Cookaholics Bulletin Board

I want to try grilling pizza for some friends....using Weber kettle and charcoal. Has anyone managed to do this without burning the bottom of the crust. Any tips would be greatly appreciated.
Thanks,
ilene

Ilene,

The trick is to roll the dough really thin, put on very few toppings, and cook them really fast. When I've made them, the pizzas are done in less than 5 minutes. Also, heat the grill with the lid down until it's very hot inside and cook the pizzas with the lid on. And, like anything else charcoal-grilled, wait until the charcoal is glowing coals.

You'll get a little charring, of course, but that's desirable.

Thanks for the tips Fuzzy...I've been reading some recipes and they also say to grill one side, take it off and flip it and add the toppings to the side you just grilled, then put it back on and close the lid and cook until the cheese melts. I'll let you know how they turn out....I think I am doing it on Monday night.

That's the way I do it, grill one side (only take 1-2 minutes on a hot grill) flip over, quickly put on toppings and cover again for 2-3 minutes. I have also pulled the crust off to a baking sheet and put on the toppings then slide back onto the grill. This is easy enough to do, and you don't have to work so quickly. Have a cool side to the grill so if nessesary you can slide the pizza over. Tongs are essential.

Ilene,

Oh, yes, of course you flip the pizza while grilling it. I assumed you were following a recipe ... they all say that. But the really important thing is NOT to overload it with toppings; most of the crust should be bare, or only have olive oil and spices. Don't cover it with a thick layer of grated cheese the way you would an oven pizza. Just dot it with some blobs of fresh mozzarella and a handful of halved cherry tomatoes.

Thanks Laurie and Fuzzy

I put all sorts of things on mine with no trouble. My favorite is pesto, chicken, roasted peppers and cheese of some sort.

Laurie

Ever since having a napoli style pizza in Paris, and then again here (in a very lovely woodburning oven), both charred on the bottom, I've had a serious hankering for that style. I think grilled pizza would *totally* hit the spot. I see some in my future this week...

I finally made the pizza's last night and they were great. Thanks for all of the tips and suggestions. I made a marinated tomato and fresh mozarello pizza (diced tomatoes marinated in olive oil, chopped garlic, fresh basil, oregano and parsley). It was delish, but I mistakenly added the tomato juice along with the tomatoes and the top crust got a little soggy. The second one I made I topped with caramalized onions, chopped rosemary and chevre. It was crispy and delish. So, next time, I will use a slotted spoon to place the tomatoes on the flipped crust and hope that it keeps the crust from getting soggy.
All in all, I am sold on the technique as it really produces the closest wood-fired pizza I have made.

Thanks again
ilene

Ilene,

Yeah, I'm constantly struggling with the fact that I can't get my oven hot enough. Grill is a nice alternative. Although ... I would never do a charcoal grill for pizza ... too much work. If I'm going to spend 1/2 hour getting the charcoal going, there's going to be fish or souvlaki on it.