BBQing pizza - any tips?
Discussion
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?
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 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 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.Anyhow, here is a linky to keep you busy
http://www.virtualweberbullet.com/baking.html
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.
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.
Edited by sherman on Sunday 30th May 02:38
I'm increasingly thinking I need a stone (for the BBQ).
Hopefully extreme heat should drive off the oily 'tang'.
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