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?

[dreamer75]

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

[grumbledoak]

I'd be surprised if it was 8-10mins; pizza ovens are a fair bit hotter. And you'll want it on something flat, surely, rather than directly on the bars?

[calibrax]

If you have a trivet like this one, it's perfect for holding a pizza and allowing good air circulation around it.



Provided the pizza isn't huge of course, or it will sag over the edge...

[markreilly]

time to go shopping ?

[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.

[smack]

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

[sherman]

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

[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'.

[sherman]

Mobile Chicane said:

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'.

Bloody hell that makes sense and Im pished.

[Stu R]

Definitely go with a stone if you can. I've tried BBQing pizza a few times. Foil doesn't work anywhere near as well as a stone and you'll miss that stonebaked crisp. I got better results straight on the grill than with foil.
Get the bbq nice and hot, and get your dough bang on and make sure you keep it fairly thin, use an uber hot stone and that's about all there is to it really, it works a charm.

[pugwash4x4]

If you have a large heavy frying pan you can turn that upside down, pre-heat it and use that as a pizza stone!

[shirt]

buy a pack of cheap ceramic floor tiles to use as stones. as long as you heat them from cold they will last a while before they crack (not sure about bbq though) and just throw it when it starts to smell. I'm using a marble slab sold as a trivet atm.

as for bbq pizza, its worth a shot. anything goes in summer. I had a bbq in the rain on the side of a cliff yesterday

[zac510]

I have a granite stone and haven't noticed it getting oily or smelly. I don't use oil on the stone itself, just a bit of flour. What material is the stone you have used made from?

I use it in the oven and on the Weber charcoal BBQ. I purchased it from a stonemason for a tenner. It's about 15mm thick, quite heavy and polished on the cooking side.

Edited by zac510 on Sunday 6th June 18:34