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Grilled pizza . . .

Share your war stories, your successes, and how Steven's books have changed your cooking from charburgers to grilling magic.

Post Tue Nov 28, 2006 2:18 am
TX Sandman well done
well done

Posts: 1977
Location: DFW, Texas
If you do a search on "pizza stone", you'll pull up several threads. The general gist is make sure you let the stone heat up with the grill. If you throw a cold stone on a hot grill, it will crack. Some folks use unglazed tiles or kiln bricks as well. I haven't tried it yet, but I have a stone in my cupboard just waiting for me to get around to it. :twisted:

Rob - TX Sandman
Image

Post Mon Feb 12, 2007 4:30 am
larrybb rare
rare

Posts: 24
Location: Western Washington State
The wife and I just tried the grilled pizza. After reading the comments here about it, it just seemed like the thing to do for a Sunday dinner. I also sent a fair sized sample over to friends accross the street. (They are convinced I should open a restaurant after trying some samples of what I make from HTG)

Just one word: FABULOUS!!!!

Post Mon Feb 12, 2007 4:38 am
SmokeyBear medium
medium

Posts: 141
I did a pizza and a calzone on the stone in my BGE this weekend. It was good stuff!!
large BGE
Sunbeam 340 gasser
Weber 22.5" One-Touch Gold
Weber Smokey Joe Platinum
Weber Smokey Joe Silver
Weber Q 120

Post Mon Feb 19, 2007 8:00 pm
mrgrumpy well done
well done

Posts: 1846
Location: North Carolina

I haven't done one yet, but it is on my to do list....

Bill

Post Wed May 02, 2007 4:43 pm
ronnie

hello they are an Italian cook here my pizza

Flour INGREDIENTS 500 g light white woman type 00 25g of of Fresh beer 150 g last Potato mozzarella of tomato oil knows them
Fairies to cook the potato sbucciata in a pot with waters and abundant knows them, thrown the water will not be used for the paste of the peak - the water must however be lukewarm when we will go to add it to the flour. you break off I leaven - left at room temp. in order at least 2 hours - in the flour and you add the potato crushing it with the crushes potatoes ones and a little oil

http://upload7.postimage.org/622713/photo_hosting.html

http://upload7.postimage.org/622732/photo_hosting.html

Begun energetically to work it with the hands until obtaining a soft compound

http://upload7.postimage.org/622782/photo_hosting.html

http://upload7.postimage.org/622850/photo_hosting.html

http://upload7.postimage.org/622948/photo_hosting.html


GOOD APPETITE BEER TO BIND TOGETHER: MENABREA the beer of Connecting rod many times over champion of the world

by ronnie

Post Thu May 03, 2007 12:49 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Welcome to the board ronnie! :D

To help read the above, I have found that:

"Flour INGREDIENTS 500 g light white woman type 00" = finely ground white flour (substitute a mix of low-protein cake flour and all-purpose flour) 4-1/2 cups

"knows them" = salt

"crushes potatoes ones" = mashed potatoes

Ronnie many of us love potato bread. Your pizza crust sounds wonderful! :D
Image

Post Thu May 03, 2007 3:14 pm
ronnie

hello Bob-BQN we know already
the flour is of tender grain "00" BARILLA
"knows them" = salt = ITALIAN TRASLATION = SALE

"crushes potatoes ones" = mashed potatoes = yes


it is a pizza very crispy and soft

Post Thu May 03, 2007 4:51 pm
TX Sandman well done
well done

Posts: 1977
Location: DFW, Texas
Welcome to the board, Ronnie!

Rob - TX Sandman
Image

Post Fri May 04, 2007 5:44 pm
ronnie raw
raw

Posts: 2
they are recorded to me newly
if you have whichever problem you contact to me

tnk
MILAN - ITALY

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