"Denny Wheeler" > wrote in message
...
> On Sat, 6 May 2006 16:41:54 -0700, "Kent" > wrote:
>
>>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.
>
> Kent: You're doing a fine job of saying "this won't work"--but
> somehow, "I've tried that, and it didn't work" carries more weight.
> Presumably, bbqjunkie has done it in the described manner.
> While I agree that it seems a roundabout way, with extra work, to get
> a pizza cooked, it looks like it might just work.
>
> As to your 'cooking both sides of the crust first' objection--ever try
> Boboli?
>

Boboli is too thick and really not good IMO.

Jack