The trick is to smoke the meat and not make the meat smoke

GRILLED PIZZA v2

  Date: May 08, 2009
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This basics for this recipe were taken from an episode of the BBQU TV show on PBS. It comes from Steven Raichlen's HOW TO GRILL. Years ago I was shown how to make my own dough. At that time we were kneading it by hand, I was a total novice on my gas grill and in making dough. Since that time I’ve made pizza on the grill again using store bought crusts. Now that I have started baking my own hamburger and hot dog rolls, I wanted to get back to making fresh pizza dough. Two things have changed. The first is is using a hand mixer, which makes he mixing and kneading phase fast and easy. The second change is I now know my gas grill, so the cooking phase for pizza is a no brainer. Using the hand mixer made things so much easier. I wish a stand mixer was in the budget, but maybe someday.

For pizza on the grill I heat one side of the grill to medium and the other to very low. Keep the lid closed as much as possible while cooking. The crust is placed on the grilled over medium heat to cook the first side. When the first side is done the pizza is pulled over to the low heat side and flipped . The toppings are applied over the low heat side. The pizza is pulled back over to the low side to finish. Keep the toppings thin so they will cook in a short time. If more time is needed to finish cooking the toppings, slide the pizza back over to the low side.
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Recipe Source:
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Great Grilling 2013
How to Grill:
Grilled Pizza - Page 412
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Wood Pizza Peel
  • SR 19" Locking Tongs