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Pizza stone on grill

B

BUTCH1

Lifer
Our local grocer has pizza dough BOGO this week, I was thinking of using my stone on the gas grill, has anyone tried this? how did it come out for you? Thanks in advance, Butch1.
 
What's the benefit of a pizza stone on the grill as opposed to a pizza stone in the oven? If you're not getting the food in contact with the flames and hot metal like grills are designed to do it's just another heat source.
 
GagHalfrunt said:
What's the benefit of a pizza stone on the grill as opposed to a pizza stone in the oven? If you're not getting the food in contact with the flames and hot metal like grills are designed to do it's just another heat source.
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that's the point.

a flat indirect heat source to bake the pizza on.

All he needs to do is attain and maintain 500 - 600F to bake his pizza correctly. It should take 8 - 12 minutes.
 
You can get hotter temperatures on the grill as opposed to the oven.

For pizza, the hotter the better. I pretty much exclusively cook pizza on the grill. I don't use a pizza stone though, I use a $10 16" terra cotta saucer flipped upside down on the grill.
 
If you have a gas grill that can get up to 800 degrees, go for it.

I have a charcoal grill and I could never get consistent 750+ degree temps. The other problem is that most grills don't reflect the heat down correctly onto the top of the pizza. You need that at these temps to cook the toppings at the same time as the crust.
 
Codewiz said:
If you have a gas grill that can get up to 800 degrees, go for it.

I have a charcoal grill and I could never get consistent 750+ degree temps. The other problem is that most grills don't reflect the heat down correctly onto the top of the pizza. You need that at these temps to cook the toppings at the same time as the crust.
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There are many different types of pizza. You do not need 750+ degree temps for most of them.
 
Well thanks for all the replies guys, the reason I want to use the grill vs oven is energy cost, an electric range uses quite a bit of juice to get to 550, it's maximum setting and then the AC has to run it's ass off trying to remove all that heat, in FL the AC is already running quite a bit so using an outdoor grill would save a lot of $$ vs using the range.
 
Howard said:
http://slice.seriouseats.com/archives/2012/08/early-word-on-baking-steel-it-works.html
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Interesting, I have one of these griddles and it does fit on my grill, it makes killer sliders and pan seared steaks and it's well seasoned too, possible deep-dish style on it? ...hmm, now I'm thinking that could work too..

logic-pre-seasoned-20-griddle-grill.jpg
 
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DrPizza said:
But the best pizzas are cooked at high temps. 🙂
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Correct. The exact reason I am looking to build either a brick oven or a cobb oven in my backyard.

For now, I deal with my 550 degree convection oven.

I got my weber performer grill over 700 degrees but getting consistence even heat across the pizza stone was impossible. I would get one half of the pizza done really fast and the other half the pizza wasn't done yet.

A gas grill would likely be equal to an oven. Just make sure the pizza stone is made for use in a grill. The pizza stone i have was designed for grill use.
 
Codewiz said:
Correct. The exact reason I am looking to build either a brick oven or a cobb oven in my backyard.

For now, I deal with my 550 degree convection oven.

I got my Weber performer grill over 700 degrees but getting consistence even heat across the pizza stone was impossible. I would get one half of the pizza done really fast and the other half the pizza wasn't done yet.

A gas grill would likely be equal to an oven. Just make sure the pizza stone is made for use in a grill. The pizza stone i have was designed for grill use.
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My range is convection too, if you wanted to get a little slick start the "auto clean" cycle then disconnect power to defeat the safety interlock, I think it gets to like 800 for a clean cycle. After hearing your experience I'm gonna turn the stone 180 after 30 minutes of pre-heat, the stone does fit but just barely. Oh well, off to the store I go..
 
I tried it on my Genesis but it didn't turn out all that well. The crust cooked way too fast and burned even before the cheese melted. I think it would've turned out better if I elevated the pizza stone up away from the grill grates instead of placing directly on the grates.

But then again I never really had success using my home oven either. I'm not a pizza master or anything but I did own NY style pizza restaurant before. I could get perfect pies using the store brick oven but at home it's worse than any delivery pizza chain. So I don't make pizza at home. I make calzones instead and those always turn out perfect.
 
ive done it and it works fine. my friends have a large combo grill they got from sams club...i know, i know, but the thing was 350 for a sear burner, a 3 burner gas grill, a charcoal grill with elevator and a smoke box.

i cook the pizzas on the charcoal side since i can easily get it to 650 or better. stone on one side, charcoals on the other. i heat the stone, throw on the pie, and pu tthe elevator midway to high and rotate the pizza every couple of minutes.

turns out great.
 
ponyo said:
I tried it on my Genesis but it didn't turn out all that well. The crust cooked way too fast and burned even before the cheese melted. I think it would've turned out better if I elevated the pizza stone up away from the grill grates instead of placing directly on the grates.

But then again I never really had success using my home oven either. I'm not a pizza master or anything but I did own NY style pizza restaurant before. I could get perfect pies using the store brick oven but at home it's worse than any delivery pizza chain. So I don't make pizza at home. I make calzones instead and those always turn out perfect.
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Actually what you need is to have the heat reflected back down on top of the pizza. That is how a brick oven works. The heat is reflected back down. You can cook a pizza in a brick oven in about 90-120 seconds.

They make these collars for weber grills that create airflow so that the heat is bounced back down at the pizza.
 
Codewiz said:
Actually what you need is to have the heat reflected back down on top of the pizza. That is how a brick oven works. The heat is reflected back down. You can cook a pizza in a brick oven in about 90-120 seconds.

They make these collars for weber grills that create airflow so that the heat is bounced back down at the pizza.
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thats what i love about the charcoal grill...its not as good as a brick oven, obviously, but with the heat on the side i can elevate it to the top and close the lid and it browns the top of the crust and the cheese pretty well so im happy with it
 
When I BBQ pizza, I do it right on the grill. It cooks fast so you've gotta keep an eye on it or it will burn. The stone will give it a uniformly crispy bottom and soft top of a more traditional pizza. On the grill gives it a crispy top and bottom with the toppings just melted on top. Just different styles. I might actually do this tonight. Haven't had it for a long time.
 
I bbq pizza right on the grill, no stone needed (even though I have one) I use grits when I'm rolling it out to keep it from sticking, then on high heat put it right on the grill WITHOUT toppings. Cook for 3 minutes. Then take if off the grill, switch your grill so you're cooking with indirect heat (for gas, turn off burners on one side), put your toppings on then cook for 7 to 10 minutes.

Comes out awesome!

I got the cooking idea and recipes I use from this:

http://www.amazon.com/Pizza-Grill-Fe.../dp/1600850065
 
ponyo said:
I tried it on my Genesis but it didn't turn out all that well. The crust cooked way too fast and burned even before the cheese melted. I think it would've turned out better if I elevated the pizza stone up away from the grill grates instead of placing directly on the grates.

But then again I never really had success using my home oven either. I'm not a pizza master or anything but I did own NY style pizza restaurant before. I could get perfect pies using the store brick oven but at home it's worse than any delivery pizza chain. So I don't make pizza at home. I make calzones instead and those always turn out perfect.
Click to expand...

http://slice.seriouseats.com/archives/2011/07/the-pizza-lab-how-to-top-grilled-pizzas.html
 
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