Robert McGee
TVWBB Gold Member
Recently, my wife and I made a trip to North Carolina to spend a week with my oldest son (retired Colonel from the U.S. Army) and his family. Shannon is a dedicated griller and wanted to show off his culinary skills with home made pizza dough. he chose Jim Lahey's "No-Knead Dough". He had pre-made the dough and had it in small lidded bowls in the refrigerator. While letting them come up to room temperature, we filled several small bowls with pizza ingredients.
You will note the lidded bowls holding the individual dough balls in the upper left portion of the photo. We had pepperoni, crushed tomatoes (Muir Organic canned tomatoes), fresh mozzerella and shredded mozzerella, Parmesan-Reggiano, dried figs (no fresh ones were available at the time) canned chunk pineapple, Jimmy Deans pre-cooked sausage (crumbled) and various other toppings. As you can see, the sky is the limit. Let your imagination rule.
Here I am building a pizza:
Here is my oldest son and our grand daughter stretching the dough for a pizza:
Here is a picture of a pizza on the elevated pizza stone. Shannon bought an extra couple of grills (one full size that is normally the food grill, then a 18.5" one that is elevated several inches with stainless steel bolts. He reserves this set up for pizza. The set up is minimal cost. I have a similar set up at my home, but just use two fire bricks on edge to support the pizza stone. Shannon's is more secure (although I have not had any problems with mine - use what you choose). The reason for the elevated pizza stone is so the bottom and the top of the pizza are done at the same time. It works beautifully as you can see here:
You will note the lidded bowls holding the individual dough balls in the upper left portion of the photo. We had pepperoni, crushed tomatoes (Muir Organic canned tomatoes), fresh mozzerella and shredded mozzerella, Parmesan-Reggiano, dried figs (no fresh ones were available at the time) canned chunk pineapple, Jimmy Deans pre-cooked sausage (crumbled) and various other toppings. As you can see, the sky is the limit. Let your imagination rule.
Here I am building a pizza:
Here is my oldest son and our grand daughter stretching the dough for a pizza:
Here is a picture of a pizza on the elevated pizza stone. Shannon bought an extra couple of grills (one full size that is normally the food grill, then a 18.5" one that is elevated several inches with stainless steel bolts. He reserves this set up for pizza. The set up is minimal cost. I have a similar set up at my home, but just use two fire bricks on edge to support the pizza stone. Shannon's is more secure (although I have not had any problems with mine - use what you choose). The reason for the elevated pizza stone is so the bottom and the top of the pizza are done at the same time. It works beautifully as you can see here:
