I have no idea why I've never thought of parchment paper under the dough. I've always just used corn meal. But I'm making donair pizza tonight, and I'm going to give the parchment trick a try!
Hey my large gas oven has 6 dials on it not 3 like yours (2 left ones, 2 center, 2 right ones) so i wanna know what dials do I need to turn on and what heat setting should i put them on when prepping the stone?
Instead of ordinary pizza sauce, try using a drained or less-wet salsa. I like jarred habanero salsa. Has the minced onions, peppers and other spices already. Also like to dribble some basil pesto prior to cooking.
@@krommezuidvrucht6474 hey yea I tried it on the grill and the outcome was like this guys pizza. But sometimes their is more toast on the bottom than the top of the pizza(it can be inconsistent). I ended up buying a outdoor pizza oven from Sam’s club for 200$ which is amazing for the stuff it came with.
Looks great! I'm wondering if this would work on the previous generation Genesis grill where the burners went sideways. It seems like they are too close to effectively reduce heat on the center. How long was your timer set for?
Thanks for the video I’ve been looking for a solution to a simple cost effective out door pizza oven and just can’t get over all the fuss and cost of the outdoor ovens I don’t make pizzas that often and when i do it’s during a party I’m making several pizzas at a time in my oven, now I’m going to add the gas grill to my arsenal for cooking, how about a video cooking two pizzas at a time using a pellet canister for the wood fire taste?
Weber instruction manual says to heat to 200 degrees and THEN insert the stone and heat for a further ten mins. You say however, to heat them at the same time?
Generally speaking, a pizza stone should be heated at the same time as the oven to avoid temperature shock. However, 200F is not all that hot (less than boiling). Your grill probably gets to that temperature shortly after being ignited.
Great video! Have you ever made a store bought frozen pizza? We use our home electric oven but it sometimes smokes from the cheese and the oven itself takes forever to cool down....not to mention the electrical $$ charges. We have a Genesis BBQ like yours.
Awesome question! Any barbecue, smoker. pizza oven, etc. is essentially just that, an OVEN. Just make sure you cook that frozen pizza on a stone, pizza tray or screen. Cooking it directly on the grill grates could cause it to melt through and make a terrible mess. Hope that helps!
I have a Weber SP435 but only cook meat and veg on it. The Ooni pizza ovens are much easier and cheaper to cook pizza on. They take less than 2 minutes to cook a pizza so why waste time and Monet heating up your bbq. I love my Weber bbq btw so I’m not being anti bbq.
The only way I’ve been cooking pizza for the past few years. The only better way I can think of is in a wood fired brick oven. Let me know what you think…
How much minuts is it the pizza insede the weber? Thanks
Great idea with the parchment paper.
Good work with the baking paper. I've been doing that for years and it is the easiest way.
I have no idea why I've never thought of parchment paper under the dough. I've always just used corn meal. But I'm making donair pizza tonight, and I'm going to give the parchment trick a try!
because parchment paper burns when it reaches above 220 C so it's a bit risky do it on a stone since it tends to get fairly hot
Great Idea this paper!
Great looking pizza and great tips. Looks like by the jacket you're wearing, it must be freezing cold where you are. Cheers and thank you for sharing
Hey my large gas oven has 6 dials on it not 3 like yours (2 left ones, 2 center, 2 right ones) so i wanna know what dials do I need to turn on and what heat setting should i put them on when prepping the stone?
Instead of ordinary pizza sauce, try using a drained or less-wet salsa. I like jarred habanero salsa. Has the minced onions, peppers and other spices already. Also like to dribble some basil pesto prior to cooking.
what an excellent idea! Thanks for sharing.
I was wondering how to stop the pizza from sticking to the stone. Baking paper !! So simple - why didn't I think of that. Thanks again.
Sorry to burst your bubble, but a hot stone will never have problems when releasing a pizza, it will not stick 😊
I use the parchment to move the pizza easily, but after a few minutes, I pull it out so the stone can absorb the moisture for a crisp pizza.
You didn't think of that probably because you're not barbarian.. you can't make a good pizza on baking paper. Physics..
That actually looks pretty good. I have had pizza stone that’s been in my shed since the 90s as a gift lol. Think it’s time to try it out.
How did it turn out? Or is it still in the shed?
@@krommezuidvrucht6474 hey yea I tried it on the grill and the outcome was like this guys pizza. But sometimes their is more toast on the bottom than the top of the pizza(it can be inconsistent). I ended up buying a outdoor pizza oven from Sam’s club for 200$ which is amazing for the stuff it came with.
@@RunningSD nice! Good to hear
Thanks for the great video!
Glad you liked it!
My weber pizza stone has one side with circular indentation, is that the bottom and what is it used for, more even cooking?
Why didn’t you say how long to cook it for? Is it a secret?
exactly ! was wondering exactly the same ...
12-15 minutes depending on how you like it I'd say.
Use your eyeballs 😂
@@shreckm6470 yeah, but why didn’t he just say? Dude even set a fucking timer…
@@nt300ukhe litterally edited in a timer at 0:00 time...🤷🏽♂️
Looks great! I'm wondering if this would work on the previous generation Genesis grill where the burners went sideways. It seems like they are too close to effectively reduce heat on the center. How long was your timer set for?
That is one good looking pizza man!! Bummer we still don't know how to it ourselves 😂
Not sure where you could have gone wrong, but is there something specific you need help with? I can give it a shot.
Thanks for the video I’ve been looking for a solution to a simple cost effective out door pizza oven and just can’t get over all the fuss and cost of the outdoor ovens I don’t make pizzas that often and when i do it’s during a party I’m making several pizzas at a time in my oven, now I’m going to add the gas grill to my arsenal for cooking, how about a video cooking two pizzas at a time using a pellet canister for the wood fire taste?
Thanks for the video suggestion! We always love getting feedback from viewers.
How many time did it take to get the pizza done?
That was my question as well. Why not show that?
Weber instruction manual says to heat to 200 degrees and THEN insert the stone and heat for a further ten mins. You say however, to heat them at the same time?
Generally speaking, a pizza stone should be heated at the same time as the oven to avoid temperature shock. However, 200F is not all that hot (less than boiling). Your grill probably gets to that temperature shortly after being ignited.
Do happen go have this pizza dough recepie please ? Seems quiete good one !
Flour, water, sperm.
Great video! Have you ever made a store bought frozen pizza? We use our home electric oven but it sometimes smokes from the cheese and the oven itself takes forever to cool down....not to mention the electrical $$ charges. We have a Genesis BBQ like yours.
Awesome question! Any barbecue, smoker. pizza oven, etc. is essentially just that, an OVEN. Just make sure you cook that frozen pizza on a stone, pizza tray or screen. Cooking it directly on the grill grates could cause it to melt through and make a terrible mess. Hope that helps!
That looks great, how long did you leave the pizza in the bbq to cook?
Wanted to ask the same question 😄
The most important bit? How long was your timer set for?
@@michaeldobson1577 Did you get an answer, for how long? I think mine is taking about eight minutes.
Thanks, gonna try it tonight❤
Going to try this! Where did you get that wide spatula?
The gay shop.
@@iain8837 good one!
It’s fancy!!! Nice 👍🏻
Do you have to leave the pizza on the greaseproof paper or can you drop it on the stone?
u can do both , you can throw some flour all over the stone and put the pizza direct ( i prefer this one)
It looks better than you cook in the Ooni pizza oven. Good job!
I was looking at an ooni. To be honest paying £300 is a bit meh. When I can buy a pizza stone
The ooni doesn't turn down low enough
Use an 18”, $7 travertine tile on bottom and top.
1:54 No, it's not..
I have a two burner grill my pizza burns at the bottom by the time the whole pizza is cooked .
Grande bro la pizza sovrana però dovresti migliorare nello stenderla!
Complimenti comunque!
Cheers guy
Im trying this tmoro nite
Im sick of the filthy greasy hair covered pizzas i get from the shop.
Thanks again grill king
The bottom burns I need info to stop this
People walking down street
Hmm can you smell that I fancy pizza
What a great idea.....that peel method is a pain.
I have a Weber SP435 but only cook meat and veg on it. The Ooni pizza ovens are much easier and cheaper to cook pizza on. They take less than 2 minutes to cook a pizza so why waste time and Monet heating up your bbq. I love my Weber bbq btw so I’m not being anti bbq.
Paper burns at 451 degrees Fahrenheit.
Nice
how long was the pizza in for?
I make this all the time and I set a timer for 6 minutes on a pizza this size
The only way I’ve been cooking pizza for the past few years. The only better way I can think of is in a wood fired brick oven. Let me know what you think…
😋😋
How many mins wtf
:))
figure it out shesssh
@@stevenzandbergen7040 no sheesh
You can google anything. But i would say try 10 minutes and then use your spatula to see if the bottom is brown.
The best Pizza is cooked at 700+ degrees
looks gorgeous like my baby
You are so kind