If you can find it, I highly recommend the book "Pizza on the Grill" by Elizabeth Karmel and Bob Blumer (Taunton Press, 2008). Lots of tips for both charcoal and gas, and some great recipes. Good luck!
quote:Originally posted by RangerDF:
I think I have made every mistake possible trying to grill pizza. Here are my suggestions. Pre Heat, pre heat, pre heat, get that stone hot 500 degrees or more. I have a pizza peal that has a canvas slider that helps loading and unloading the pizza. Also use some corn meal under the pizza to act as ball bearings to help it slide. Don't over sauce or over load your pizza = soggy pizza. Smaller pizza are easier to make than big ones. Don't worry about getting it round, it ain't gonna happen. BTW you can grill directly on the grates. Grill one side pull it off, top it then grill the bottom. It won't stick I promise. Ha! Ha! have a good time.
Which brand & model pizza peel do you use, RangerDF? I just got a new stone (about 15") but I'm on the lookout for good peel for use with my PG500.
According to me, Any person is not perfect. Every person makes any mistake. So, you don't give up and you will try our 100 %. Trust me, your effort was not waste. I hope you can do it perfectly as soon as possible.
I've never tried the grilled Pizza. You have inspired me. Definitely I will give this a try! I have been wanting to make grilled pizza all summer. I had read a few recipes of grilled Pizza and even watched a video in preparation. I only made "Cheese Pizza" in Wood Fired Pizza Oven.