Any thoughts on Grill Top Pizza Oven?


 
PCMancini

PCMancini

TVWBB Member
Hi all, looking to grab one of these as I do like making pizza on the grill. I already have a stone, peels and some other accessories so not looking for a "kit"

Any reccs - good or bad - are much appreciated.

Cheers,
Paul
 
Josh Dekubber said:
I make pizzas from scratch and frozen pizzas on my grills very often. I tried the pizza stone a couple times and didn't like it. I get my best results with metal pizza pan with little holes in it. Grill at about 350°F until golden brown. I'll never use a conventional oven for pizza ever again.
View attachment 105970View attachment 105971
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Josh, those are freaking killer. Bbq on the left??
 
PCMancini said:
Hi all, looking to grab one of these as I do like making pizza on the grill. I already have a stone, peels and some other accessories so not looking for a "kit"

Any reccs - good or bad - are much appreciated.

Cheers,
Paul
Click to expand...
Hi Paul,

So I don't own a dedicated pizza cooker, but there's some really good ones out there. Tbh, I get great results with my Performer. If you have one, it's not hard to turn out great pies. With a few fire bricks, a vortex, and a quality stone I'm getting deck temps of 800° with ease.

But I also get the desire to use a dedicated cooker. I've browsed before and my issue is mostly space at this point...I'm out of it. I'll share a link with really knowledgeable info below.

Cheers! I hope you get some quality pizza time.

www.seriouseats.com

To Find the 5 Best Outdoor Pizza Ovens, We Churned Out Pie After Pie

After testing 18 outdoor pizza ovens, we found five that produced the best pizza, were easy to use, and were worth the cash.
www.seriouseats.com www.seriouseats.com
 
Josh Dekubber said:
Thanks!
GoodCook AirPerfect Non-Stick 14” Pizza Pan – Pizza Tray for Oven, Perforated Round Pizza Pan, Carbon Steel Baking Pan, Homemade, Frozen & Leftover Slices https://a.co/d/5JCy9il

View attachment 105983
I have some of these and one from Kroger/Fred Meyer. Anything similar would be fine.
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Grill Temps can get pretty hot for non-stick.
What temp is that pan rated for? I couldn't see any details on azn
 
I just read that carbon steel can handle much higher temps than Teflon type non sticks. I’m not sure on specifics as I’ve just started looking at the possibility of a carbon steel frypan to replace an aging calphalon nonstick fry pan.
 
Carbon steel or cast iron is the best way to deal with "vessel" type of pizza on the grill. When we do them on the Wolf, they go straight on the grates, and I utilize the rear infrared burner to get more heat over the top. It works like a champ. Did some frozen pizzas on both the Member's Mark and Big Z. They do remarkably well thanks to the "convection" action of the fans.
 
DanHoo said:
Grill Temps can get pretty hot for non-stick.
What temp is that pan rated for? I couldn't see any details on azn
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Agreed. PTFE (Teflon) based coatings shouldn't be exposed to temperatures of 500F (260C) or greater. At 500F, PTFE begins to break down and release toxic compounds. They're probably safe if you don't preheat them empty though - doubtful that a pizza crust is going to exceed get to 500F.
 
Last edited:
I love making pizza and use different "pizza ovens" including an electric wall oven, gas grill, kettle, BGE, WSK and most recently an Ooni.

The temp of the oven, and the dough/toppings used is a big variable and learning to adapt the dough to the oven is IMO the secret.

On my Genesis E330, I use two pizza stones stacked can get 700F stone temps and 750F lid temp. Elevating the pizza closer to the top of the lid helps get the toppings done before the crust burns. I think the "pizza toppers" do a similar thing which is to focus heat to the top of the pie.

1735670418938.png

There's been good discussion of stone vs steel vs direct on the grates and I'll say there is no single right answer as long as the results are good to eat. Here's a thread with some discussion about stones and all.

T

Thread 'Pizza stones crack if used in the gas grill?'

We love to cook pizza in the oven using a pizza stone.

I would like to use the stone in my Genesis, but some suggest cracking is likely.

I’d like to avoid buying a pizza steel if I can

I’ll always put the stone on the grates before I start the preheat, and keep the grill closed afterwards while it cools.

With the above process am I likely to crack the stone?

would putting a sheet of foil under the stone help or make it more likely to crack?

Thanks in advance!
 
G Mouser said:
I recently sold that Traeger with the pizza attachment and bought a Ooni.. They are on clearance at my local Lowes.
Click to expand...

I also have an Ooni, and I like it a lot. I bought the add on gas burner for cold weather use and its great. Light it, set a timer for pre-heat and then cook.

Two benefits of a dedicated pizza oven are they can get A LOT hotter, and they use much less fuel.

The gas attachment for the Ooni is rated at 15.3K BTU and will easily get to 850F stone temps.
My E330 burns 48K BTU and takes a long time to get the stone to 700F.

This discussion is getting me hungry. I think it's time to make some pies !
 
DanHoo said:
I love making pizza and use different "pizza ovens" including an electric wall oven, gas grill, kettle, BGE, WSK and most recently an Ooni.

The temp of the oven, and the dough/toppings used is a big variable and learning to adapt the dough to the oven is IMO the secret.

On my Genesis E330, I use two pizza stones stacked can get 700F stone temps and 750F lid temp. Elevating the pizza closer to the top of the lid helps get the toppings done before the crust burns. I think the "pizza toppers" do a similar thing which is to focus heat to the top of the pie.

View attachment 106015

There's been good discussion of stone vs steel vs direct on the grates and I'll say there is no single right answer as long as the results are good to eat. Here's a thread with some discussion about stones and all.

T

Thread 'Pizza stones crack if used in the gas grill?'

We love to cook pizza in the oven using a pizza stone.

I would like to use the stone in my Genesis, but some suggest cracking is likely.

I’d like to avoid buying a pizza steel if I can

I’ll always put the stone on the grates before I start the preheat, and keep the grill closed afterwards while it cools.

With the above process am I likely to crack the stone?

would putting a sheet of foil under the stone help or make it more likely to crack?

Thanks in advance!
Click to expand...
Great information Dan!👌🏼
 
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