4. A pizza peel. Pizza ingredients, including extra flour and/or corn meal. A basic dough for a 16-inch, thin-crust pizza consists of 2 cups of flour, 1 cup of water and a package of dried yeast mixed together with a tablespoon of olive oil and allowed to rise for an hour before grilling. The stone also is your answer for the Grilling pizza provides you with an added smoky flavor that is unmatched by any oven. As each pizza is created we bring it back outside and finish cooking the pizza with the uncooked side down on the grill. Step One: Pre-heat the Pizza Stone. Place stone carefully on grill. Carefully slide the pizza onto the hot stone. A pizza baking stone that fits over the indirect cooking zone. Use indirect heating to cook your pizza. When used properly, the stone heats up and holds very high temperatures. If you are using a pizza stone, coat with cornmeal and place pizza dough on the stone with a little bit of olive oil. That will determine how much longer it will need to cook. Add bbq sauce, chicken, crispy onions, pineapple, mozzarella, and a few dashes of cheddar cheese. Grilling pizza on a stone is not hard and I already have requests to make it again. Grilling pizza provides you with an added smoky flavor that is unmatched by any oven. Preheat a pizza stone for at least 15 minutes, following the manufacturer’s instructions.
Cover your pizza stone in flour, spread out the dough, and add sauce, cheese and toppings. This pizza stone is the best!.I made fresh pizza today,put the dough on parchment paper with all the fixings.When the oven was at 450 degrees, I put the pizza on the stone,still on the parchment paper and baked it for 20 minutes.The crust was fantastic.I can't wait to make my Artisan Bread on it! Turn one side of the grill on and leave the other side off. Take that pizza stone out of the oven and put it to use as a grill press! It takes in both the heat of the oven (or grill, if you are using it on one) and the moisture from the food item on top of it. By now the pizza stone should be hot so use a pizza peel to lift the pizza with the foil underneath it to carry it out to the grill. This time we cook it on a lower heat (about 300F) so insure the cheese melts without the crusts burnning. Place the stone directly over the hot burners.
When the pizza is placed on the stone the crust begins to cook immediately, mimicking the cooking style of a traditional brick oven. Fire up the grill. Wood chips or chunks (optional). We've tried putting toppings on the pizza on the grill … Heat grill to about 400 F; Coat pizza dough with olive oil, and grill on each side for about four minutes. :: Check the pizza after about 7 minutes. Store-bought or homemade pizza dough will work equally well on the grill. Leave it for 30 minutes to an hour to heat thoroughly with the lid closed.
:: Add desired toppings. When grilling pizza, you want to use the same tools you’d use to make a good pizza in your oven: a pizza stone (we love this pizza stone from Primo because it's ceramic and safe for the grill), and a pizza peel. Push out to a pizza crust. Close the grill cover and allow the pizza to cook for 6 to 8 minutes. The pizza stone delivers an unparalleled cooking performance and your pizza will have a gorgeous crispy crust, better blister, and a gourmet taste.