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View Full Version : Pizza Pie, One last try...



gt2003
02-27-2011, 11:46 PM
I just wasn't happy with the pizza's I've done before on the grill. Yeah, they were OK but nothing exceptional. So, I thought I'd change things up a bit and give it another shot. So, here's what I did. I followed Shiz-Nits dough recipe, let it rise, formed it into a "round" about 14 inches in diameter, let that rise for 10-15 minutes, assembled the pizza then grilled it. I let the bricks pre-heat for about an hour. I placed the parchment and pizza on the bricks and let it cook for about 5 minutes with the lid up. I closed the lid and let it go for about another 5 minutes.


Previously I'd been making one dough recipe into two larger pizzas and the crust just wasn't thick enough. So, here are the results. Now, i will try it again doing the exact same thing but turning it about halfway through the "closed grill" portion of it to distribute the heat more evenly.

The dough, about a 14 inch diameter

http://i21.photobucket.com/albums/b256/gt2003/PIZZA007.jpg

Most of the "players"; pepperoni, onion, mushrooms and red bell pepper
http://i21.photobucket.com/albums/b256/gt2003/PIZZA006.jpg

Assembled
http://i21.photobucket.com/albums/b256/gt2003/PIZZA008.jpg

Assembled with cheese
http://i21.photobucket.com/albums/b256/gt2003/PIZZA009.jpg

Baked
http://i21.photobucket.com/albums/b256/gt2003/PIZZA010.jpg

Crust
http://i21.photobucket.com/albums/b256/gt2003/PIZZA011.jpg

Side view
http://i21.photobucket.com/albums/b256/gt2003/PIZZA012.jpg

Overall I'm very happy with the results. I'll try it again before long and rotate it to even out the cooking. I'm glad I tried it again as I was almost ready to give up on it!

BigAL
02-28-2011, 07:04 AM
Looks great!:thumbs up:

Joneser
02-28-2011, 09:09 AM
Looks pretty good from here! Nice Job, Greg!
If I were to try that, I'd use the fatter grated Mozz. It melts so much better for pizza than the fine shred.

chef schwantz
02-28-2011, 09:37 AM
Nice work. Have you ever tried doing one in a CI frying pan on the grill? Works pretty good.:thumbs up:

SmokyOkie
02-28-2011, 12:05 PM
:thumbs up::thumbs up:

Looks like you pretty well have it knocked!

gt2003
02-28-2011, 01:01 PM
Thanks for checking it out. I'll try the regular shred mozzarella next time.

Tim, I would actually have been 100% satisfied with this one if I had turned it halfway through and got more even cooking. I am glad though that I didn't give up previously as I really believe this is the best one yet. It looks like I'll be trying it again before too long! Wait, then I'll have to embark on an entirely new product....

gt2003
02-28-2011, 01:15 PM
Nice work. Have you ever tried doing one in a CI frying pan on the grill? Works pretty good.:thumbs up:

No Chef, I haven't. Do you still get the good, even browning on the bottom? I guess you make the pizza in the skillet then put the whole thing on the grill?

For this one I laid parchment paper over a pizza pan then used my hands and pushed out the dough to the thickness I wanted it. I put the pan and all in a warm oven (125ish) and let it rise for about 10 minutes then assembled the pizza. I took it all to the grill and slid the pizza on parchment onto the baking area so pretty much cooked it directly on the stone/bricks.

Shiz-Nit
03-20-2011, 06:33 PM
Looks awsome... nice pie indeed

californiasmokin
03-27-2011, 06:05 PM
Me loves pizza!:msn-wink:

Looks good eatin!