"GrillJunkie" > wrote in message
oups.com...
> Hey there Barbecue and grilling fans. I've been working on perfecting
> a Grilled Pizza recipe (see below and on our site ), but was curious if
> any barbecue gurus out there have a BBQ Pizza recipe to share using the
> indirect method?
>
> -------
>
> Grilled Pizza - from
>
> www.grilljunkie.com
>
>
> A hot trend these days is to make Pizza on the Grill! Interestingly,
> the outdoor grill is probably the best appliance you may own to make
> pizza. The dry, high heat is ideal for pizza and this basic recipe will
> help you convert even the most adamant "take out" Pizza purist into
> a Grilled Pizza addict.
>
> TOOLS:
>
> You will need a grill with a cover, a hot fire of course, a pizza peel
> and/or a long spatula or two, and/or a set of tongs, mixing bowls, and
> a food processor or electric mixer. A Pizza slide (or flat metal
> cooking or cookie sheet) and pot holders are essential.
>
> INGREDIENTS:
>
> Dough:
>
> You can either make your own dough from scratch or purchase pre-made
> dough from your local grocer. If choosing to make from scratch, see the
> dough ingredients below:
>
> 4 cups of all-purpose flour
> 1 _ cup of warmed water (about 110 degrees F)
> 2/3 cup of whole wheat flour
> 1 tablespoon of light olive oil
> 1 package of active dry yeast (The GrillJunkie team recommends
> Fleishman's Yeast only)
> 1 _ teaspoons of salt
> 1 teaspoon of sugar
>
> Toppings / Other ingredients:
>
> Pizza Sauce
> Mozzarella cheese
> Oregano and Basil Flakes
> Extra Virgin Olive Oil
> Grated Parmesan Cheese
> Sliced meats and vegetables*
> Whatever Fire You Up!
> PREPARATION:
>
> Place/combine water, oil, yeast and sugar in a small and very clean
> bowl. Let stand for 5 minutes or until the mixture bubbles. Mix the all
> purpose flour, the wheat flour, and salt together preferably with a
> food processor or electric mixer. While the flours and salt are
> blending, add the water/yeast mixture. Mix for 2 minutes. Knead the
> mixture briefly on a lightly floured surface, and then place in a
> large, slightly oiled bowl and let rise in a warm place for 2-3 hours
> until the dough doubles in size. Once the dough has doubled, lightly
> flour two cooking sheets. On a floured surface, roll out 1/2 of the
> dough into a circle approximately 1/4 inch thick. (Be sure to make each
> pizza round small enough to fit on your grill.) Place on a floured
> cooking sheet. Repeat this process until you have 2 pizza rounds.
>
> Fire up the grill to high! Be sure grill is clean and the grids are
> lightly oiled. Place one pizza round on the clean, oiled, and
> pre-heated grill. Grill pizza round for about 1 _ minutes or until the
> bottom is browned. With a set of tongs, flat cookie or cooking sheet,
> or long spatula, gently flip the pizza round over and grill it for an
> additional 30 -45 seconds. Remove from the grill and repeat the
> grilling process for the remaining round. Turn down the heat of your
> grill slightly while letting the pizza rounds cool a bit, and then top
> each with your favorite toppings.*
>
> Next, return the topped pizza to the grill using a flat cooking sheet,
> long spatula, or pizza peel, sliding the pizza onto the grilling
> surface. This technique keeps your hands away from the fire while
> ensuring that the pizza is carefully placed on the grilling surface and
> not dropped onto the grill. If you are using a charcoal grill you will
> want one side hotter than the other, so you can put the topped pizzas
> on the cooler side. The goal here is to get the topping heated and
> cheese melted before the crust burns....any where from 3-6 minutes
> depending on your grill.
>
> Close the lid to create a dry, high heat environment, but keep a close
> eye on your creation. With the lid down, you are baking your toppings
> to get the pizza just right.
>
> *If you are using heavy toppings, such as meats or thickly cut
> vegetables, the GrillJunkie team suggests grilling them a little before
> cutting them and loading onto your pizza. While the grill is an ideal
> environment to cook a great pizza, the intense heat can cook crusts
> very quickly, while taking longer to cook heavy meats or vegetables.
> The last thing you want after all this work and anticipation, is a
> burnt crust and cold toppings.
>
> Remove the pizza after 3-5 minutes, or when desired crispness is
> reached desired, using a flat cooking sheet, a set of long spatulas, or
> a pizza slide, and place on a counter to cool slightly. Top with some
> grated parmesan cheese, oregano and basil flakes if desired, slice and
> serve! Sit back and enjoy your Grilled Pizza. You will be the hero of
> any barbecue, and now truly "addicted" to your newly discovered art
> of Grilled Pizza!
>
One cup water to 4.66 cups flour will yield an extremely dry dough, which
results in a cardboard like crust. Flipping a crust without toppings to cook
both sides and then topping the pizza and then cooking more on a sheet is
insane. By the time you do all of this you will have an overdone crust, as
you point out, and marginally melted cheese. You wouldn't have enough heat
to cook sausage, nor onions. There isn't enough heat above the crust to cook
the toppings at the same rate. More so than ovens, all grills are hotter at
the grate than at the dome of the grill.
Pizza is best made with a web sticky dough[1.25 cups water to 3 cups flour],
and cooking in a moist baker's oven on a heated stone for 5-7 minutes at
500F. You can't accomplish that on a grill.
Finally,,,grilling pizza doesn't add any "grill taste". You're not
accomplishing anything other than making the whole process more difficult.