OTHER INTERESTS > Grillin' & Chillin'

Pizza on the BGE / ceramic grill

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BeerIAm:
Parchment paper it is!!!!  And I'm totally open to trying some other dough.  The Publix one is just convenient and bakes up thicker than I like.  Could be me too but felt I was rolling it pretty thin.

Mortalis5509:
I have probably 12 on mine now. Usually around 700 - 800 degrees high in the dome. I leave the lid up and bottom wide open. After the entire bottom is good and hot with complete fire, I close it and make sure there is no restriction through the top. Not paying attention I've gotten the grill over 1000 degrees.

I use publix pizza does because mellow isn't close to me. I put that metal plate you see in the picture below on the grate and the stone on top of that. All that round plate is, is another large thing that holds the lump in the bottom. I use it for the catch pan as well.

I use parchment paper just a little bigger than the pizza but not a lot because it will char. About half way through I pull the parchment paper out as the dough starts to firm so it can brown. Done in 7-8 once it's on.

*** I didn't use butter on the pizza crust edge so that's why mine isnt golden brown. ***







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Mortalis5509:

--- Quote from: jc79 on January 04, 2017, 11:28:22 PM ---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.

--- End quote ---
Use flower on the counter, easier. I put flower down then the blob of dough of top and start working the pizza dough.

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BigMike:
I want to start cooking pizzas on the grill.  I want to find a whole wheat pizza dough recipe. 

jc79:
I've used flour and cornmeal.  They mostly work, but when they don't its crazy frustrating.  And the flour can burn pretty easily on the stone and leave a really bad taste on the pizza... parchment paper FTW.

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