Pre-baked Pizza on the Grill


 
R

Robert McGee

TVWBB Gold Member
We had picked up a couple of "pre-baked" crusts at the market. My wife, Marilyn, built a pizza on the crust. I used my regular pizza set up:



That is, a pizza stone on two thin fire bricks set on end. That way, the bottom and the top cook evenly at the same time.

Here it is at the start:


Here it is at the finish:


Here is the bottom:


Note: I only dumped one chimney of lit Kingsford Original in. It really didn't get hot enough (thought it would be fine with a "pre-baked" but it wasn't. I should have used two chimneys. It took just over ten minutes. That is a bit too long. The crust was nice and crisp (it was a "thin crust") but it was a bit dryer than if it had finished earlier. The pizza had a great flavor (Marilyn did a very nice job building it with Penzey's Italian seasoning, etc) and I LIKED it. Of course, it didn't match our home made pizza as reported here before. However, it was quick and actually considerably better than a commercial pizza the wife and I had recently from one of the larger chains (and in the restaurant, to boot).

The next time, and any other pizza combination I will be using TWO lit chimneys of coals. I may even drop a couple of "splits" of wood on the coals.

YMMV
Keep on smokin',
Dale53:wsm:
 
The pizza looks good. I might try your system.
I bought an early PizzaKettle & was not happy with it: soggy center & toppings.
Sold it for cheap on CL.
Have been cooking them in the oven @550* with a Lodge CI pizza pan for a while.
Using Trader Joes $1.19 pizza dough. They have been good.
So, never say "Never"!
I just might give a charcoal/wood fired pizza another chance.
 
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Like the set up, thin crest pizza is the best. I make my own thin crest that way I can control the salt amount.
Like the way your wife put it together and now we need a piece to sample.
 
Pizza looks good, I have been thinking of trying the same set up you have. With your set up do you just put a layer of coals on the bottom. Any pictures or advice on how you do your set up would be highly appreciated.
 
Craig;
I just evenly spread the coals out all over the charcoal grate. I suggest TWO full chimneys of lit. I use Kingsford Original. To all extra flavor and heat, a couple of splits of your favorite wood would NOT be out of place. You will notice in my picture of the stone on the bricks, that the hinged grate is to the front so you can reach it easily. After I dump the coals, I pre-heat the stone for at least thirty minutes before I apply the pizza. You can do several pizzas in a row before losing heat. Just keep the lid open to a minimum. I keep a flashlight handy, even in the sun, the look through the top vent to monitor the cook. You may or may not find it necessary to spin the pizza 180 degrees half way through the cook for even cooking.

Keep on smokin',
Dale53:wsm:
 
OK Robert, you have convinced me, I might not need the Kettlepizza. I'm going to do it your way. I think with the info you are sharing, I can probably get a giant head start on making it work well. Thanks!
 
Pizza looks good Robert, really watched how you did it because I am going to attempt my first one this weekend. Just wondering on the coals, how about a full chimney of lit briquets - and then a 1/2 - 3/4 of unlit lump on top of that?

Going with a similar set-up: Weber Performer, pre-made crusts only difference is I am going to use the Lodge Pizza pan instead of a stone. Thanks for sharing, your post is giving me the inspiration to take the plunge this weekend!
 
Matt and Jim;
I am MOST interested in hearing how things worked for you.

The Lodge pan is interesting - I pretty much flipped a coin when my old pizza stone bit the dust. I decided to go with another, but thicker, pizza stone. So far, it is working out well.

Keep on smokin',
Dale53:wsm:
 
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