Quote:
Originally Posted by KenB925
I’ve never done pizza directly on the grill. For years I made pizza on a stone in a treager, it took quite a bit longer (about 12 minutes) but the results were very good.
I’m sure yours taste great too!
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Putting it directly on the grill is good, but can be a little tricky the first couple of attempts. Heat can be your friend or enemy. Obviously, you have to get the dough down without it slipping between grates or folding over, etc. Once flipped, it can be a race to get sauce and toppings on and melted / cooked before the dough burns even if using zones.
I saw grilled pizza many years ago on a show called BBQ University and have the related grilling book, which I like a lot. It’s an interesting thing to try a few times and brings a unique flavor, but not my preferred way of making pizza now that the novelty has worn off.
https://www.amazon.com/How-Grill-Com.../dp/0761120149