SeanB
05-12-2004, 03:02 AM
That's right I cooked some pizza on the grill tonight. I guess technically I baked the pizza in a charcoal burning ceramic oven. ;) My wife made the dough this afternoon so I don't know much about it, and the sauce was from a jar so I don't have any recipe info, but I can tell you how I cooked them.
Once the fire was started I threw an oak chunk in, put the grate on, set 2 fire bricks on end and 2 flat with a pizza stone on top. (The flat bricks are there to keep the pizza stone from getting too much direct heat and the 2 on end get the stone above the rim of the egg.) Once the temp came up to about 450 I let it hold there for about 10 minutes or so to make sure the stone had time to heat up. I then sprinkled some corn meal on the stone and slid the pizza on. I did not do a very good job of keeping track of the time, but I checked it a couple of times and pulled it off when the crust looked brown and the cheese was all melted, I am thinking this was about 12 minutes. The second on was pretty much the same except I had it on a metal pizza screen, so the crust was not as crunchy.
OK here is what I learned...The first pizza was a little too smokey, so I should have used a smaller chunk of oak or let it burn off a little longer before putting the pizza on. I am also thinking that a milder wood might have been a little better choice.
I think that you could use a similar setup on a Weber or even a gas grill, but I think I would use a few more bricks or four full thickness bricks. You need to make sure that the pizza stone is not taking too much direct heat, also you have to get the stone on the grill before the heat comes up too much so that the stone can heat up slower or you might crack it.
I think that's all the finer points...we have two more balls of dough so I might try it again tomorrow night. ;)
Once the fire was started I threw an oak chunk in, put the grate on, set 2 fire bricks on end and 2 flat with a pizza stone on top. (The flat bricks are there to keep the pizza stone from getting too much direct heat and the 2 on end get the stone above the rim of the egg.) Once the temp came up to about 450 I let it hold there for about 10 minutes or so to make sure the stone had time to heat up. I then sprinkled some corn meal on the stone and slid the pizza on. I did not do a very good job of keeping track of the time, but I checked it a couple of times and pulled it off when the crust looked brown and the cheese was all melted, I am thinking this was about 12 minutes. The second on was pretty much the same except I had it on a metal pizza screen, so the crust was not as crunchy.
OK here is what I learned...The first pizza was a little too smokey, so I should have used a smaller chunk of oak or let it burn off a little longer before putting the pizza on. I am also thinking that a milder wood might have been a little better choice.
I think that you could use a similar setup on a Weber or even a gas grill, but I think I would use a few more bricks or four full thickness bricks. You need to make sure that the pizza stone is not taking too much direct heat, also you have to get the stone on the grill before the heat comes up too much so that the stone can heat up slower or you might crack it.
I think that's all the finer points...we have two more balls of dough so I might try it again tomorrow night. ;)