Teach Me How to Grill Pizza

GriLLMaRksRseXy

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So since I have not received my new Grill Yet (Seko will be 2 days late in the morning) I have been staring at everyones pics of their cooks and decided I REALLY want to try to do some of those Beautiful Pizzas!!

I would love some Ideas on recipes for doughs, sauces, etc. Cooking techniques. What works for you best, etc. If you have not figured it out by now I jump into everything feet first all the way past the head. I have already bought me some new "equipment" aka accessories! :)

Here is what I got:
A steel Baking "stone"
An Acacia wood Pizza peel
A metal pizza peel with wood handle to take the pizzas off the grill so I do not mess up the wood pizza peel when taking them off or cutting the pizzas.
A blade style pizza cutter
Some food grade oil for the wood pizza peel.
Some Semolina Flour to "grease" my peel.
 

Dubs

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So since I have not received my new Grill Yet (Seko will be 2 days late in the morning) I have been staring at everyones pics of their cooks and decided I REALLY want to try to do some of those Beautiful Pizzas!!

I would love some Ideas on recipes for doughs, sauces, etc. Cooking techniques. What works for you best, etc. If you have not figured it out by now I jump into everything feet first all the way past the head. I have already bought me some new "equipment" aka accessories! :)

Here is what I got:
A steel Baking "stone"
An Acacia wood Pizza peel
A metal pizza peel with wood handle to take the pizzas off the grill so I do not mess up the wood pizza peel when taking them off or cutting the pizzas.
A blade style pizza cutter
Some food grade oil for the wood pizza peel.
Some Semolina Flour to "grease" my peel.
I would say get a PizzaQue portable oven, as that is the best thing I have ever used to make pizza. I use that with the smoker box and make some pretty good wood fired pizzas. But you probably don't want to buy another grill.
 

abmet

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I like to make simple sauce of crushed tomatoes, garlic, basil leaves, and some olive oil. Simmer for 30 minutes or so while getting grill and stone hot and prepping other toppings. I like using chunks of mozzarella but I sometimes go overboard and can get the crust a little soft due to the moisture in it. Haven’t tried on the SmokeFire yet but want to since it actually gets a little hotter than my Genesis.
 
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GriLLMaRksRseXy

GriLLMaRksRseXy

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I would say get a PizzaQue portable oven, as that is the best thing I have ever used to make pizza. I use that with the smoker box and make some pretty good wood fired pizzas. But you probably don't want to buy another grill.
Looks Awesome but I did not want to buy another grill at this time. Maybe Weber will come out with a Pizza Grill though in few years :p
 

Brad S

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Tried this last night and it was the most evenly cooked pizza I've done on a grill - like it came from a pizza shop. You need 2 pizza stones or a stone and a heat deflector from a kamado grill. I had a problem getting the temperature up to 600. For the first time my grill would only get up to 500 but it turned out to be a good temperature. With the grill still cold put your pizza stone on the bottom grate in the center. Put your other stone or deflector on the top grate. This will help direct heat back down to the toppings so they will cook at the same rate as the crust. When the grill gets to temperature give it some extra time for the stones to heat up. When ready put your pizza on the bottom pizza stone. Cook until the crust and toppings reach your desired doneness. During the cooking my grill never went back up to 500-only got back to 450. You'll want to experiment with different temps but this should get you in the ballpark.
 

TxJedi

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Brad S

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Tried this last night and it was the most evenly cooked pizza I've done on a grill - like it came from a pizza shop. You need 2 pizza stones or a stone and a heat deflector from a kamado grill. I had a problem getting the temperature up to 600. For the first time my grill would only get up to 500 but it turned out to be a good temperature. With the grill still cold put your pizza stone on the bottom grate in the center. Put your other stone or deflector on the top grate. This will help direct heat back down to the toppings so they will cook at the same rate as the crust. When the grill gets to temperature give it some extra time for the stones to heat up. When ready put your pizza on the bottom pizza stone. Cook until the crust and toppings reach your desired doneness. During the cooking my grill never went back up to 500-only got back to 450. You'll want to experiment with different temps but this should get you in the ballpark.
Here's a photo of my setup.

Smokefire 2 pizza stones.jpg
 

Brad S

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oh yes!! I am doing this!! Thank you! Do you do your own crust or sauce? If so what do you do and if not what do you use?
Sometimes I make my own but this dough and sauce was from an Italian grocery store where they make their own dough. I just pick it up that day so the dough is ready to go. For hotter cooks I like to use an Italian flour called Caputo 00. Just flour salt yeast and water For a good Neapolitan style pizza. That works in my kamado where I can get it up to 700. Check out this site about Pizza dough.
 
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JesusQuintana

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How long in a smoke fire would you cook the pizza for? Assuming you were holding at about 500 degrees? Any flavor of pellets that work or taste better with pizza than others?
 

Brad S

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How long in a smoke fire would you cook the pizza for? Assuming you were holding at about 500 degrees? Any flavor of pellets that work or taste better with pizza than others?
I dont go by time but by look. i check the toppings and peak at the crust. Last cook was about 11 minutes and I noticed 1 side was cooking faster so I rotated the pie 180 During the cook. In my kamado the crust cooks faster than the toppings So you End up over cooking crust waiting for toppings to finish. The smokefire was really even and I was really happy with the way it cooked. I’m no expert but man I love pizza. If I could have just 1 food that would be it :geek:
 

Blues1

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Here's a pizza I did last night. I put my crust on the grates to warm up, took it in and put the toppings on. Cranked up the smoker all the way, put back on for 8-10 minutes. BUT, don't go by time...I'm with Brad, check toppings and crust. You'll know when to pull it.
 

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GriLLMaRksRseXy

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Sometimes I make my own but this dough and sauce was from an Italian grocery store where they make their own dough. I just pick it up that day so the dough is ready to go. For hotter cooks I like to use an Italian flour called Caputo 00. Just flour salt yeast and water For a good Neapolitan style pizza. That works in my kamado where I can get it up to 700. Check out this site about Pizza dough.
Any tips for stretching out or rolling the dough? This seems to be the part that has discouraged me in the past.
 

Sudz

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You cook those on parchment paper? What temp?

Oh, and whats the name of your new pizza business... :)
 

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