Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza & More

Don't be intimidated. Using the tips in this book I made perfect pizza the first time trying on my Weber charcoal kettle grill. I've only done pepperoni, salami, mozzarella cheese and olive so far (to get the hang of the techniques) but look forward to trying out some of the more "exotic" recipes that the book has. Chicken, garlic, mozzarella with a white sauce is on the list.Some tips:I used Pillsbury packaged pizza dough. Great stuff. I rolled it out a little thin at first, but live and learn. A roll of dough is good for 2 15"x9" pies. I also used canned pizza sauce, but any tomato sauce or even crushed tomatoes with oregano or "Italian seasoning" added will work. I will try all the variations as time goes by including making my own dough.Set up the Weber as shown in the book. The trick is not to use too much heat. I used half a chimney of Kingsford briquettes (about 25 to 30) and banked them on one side of the grill. The 15"x9" rolled (thumbed?) out dough (see the attached photos), liberally doused on both sides with olive oil, went on the side of the grate opposite the coals. Close to the coals but not directly over them. With the lid on and all the vents full open the dough stiffens in about 5 minutes and turns brown on the down side (soon to be the top) in about 10. You can adjust the cooking time and temperature by moving the crust closer or further away from the coals as needed. If you keep an eye on it you can get it a perfect golden brown. If the part closest to the coals is getting browner than the opposite side just spin it around to even it out. I've found that I should never put the dough right over the coals as that will certainly burn the crust.Once one side is done (this is the bottom, soon to be the top) move the crust to the side of the grate opposite the coals (off of the heat), douse it with olive oil, flip it over with tongs or a spatula, douse it with olive oil again and apply the toppings right there on the grill. No need to hurry, its off the coals and not cooking. My wife and I have the toppings set up in advance on a plate by the grill. Just spread the sauce, lay on the cheese and pile the toppings on. A few words about olive oil. You can't use too much. I just get a tablespoon and ladle it on and spread it with the spoon at every stage. It not only tastes good but keeps the crust from drying out and produces a wonderful golden brown color.When you're done creating, slide the pie close to the coals (but not over them) to cook. Replace the Weber cover, have a beer and wait for your delicious pie to be ready. If its only cooking on the side nearest the coals give it a spin to even out. When the cheese is just melted its done. About 10 minutes.I really like cooking pizza on the grill for a few reasons. I'm usually only cooking for my wife and I, so, unlike parlor bought, there's no waste. We cook as little or as much as we want. If we get full, we just stop cooking and roll up the excess dough in plastic and put it in the fridge for next week. Same with the toppings. My wife and I have very different tastes in toppings which usually causes an argument when we order out. I'll make her a "standard" pepperoni or salami and cheese first while I experiment with pesto and chicken. Or salmon. Or anything. Its economical as hell. A large pizza ordered out here is $20. My rough calculations put the equivalent pizza on the grill at about $10. Its healthy. You have full control of the ingredients. You never know with a parlor bought pie what's on it. Old or artificial stuff? MSG? Rat feces? (OK kidding. Sort of.) Clueless. But you do know when you grill it yourself. Don't even talk to me about frozen pizza or dough. Shudder. I particularly like the fact that I can use low salt ingredients. Its fun. My wife was skeptical at first but soon got into it when the crust didn't fall through the grill the first time (it won't, it can't) and turned a nice golden brown and she had her choice of ingredients.So, don't be intimidated. Fire up the grill, douse the crust with olive oil and go for it.

My husband and I love pizza, and after a trip to New York and tasting the brick oven pizza, we had been looking to re-create that taste in our own kitchen. So we went to a williams sinoma and bought a pizza stone. While there we wanted to also pick up a pizza recipie book too. We could only find one about grilling pizza, and it was like 40$. Curling our nose up we decided we would look on amazon for a cook book about pizza. We tried the pizza stone, it really didn't work that great. So, I went on amazon looking for help with the pizza stone. I only found books on grilling pizza! I found this one and considering it was only 10$ and considering all the rave reviews, I said why not! We got the book a week ago and we have had pizza on the grill 4 times! It's totally awesome! It's better than brick oven pizza from new york! We haven't really stuck to any specific recipie in the book, except for the handmade dough recipie (which is awesome, use a fork to put the ingredients together) and the tomato sauce recipie (which is also awesome) Smoked sharp cheddar cheese is great on it too! And bacon! Goat cheese rocks! And real mozzerella! And fresh basil! There is a recipie for a seasoning blend, that is awesome! The whole book is just the S@*t!. We have been so proud of ourselves for doing this, and it's so fun and cool to do it together. I bet this would be great for kids too. If you read all the instructions a couple of times and do it, it turns out just like the pictures in the book. Get a cheep pizza peel! Target has one for like 10$ put some mineral oil on it, (It's sold as a laxative in the pharmacy) If you don't oil your wood pizza peel it warps and cracks. I like to use a rolling pin to roll out the dough, with the grits of course, on the pizza peel. That way you're less likely to get tears in the dough. I hope you get this book if you are thinking about it! It rocks! Good luck! liza

I'm not a great cook, but I love to grill have fresh gourmet grilled food. Figuring out pizza has been a tough one. (issues like the techniques to prevent moisture between the dough and the ingredients -- to grill or not before putting ingredients on; issues like how to cook the bottom middle part of a large pizza -- it's a moisture issue I went through a number of videos on youtube and online recipes. There are WIDELY varying views of the basic technique of making pizza at home on a grill! I've tried a number. One of the things I like about this book is that it gives you excellent guidance and suggestions for variations to try. It would have been easier just to start with this book. I'm still experimenting, but this book is great. In addition to fantastic recipe suggestions, this really has tremendous help on the ways to make dough and the basic techniques. It's also got some additional suggestions in the back for grilled side dishes and even a beer can chicken recipe, and various grilled items in salads. I know it's only a small part of the book, but these are phenomenal too.The one addition I'd suggest which is not mentioned in book is a relatively new device -- a thin 14" pizza pan for grilling which has lots of little holes in the bottom -- you can make the pizza right on this, cook it, take it off grill/oven and then use a roller pizza cutter right on it at the table - no scratches even. It's some new ceramic/metallic material -- very handy. It's about $12-14 only at my local kitchen store, although I haven't seen one at Amazon yet. I'm going to get another one to make pizza on it ahead of time, keep it frozen to just take out and cook. I'd say this is preferable to the cast iron pan for grilling pizza (mentioned as one option in the book). BUT, bottom line you don't even need this -- many other good ways to make pizza too with or without pizza stones or pans.

we bought this as a present for one of our friends that is a BBQ and pizza freak. The book is full of different recipes( american style) and technique for cooking pizzas on the grill. This book is a must for anyone feeling a bit adventurous and try to make the best out of their BBQ by trying different things.

+ Ein sehr interessantes Kochbuch, mit vielen tollen Ideen, umrandet durch viele Fotos! Da das Buch als Geschenk gedacht ist, wurden die Rezepte noch nicht persönlich ausprobiert.- Leider ist die äußere Hülle des Buches, zum wiederholten Mal, verkratzt. Offensichtlich werden die Bücher (ohne zusätzliche Folienverkleidung) recht schlampig gelagert. Vor allem als Geschenk gedacht recht doof, wenn das Buch bereits wie C-Ware ausschaut.... Deswegen Minuspunkte!

A book of variety, different from what I have usually done. The double baking will be a trick to try.

This is one of my top five bbq books ever! Every recipe we have tried has been excellent. Once you have had a pizza this way, you'll want to do it always. Nothing compares. Awesome book!

Great