More, Pizza Party - on the grill...


 
After I started grilling pizza, I was amazed at how easy it is to make truly excellent pizza. Just a matter of doing a few, being critical of yourself and satisfying your audience (wife, children and guests) not to mention, myself:D. Of course, I don't want to ignore the use of the Weber - it helps to make it all easy!

FWIW
Dale53
 
Thanks Robert! I added this to my "Bob Correll" recipe folder. On this veteran's day we thank your son for his service. I have a lot of military family and know our freedom isn't free. Great looking pies!
 
Flash;
I am visiting my daughter, son-in-law, and two lovely grandchildren in SLC, UT. I helped my son-in-law get set up for pizza (using two fire bricks to elevate the pizza stone). They do not have a food processor, so, my wife used the same Cuisinart dough recipe with their Kitchen Aid mixer. She first used the beaters to blend the ingredients then added the dough hook to finish (as per directions). The recipe worked just as well with the mixer as it did with the Food Processor. It took a bit longer by not really a problem at all.

So, for those who might have thought you NEEDED a food processor for this task, a heavy duty mixer with dough hook will work quite well.

Oh, by the way, I have a whole new family of "Converts" that will be doing pizza on the Weber OTG. My son-in-law, Ray, is a serious griller and is having MUCH fun. Today, we are smoking some ribs (three slabs) as I write.

By the way, thanks for all of the kind words about the thread. I LOVE to share our little journey towards "Food Heaven" with the Webers...

FWIW,
Dale53
 
Most excellent. I do not have a cuisinart machine but a bread machine...will that work? probably not! I do have an extra cover I'm going to cut out for my pizza conversion on the 22.5 kettle
 
Took a lot of tips from here. Thanks Robert.

Made about 8 pizzas this weekend with different doughs (three-day chilled rise to one-hour quick rise), some on kettle, some on gasser. Ended up liking the simple Cuisinart dough just like Robert did. The kettle was preferred, but we needed about 1.5 chimneys of charcoal to get the heat where it needed to be. I may try to dial in the gasser down the road for simplicity's sake.

I raised the stone -- to get toppings up in the heat -- by putting it on top of a rib rack. Worked well. Maybe needed to put stone directly on grill later as coals burned down. Tried fire bricks for height once, but they did not do anything special, perhaps absorbed/blocked heat that would have gone to the stone.

We made two batches of dough Saturday night with Fleischman's Pizza Crust Yeast. Stuff rose like it had steroids in it. Used a simple raw sauce from Cook's Illustrated. See below. I made a cooked sauce Friday night. It's good, but this is easier and turned out great.

Topped raw dough with some grated mozzerella and parmesan. Then some sauce. Added fresh basil, green onions, mushrooms, sauteed onions, mix of hot and mild Italian sausage (cooked). Added more mozzarella. We used grated block of mozzerella on some, sliced fresh on others. All good.


Raw

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Cooked

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Each pizza cooked 10 to 14 minutes. All were crunchy and very good.

Sauce:
1 (28-ounce) can whole peeled tomatoes , drained and liquid discarded
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 teaspoon table salt
1 teaspoon dried oregano
1/4 teaspoon ground black pepper

Process all in food processor until smooth, about 30 seconds. Put in bowl until ready to use.
 
Last edited:
Chris;
That looks absolutely delicious. Regarding the dough, my son prefers the Jim Lahey "No-Knead dough" but we prefer the Crusinart dough - just simply a matter of preference. The important thing is to make your own and pick your toppings. I have become very particular about my ingredients. The best canned tomatoes we have found is the Muir Organic tomatoes (they have these in more than one way - pick your favorite). Pepperoni varies considerably in quality. Once you find your favorites, take notes. I slightly prefer sliced fresh figs but dry ones also work well. Sometimes you just have to use what's available.

Dale53
 
Best Pizza thread I've read Robert! Great info especially about the elevated pizza stone (burnt bottoms are no fun) My Emile Henry Pizza Stone is due to arrive today. I think I'll order a "Pappa Murphy's" take out pizza and cook it before making a pizza from scratch, but I will make one from scratch using your pizza dough instructions. Thank again!

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