How to make Pizza on the Grill - Easy and Delicious
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- เผยแพร่เมื่อ 28 มิ.ย. 2013
- Please Read Time and Temp Edit ----. After several years of trial and error after making this video, one adjustment I would recommend is to set the grill to a lower temperature around 350-400 and bake it for longer (20-25 minutes). Just watch it so the bottom crust doesn't burn. You'll end up with much crispier crust and that golden brown color for the cheese and crust.
This is my guide to how I make pizza on the Grill. There's no perfect or exact way to make pizza on the grill, but this is my version after years of trial and error. I hope you find it helpful, and hopefully delicious.
Ingredients include.
- Pizza Dough
- Olive Oil
- Garlic
- Basil
- Plum Tomato
- Mozzarella Cheese
- Parmesan Cheese
- Crushed Red Peppers
- Salami, Soprasetta, Anchovies, Artichoke Hearts, etc... (Toppings of your choice)
To view or print this recipe, please visit...
www.ErikZmusic.com/howtomakepi... - แนวปฏิบัติและการใช้ชีวิต
Nice tutorial. No much fancy stuff, not with expensive "professional" stuff. Perfect for those who may have a low budget for it, and the best part... he recalls that shape is not really that important but the flavor. Gonna try to do this someday...
Awesome video thanks. I used this method today and it worked great. Don't think I need a pizza stone now.
Very nice- looks delicious!
My one suggestion is do not buy bagged, pre-shredded cheese. It's coated in potato starch and that really impacts proper melting. Always buy your cheese whole and grate it yourself.
Dude, well done.
Please read this comment before making this pizza or commenting. - After several years of trial and error, an adjustment I would recommend is to set the grill to a lower temperature (around 350-400) and bake it for longer (20-25 minutes). Just watch it so the bottom crust doesn't burn. You'll end up with much crispier crust and that golden brown color.
Thanks for the finale. Full steam ahead.
Great , now I am starving for pizza.
😀 nice 👍
I gotta try this for sure!!!!! Looks funtastique xD
Dude idk how this got here? Lol but that was badass tho huh? Lol
I'm down!
Lol I'd be down
4494959997488j
Wow what a nice job! Pizza is fun all ways. Pizza sauce hurts my stomach so Splitting the batch in to is a nice option one kind for me and one kind form the kids. And love the mistake at the end. Lol. Sounds like me. Angry but still can enjoy the accident.
Tnx i am from India
Looks delicious.. I get my ingredients at Trader Joe's.
I've been trying this and my pizza looks about the same as yours. It's totally delicious, but I'd like it if I could get the crust to brown a bit more, mainly for aesthetics. Any ideas?
NewGoldStandard It’s funny you should ask this, I had the same feelings after making the video originally. What I’ve found through continued trial and error is to lower the cooking temperature of the grill and cook it longer: Higher heat browns but burns the crust. Lower heat simply toasts it and leaves it really nice and crisp Browns the whole thing up. I’ve been using a charcoal smoker instead of gas grill the past few years and have left the pizza on at around 300 degrees for as long as 50 minutes. I wouldn’t suggest that yet, but just try turning the heat the down half way, and adding a few extra minutes to start. Every grill is different, so just watch that you don’t burn the underside of the crust. If it’s black, next time turn the temp down even more, and add a few more minutes. Eventually you’ll find the perfect time and temp: Just keep an it doesn’t burn. (I made pizza on the grill tonight actually. 6 years after posting this video, I still make it a few times a month). :-) Thanks for watching and Im happy to answer any other questions. Hope your next pizza turns out amazing!!
@@ErikZmusic Thanks so much for your response! I didn't even realize this video was 6yrs old, I'm really glad you're still replying to comments on it. I tried again tonight with a slightly lower temp and while I don't have the combination dialed in just yet, a slightly lower temperature (I basically had the burner directly under the pizza on med-high and the other on high; kind of an indirect heat style) did get me closer to what I'm after. I really like this recipe; like I said, I haven't made anything that wasn't delicious. By the way, the main reason I'm using the grill is because I don't want to heat up my oven when it's already quite hot enough in my house... have you ever tried using a pizza stone on the grill?
Regardless, thank you again for your quick response. I really appreciate it!
Yeah, just keep playing with time and temp. You can go really really low on the temp, and put it on for a long time and it won't burn. As long as you like a pizza crust that's crispier. I've tried doing the pizza stone before and found I just prefer the pizza right on the grate. It just has more of a grilled/bbq flavor, and if the stone doesn't get hot enough you can actually make the pizza soggy as the oil and moisture in the dough gets trapped between the bottom of the pizza and stone. On the grill it's a direct heat and you get a far crispier crust. Honestly I'm not even much of a fan of the pizza stone in the oven. I prefer the double layer steel air bake pan you can get at Bed Bath and Beyond or Target for like $15. It seems to work better. Also great for French fries or anything you want to crisp up in the oven. :-)
Higher heat = more browning
I made 100 pizza on grill ...best pizza ever...issue is toppings can be crisp like from oven...I tried everything... thin foil of aluminium over ....Can someone help... I have Weber q100 gas grill. Maybe temperature isn't right!
That looks like a lot of work I think I will just order one from Luigi's
Why there is coal at the side??
Those are actually burnt wood chips. Nothing to do with the Pizza this time. I used them to try and add smoke flavor to other foods I was cooking on the grill.
Seriously don't take offense. Is that top actually cooked?
It is/was. But I agree with you that it doesn't look like it is. Since posting this video I've actually made some adjustments to the cooking time and temp to get it crispier with a more golden color. Instead of high heat for 10 minutes, I turned the heat down to 350 and let it cook for 20 minutes (rotating once to avoid burning). It comes out much better.
@@ErikZmusic I have a suggestion.. raise that pizza up off the grates perhaps on a pizza screen supported by two bricks.. set temp to 475 and preheat..start there and do a repost.. Ava..
Tried this last weekend and the dough was burnt to a crisp leaving the top raw.😩
Sorry to hear that. It sounds like you had the grill heat on far too hot. I'd recommend if you try it again to start no hotter than maybe 300-350 degrees, or a medium to low heat, and let it cook longer (20-25 minutes). There's definitely a perfect middle ground to get both a crispy crust and cooked top. Every grill is different, and can take some fine tuning and practice.
Prob needs to go under the broiler for about 15-20 seconds
It's been 7 years since I made this video and I've actually adjusted both cooking time and temp to get a more golden and crispier pizza. I find a lower temp, maybe medium grill heat, and about 20-25 minutes on the grill end up with a pizza more like you're describing. But like I said in the video, it's all about trial and error with your own grill heat and time. No need for a broiler if you can get the darker golden color on the grill. Just make sure it's not too hot to burn the bottom, and you can leave it on for much longer.
Use a stone to bake pizza on in the grill set medium to high heat for 30minutes and let the stone get really hot and bake for 7 minutes.
Sometimes it´s a good idea to bake the buttom with only tomato sause in beginning for maybe 3-4 minutes and then add the rest of filling and bake another 4-5 minutes or until the pizza is done. :)
Also when your dough is done fermenting in the bowl, make small balls of pizze dough and let it ferment 2-3 hours further. and when u wan´t to make the pizza add little Durum flour on the top of ball. Allways keep the top of dough at the top from beginning untill the end. Don´t turn upside down best way to keep the air, and the dough fluffy.
Place the ball on table and gentle press with your fingers towards the edge to get the air in the dough to the crust and use slap technique to make the dough the right size and then bake :)
Loads of videos on youtube for slap technique 👍
Remember to keep the dough hydrated while fermenting
Makes me cringe when I see someone chopping with a bread knife!!
Of course I’m sure you noticed the knife in the video was a Ginsu all purpose serrated knife and not a bread knife. ;-)
Lol!
No sauce. No pizza.
Lol!
Best to cook the dough 1st