- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Grilled Pizza?
Posted on 7/26/17 at 12:16 pm
Posted on 7/26/17 at 12:16 pm
My GF bought me a pizza pan that's made for grilling. Anyone use one of these before? I tried one last night and burned it pretty badly - kept the grill at about 375 and cooked for ~13 minutes, rotating after 7.
Any brands y'all recommend too would be great.
TIA!
Any brands y'all recommend too would be great.
TIA!
4
Posted on 7/26/17 at 12:44 pm to thatoneguy
It'd help if you give more details on what exactly she gave you (brand , model). But most pizzas done in a grill use a pizza stone, not a pan, and you'll want to get the temp up to 500 to mimic a pizza oven.
Posted on 7/26/17 at 12:52 pm to thatoneguy
Do pizza on my KJ all the time. Imparts a nice flavor like a wood fired oven. Get it up to 600 degrees. Make a thin crust dough.
Posted on 7/26/17 at 12:58 pm to thatoneguy
It should come with some instructions on how to use it, I'm guessing.
If using indirect heat, get the pit up really hot and place the pizza off the flame. If direct heat, I'd imagine you'd need to lower the temp some so you don't burn the crust.
If using indirect heat, get the pit up really hot and place the pizza off the flame. If direct heat, I'd imagine you'd need to lower the temp some so you don't burn the crust.
Posted on 7/26/17 at 1:00 pm to thatoneguy
I don't use a pizza stone or pan. I put the raw dough directly on the grate. It leaves grill marks on the pizza, but it turns out great.
I found this picture, but this is the general idea:
I found this picture, but this is the general idea:
Posted on 7/26/17 at 1:00 pm to thatoneguy
To use that sort of grill pizza pan, I think it works best if you cook the crust (untopped) on one side, remove from grill & flip, add the toppings & return it to the grill to brown the underside & melt the cheese/heat the toppings. Here's a Serious Eats story that has pics on a similar process: LINK
Posted on 7/26/17 at 1:32 pm to thatoneguy
Friends of mine had a pizza night dinner. She made a ton of pizza dough and before the dinner, she's made individual sizes which she pargrilled on a cast iron grill inside. We added our toppings to the crusts and they grilled them on the outdoor gas grill. (We were at someone's house where that was the only option.) They were great. If the toppings didn't quite get hot enough or melted enough, they put them in the oven for about 2 or 3 minutes to finish them off.
Posted on 7/26/17 at 2:22 pm to Gris Gris
I've got a 14" diameter cast iron pizza pan, and throw that on the grill when we want to make pizzas. It gets hot as all get out, is indestructible and you don't smoke up the kitchen if the cornmeal on the bottom gets a little charred.
Posted on 7/26/17 at 2:36 pm to Jax-Tiger
quote:
I don't use a pizza stone or pan. I put the raw dough directly on the grate. It leaves grill marks on the pizza, but it turns out great.
That's how I do them, but I've never been able to get the time and temp right and end up having to finish them off under the broiler inside to melt the cheese and cook the toppings.
Posted on 7/26/17 at 3:08 pm to Jax-Tiger
Do you make your own pizza for that, or do you make a store-bought one?
Posted on 7/26/17 at 3:22 pm to thatoneguy
quote:
Do you make your own pizza for that, or do you make a store-bought one?
I've done both. Making your own is nice, but it can be a pain.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News