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 Pizza on the grill

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seafarer john

Pizza on the grill Thu, 07/14/11 9:35 AM (permalink)
I am the recent recipient of a pizza stone . I would like to use it on my gas grill which , on  warm day, can get up to about 650 degrees. However, the directions which came with the stone suggest cooking the pizza in the oven at 450 degrees, although it does not say the stone may be damaged at a higher temperature.
 
Will the gas burners harm the stone? Should I get some fire bricks to put under the stone?
 
Cheers, John 
 
#1
    edwmax

    • Total Posts: 2015
    • Joined: 1/1/2007
    • Location: Cairo, GA
    Re:Pizza on the grill Thu, 07/14/11 10:09 AM (permalink)
    Try emailing the stone manufacture for directions on use with gas grills.    ... Most gas grills have flavor or flame guards above the gas burner, so I don't believe the flame will be in contract with the stone any way.     If the stone is porous, that is it can absorb water, then it should be heated up slowly, even in the oven.    Quick expansion of the water (steam) might crack the stone.     .... There should not be a problem using the stone on the grill.
     
    #2
      Pigiron

      • Total Posts: 1384
      • Joined: 5/11/2005
      • Location: Bergen County, NJ
      • Roadfood Insider
      Re:Pizza on the grill Thu, 07/14/11 10:59 AM (permalink)
      I put my dough right on the grill when it's ripping hot.  You get awesome char that way. 
       
      #3
        JRPfeff

        • Total Posts: 2376
        • Joined: 12/1/2006
        • Location: Pewaukee, WI & Fuquay-Varina, NC
        Re:Pizza on the grill Thu, 07/14/11 11:04 AM (permalink)
        John - I use my pizza stone in my grill at 650 degrees without damage. I place the stone directly on the grate and make sure it is in the grill while I am preheating and don't remove it while it is still hot. I've never had a problem.
        Jim
         
        #4
          jaylhorner

          • Total Posts: 427
          • Joined: 10/4/2007
          • Location: Saratoga, NY
          Re:Pizza on the grill Thu, 07/14/11 4:32 PM (permalink)
          I use my stone at that temp and preheat for 20 minutes, then cook the pizza for about six minutes.
           
          #5
            rjb

            • Total Posts: 451
            • Joined: 12/15/2003
            • Location: Bronxville, NY
            Re:Pizza on the grill Thu, 07/14/11 4:53 PM (permalink)
            I've heard a lot of stories about stones cracking if put on the grill.  I just put my dough right on the grate, flip after a minute or so, add toppings & close the lid.  Did just that last night as a matter of fact.
             
            #6
              seafarer john

              Re:Pizza on the grill Sat, 07/16/11 12:18 PM (permalink)
              Thanks for all the suggestions . 
              I've gone online and found a wealth of info about pizza grilling, so I'm going to be doing some experimenting in the next few weeks. I'm leaning toward building a temporary oven in my grill from firebricks...
               
              Cheers, John 
               
              #7
                Davydd

                • Total Posts: 6227
                • Joined: 4/24/2005
                • Location: Tonka Bay, MN
                Re:Pizza on the grill Sat, 07/16/11 1:10 PM (permalink)
                There are two things that will crack a pizza stone - sudden temperature changes or water. So, never use your stone as a serving tray by taking it out of your grill. Let it cool down with the charcoals. And, never clean a stone with water. Not even a damp cloth. Stones absorb water.
                 
                #8
                  marzsit

                  • Total Posts: 343
                  • Joined: 12/2/2006
                  • Location: renton, WA
                  Re:Pizza on the grill Sun, 07/17/11 6:50 AM (permalink)
                  if you suspect that a used pizza stone was soaked in water, all you have to do is bake it in the oven at low temperature (300 degrees) for 2-3 hours. put it on the top rack with the oven cold and let it heat up. any moisture that has been absorbed will boil out, and once the stone is dry it can be exposed to higher heat without cracking.
                   
                  #9
                    Cosmos

                    • Total Posts: 1448
                    • Joined: 5/14/2002
                    • Location: Syracuse, NY
                    Re:Pizza on the grill Sun, 07/17/11 8:02 AM (permalink)
                    I got a pizza stone for father's day. My first attempt at a grilled pizza was a flop. I checked a bunch of recipes and chose one that had me dressing the pie and cooking it on the stone...it burned and the toppings didn't cook. My next try will involve cooking the dough a bit, flipping it then topping it. Not sure how this will help. I cooked it over in a charcoal Weber.
                     
                    #10
                      seafarer john

                      Re:Pizza on the grill Mon, 07/18/11 10:36 AM (permalink)
                      For my first experiment in making pizza at home I decided to follow (almost) the directions that came with my new pizza stone. I preheated our oven and stone  to 475 and cooked the pizza (a very yeasty beery smelling dough from Hawthorn Valley farms, homemade tomato sauce, mozzarella, ripe olives, roasted red pepper, and bit of black pepper, and parmesan) for about 20 minutes. It was very nice, but the dough was tough, although nicely browned on the bottom. Maybe I handled it too much...
                       
                      I'll keep experimenting, but I know I'll never make it as good as the better professionals.
                       
                      BTW: Sometimes fruit pies come out with the bottom crust underdone - would it work to cook the pies on the pizza stone?
                       
                      Cheers, John 
                       
                      #11
                        bartl

                        • Total Posts: 1209
                        • Joined: 7/6/2004
                        • Location: New Milford, NJ
                        Re:Pizza on the grill Mon, 07/18/11 7:11 PM (permalink)
                        seafarer john
                        BTW: Sometimes fruit pies come out with the bottom crust underdone - would it work to cook the pies on the pizza stone?

                        A pizza stone is really good for maintaining an even temperature in a home oven, so will help with any baking endeavor. Putting the pie tin on the stone will help get the bottom crust brown, although a glass pie dish will accomplish much the same thing.
                         
                        Bart
                         
                         
                        #12
                          baileysoriginal

                          • Total Posts: 758
                          • Joined: 10/17/2007
                          • Location: friars point, MS
                          Re:Pizza on the grill Mon, 07/18/11 8:47 PM (permalink)
                          I've grilled a whole lotta stuff but have never tried pizza - I'd like to but there's just something about the raw dough and temperature control - I feel like I'd wind up with a mess.  I have hard enough time baking one in the oven.
                           
                           
                          #13
                            Tony White

                            • Total Posts: 80
                            • Joined: 3/28/2007
                            • Location: Washingtonville, NY
                            Re:Pizza on the grill Fri, 07/22/11 7:58 AM (permalink)
                            John When I make pizza on the Grill I have had success with this type. I grill the Dough directly on the grates for 1 min then
                            spread the Mozzarella over the shell then top with diced Tomatoes Fresh if in Season. By not having all the sauce I
                            think it keeps the pizza crispy. I have reheated these and they were still very crispy
                            <message edited by Tony White on Fri, 07/22/11 8:02 AM>
                             
                            #14
                              NascarDad

                              Re:Pizza on the grill Fri, 07/22/11 8:06 AM (permalink)
                              I may try some pizza on the grill this weekend.  I got a grill stone, if I decide to use it, and also got a temp gun so I know what I am dealing with.
                               
                              #15
                                rebeltruce

                                • Total Posts: 698
                                • Joined: 9/8/2006
                                • Location: Culpeper, VA
                                Re:Pizza on the grill Fri, 07/22/11 1:05 PM (permalink)
                                I've had a pizza stone crack....they will withstand very high temps, but be sure the pizza dough itself is not ice cold when you slide onto the hot stone....it will crack in a NY minute!!!
                                 
                                #16
                                  WarmBeer

                                  • Total Posts: 77
                                  • Joined: 5/23/2011
                                  • Location: bloomfield, NJ
                                  Re:Pizza on the grill Fri, 07/22/11 11:36 PM (permalink)
                                  I've made a couple pies on my stone in my gas grill.  I've used the pre made whole wheat crust from Whole Foods which makes it pretty easy.  The hardest part is getting the pie onto the stone without a mess. I've used a flat cookie tin to roll out the dough and then top with whatever mood strikes me.  Last time was some blanched spinach, caramelized Vidalia's and Hungarian seasoned pork sausage.  For the base I use canned diced tomatoes with the garlic included.  Not the freshest but real quick and easy.  And then a couple packets of pre grated cheese.  Another short cut but comes out good enough for me.  Next time I think I'll try baking the crust first, then add the toppings and see how that works out.
                                  I'm thinking of investing in a peel but they are a little pricey.  Has anyone used one at home?  If you are getting your grill to 650 you're using charcoal, right?  I cannot get my large 4 burner gas grill past 500.  To my way of thinking hotter is better.
                                   
                                  #17
                                    Tony White

                                    • Total Posts: 80
                                    • Joined: 3/28/2007
                                    • Location: Washingtonville, NY
                                    Re:Pizza on the grill Sat, 07/23/11 7:36 AM (permalink)
                                    If you fold it over in half then place on the grill and open it up it makes it a lot easier.
                                     
                                    #18
                                      marzsit

                                      • Total Posts: 343
                                      • Joined: 12/2/2006
                                      • Location: renton, WA
                                      Re:Pizza on the grill Sun, 07/24/11 6:44 AM (permalink)
                                      aluminum pizza screens work well, and aren't expensive. they do need to be seasoned before use (spray them with pam and bake them in a hot oven until they turn dark brown)
                                       
                                      #19
                                        Beef&Fries

                                        • Total Posts: 58
                                        • Joined: 1/19/2009
                                        • Location: Overland Park, KS
                                        Re:Pizza on the grill Sun, 07/24/11 10:58 AM (permalink)
                                        got a pizza peel for my birthday, wooden, makes all the difference, I had the same problem moving the dough to/from the grill and stone, a little cornmeal on the peel and the dough slides off and on.
                                        All this talk has my thinking of pizza on the grill tonight, too hot to fire up the over to 500 and heat up the kitchen. Plus I've got all that fresh basil and tomatoes from the garden,
                                        We always make our own dough with the quick pizza yeast, works great once you get the feel for it.
                                         
                                        #20
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