Low heat no stone pizza on da grill


 
B

Brian Zimmerman

TVWBB Pro
So I am going with pizza dough on the grate again. Finally figured out what I am doing with the dough. First I use some bricks to divide the grill into two zones. Hot and not hot. The grate is oiled and placed over the coals. I use a 88 cent ball of pizza dough from the Wal Mart Neighborhood Market. A 16oz can of Bud Light is used to roll the dough. Alot of flour is used to keep things rolling. Then it is sprayed with olive oil and placed indirect on the grill. About 7-8 minutes the dough is flipped. Stones are for kidneys.

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A piece was broken off. I ate it. Once the other side was on 7-8 minutes it was sprayed with olive oil again. Then onto the direct fire for a minute or two. Just long enough for the oil to smoke or produce blue fire. Once both sides were done I took off then put on the toppings.

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I used Rita Y's pizza sauce recipe sans the fennel and marjoram. There was enough garlic to kill vampires for 100 yards and keep women away for a month! Also topped with thick cut pepperoni and chirozo sausage. Plus the mozzarella cheese.

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It was raining out so here is a picture of it raining in the dark.

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Off the grill and ready to be sliced.

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And the plated pick. BTW this is the second pic. The first one I unceremoniously dumped face down on the table. Thank god for digital cameras.

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Enjoy.
 
Great looking pie Brian! I've done this way a few times on a gas grill, but have always been scared of it on my kettle. Maybe because it's an 18.

By the way, I've been meaning to compliment you for a little while on your excellent new avatar.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.:

By the way, I've been meaning to compliment you for a little while on your excellent new avatar. </div></BLOCKQUOTE>

Thanks I used a CAD program to draw that! Don't be scared to try this on the kettle. You burn one or two but that is ok.
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Fantastic looking pizza Brian! You better not be using anything other than your hands or a pocket knife to eat it though!
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Good lookin' pie, Brian.

Just had a kidney stone about three weeks ago. After reading your post, I am now feeling residual pain from that episode. Please don't remind me as I don't want to have another one!
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Nice looking pizza, Brian! I need the encouragement as I'm trying to do the same on my EP-330 (I always use wood chunks for enhancement). I've used select frozen pizzas and pizza crust from Pillsbury as well as some different sauces (actually like Ragu the best). But I've graduated now to making my own sauce -- I get what I like with 10 min. effort. Now trying to make my own crust, but that is an agony in itself and I'm still trying for success. (Last night ended up being leftover smoked spare ribs.)

Rich
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">...I use a 88 cent ball of pizza dough ... A 16oz can of Bud Light is used to roll the dough... Stones are for kidneys.... A piece was broken off. I ate it. ...enough garlic to kill vampires for 100 yards and keep women away... </div></BLOCKQUOTE>
AWESOME!
Both your choice of words AND your dinner!
 
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