OTHER INTERESTS > Grillin' & Chillin'

Pizza on the BGE / ceramic grill

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Raisinhead:
Post up pics of your creations and methods.


This is a topic that is regularly posted on BGE FB groups with plenty of variations. It's actually a little intimidating.

1st attempt at pizza:
Was about two years ago and haven't tried since (until tonight) I was still new to the egg and made several mistakes. Hopefully I can help others avoid those same mistakes.

First mistake, I didn't completely clean out the ash. You need very high heat. I was struggling to get it steady over 400. Platesetter and stone definitely make it tougher.  I was forcing air through it with a blow dryer to boost the heat, but it would not maintain it. 

Next, I used a basic pizza stone that we had. Apparently that's a no no. Most of those aren't made to withstand high heat. I was lucky mine didn't crack.

The dough. Plenty to learn and I'm sure there are plenty of good options. I used publix fresh dough. I read some opinions and theories on theirs after the fact.

The actual space between the stone and platesetter is important for crust, bottom, and topping to all be cooked evenly. I knew none of this and I think had the pizza stone on top of the platesetter.

Lastly, I didn't let the temp hold steady long enough before blowing clear smoke. This led to smoky tasting pizza.

Overall the pizzas cooked okay temp wise, but were smoky tasting. Kids didn't like them. We thought they were okay.

2nd attempt was tonight.  They were awesome! Kids said maybe top two or three of all time for them. I don't know about that, but they were definitely up there!

Adjustments/notes

Cleaned the Egg completely. Loaded the firebox and used the kick ash basket.  Let it get to 550 steady and actually had to hold it down to keep it there

New tools used: new pizza stone, adjustable grate (homemade for $13 at HD)

Proper set up this time, but will maybe lower pizza a little more next time.

I was told buying dough from mellow mushroom was a solid route. Great ingredients that cook well on the egg. Unfortunately, roswell MM said they wouldn't sell just dough. Turns out Allessios would, so bought theirs. It was awesome!

Not sure what I'm missing, but I'm sure I left some details out.

Finished result. Looks good, tasted better.  Crust was awesome on the bottom. Ends had some burnt spots, but barely (due to a pizza formed a little too big for the stone.) Garlic, mushroom, artichoke under the cheese. Pepperoni on top.

BeerIAm:
Nice dude!  I've cooked a few pizzas on the grill and they usually turn out pretty good.  Not top 3 style but way better than oven baked.  I haven't really done anything special just basic stuff.  I did it with the platesetter legs up and normal grate with a BGE pizza stone on top.  It's typically turned out better when I let the stone heat up before I throw the dough on.  My biggest problem is my pizza spatula is metal and I end up putting to much flour on it to get the pizza to slide off into the stone easier and I end up with a lot of flour on the bottom of the crust.  What do you use to get the pizza from kitchen to grill?

Also what did you hear about Publix dough?  That's what I've been using.

Raisinhead:
Good questions. Parchment paper makes the transfer really easy. You can cook the pizza on the paper (Not wax paper). I have two pizza spatulas. I made the pizzas on parchment paper on top of my wooden spatula and slide both paper and pizza onto the stone. Then used a thin metal pizza spatula to pull it off. 

Forgot to add that I turned the pizza a quarter to half turn after a few minutes.

Something about sugar in the publix dough. Cooks too fast at high heat. I don't remember what else. Hey if it works, who cares?

Raisinhead:
Also, I'm sure I still have plenty more to learn. I want to get it perfect.

jc79:
Edit:  You beat me to it Jay!

I'll keep this short and sweet.  Get yourself some parchment paper... NOT wax paper.  Cut out some circles a little smaller than your pizza stone before you start preparing the pizzas.  Build the pizza directly on the paper and then move it to the BGE that way... the worst case is that the paper gets hot and burns a little around the edges. 

This ensures that you never have the pizza stick to your counter, or the pizza peel, or the stone.  I had too many do this, and corn meal never worked reliably.  Parchment paper is the real deal!

That pizza looks awesome by the way.

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