fbelec said:
ok ok you guys got me. i want to make a pizza on the grill.
do you wrap up the pizza top and bottom or do you just foil the grill???????????????
how long do you cook it?
i just go until the cheese starts to brown. is it the same?
Here's what I did:
1.) Pizza dough was homemade (breadmaker recipe), as was the sauce (tomato paste, water, olive oil, white vinegar, salt, pepper, sugar, basil, rosemary, oregano)
2.) Roll out dough into pizza crust shape, but a little thicker than usual, place on cornmealed baking sheets (or peel if you have one)
3.) Slice up some roma tomatoes, green peppers, and onions from garden and place then on a mesh grilling tray
4.) Preheat grill to 600*
5.) Wrap up some hickory bark tightly in aluminum foil, poke a couple small holes in foil
6.) Put the foil back directly on heat diffuser below grilling grate
7.) Once the smoke starts, put the veggies on for about 3 minutes until they just start to get tender, then remove from grill
8.) Grill pizza crust directly on grates, no oil added, for about 1 - 1.5 minutes on first side...or until the top bubbles a little
9.) Flip and grill directly on grate for 30 - 60 seconds on other side, then remove
10.) Repeat 7 - 9 for second crust
11.) Reduce heat on grill to about 400 - 450*
12.) Take pizza crust and veggies inside and top with sauce, veggies, olives, basil, parm, prov, and motz, (make sure the first side you grilled gets topped)
13.) Put pizza back on grill for about 5 minutes until cheese melts
14.) Eat pizza and drink beer
If you did it right, the crust will be crunchy on the outside and a little chewy on the inside, with a hint of smoke all around. My smoke packet was done smoking by the time I put it back in to melt the cheese, if it wasn't I would have removed it. The veggies can take a lot of smoke, but I wouldn't want too much when making the crust. The hickory was good, but next time I'm going to try apple.
This was at least top 5 on the best pizza I ever ate scale.
!
