Moved back to TX after a 13 year hiatus. Spent my first SAT at the farmer's market in Salado picking up fresh herbs and veggies.

We make a lot of pizza from scratch but not on a grill before.

Anyway, pics below.

Looks incredible

That's the Lord's work right there.

Is that some sort of stone the pizza is sitting on when it's on the grille? What is it? Looks great!

looks great, don't really even need the pizza stone, I just throw em straight on the grill... but I liked the little chard bits on the bottom

We do a lot of homemade pizzas but usually just buy the crust. What is your recipe for the crust? That's the one area I would like to improve on ours.

Outstanding.

I have a pizza stone in the oven but when I buy my Egg I'm definitely getting a second one for the Egg.

Also, cooking tip- placing the stone in the oven helps to maintain a consistent, even temperature and eliminates cool spots. Plus, they help retain heat so if you open the oven all the heat doesn't leak out and have to reheat.

I have done a thin crust pizza on the grill several times with good results.

That looks much better than what I was able to come up with though.

any tips? should i use wood or gas? would it be a good idea to try this with a frozen pizza (a la Red Baron) first to figure out the tricks?

Looks awesome!!!!!

[This message has been edited by Seanmag1500 (edited 6/20/2011 3:11p).]

Swarely - i used lump charcoal and a couple apple wood chunk. really didn't want to over do it with the smoke....it was my first time.

i just bought dough from the local pizza store. let it sit for a day and then we made our own sauce..used fresh stuff for the most part otherwise.

oh we did 'pre cook' the dough for about 5 min in the oven before putting veggies on and then to the egg. i think it helped keep the crust from getting soggy.

that is indeed a pizza stone for the egg. i read several places not to use store bought stone as they crack pretty easily at 500 or higher temps. regardless, i like the crust after the fact. i cooked the first one at 475 and second one at 500-525. i think 525 is the ticket...hot enough for the crust to get nice and crusty and cool enough to not burn the crust while the veggies cook. i'll try 550 next time.

[This message has been edited by Fly Army 97 (edited 6/20/2011 3:38p).]

http://www.instructables.com/id/Charcoal-Grilled-Thin-Crust-Pizza/

Thats how I have done it a few times. There is a link to the crust recipe I used as well. Pretty quick and relatively easy. Fly Army's pizza looks much better than my results though.

Been grilling pizza for years. Love it. Totally changes the way it tastes. Even the cheapo premade wal-mart deli pizzas taste good on a grill.

Nice looking pizza.

I have cooked them using indirect heat from mesquite coals in the smoker pit out at the ranch. I roll out the yeast based pizza dough into individual sized pizzas. The nephews get to pick their toppings. Cooking the crust for a few minutes right on the grating before adding the sauce and toppings keeps it from being too soggy. It is always a hit with the kids.

Our oven went out last year and we started cooking stuff on the grill until the oven was fixed... Now we NEVER use the oven!
Pizza's >> Enchiladas >> Broccoli Rice Casserole >> Lasagna !!! Everything you would cook in the oven tastes SOOO much better grilled on the pit!

Also a cheap pizza stone is an un-glazed terra cotta tile. Wife uses her pampered chef stones but a friend gets the same results with a $2.50 Tile.

BTW Fly Army 97 >>> That looks Outstanding!!!

quote:

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Also a cheap pizza stone is an un-glazed terra cotta tile. Wife uses her pampered chef stones but a friend gets the same results with a $2.50 Tile.

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I have looked off and on, but I haven't ever found anything I was sure didn't have lead in it. Do you know where and what brand your friend used?

I think he said he went to a tile store. .I don't know about the lead... I thought it was just a kiln fired clay tile.
I could be wrong...

Pampered Chef stones work great for anything, not sure if they are a good value though.

Man card notched.

best store bought pizza dough around can be found at Central Market... called something like New York Pizza Dough. Go figure. I think its about $6 for two. They even make a wheat variety.