Grilled pizza
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Thread: Grilled pizza

  1. #1
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    Grilled pizza

    Y'all mf'ers are getting too serious.

    I made grilled pizza. 20200513_195956.jpg

    It was accompanied by home made wine.

    It's going to be ok, one way or the other.

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    KWL
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    Why isn't it slipping off the table?
    Ken
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    Quote Originally Posted by KWL View Post
    Why isn't it slipping off the table?
    Wine magic

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    Quote Originally Posted by KWL View Post
    Why isn't it slipping off the table?
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    tlg
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    Wait... did you 'grill' the pizza in a cast iron pan? That's not grilled pizza. That's pan cooked pizza.

    Throw the pizza right on the grates! 10x better.
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    That looks mighty tasty. We did one in a dutch oven while camping once. That was slick, and the pizza was delicious.

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    Quote Originally Posted by tlg View Post
    Wait... did you 'grill' the pizza in a cast iron pan? That's not grilled pizza. That's pan cooked pizza.

    Throw the pizza right on the grates! 10x better.
    What are you, the grill police?

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    Why does your pizza look like the wallpaper in my grandmother's house?

    Why does the wallpaper in my grandmother's house look like your pizza?
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    tlg
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    Quote Originally Posted by 10ae1203 View Post
    What are you, the grill police?
    More like the Martha Stuart/Snoop Dog bringing better pizza around the world.
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    Quote Originally Posted by 10ae1203 View Post
    What are you, the grill police?
    Yes we are and that's cheating.. I could do that in my oven. To experience grilled pizza you need to throw it directly on the grill....

    Grilled-Pizza.jpg

    or

    Grilled-Pizza (1).jpg

    Now that's grilled pizza!
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  11. #11
    tlg
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    Quote Originally Posted by ROAD&DIRT View Post
    Yes we are and that's cheating.. I could do that in my oven. To experience grilled pizza you need to throw it directly on the grill....

    THAT is grilled pizza!


    Approved!
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    I broke a pizza stone making pizza on the grill. Never thought about using a cast iron skillet. I've been wanting to make pizza for weeks now, but all the yeast got hoarded.

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    Fight Fight Fight Fight Fight....

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    Quote Originally Posted by pmf View Post
    I broke a pizza stone making pizza on the grill. Never thought about using a cast iron skillet. I've been wanting to make pizza for weeks now, but all the yeast got hoarded.
    You need to be careful when trying to use a pizza stone on grill. Stones are made to take about 500 degrees and some BBQ's when heating up could get above that very easily...
    "I refuse to be afraid of tomorrow, for I have seen yesterday & I love today!!"

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    Quote Originally Posted by pmf View Post
    I broke a pizza stone making pizza on the grill. Never thought about using a cast iron skillet. I've been wanting to make pizza for weeks now, but all the yeast got hoarded.

    Consider stalking wild yeast. Tons of info online, and one can get pretty involved with it, but basically, mix some flour and water in a bowl, and leave it out. Every day or so, take some out, and replace it with fresh flour and water, easy-peasy.
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    Quote Originally Posted by ROAD&DIRT View Post
    You need to be careful when trying to use a pizza stone on grill. Stones are made to take about 500 degrees and some BBQ's when heating up could get above that very easily...
    You're supposed to start stones in a cold oven to prevent breaking. Use a baking steel, better in the oven and better for the grill.
    .
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    If I think of grilled pizza as grilled flatbread, then it's ok. Because every grilled pizza I have had or even seen leads me to think it would be better made in a conventional manner.
    .
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    Quote Originally Posted by xxl View Post
    Consider stalking wild yeast. Tons of info online, and one can get pretty involved with it, but basically, mix some flour and water in a bowl, and leave it out. Every day or so, take some out, and replace it with fresh flour and water, easy-peasy.

    Getting yeast to start a colony is easy, getting a GOOD strain to become dominant is often a crapshoot. Go with starter instructions that use rye flour and pineapple juice to start, then move to regular flour and water, 50/50 (by weight).
    .
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    Quote Originally Posted by ROAD&DIRT View Post
    You need to be careful when trying to use a pizza stone on grill. Stones are made to take about 500 degrees and some BBQ's when heating up could get above that very easily...
    Pizza stones are made from ceramic or stone/clay. Either of which can easily handle over 1000°. These are used to line kilns to melt metals.

    Don't put the stone on a hot grill. Thermal shock will crack it. Let is slowly heat.
    Don't wash it or get it wet. Make sure it's dry before using it. Moisture will turn to steam and crack it.
    Don't put cold pizza dough on it. Again, thermal shock
    Don't remove it from the grill until it's cooled down. Again, thermal shock.
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    Quote Originally Posted by tlg View Post
    Don't put the stone on a hot grill. Thermal shock will crack it. Let is slowly heat.
    Don't wash it or get it wet. Make sure it's dry before using it. Moisture will turn to steam and crack it.
    Don't put cold pizza dough on it. Again, thermal shock
    Don't remove it from the grill until it's cooled down. Again, thermal shock.
    Too much hassle for a [email protected] pizza! Just par-bake the dough and then go from there like this.

  21. #21
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    Quote Originally Posted by bvber View Post
    Too much hassle for a [email protected] pizza!
    Like I said "Throw the pizza right on the grates!"

    But a pizza stone isn't a hassle. Those are all "Don't do" things. The only thing you 'Do' is put the stone on the grill. It's less hassle than par-baking.
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  22. #22
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    Quote Originally Posted by QuiQuaeQuod View Post
    Getting yeast to start a colony is easy, getting a GOOD strain to become dominant is often a crapshoot. Go with starter instructions that use rye flour and pineapple juice to start, then move to regular flour and water, 50/50 (by weight).
    Not that I doubt they exist, but honestly, I've only ever read about such crapshoots; I've never had trouble getting suitable starters to start.

    As I understand it, commercial yeasts are predominant in many areas due to decades of use, so that "wild" yeasts one harvests may well be more "feral" versions of the ranch-raised yeast.

    Truth be told, most of the time I use the "old dough" method, rather than keeping a dedicated sourdough colony.
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  23. #23
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    Quote Originally Posted by xxl View Post
    Not that I doubt they exist, but honestly, I've only ever read about such crapshoots; I've never had trouble getting suitable starters to start.
    I have. Off smell, not more than a 25% rise before the structure goes and it turns liquid. No improvement even after a week.

    I use the method from the Bread Baker's Apprentice, and that has worked a lot better for me.
    .
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  24. #24
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    yeast in bulk was non existent around here, So I ordered my wife 2 , 1 pound bags, online, I paid WAY more than I should have but it is good yeast and the first thing she made was a pizza, My marinara, marinated artichoke hearts ( i marinated them) fresh spinach, shrooms, goat cheese, black olives and some mozzarella...mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm mmmmmmmmmm!



    (sorry cooked in the oven)
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  25. #25
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    thinkin....'bout time she made some naan...... it is soooooooooo good!
    Of course I'm sure...that doesn't mean I'm right.....

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