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!

"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.

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.

Actually, this is, for the most part- slightly different recipe for the
dough- how I make pizza on the grill (CharGriller using lump) and they
turn out excellent. Cooking them on the grill definitely does add a wow
factor- it gives them a slight smokey flavor that you can't get in a
traditional oven. (Wood-fired ovens being an exception.) I grill the
crust over direct heat for 2-3 minutes, then flip onto a tray, put the
sauce and toppings (My favorite is olive oil w/ basil, thyme, marjoram,
rosemary, garlic powder, and salt & pepper for the "sauce", and
tomatoes, black olives, and mozarrella for toppings. I put the pizza
back over the coals until the bottom browns slightly, then move away
from the coals until the cheese melts. Everyone raves about them, and
have asked me for the recipe and method.

Jim

"JimnGin" > wrote in message
oups.com...
> 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.
>
> Actually, this is, for the most part- slightly different recipe for the
> dough- how I make pizza on the grill (CharGriller using lump) and they
> turn out excellent. Cooking them on the grill definitely does add a wow
> factor- it gives them a slight smokey flavor that you can't get in a
> traditional oven. (Wood-fired ovens being an exception.) I grill the
> crust over direct heat for 2-3 minutes, then flip onto a tray, put the
> sauce and toppings (My favorite is olive oil w/ basil, thyme, marjoram,
> rosemary, garlic powder, and salt & pepper for the "sauce", and
> tomatoes, black olives, and mozarrella for toppings. I put the pizza
> back over the coals until the bottom browns slightly, then move away
> from the coals until the cheese melts. Everyone raves about them, and
> have asked me for the recipe and method.
>
> Jim
>
What are your cooking times for initial pizza round cooking and round +
topping cooking? Will Italian sausage, or other fresh sausage cook with this
much limited cooking time for the topping? Do you initially put your pizza
round directly on a grate, or on a stone?
I'm guessing with the CharGriller, you have a fair amount of indirect space
to finish the pizza on. You don't have much indirect space on the Weber 22".
Have you tried it with moist heat as in a bread oven?
Your point about the wow factor with wood fired pizza is well taken. Here in
N. Cal it's now mandatory in the upscale pizza restaurant.
What is your water/flour ratio, and do you use a starter, or biga, to add
flavor? I'm a strong believe in using a sticky dough, as in my post above,
for the airy crust you end up with, and a starter, to enhance flavor.
I appreciate your thoughts. My success trying to do this has been dismal.
Maybe I'll have a go at it again.
Kent

Kent wrote:
> "JimnGin" > wrote in message
> oups.com...

> What are your cooking times for initial pizza round cooking and round + topping cooking?

First side 2-3 minutes, then 3-5 minutes for the second side over
direct heat until the bottom browns slighly, and then off of direct
heat until the cheese melts.

>Will Italian sausage, or other fresh sausage cook with this much limited cooking time for the topping?

No- any topping that needs to be thoroughly cooked before eating, such
as sausage, etc, needs to be grilled or otherwise cooked, before
putting on the pizza. You are right about toppings such as these-
there's no argument here!

>Do you initially put your pizza round directly on a grate, or on a stone?

Directly on the grate- just remember- don't try to cook the toppings,
such as meat, etc, after putting it on the pizza! As stated before, and
as you stated earlier, those toppings must be cooked prior to putting
them on the pizza.

> I'm guessing with the CharGriller, you have a fair amount of indirect space
> to finish the pizza on. You don't have much indirect space on the Weber 22".

That's true- although, each one of my pizzas are only app 8-9" in
diameter, which may make it possible to use direct and indirect heat to
cook the pizza on your Weber. I will admit, however, that I've never
used a Weber 22", so you are obviously much more qualified as to what
you can and cannot cook using direct and indirect heat on one!

> Have you tried it with moist heat as in a bread oven?

No, I have not. I'm sure it would turn out very good, even though it
would not have that smokey, "grill" flavor.

> Your point about the wow factor with wood fired pizza is well taken. Here in
> N. Cal it's now mandatory in the upscale pizza restaurant.

I've seen shows on Food Network about CA. pizzas, and they made my
mouth water!

> What is your water/flour ratio, and do you use a starter, or biga, to add
> flavor? I'm a strong believe in using a sticky dough, as in my post above,
> for the airy crust you end up with, and a starter, to enhance flavor.

I'm not sure what you mean by "starter", or "biga". For app 8 pizzas-
the amount I needed for us and guests the last time I made pizzas- was
1&1/2 cups of water to 5 cups flour, and app 1/2 cup extra virgin olive
oil.

> I appreciate your thoughts. My success trying to do this has been dismal.
> Maybe I'll have a go at it again.

OK, OK- you forced it out of me! I really don't have a "secret" pizza
recipe that I keep to myself. The recipe and method that I use is from
a Weber grilling cookbook, entitled: "Weber's Real Grilling". Page 41
gives you the method for grilling pizza, and page 166 gives you the
recipe for the dough!

Good luck,

Jim

"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 has precious little to do with any of this.
>

On Sat, 6 May 2006 21:13:20 -0700, "Kent" > wrote:

>
>"Denny Wheeler" > wrote in message
.. .
>>
>> As to your 'cooking both sides of the crust first' objection--ever try
>> Boboli?
>
>>Boboli has precious little to do with any of this.
>>
That doesn't exactly answer the question, Kent.

"Kevin S. Wilson" > wrote in message
...
> On Sat, 6 May 2006 21:13:20 -0700, "Kent" > wrote:
>
>>
>>"Denny Wheeler" > wrote in message
. ..
>>>
>>> As to your 'cooking both sides of the crust first' objection--ever try
>>> Boboli?
>>
>>>Boboli has precious little to do with any of this.
>>>
> That doesn't exactly answer the question, Kent.

Boboli has nothing to do with attempting to cook pizza on the grill.

To address the previous concerns; to make a 5 pts flour/1cup H20 by vol.
dough, grill it on both sides, top it with precooked toppings, and then heat
it up on a cookie sheet on the grill, is not pizza.

Happiness to all,

Kent
>

On Sun, 7 May 2006 21:26:45 -0700, "Kent" > wrote:

>
>"Kevin S. Wilson" > wrote in message
.. .
>> On Sat, 6 May 2006 21:13:20 -0700, "Kent" > wrote:
>>
>>>
>>>"Denny Wheeler" > wrote in message
...
>>>>
>>>> As to your 'cooking both sides of the crust first' objection--ever try
>>>> Boboli?
>>>
>>>>Boboli has precious little to do with any of this.
>>>>
>> That doesn't exactly answer the question, Kent.
>
>Boboli has nothing to do with attempting to cook pizza on the grill.
>
>To address the previous concerns; to make a 5 pts flour/1cup H20 by vol.
>dough, grill it on both sides, top it with precooked toppings, and then heat
>it up on a cookie sheet on the grill, is not pizza.

Is not English, either.

PLAY AGAIN? Y N

>Happiness to all,

Sorry. I have other plans.

"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

"Jack Schidt®" > wrote in message
om...
>
> "Denny Wheeler" > wrote in message
> ...
> > On Sat, 6 May 2006 16:41:54 -0700, "Kent" > wrote:
> >
> >
>
> Boboli is too thick and really not good IMO.
>
> Jack
>
>

I totally agree with you, Jack. Boboli is nasty.

kili

"Denny Wheeler" > wrote in message
...
> On Wed, 10 May 2006 11:06:44 GMT, "Jack Schidt®"
> > wrote:
>
>>> As to your 'cooking both sides of the crust first' objection--ever try
>>> Boboli?
>>>
>>
>>Boboli is too thick and really not good IMO.
>
> I wasn't meaning to endorse Boboli; merely that it's cooked before it
> becomes a pizza. (many do like it, though)
>

I know, but just in case....

Jack