I do them right on the grates. Your dough will need to be "short" we use
some nice olive oil in it. We also sometimes will put an herb like rosemary
in it too. We make pizza, foccacia, etc. like this. Takes a little
experimentation but it comes out tasting like the pizza I had in Italy that
comes out of wood fired ovens, IOW YUMMMMMMMMMY!
Larry
"mikel" > wrote in message
...
> rettchr wrote:
>> I need directions for grilling pizza on a Weber gas grill.
> go get yourself a pizza stone, get it blazing hot inside your pit/grill I
> mean as hot as possible.
>
>
> do all your stuff, dough, toppings, fresh cheeses, basil, etc.
>
> 6 minutes your done. toasty brown crust and top completely melted.
> this is more of a fired pizza similar to a brick oven.
>
> As far as the grilled, I grill on side of the dough, then put toppings on
> that side, return it to grill to finish the top and bottom.
>
> mikel