A couple times a month, my sister in law and I get together and pick a
recipe from a magazine or book that looks interesting and try it. We've
found some real keepers this way! One of my favorites was chicken breasts
with sundried tomato-fresh breadcrumb coating in a sauce made with lemon,
white wine, capers, and chicken stock.
But, I digress.
Pizza. We've read alot lately about grilled pizza, so I was wondering if
anyone here actually makes it and what tips or recipes you'd want to share?
Not being a huge fan of pizza in general, I don't make it often, but this
sounds really good to me. I'd like to try a couple different sauces as well.

And speaking of pizza, I have to ask: Thick or Thin?

kimberly

In article <NDjze.6666$HV1.6432@fed1read07>, "Nexis" >
wrote:

> Pizza. We've read alot lately about grilled pizza, so I was wondering if
> anyone here actually makes it and what tips or recipes you'd want to share?
> Not being a huge fan of pizza in general, I don't make it often, but this
> sounds really good to me. I'd like to try a couple different sauces as well.

We made these loosely from the recipe in Fine Cooking a year ago. I
say loosely, because we used their method, but our own pizza dough
recipe and toppings. They turned out amazingly well, and we are looking
forward to repeating them this year. For on the grill, thin, for in the
oven, thick.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Nexis wrote:
> A couple times a month, my sister in law and I get together and pick a
> recipe from a magazine or book that looks interesting and try it.
> We've found some real keepers this way! One of my favorites was
> chicken breasts with sundried tomato-fresh breadcrumb coating in a
> sauce made with lemon, white wine, capers, and chicken stock.
> But, I digress.
> Pizza. We've read alot lately about grilled pizza, so I was wondering
> if anyone here actually makes it and what tips or recipes you'd want
> to share? Not being a huge fan of pizza in general, I don't make it
> often, but this sounds really good to me. I'd like to try a couple
> different sauces as well.
>
> And speaking of pizza, I have to ask: Thick or Thin?
>
> kimberly

Thin for me. I've never grilled one but I must say I wasn't impressed with
a baking stone I was given. I tried using cornmeal to keep the crust from
sticking to the stone, also once a parchment paper peel. It simply didn't
work well for me. The only *good* pizza I ever made was thick crust, but I
don't want my meal to be so overwhelmed with bread. Don't get me wrong, it
was a good pizza but too much bread for me. And I'm NOT on Atkins.

Jill

"Ranee Mueller" > wrote in message
...
> In article <NDjze.6666$HV1.6432@fed1read07>, "Nexis" >
> wrote:
>
>> Pizza. We've read alot lately about grilled pizza, so I was wondering if
>> anyone here actually makes it and what tips or recipes you'd want to
>> share?
>> Not being a huge fan of pizza in general, I don't make it often, but this
>> sounds really good to me. I'd like to try a couple different sauces as
>> well.
>
> We made these loosely from the recipe in Fine Cooking a year ago. I
> say loosely, because we used their method, but our own pizza dough
> recipe and toppings. They turned out amazingly well, and we are looking
> forward to repeating them this year. For on the grill, thin, for in the
> oven, thick.
>
> Regards,
> Ranee

Thanks for the reply, Ranee
Willing to share your dough recipe?

kimberly

jmcquown wrote:
> Nexis wrote:
> > A couple times a month, my sister in law and I get together and pick a
> > recipe from a magazine or book that looks interesting and try it.
> > We've found some real keepers this way! One of my favorites was
> > chicken breasts with sundried tomato-fresh breadcrumb coating in a
> > sauce made with lemon, white wine, capers, and chicken stock.
> > But, I digress.
> > Pizza. We've read alot lately about grilled pizza, so I was wondering
> > if anyone here actually makes it and what tips or recipes you'd want
> > to share? Not being a huge fan of pizza in general, I don't make it
> > often, but this sounds really good to me. I'd like to try a couple
> > different sauces as well.
> >
> > And speaking of pizza, I have to ask: Thick or Thin?
> >
> > kimberly
>
> Thin for me. I've never grilled one but I must say I wasn't impressed with
> a baking stone I was given. I tried using cornmeal to keep the crust from
> sticking to the stone, also once a parchment paper peel. It simply didn't
> work well for me. The only *good* pizza I ever made was thick crust, but I
> don't want my meal to be so overwhelmed with bread. Don't get me wrong, it
> was a good pizza but too much bread for me. And I'm NOT on Atkins.

Can grill pizza as thick or as thin as you like with a perforated pizza
pan... and it's a breeze to handle, pizza will never slip through the
grate, and will be the best pizza you ever tasted. I grill pizza about
once a week... it was dinner tonight... well sorta, actually I grilled
a spinach, green bell pepper, pepperoni, ricotta, and mozz calzone this
time. Still have half left, in the fridge for tomorrow, or whenever.
Pizza is one of the best uses for a grill there is... and I wouldn't
own a grill without having a perforated pizza pan, makes a grill better
than the best real brick oven... don't need any stinkin' pizza stone...
pizza stones are the biggest gimmick since the electric knife.

Sheldon

"Nexis" > wrote in message
news:NDjze.6666$HV1.6432@fed1read07...
> Pizza. We've read alot lately about grilled pizza, so I was wondering
> if anyone here actually makes it and what tips or recipes you'd want
> to share? Not being a huge fan of pizza in general, I don't make it
> often, but this sounds really good to me. I'd like to try a couple
> different sauces as well.
>
> And speaking of pizza, I have to ask: Thick or Thin?

Oooh, I love pizza on the grill. I used to make it a lot, with a
perforated pizza pan. We have one with small holes, though I've seen
them w/ larger holes, too. I've never followed a recipe (and in fact,
we haven't made it in years, so any tips I give you might be suspect!).
I do remember that the entire pizza cooked in about 7 minutes, though.

As to thickness -- I don't like super-crackery-thin crust, and I don't
especially like a thick Sicilian-style pizza. So I guess the answer is
thin, but not overly so. And I like it fully cooked -- the last pizza
we ordered *looked* fully cooked, but it had an undercooked,
yeasty-tasting doughiness that I didn't care for.

Chris

Nexis wrote:

> A couple times a month, my sister in law and I get together and pick a
> recipe from a magazine or book that looks interesting and try it. We've
> found some real keepers this way! One of my favorites was chicken breasts
> with sundried tomato-fresh breadcrumb coating in a sauce made with lemon,
> white wine, capers, and chicken stock.
> But, I digress.
> Pizza. We've read alot lately about grilled pizza, so I was wondering if
> anyone here actually makes it and what tips or recipes you'd want to share?
> Not being a huge fan of pizza in general, I don't make it often, but this
> sounds really good to me. I'd like to try a couple different sauces as well.

Classical pizza on the grill is very good!
>
> And speaking of pizza, I have to ask: Thick or Thin?

Thick and always made with beer. The beer replaces the liquid in the crust.
>
> kimberly
>
>

Chris wrote:
> "Nexis" > wrote in message
> news:NDjze.6666$HV1.6432@fed1read07...
> > Pizza. We've read alot lately about grilled pizza, so I was wondering
> > if anyone here actually makes it and what tips or recipes you'd want
> > to share? Not being a huge fan of pizza in general, I don't make it
> > often, but this sounds really good to me. I'd like to try a couple
> > different sauces as well.
> >
> > And speaking of pizza, I have to ask: Thick or Thin?
>
> Oooh, I love pizza on the grill. I used to make it a lot, with a
> perforated pizza pan. We have one with small holes, though I've seen
> them w/ larger holes, too. I've never followed a recipe (and in fact,
> we haven't made it in years, so any tips I give you might be suspect!).
> I do remember that the entire pizza cooked in about 7 minutes, though.

<snip>

Chris,
Don't need no pizza pan for grilled pizza. Just plop it on your clean
grill. Meduim hot fire. It'll be fine. Lovely grill marks too. Grill
one side of the dough. . .your fire should have a hot and a cooler
side. Check it periodically, won't take long to get happily crusty.
Move it around with a metal spatula if need be. Take it off, flip it
over; add your pizza toppings, and repeat the grilling process. Simple
and delicious.

Pierre

Pierre wrote:
> Chris wrote:
> > "Nexis" > wrote in message
> > news:NDjze.6666$HV1.6432@fed1read07...
> > > Pizza. We've read alot lately about grilled pizza, so I was wondering
> > > if anyone here actually makes it and what tips or recipes you'd want
> > > to share? Not being a huge fan of pizza in general, I don't make it
> > > often, but this sounds really good to me. I'd like to try a couple
> > > different sauces as well.
> > >
> > > And speaking of pizza, I have to ask: Thick or Thin?
> >
> > Oooh, I love pizza on the grill. I used to make it a lot, with a
> > perforated pizza pan. We have one with small holes, though I've seen
> > them w/ larger holes, too. I've never followed a recipe (and in fact,
> > we haven't made it in years, so any tips I give you might be suspect!).
> > I do remember that the entire pizza cooked in about 7 minutes, though.
>
> <snip>
>
> Chris,
> Don't need no pizza pan for grilled pizza. Just plop it on your clean
> grill. Meduim hot fire. It'll be fine. Lovely grill marks too. Grill
> one side of the dough. . .your fire should have a hot and a cooler
> side. Check it periodically, won't take long to get happily crusty.
> Move it around with a metal spatula if need be. Take it off, flip it
> over; add your pizza toppings, and repeat the grilling process. Simple
> and delicious.


But that's not pizza.

Sheldon

"Chris" > wrote in message
news:O7lze.8379$3Y3.1187@trnddc09...
>
> "Nexis" > wrote in message
> news:NDjze.6666$HV1.6432@fed1read07...
>> Pizza. We've read alot lately about grilled pizza, so I was wondering if
>> anyone here actually makes it and what tips or recipes you'd want to
>> share? Not being a huge fan of pizza in general, I don't make it often,
>> but this sounds really good to me. I'd like to try a couple different
>> sauces as well.
>>
>> And speaking of pizza, I have to ask: Thick or Thin?
>
> Oooh, I love pizza on the grill. I used to make it a lot, with a
> perforated pizza pan. We have one with small holes, though I've seen them
> w/ larger holes, too. I've never followed a recipe (and in fact, we
> haven't made it in years, so any tips I give you might be suspect!). I do
> remember that the entire pizza cooked in about 7 minutes, though.
>
> As to thickness -- I don't like super-crackery-thin crust, and I don't
> especially like a thick Sicilian-style pizza. So I guess the answer is
> thin, but not overly so. And I like it fully cooked -- the last pizza we
> ordered *looked* fully cooked, but it had an undercooked, yeasty-tasting
> doughiness that I didn't care for.
>
> Chris
>

For an appetizer, I like the thin, crackery crust. For dinner I like it like
you, thin but with some chew to it.
We had the unfortunate dining experience that you did, also! At Sammy's
Woodfire Grill here in San Diego. The center was definitely dough-y and the
yeasty taste and slimy texture was downright repulsive.

Thanks for the input!

kimberly

On Thu, 7 Jul 2005 17:18:56 -0700, Nexis wrote:

> And speaking of pizza, I have to ask: Thick or Thin?

I used to like thick... now I like it thin with a thicker edge....
homemade, of course.

On 7 Jul 2005 18:31:15 -0700, Sheldon wrote:

> Can grill pizza as thick or as thin as you like with a perforated pizza
> pan... and it's a breeze to handle, pizza will neve


So that's the trick? I've had one of those for xx years!

<snip>
> > Chris,
> > Don't need no pizza pan for grilled pizza. Just plop it on your clean
> > grill. Meduim hot fire. It'll be fine. Lovely grill marks too. Grill
> > one side of the dough. . .your fire should have a hot and a cooler
> > side. Check it periodically, won't take long to get happily crusty.
> > Move it around with a metal spatula if need be. Take it off, flip it
> > over; add your pizza toppings, and repeat the grilling process. Simple
> > and delicious.
>
>
> But that's not pizza.
>
> Sheldon

Yes it is.

Pierre

"Pierre" > wrote in message
oups.com...
>
>
>
> Chris,
> Don't need no pizza pan for grilled pizza. Just plop it on your clean
> grill. Meduim hot fire. It'll be fine. Lovely grill marks too. Grill
> one side of the dough. . .your fire should have a hot and a cooler
> side. Check it periodically, won't take long to get happily crusty.
> Move it around with a metal spatula if need be. Take it off, flip it
> over; add your pizza toppings, and repeat the grilling process.
> Simple
> and delicious.
>
> Pierre
>
Thanks, Pierre. I have read about this type of pizza grilling before.
Do you put it onto the hot side or the cooler side?

I will put it on my list of things to try when I'm feeling adventurous.

Chris

Chris wrote:
> "Pierre" wrote:
> >
> > Chris,
> > Don't need no pizza pan for grilled pizza. Just plop it on your clean
> > grill. Meduim hot fire. It'll be fine. Lovely grill marks too. Grill
> > one side of the dough. . .your fire should have a hot and a cooler
> > side. Check it periodically, won't take long to get happily crusty.
> > Move it around with a metal spatula if need be. Take it off, flip it
> > over; add your pizza toppings, and repeat the grilling process.
> > Simple
> > and delicious.
> >
> > Pierre
> >
> Thanks, Pierre. I have read about this type of pizza grilling before.
> Do you put it onto the hot side or the cooler side?
>
> I will put it on my list of things to try when I'm feeling adventurous.

That's NOT pizza (it's like saying a taco is pizza), at best (being
polite) it's an open-faced sandwich on *toast*... the most important
criteria to qualify as pizza is it MUST have the topping applied to RAW
dough... that's why Boboli ain't pizza either. Of course even if you
can get a hold of raw Boboli dough it still canNOT be used to make
pizza, boboli dough ain't any kinda pizza dough... actually boboli is
made from a dough very similar to that used to make typical packaged
cheapo white bread, from fairly soft flour, Boboli is tantamont to
cheap ******* foccacia... like Lenders is a bagel.. NOT!

Anyways, if that newbie thinks he's gonna mess with me and then want's
even a slim chance at a life here, and values his momma's virtue even a
little bit, he'd best drop that prissy "Pierre" ... chompin' at the bit
to begin. hehe

Sheldon

Chris wrote:
> "Pierre" > wrote in message
> oups.com...
> >
> >
> >
> > Chris,
> > Don't need no pizza pan for grilled pizza. Just plop it on your clean
> > grill. Meduim hot fire. It'll be fine. Lovely grill marks too. Grill
> > one side of the dough. . .your fire should have a hot and a cooler
> > side. Check it periodically, won't take long to get happily crusty.
> > Move it around with a metal spatula if need be. Take it off, flip it
> > over; add your pizza toppings, and repeat the grilling process.
> > Simple
> > and delicious.
> >
> > Pierre
> >
> Thanks, Pierre. I have read about this type of pizza grilling before.
> Do you put it onto the hot side or the cooler side?
>
> I will put it on my list of things to try when I'm feeling adventurous.
>
> Chris

Chris, depending on the heat of your grill, try it in the middle and
see what you get. If it looks like it's crisping up too quickly, move
it over to the cool side. Trial and error, rather easy to manipulate.
Its really a fun way to make pizza. Enjoy.

Pierre

In article <yrkze.7074$HV1.3840@fed1read07>, "Nexis" >
wrote:

> Thanks for the reply, Ranee
> Willing to share your dough recipe?

I just saw this, and I will get it typed up as soon as possible. I
am a bit shaken up today, and just taking a break while the boys play
and Amira naps. It is modified from the dough from the Mangone Family
Pizza in Rustic European Breads from Your Bread Machine. The method, as
I mentioned, was in the August issue of Fine Cooking, 2004.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"Ranee Mueller" > wrote in message
...
> In article <yrkze.7074$HV1.3840@fed1read07>, "Nexis" >
> wrote:
>
>> Thanks for the reply, Ranee
>> Willing to share your dough recipe?
>
> I just saw this, and I will get it typed up as soon as possible. I
> am a bit shaken up today, and just taking a break while the boys play
> and Amira naps. It is modified from the dough from the Mangone Family
> Pizza in Rustic European Breads from Your Bread Machine. The method, as
> I mentioned, was in the August issue of Fine Cooking, 2004.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>

Take your time, Ranee. No rush

kimberly

In article <NDjze.6666$HV1.6432@fed1read07>, "Nexis" >
wrote:


>We've read alot lately about grilled pizza, so I was wondering if
> anyone here actually makes it and what tips or recipes you'd want to share?

First I stretch out my dough to the size of my grill and pre-bake it on
each side for about 3 minutes.

In place of a tomato sauce I'll use a barbecue sauce. Then start with a
layer of fresh basil leaves, then top with green onions, sliced teriyaki
chicken, pineapple and mozzarella cheese. Bake it for about 15 minutes
at 500. Everyone I've served this to has loved it.