Don Cash
Senior Cook
A few weeks back there was some discussion about making pizzas on the grill. I've had some pretty good success making them on mine so I thought I'd show you how I do it. This is by no means the only way, I know...but this is how I do it and it works for us.
Start with the charcoal ring from a WSM on the charcoal grate with a layer of unlit on the outside.
Then light a full chimney...
...and take it until the flames are just licking the top coals.
Here is my stone. It's from Williams Sonoma and was a gift. At $100 I probably wouldn't buy it for myself but it was a gift and I love it. It is "pre-raised", something I think is very important so that the radiant heat from the top of the grill cooks the toppings at the same rate as the crust. A cheap stone on a few fire bricks would do the same thing. I usually always add a little smokewood to mimic a wood fired oven. It adds a lot but is subtle.
When the coals are ready, dump them over the unlit...
...and immediately put the stone on the grill grate...
...cover and put the thermometer from my Performer through the vent so it rests on the stone.
Meanwhile, prep the pizzas. I made a white clam pizza for me and a red cheese pizza for Campbell.
A half an hour after dumping the lit, the kettle was perfect...500*
Pizzas on.
8 minutes later, rotated for even cooking.
8 minutes later they came off.
Perfect crust (IMO).
Dressed the white pizza.
Plated.
Again, I'm not trying to be pretentious and say that this is the only way to do them. I've just had a lot of success with this technique and thought you might like to see it. Both pizzas turned out great. That white pizza recipe is awesome and we do it often.
Thanks for looking!!
Start with the charcoal ring from a WSM on the charcoal grate with a layer of unlit on the outside.
Then light a full chimney...
...and take it until the flames are just licking the top coals.
Here is my stone. It's from Williams Sonoma and was a gift. At $100 I probably wouldn't buy it for myself but it was a gift and I love it. It is "pre-raised", something I think is very important so that the radiant heat from the top of the grill cooks the toppings at the same rate as the crust. A cheap stone on a few fire bricks would do the same thing. I usually always add a little smokewood to mimic a wood fired oven. It adds a lot but is subtle.
When the coals are ready, dump them over the unlit...
...and immediately put the stone on the grill grate...
...cover and put the thermometer from my Performer through the vent so it rests on the stone.
Meanwhile, prep the pizzas. I made a white clam pizza for me and a red cheese pizza for Campbell.
A half an hour after dumping the lit, the kettle was perfect...500*
Pizzas on.
8 minutes later, rotated for even cooking.
8 minutes later they came off.
Perfect crust (IMO).
Dressed the white pizza.
Plated.
Again, I'm not trying to be pretentious and say that this is the only way to do them. I've just had a lot of success with this technique and thought you might like to see it. Both pizzas turned out great. That white pizza recipe is awesome and we do it often.
Thanks for looking!!
