Greg was shopping in Williams-Sonoma the other day, and came across these granite tiles meant to go on your grill for cooking pizza. He thought: “Hey, that seems cool, but I already have a pizza stone.” Yes, we did. So we tried it on the grill.
We tried both homemade crusts and Boboli crusts. We found that the Boboli crusts were burned on the bottom before the toppings were cooked and the cheese was melted on the top. The raw dough, which obviously needs more time to cook, fared much better.
We also found that, as with any pizza on the grill, it’s best to have all your ingredients prepped beforehand.
Here we had heirloom tomatoes, onions and shredded mozz:
And here we had bacon (from Link 41), two kinds of olives and fresh mozz:
Sauce up the ‘za:
Add some toppings:
And put on the grill and cover the grill. Depending on how hot the fire is, it could take between 5 and 15 minutes.
So the thing about grilling pizza, unless you do one really big one, is that people will have to wait between pizzas.
I’ll go over this more in another post — we tried this at home again and got much bette results; good enough for me to give you a recipe — but we think the best way to do a pizza party is to have everyone sitting around the table by the grill. People can call out their orders, and then everyone shares each pizza as it comes off the grill.
But you know what? Even if it’s not piping hot, pizza’s always great. Especially when it’s homemade. At the lake. With family.