I've done this. It is excellent. Not crap.

Rog wrote:Put a frozen pizza on the grill once.
Burned it pretty good.
Still, I ate it.

BEST. HAIKU. EVER.

I may try this, but Calzone. I'm off work next week, it must happen.

johnnyshape wrote:

Rog wrote:Put a frozen pizza on the grill once.
Burned it pretty good.
Still, I ate it.

BEST. HAIKU. EVER.

what about the 5,7,5 rule? or is that just a guideline?

My parents and I did this a few years ago. It worked out really well, though you're correct about the "having to work quickly" part. We wound up removing the dough via a tray (a piel would have worked much better), topping it off the grill, and then sliding it back on to finish the dough.

We also tried some some applewood in their to give the pizzas a hint of added flavour. It wasn't all that noticeable but there was definitely a faint bit of applewood detectable.

I've been meaning to try a deep dish pizza in cast iron on the grill.

Rog wrote:Put a frozen pizza on the grill once.
Burned it pretty good.
Still, I ate it.

Hah, I did this once at a Center Square party. We used his crazy style outdoor fireplace. I can't remember what they are called yet they have a little chimney on top of their bowling pin shape. It didn't turn out, yet we did not have the same conditions as mentioned in this thread of evenly spaced coals, etc. Oh yes, it was called a Chimnea. It was still good enough.

Oh yeah...

Here's a picture of one of the grilled pizzas:



My flickr account note tells me that consists of fontina/feta cheeses, pepperoni, black olives, red onion, swiss chard, belgian endive, spinach, fresh garlicky tomato sauce.

Sounds like pizza-toast.

I love doing this.

Last time, I put a pizza stone on the grill, so it got the smokiness but none of the grill marks. Good for a thinner, more relaxed dough, but I think I like it better without.

I don't put oil on the crust myself. Some on top is good, but the bottom gets a nicer crunch in my opinion without the oil.

Uncle Ovipositor wrote:I love doing this.

Last time, I put a pizza stone on the grill, so it got the smokiness but none of the grill marks. Good for a thinner, more relaxed dough, but I think I like it better without.

I don't put oil on the crust myself. Some on top is good, but the bottom gets a nicer crunch in my opinion without the oil.

We should get together and grill pizzas sometime soon. We now own a grill, so I'd be up for some pizza grilling in Alameda as soon as the painters finish painting the house and we have our backyard in order once again. Perhaps we could even grab some drinks at the bar where the maggots rained down from the ceiling that one time.





...or perhaps we could try another bar. I hear that the Pop Inn has a three-toothed bartenderess who serves knock-you-on-your-ass strong drinks and a karaoke night.