Homemade Pizza Recipes and Techniques
WinoGelato
Posts: 13,454 Member
I was already planning on it, but definitely after this group was formed, I am definitely making pizzas on the grill tonight for dinner! Thought this would be a good place to put any go to recipes or techniques for making pizza at home.
For example - I've had some problems with burning the pizzas on the grill in the past, but then I read this tip.
Heat a gas grill super hot while you prepare the pizza on an already baked pizza crust Put pizza on grill, shut the lid, turn the grill off, check back in 10 minutes. Crust was crispy but not burned, cheese had plenty of time to melt.
Not sure this would work with pizza dough that hasn't baked at all yet...
Anyone else have any good tips?
For example - I've had some problems with burning the pizzas on the grill in the past, but then I read this tip.
Heat a gas grill super hot while you prepare the pizza on an already baked pizza crust Put pizza on grill, shut the lid, turn the grill off, check back in 10 minutes. Crust was crispy but not burned, cheese had plenty of time to melt.
Not sure this would work with pizza dough that hasn't baked at all yet...
Anyone else have any good tips?
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Try a pizza stone. Just lays on top of the grill. Also oil it up. Canola oil does good at high temps. Be careful with the oil and dont start a fire.
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Grapeseed oil does great at high temps too. Stay away from olive oil. +1 on the pizza stone, makes all the difference.0
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Second the pizza stone. The Hubster and I have been using the oven because we don't have a good delivery method to get the pizza to the BBQ yet.
We also make our crust from a sourdough starter.
Thursdays are pizza and beer night so we've been doing lots of pizza experimenting!0 -
I have a pizza stone. I feel like I have tried this method in the past and not had great luck (on the grill) but can't recall now why. We do have a different grill this year so it could be a good chance to give it another go.
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It could be the pizza dough. Buy good yeast. Red Star Yeast. Dont turn the grill off. 450-500 degrees is best.0
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Oooo that looks good.
I make pizza at home fairly regularly. I use a pizza stone now, which is a huge PITA tbh. I'm getting better at it though-- and can't argue with the results.0 -
@Kruggeri fantastic looking pizza! Yum!
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I've recently discovered margherita (cannot spell to save my life). So. GOOD.0
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Yes! Deliciousness defined. On a side note, I think these qualify for the pizza porn thread...WinoGelato wrote: »So husband and 6 year old went to the store and came home with Jiffy pizza crust mix to make for our pizza night. It wasn't bad.... Oh and we cooked in the oven due to storms moving through.
Italian sausage crumbles with turkey pepperoni, and margherita...
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ILiftHeavyAcrylics wrote: »Oooo that looks good.
I make pizza at home fairly regularly. I use a pizza stone now, which is a huge PITA tbh. I'm getting better at it though-- and can't argue with the results.
What is the problem with the stone? I love mine. If the problem is getting the pizza off of the peel there are a few tricks. One trick is to puff some air under it (pull the edge slightly up with one hand while holding the peel with the other), and give it a good wrist flick and it'll slide right off super easy. I've been doing it that way for so long that I never got around to learning to do it the "right" way (which would either mean cornmeal or using more flour).0 -
nordlead2005 wrote: »ILiftHeavyAcrylics wrote: »Oooo that looks good.
I make pizza at home fairly regularly. I use a pizza stone now, which is a huge PITA tbh. I'm getting better at it though-- and can't argue with the results.
What is the problem with the stone? I love mine. If the problem is getting the pizza off of the peel there are a few tricks. One trick is to puff some air under it (pull the edge slightly up with one hand while holding the peel with the other), and give it a good wrist flick and it'll slide right off super easy. I've been doing it that way for so long that I never got around to learning to do it the "right" way (which would either mean cornmeal or using more flour).
Just the whole thing-- preheating the stone, making the pizza on the peel first, transferring it, getting it back off the stone, etc. I'm pretty good at it now but it's a PITA compared to just throwing it on the pan.0 -
this may sound cumbersome, but I actually put mine in the oven for about three minutes then transfer to grill for another three and then finish off in oven for four minutes....comes out nice and crispy every time and the crust is not burned....0
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Grilled pizza... I like my pizza deep fried but that's just me lol0
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