The Grill and BBQ thread

#3,601
#3,601
Excellent thanks! One last question: if I don't have a peel, will the raw crust slide off of cornmealed wax or butcher paper when putting on the grill? I'm anticipating it to be fragile when rolled thin...
 
#3,602
#3,602
kiddiedoc said:
Excellent thanks! One last question: if I don't have a peel, will the raw crust slide off of cornmealed wax or butcher paper when putting on the grill? I'm anticipating it to be fragile when rolled thin...
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I have a pizza pan that is the perfect size for my grill so I use that instead of using pizza stones. We roll the dough on the pan over a good portion of flour and then top it and put it on the grill. Still crisps up nice and is a little easier. I imagine the transfer to the hot stone would be difficult because like you said, the dough is fragile. I think the cornmeal would help it slide off a lot but one sticky spot could derail the whole slide. We have a peel and before I bought the pan we would slide it off the peel onto a hot stone and even that was stressful.
 
#3,603
#3,603
kiddiedoc said:
Excellent thanks! One last question: if I don't have a peel, will the raw crust slide off of cornmealed wax or butcher paper when putting on the grill? I'm anticipating it to be fragile when rolled thin...
Click to expand...

I use a lot of cornmeal, also add some molasses or honey to the dough when you are making it. I also add minced garlic as well.
 
#3,604
#3,604
cali_vol said:
Wanted something with a lot of flavor that wasn't going to take much time. Decided on a Flatbread Pizza. Just marinated a flat iron and cooked ahead of time. Brushed on some olive oil and garlic to crisp up the Flatbread then added mozzarella, steak, tomato, and basil. Easy. Cheesy. And oh sooo good.
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Please tell me you smoked the tomatoes...
 
#3,606
#3,606
Bam.
 

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#3,608
#3,608
Parchment paper is the schnizzle. Will 100% use it every time. I guess my shaping skills will improve...a little wonky on the circles, but soooooo good!
 
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#3,614
#3,614
kiddiedoc said:
Pizza grillers: anyone know of good fresh local dough? I feel like I've seen some at a grocery store, or maybe a restaurant that sells it? Would love a light, bubbly crust that crisps and chars easily.

Alternatively, anyone have a recipe for that style?
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Marco's Pizza sells their dough. I use their thin crust all the time on the egg. About $4.
 
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#3,615
#3,615
Also, since we are talking pizza, check out Fathead Pizza dough if you are looking for a low carb alternative. It is excellent!
 
#3,616
#3,616
Boca Vol said:
Here you go:

https://www.youtube.com/watch?v=hHJHqKLtJ0o
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You underestimate my scissor skills. :)

I folded it into four large squares and cut the approximate circle to make four sheets. After trying to transfer the first crust off the counter, I decided to floor/cornmeal the paper and just roll each crust on the paper. This was the winning formula.
 
#3,617
#3,617
kiddiedoc said:
You underestimate my scissor skills. :)

I folded it into four large squares and cut the approximate circle to make four sheets. After trying to transfer the first crust off the counter, I decided to floor/cornmeal the paper and just roll each crust on the paper. This was the winning formula.
Click to expand...

Haha....use your pan as a measuring tool. Put the point in the center and then trim the edge around the pan.

For "sauce" I usually take a can of whole peeled tomatoes and simply crush then by hand and drizzle over. Hit it with Penzey's Italian blend. Perfect.
 
#3,620
#3,620
cali_vol said:
Na, went the easy route. Wish I had now...
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Have you ever smoked any?

I know I go on and on about them, but they are amazing! Several foodie friends have said they are the their favorite thing I cook. I don't put in the effort you and Boca do, but I'm no slouch (insert Judge Smails joke here) in the kitchen.
 
#3,621
#3,621
VolMax said:
Have you ever smoked any?

I know I go on and on about them, but they are amazing! Several foodie friends have said they are the their favorite thing I cook. I don't put in the effort you and Boca do, but I'm no slouch (insert Judge Smails joke here) in the kitchen.
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I have not. It's crazy considering all the different things I've put in the smoker. My wife and one of my kids don't like tomatoes so we tend to stay away from tomato dishes...I think that's something I need to change.
 
#3,624
#3,624
kiddiedoc said:
Roughly 2 minutes, pull the parchment paper, then about 4 more minutes. Temp at 500-550.

Setup: plate setter legs DOWN -> grate -> pizza stone
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Copy that, thanks. I am going to try and replicate those this weekend. I have only used conventional ovens for pizza so I hope not to burn them.
 
#3,625
#3,625
kiddiedoc said:
Roughly 2 minutes, pull the parchment paper, then about 4 more minutes. Temp at 500-550.

Setup: plate setter legs DOWN -> grate -> pizza stone
Click to expand...

UT_Dutchman said:
Copy that, thanks. I am going to try and replicate those this weekend. I have only used conventional ovens for pizza so I hope not to burn them.
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In my years of cooking pizzas on the BGE you want to get it as high in the dome as you can. Like kiddiedoc said, plate setter legs down. I then use bricks on the plate setter then the stone.

2 things, it gets it higher in the dome and lets air under the stone.

Just open and close it very slowly!
 
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