.

Peter said:

anthonyd said:

Quoted message said:

It isn't as if you have a piece of toast and you just add toppings
to it and eat it. The dough isn't fully pre-cooked, it finishes
cooking along with the toppings. Either way, the sauce is absorbed
into the dough, and the cheese sticks to the dough. The end result
is excellent, and frankly much closer in look and taste and

texture

Quoted message said:

Quoted message said:

Quoted message said:

to the original pizza which is baked in a brick oven than what
people bake in their conventional ovens. I think it's silly to
suggest that it somehow isn't pizza.

I respectfully dissagree. Since this is the method I use, I can

tell

Quoted message said:

Quoted message said:

you that the dough is pretty much, if not completely cooked through
before the flip

I do this too, and the dough is not, or at least does not need to be,

fully

Quoted message said:

cooked through. You put it on long enough to stiffen up the dough,

then flip

Quoted message said:

it, apply the toppings, close the lid and in a few more minutes your

pizza

Quoted message said:

is done.

Quoted message said:

(certainly on the flipped side to which the toppings
are applied). So, you are making bread and then putting toppings

on.

Quoted message said:

Quoted message said:

You can call it pizza, and 90 out of a 100 people might do so at

the

Quoted message said:

Quoted message said:

presentation, but strictly speaking it's not really pizza which is
defined as below:

Main Entry: piz·za
Pronunciation: 'pEt-s&
Function: noun
Etymology: Italian, perhaps of Germanic origin; akin to Old High
German bizzo, pizzo bite, bit, bIzan to bite -- more at BITE
an open pie made typically of flattened bread dough spread with a
savory mixture usually including tomatoes and cheese and often

other

Quoted message said:

Quoted message said:

toppings and baked -- called also pizza pie

Yeah, I can play that game too - from dictionary.com:

"A baked pie of Italian origin consisting of a shallow breadlike

crust

Quoted message said:

covered with seasoned tomato sauce, cheese, and often other toppings,

such

Quoted message said:

as sausage or olives."

According to that definition, the grilled method qualifies as pizza.

So what do you tell your guests when you make it? We're having pizza,

or

Quoted message said:

we're having bread with pizza toppings put on it?

It's just plain silly to pick nits like this and say it isn't pizza.

It's not any kind of silly. When a thin piece of yeast dough is placed
on a hot grill it will immediately puff up (oven spring). After a
minute per side the yeast will have died and therefore it is in fact
fully baked... any cooking after that point is making toast...
therefore any toppings are being placed not only on bread but on
toasted bread... and that is NOT pizza, no way, no how. You may like
it, some like Boboli too, but it is NOT pizza.

Sheldon.

Quoted message said:

Quoted message said:

It's just plain silly to pick nits like this and say it isn't pizza.

It's not any kind of silly. When a thin piece of yeast dough is
placed on a hot grill it will immediately puff up (oven spring).
After a minute per side the yeast will have died and therefore it is
in fact fully baked... any cooking after that point is making toast...
therefore any toppings are being placed not only on bread but on
toasted bread...

Uh, huh, and how does that not meet this definition?

"A baked pie of Italian origin consisting of a shallow breadlike crust
covered with seasoned tomato sauce, cheese, and often other toppings, such
as sausage or olives."

Using your reasoning, there are virtually NO pizzas made anywhere in the US,
because almost nobody uses a coal-fired brick oven, which if you know your
pizza history, is how the first pizzas were created. (These pizzas, by the
way, have a very crisp, toasted crust.)

In article <[email hidden]>,

Quoted post said:

Hello everyone: Any of you have experience making pizza on a grill? I
think I will try to put it in a skillet.
Any tips? I intend to make it with pancetta and egg...

We did this last summer with help from the folks and Fine Cooking. I
made up the pizza dough (a different recipe than theirs), and we
followed their instructions for cooking. I made a rough tomato sauce
from pureed canned tomatoes, oregano, basil, garlic and a bit of red
pepper. We sliced garlic, pepperoni, and fresh mozzarella. We also had
roasted red peppers to top the pizzas. Oh, and olives. We put the
stuff on top and grilled them, no pan underneath. We did use indirect
heat, though. They were incredible. We keep meaning to do it again,
but haven't yet.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Quoted message said:

Yeah, I can play that game too - from dictionary.com:

"A baked pie of Italian origin consisting of a shallow breadlike

crust

Quoted message said:

covered with seasoned tomato sauce, cheese, and often other toppings,

such

Quoted message said:

as sausage or olives."

According to that definition, the grilled method qualifies as pizza.

So what do you tell your guests when you make it? We're having pizza,

or

Quoted message said:

we're having bread with pizza toppings put on it?

It's just plain silly to pick nits like this and say it isn't pizza.

I didn't pick the nit. But I agree with Sheldon's point. The dough in
_my_ "pizza" as described is pre-cooked and according to both
definitions of pizza, it's not a baked pie. Bread with toppings put on
it is not "pie."

As for silly, well sure, if you think the words that we use are
unimportant. I had the same reaction when I first read what he wrote.
But he is right and all the comments about frivolity, nits and
arguments that people will call it pizza doesn't make you or the people
right.

Peter said:

Using your reasoning, there are virtually >NO pizzas made anywhere in

the US,

Quoted message said:

because almost nobody uses a coal->fired brick oven.

No one is disputing which type of oven. Pizza certainly can be made on
a covered grill but only if the dough is cooked *together with* the
topping, NOT by first cooking the dough and then adding the topping to
the previously cooked dough. Actually very good pizza can be made on a
grill, I do it all the time with my Weber, but I make things easy on
myself by using a perforated pizza pan... in fact I use the same
perforated pan with my regular indoor oven, perforated pizza pans work
much better than pizza stones... and perforated pans can't hurt your
oven, pizza stones definitely can, and their use will in fact void your
oven's warranty.

anthonyd said:

Quoted message said:

Yeah, I can play that game too - from dictionary.com:

"A baked pie of Italian origin consisting of a shallow breadlike
crust covered with seasoned tomato sauce, cheese, and often other
toppings, such as sausage or olives."

According to that definition, the grilled method qualifies as pizza.

So what do you tell your guests when you make it? We're having
pizza, or we're having bread with pizza toppings put on it?

It's just plain silly to pick nits like this and say it isn't pizza.

I didn't pick the nit. But I agree with Sheldon's point. The dough
in _my_ "pizza" as described is pre-cooked and according to both
definitions of pizza, it's not a baked pie. Bread with toppings put
on it is not "pie."

As for silly, well sure, if you think the words that we use are
unimportant. I had the same reaction when I first read what he wrote.
But he is right and all the comments about frivolity, nits and
arguments that people will call it pizza doesn't make you or the
people right.

So what's the answer to my question - what do you call it?

Sheldon

You are not necessarily correct relative to making pizza on a grill.
Pizza is in fact a bread - a flatbread, so your comment is correct in
that sense. We have made pizza in the way described for years, and do it
pretty much the same way. This method is very good when making thin
crusted pizze. By cooking one side for a bit, one obviates the
possibility of the pizza sliding between the grill slots. Garnishing it
is a matter of taste.

It also helps to have a grill with a cover.

If the timing is correct, the pizza come out pretty much like a pizza in
an oven with the added attraction of the smoky flavor. Plus some of the
mess is left outside.

Regards

Jerry @ The Artisan
http://www.theartisan.net

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

anthonyd said:

Quoted message said:

Hello everyone: Any of you have experience making pizza on a grill?

I

Quoted message said:

Quoted message said:

think I will try to put it in a skillet.
Any tips? I intend to make it with pancetta and egg...
Stephanie

I don't put the pizza on anything. Make sure the grill is very hot.
Brush one side of crust (with no toppings on yet) with oil. Lay that
side down on grill for a minuter or two. Brush other side with oil.
Flip the pizza crust over, add toppings and grill for another minute

or

Quoted message said:

two.

Um, you're baking bread... then using it to make a hot open faced
sandwich... that is NOT pizza!

Sheldon said:

Peter said:

Using your reasoning, there are virtually >NO pizzas made anywhere
in the US, because almost nobody uses a coal->fired brick oven.

No one is disputing which type of oven. Pizza certainly can be made
on a covered grill but only if the dough is cooked *together with* the
topping,

Wow.

Hello:

The Romans were eating a type of pizza in ancient times. Virgil has
left a recipe for moretum - a pizza shaped circle of unleavened dough
which ultimately became the pizza of naples. Here are more specifics:
=======================================================================
"........Versions of pizza were known in southern Italy since ancient
times. Made with unleavened dough they were eaten by both the Romans
and the Greeks, and thanks to the poet Virgil, we have a recipe for
moretum. It was a flat circle of unleavened dough and - like today's
schiacciata - eaten as bread, sometimes with oil and herbs, sometimes
with raw onions and garlic.

Though this early unleavened schiacciata was part of Italian life from
Roman times to the medieval period and beyond, historical records refer
to it again around the year 1000 A.D.. - a time when many people were
expecting the end of the world, but when Neapolitans were thinking about
food!. In that period in Naples, instead of schiacciata, people spoke
of lagano, a word coming from the Latin laganum and the Greek laganon.
The unleavened dough was roasted and cut into strips which were tossed
into a pot of vegetables or other ingredients cooking over the fire.
Laganon was, in short a kind of primitive Tagliatelle or noodle. (On
the islands of Sardinia and Sicily, Tagliatelle are still called
laganella.) ...........

........Although people in Naples spoke of lagano around the year 1000
A.D. , the word picea began to appear also. It might have been another
name for lagano or it might have indicated a new dish, a circle of dough
covered with various ingredients before baking. Shortly afterwards the
word piza came into usage. Yet it was sometimes later - when dough was
leavened, topped with simple ingredients and baked - that we have the
beginning of actual pizza and its near relation, today's round
pitta-like bread, schiacciata. ....

......Towards the end of the 18th century in Naples, pizza emerged as a
distinctive dish......
It was in the 18th century that pizza with tomatoes appeared. The first
pizzeria in Naples was opened in 1830....."

From The Artisan: http://www.theartisan.net/faux_pas_the_seventh.htm
===========================================================
While I was not there, I cannot imagine that the Roman army carried
ovens around with them, so one possibility at least is that they cooked
the dough over fires or on makeshift grills.

Again since pizza is basically a flatbread, it can be made many ways.
Certainly grilled pizza may not meet the criteria established by the
Association of VERA PIZZA NAPOLETANA who make the rules that each
pizzaiolo in Italy must follow in order for his or her product to be
considered authentic. Neverthless, grilled pizza is a form of pizza, and
as such is a bread product. So calling grilled pizza nothing but a
bread,or an open faced bread sandwitch can be considered redundant in
this sense.

Regards

Jerry @ The Artisan
http://www.theartisan.net

"anthonyd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It isn't as if you have a piece of toast and you just add toppings to

it and

Quoted message said:

eat it. The dough isn't fully pre-cooked, it finishes cooking along

with the

Quoted message said:

toppings. Either way, the sauce is absorbed into the dough, and the

cheese

Quoted message said:

sticks to the dough. The end result is excellent, and frankly much

closer in

Quoted message said:

look and taste and texture to the original pizza which is baked in a

brick

Quoted message said:

oven than what people bake in their conventional ovens. I think it's

silly

Quoted message said:

to suggest that it somehow isn't pizza.

I respectfully dissagree. Since this is the method I use, I can tell
you that the dough is pretty much, if not completely cooked through
before the flip (certainly on the flipped side to which the toppings
are applied). So, you are making bread and then putting toppings on.
You can call it pizza, and 90 out of a 100 people might do so at the
presentation, but strictly speaking it's not really pizza which is
defined as below:

Main Entry: piz·za
Pronunciation: 'pEt-s&
Function: noun
Etymology: Italian, perhaps of Germanic origin; akin to Old High German
bizzo, pizzo bite, bit, bIzan to bite -- more at BITE
an open pie made typically of flattened bread dough spread with a
savory mixture usually including tomatoes and cheese and often other
toppings and baked -- called also pizza pie