Grilling a frozen pizza


 
Jason Godard

Jason Godard

TVWBB Pro
After burning a frozen pizza on my Jumbo the other day, I made it my mission to figure out this frozen pizza thing.
It’s a beautiful day outside here in Missouri; after some morning showers it cleared up nicely. So I figured I’d work on it.
The pizza stone didn’t keep the bottom from burning, so I ditched it.
Spreading out the lump charcoal extinguished the coals, so lump was out.
I used one small chimney of Cowboy briquets, then spread them out like a sundial with no coals in the middle.
Got the grill up to 425F no problem, put the pizza on foil and let it go.
It took a lot longer than the 15 minutes recommended, but it came out great, dough rose fine and no burnt crust.
 

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I set my stone on a couple of bricks to raise it away from the fire and up into a hotter area of the grill. This seems to make the top cook faster and the addition of the screen keeps the bottom from burning.
 
Jason Godard said:
I have a screen but haven’t used it yet. It keeps the crust from burning?
Click to expand...
Yes, if you’re using a stone or steel as your cooking surface. The screen will slow the direct contact heat from cooking, burning, the crust and allow enough air to circulate between the crust and the hot surface. This will enable more even heating and cooking.

I screen my pie shells when making pizza on my steel to encourage even cooking. And then I descreen the pie at the end of the cook to promote browning on the direct hot steel.
 
Good info everyone! Is there a pizza stone you recommend? I have heard of some stones cracking and would like to avoid that by buying the right one.
 
Kelly C said:
Good info everyone! Is there a pizza stone you recommend? I have heard of some stones cracking and would like to avoid that by buying the right one.
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my two previous pizza stones cracked so i went to steel. i contacted a local metal fab shop and they made me a 14.5x16" 3/8" A36 grade steel with beveled edges. cost was around $65 total. mind you the steel needs an oil coat like a cast iron pan does and occasional cleaning and re-oiling but it's durable as heck and gets VERY HOT if you go full blast on heat. i've learned to moderate my E6 coal temps to 550F and the steel works perfectly for the pizzas i make at that temp (NY Style).

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you can buy a steel on Amazon too. This one is the one i was going to buy but i chose to save the money and get it made locally to support a local business.


others here will rave about stones. i'm sure they'll chime in.
 
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