GenVibe - Community for Pontiac Vibe Enthusiasts

Now you need to know that I live in Jersey, the land of wonderful Pizza, possibly the best in the country if you don't count Chicagos unique dish.

As I've aged I've come to dislike pizza, maybe it's too much money, too much of the same, just too too too.

Anyway I stumbled upon grilled pizza, it begs to be asked "why haven't we been doing this for the past five decades?!?!

Try it! You be amazed that....
A. It works
B. How good it is!



Dave

The only question I have is what prep does the grill get to avoid gluing the pizza to it, as it appears that you're not using a pre-frozen crust.

would a pre-made crust with my own sauce/toppings/cheese work?

Also, how much heat were you using?

Low heat with the grill closed most of the time?

I used refrigerated pizza dough found in most dairy aisles of grocery stores, a little plastic bag full of dough. I'll soon make my own and see how that goes! Make sure the dough is at room temperature! Cold dough is very unyielding to work with.

Grille on high, olive oil on a paper towel and oil the grates...careful HOT!

Put raw dough on a pizza peel or a cookie sheet well floured and slide onto grates, don't fret, it does not sag in and burn!

Grille about a minute with lid open, rotate 90 degrees, another minute, don't burn it!

Remove the dough and flip it over on the peel so the cooked side is up. reduce heat to low setting and close lid. Garnish as you desire, oil the grates again and slide the pizza on and shut the lid. Rotate pizza after about two to three minutes. When cheese is melted and toppings are hot, remove and eat. It will char a little but that somehow adds to the experience!

Dave

djkeev wrote: As I've aged I've come to dislike pizza, maybe it's too much money, too much of the same, just too too too.

Dave

Looks good Dave. Send me a piece and I'll give you my opinion

As far as the aging thing goes (us HUMANS that is), approaching mid 50's and still have the craving for ANY pizza just about anywhere The more toppings the better. My diet has majorly expanded as I've gotten older. Pretty much anything in sight is fair game for me to consume

djkeev wrote: Remove the dough and flip it over on the peel so the cooked side is up. reduce heat to low setting and close lid. Garnish as you desire,

seems like it would be easier to garnish as you desire before you close the lid

joatmon wrote:

djkeev wrote: Remove the dough and flip it over on the peel so the cooked side is up. reduce heat to low setting and close lid. Garnish as you desire,

seems like it would be easier to garnish as you desire before you close the lid

Yeh, it IS a LOT easier with the lid up!

Let me rephrase..... Remove the cooked dough and flip it over on the peel so the cooked side is up, reduce the heat and close the lid, Garnish the pizza as desired and return to grill, close the lid.......

Better?

Looks good! Definitely going to have to give this a try!

I am hooked on the take-n-bake cheese pizzas at Aldi... $4.99 for a 16".

Wow.... Definitely will try this in the next few days!!! Re: 'instant ' take n bake, pizza, I swear by those Culinary circle pizzas at jewel. 2 for 10. The rising crust style rocks.

So, this pizza on the grill thing is just getting better and better! Perfecting the techniques (there were a few burnt pizzas for the garbage along the way) and for our 37th Wedding Anniversary last week I was given the true gift of love........a Pizza Peel!



It does simplify the cooking process, no more hot cookie sheets!

Dave

AMAZING product placement w/the Yuengling.
You ever drink Blue Moon?