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Started By
Message
making pizza- where to buy fresh dough and grilling the pizza
Posted on 5/5/10 at 8:55 am
Posted on 5/5/10 at 8:55 am
I want to do a couple of types of pizza on the grill this weekend.
Anyone know if you can get pizza dough at Whole Foods? I was told you can.
other option is to get a Boboli tyle crust
if I get the fresh dough how do I go about grilling it? I'm guessing pre bake then toss on the grill for a couple of minutes each side.
suggestions appreciated for grilling the dough AND types of pizza I can make.
Type of Cheese(s) too
TIA
Anyone know if you can get pizza dough at Whole Foods? I was told you can.
other option is to get a Boboli tyle crust
if I get the fresh dough how do I go about grilling it? I'm guessing pre bake then toss on the grill for a couple of minutes each side.
suggestions appreciated for grilling the dough AND types of pizza I can make.
Type of Cheese(s) too
TIA
5
Posted on 5/5/10 at 9:16 am to TexasTiger05
quote:
Anyone know if you can get pizza dough at Whole Foods? I was told you can.
Yes
quote:
Type of Cheese(s) too
Goat /thread
Posted on 5/5/10 at 9:45 am to OH 58D
Pizza stone is a must and do it all the way on the grill.
let the stone heat up for atleast half an hour.
A cheap alturnative is go to home depot and buy an unglazed 12" mexican tile.
works just as well, but your limited to a small pizza
let the stone heat up for atleast half an hour.
A cheap alturnative is go to home depot and buy an unglazed 12" mexican tile.
works just as well, but your limited to a small pizza
Posted on 5/5/10 at 10:22 am to Kajungee
couldn't you get a bigger tile ?
Posted on 5/5/10 at 11:09 am to Zilla
Used to grill pizzas all the time. I'd just throw the oiled dough straight onto a HOT grill, let it pull away, flip and let cook other side, then remove. Then I top it and fish it in a HOT oven on a stone. Always worked for me. And making your own dough is very easy to do.
Posted on 5/5/10 at 11:10 am to gds682
Get the dough at Whole Foods. Its only 2.79 for enough dough to make one of their big pizzas. For us it makes about 4 slightly larger than personal pan pizzas.
Posted on 5/5/10 at 11:16 am to Zilla
quote:
couldn't you get a bigger tile ?
Sure, if you can find one..all I have ever seen was 12 x 12
Be sure it is an unglazed mexican clay tile
Posted on 5/5/10 at 11:28 am to TexasTiger05
I grill pizzas frequently. I pass on the stone, I like it much better without it. Rub some oil on your grates, heat your grill up to medium heat (300-350), and put the crust over indirect heat. Cook one side till brown and crispy, flip it, and put on your toppings. Cook till other side is crispy and cheese is melted. You should end up with a crunch on the outside and soft inside.
Get fresh, or at least uncooked, dough.
Get fresh, or at least uncooked, dough.
Posted on 5/5/10 at 11:57 am to TexasTiger05
Sams club has dough balls.
Posted on 5/5/10 at 1:21 pm to TexasTiger05
thanks to all 
Posted on 5/5/10 at 1:44 pm to TexasTiger05
Also, when you grill a pizza it isn't on the heat long, so you should pre-cook the toppings that take a while to get done.
Posted on 5/5/10 at 2:33 pm to Kajungee
quote:
Pizza stone is a must and do it all the way on the grill.
A friend tried this and cracked his stone.
Posted on 5/5/10 at 6:19 pm to TexasTiger05
Never got the pizza dough at Whole Foods, but I've seen it at places like Publix and Kroger. I would go with freshly made pizza dough (not the canned stuff) from a supermarket over the Boboli crust.
I always make a very thin crust (split the dough ball in half and make two pizzas) and cook on a preheated pizza stone.
Usually use mozzarella for cheese but others that melt well will work as well for variations.
I always make a very thin crust (split the dough ball in half and make two pizzas) and cook on a preheated pizza stone.
Usually use mozzarella for cheese but others that melt well will work as well for variations.
Posted on 5/5/10 at 11:11 pm to HeadSlash
I cooked pizzas on the grill last week. I use a pizza stone, and I make my own whole wheat dough. I just think the most important thing with grilling pizza outside is keeping your temp consistent so you know how long to keep the pie on the fire. Crispy not burnt is the way. Once more, use a stone.
Posted on 5/6/10 at 6:59 am to HeadSlash
quote:
A friend tried this and cracked his stone.
I've cracked a stone in the oven.
But this is why you use the mexican tiles on the grill..
99 cents each is not a great loss if they crack.
I bought 6 of them a while back. But they are getting harder to find
Posted on 5/6/10 at 9:21 am to Kajungee
No need for a stone - pit the fresh dough right on the grill, flip when one side is done. Put toppings on and let it bake until it is done to your liking. We do this all the time - it's delicious.
Posted on 5/6/10 at 9:40 am to DrEdgeLSU
quote:
No need for a stone - pit the fresh dough right on the grill
I agree. I prefer straight on the grill much more than on a stone.
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