BBQing pizza - any tips?

[Mobile Chicane]

Anyone do this?

I'm thinking, get the (Weber Smokey Joe) BBQ as hot as it will go, throw on the pizza, close the lid (vents open) and give it 8-10 minutes.

I don't have a pizza stone (I hate them as they get smelly) but I'm thinking that maybe a layer of foil would help to stop the pizza base slipping between the bars of the grill.

Any thoughts / tips?

[Mobile Chicane]

markreilly said:

time to go shopping ?

Impressive setup, however (for me at at least) the fun of BBQing lies in the improvisation: cook whatever you've got, with whatever happens to be available

[Mobile Chicane]

dreamer75 said:

No idea I'm afraid but I was thinking of getting a pizza stone - how do they get smelly

They become impregnated with oil from pizza bases, toppings and cheese over time and are impossible to clean (since they're porous).

Every time you whack the stone in the oven to heat it up, the kitchen will smell of acrid burnt oil - unless you have very efficient extraction.

[Mobile Chicane]

smack said:

I think the radiant heat, even with foil, from the charcoal is going to ruin the pizza base. Could you use a silicone mat on a pizza stone to stop it getting manky?

Anyhow, here is a linky to keep you busy
http://www.virtualweberbullet.com/baking.html

Awww... fanks.

I have a non-stick 'pizza tray' (with holes in) I'm inclined to try out.

Hey ho.

If inedible, the results can be recommissioned as pheasant bait.

[Mobile Chicane]

sherman said:

Mobile Chicane said:

dreamer75 said:

No idea I'm afraid but I was thinking of getting a pizza stone - how do they get smelly

They become impregnated with oil from pizza bases, toppings and cheese over time and are impossible to clean (since they're porous).

Every time you whack the stone in the oven to heat it up, the kitchen will smell of acrid burnt oil - unless you have very efficient extraction.

Lob it on the BBQ if you have all the vents open. Through heat convection most of the smell should go with the heat being dispersed through the vents.

Edited by sherman on Sunday 30th May 02:38

Yeah that.

I'm increasingly thinking I need a stone (for the BBQ).

Hopefully extreme heat should drive off the oily 'tang'.