How to Grill Pizza without a Pizza Stone
How to grill pizza without a pizza stone! You don’t need fancy grilling equipment to make a great pizza. Just this one simple tip will change the way you grill pizza without extra grilling accessories.
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Video Transcript:
Presenter
How to Grill Pizza without a Pizza Stone?
If you don’t have one of these, then you can try a pizza tray, or stainless steel, or flip a cast iron skillet upside down, or use a baking tray or do it how I like to do it, directly on the grill grate.
Get your coals hot and ready, oil up your grill grate; place your pizza dough directly on the grate without any toppings.
Let’s char the bottom side first.
This only takes a couple of minutes, goes really fast.
Check to make sure it’s ready.
Flip it onto your pizza peel.
Build your pizza.
This is just going to be cheese, little sauce, little cheese, pop it back on the grill grate.
And cook till it’s done.
No more soggy centers.
Try this.
It works.
Hey, that’s it.
Thanks for watching.
This is Gary House with Cooking Everything Outdoors show.
We’ll have new tips, tricks or technique for you every Tuesday.
Yup! That’s the only best way to do pizza on a grill. Whether charcoal or gas but I still want once of those fancy outdoor pizza thingy’s.
Just seen the Bakerstone Box that fits onto any 3 burner gas BBQ and I now want one. I think the price is right up my ally too.
Thanks for the tip. I already knew about it but others haven’t so good that you put it up.
Fab
Thanks Fab! I checked out the http://www.bakerstonebox.com/ looks pretty cool!
Gary
Love that tip, Gary! Our next pizza will definitely be made on the grill next time!
Hi Natalie!
Thank you and thanks for visiting! I was checking out your Road Trip article… very cool adventure there!
Gary
Hi Gary,
I recently found your videos and site, and have become a quick fan! Thank you for your excellent work. I’m new to outdoor cooking and still learning about the great flexibility and control that cooking with charcoal allows. But it means I have to take more care to quantity and placement of briquettes (verses just turning a dial). I’m finding myself often not using enough fuel. Could you please take a few extra moments to cover roughly how much charcoal you’re using on your cooks? Or how hot to get the kettle, as grate-level thermometers are cheap as $4. Also, on this cook, do you just leave the kettle lid off and watch it carefully?
Thanks for being a fan Andy! I really appreciate it!
Good question on the charcoal and tough to give a easy answer. The number of briquets required depends on what you are going to cook, how you are going to cook it and the quality of the charcoal. For me every cook is a bit different but if I was to give a ball park shot at how much to use, then I would say most time I fill up my Weber Charcoal Chimney 3/4 full with charcoal briquets or roughly 60 – 75 briquettes (note: I have not counted and I am only guessing at that number). I go by feel (Heat level) and dome temp when judging if the grill is ready to cook and that is another discussion and video coming soon 🙂 Best advice I can give you there is take the time to properly pre-heat your grill grate.
I cook the pizza with the lid on after I add the ingredients.
Gary