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Takes alot of practice handling the uncooked piza.
Do a search for Big Green Egg Pizza. Theres a ton of advice out there.
Buy a Pizza Peel while your at it!

ok, Cool!

How hot do you run the cooker? I have a weber smoker, but I'll have to leave the wood chips out, may give that a try... Crap, guess I'll need to buy a pizza stone..

We dont do anything real fancy, just off the shelf pizza dough mix and just whatever ingredients that suit our fancy at the time.
I do like to use the Italian mix cheese from Kraft, There are a few decent off the shelf pizza sauces that we use. Cooking on the Egg makes the biggest difference for us. Theres just a taste that cooking over coals gives you thats like no other, it's a slight smoky flavor and the crust is crispy the way we like it. It's easy!

Originally Posted by garnerac

Here was last nights meal.

Yum!!!! What recipe did you use for the crust and sauce?

I am from Chicago and moved to FL. I miss the Chi-town pizza!!
I met a local lady(was from Chicago) that ran a pizza shop. I drove the half-hour for her Pizza's. They were excellent. Since the economy crash in SW fl. The biz closed. Now I settle for some Boboli crust and pizza sauce. I add a touch of sugar for that sweet taste.

Here is a good pizza recipe that i like to use-
http://www.foodnetwork.com/recipes/a...pe4/index.html

Here was last nights meal. BTW, I use Mozzarella, actually a blend with Provolone that Kraft has, but the Parmigiano Regiano goes on just before it goes in my mouth! Also, Paul Prudhomme has a really good seasoning for pizzas and pasta dishes called "Pizza and Pasta Magic"

You've got the cheese right.
I was never sure why motzarella got popular on anything. No flavor.
Like a lot of things Parmigiano Reggiano often gets better with the price.

I've got a receipe somewhere for parmigiano crusted chicken breast thats' real good too.

I cook mine in a Big green Egg, tastes just like a wood fired stove, imagine that, it is a wood fired oven!
I find that most off the shelf pizza doughs and sauces are pretty dad gum good. I buy the better brands of cheeses and other items. Oh, and you've gotta use Parmigiano Reggiano! ,,,,,, and fresh Basil leaves.
Makin 2 tonite thanks to this thread.

There is one of those wood fired oven places up the road and a lot of their pies don't use a tomato sauce. Nice change.
I've started to use half whole wheat flour. Wife says better for me.

Made pizza for lunch today. Boss liked it. I use the Martha White pizza crust mix. Easy and taste like home made. But I put the sauce on Top of all the cheese and meat. It keeps the crust from getting soggy and if the Boss likes it, it means alot to me.

Originally Posted by Litchmo

Well here we have recipes for pizza sauce and pizza dough has anyone put the two together on a grill. We get together on weekends with several families and have a community meal and I was thinking about doing personal pizzas where every one can build there own pizza I think the kids would get a kick out of it. But seeing we are all outside I would like to keep it all outside and use the grill.

Yes, I have made pizza on the grille. I just put the pizza stone right on the grates. Slide the pizza onto the stone and close the lid. The only problem is that outdoor grilles vary so much in the amount of heat they put out that you have to get the hang of how long it takes for your particular grille.

Be prepared to burn one or two.

You know who has a great Pizza sauce? Schlotsky's
Get me that recipe and I'll be impressed!

im a big thin crust pizza guy.. best recipe i have found so far.. nice and easy

.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. salt
pizza sauce - of your choice, as needed
shredded cheese - of your choice, as needed
toppings - of your choice, as needed



-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle.
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

Well here we have recipes for pizza sauce and pizza dough has anyone put the two together on a grill. We get together on weekends with several families and have a community meal and I was thinking about doing personal pizzas where every one can build there own pizza I think the kids would get a kick out of it. But seeing we are all outside I would like to keep it all outside and use the grill.

I use the pre-packaged "Jiffy" pizza crust mix for $1.09. Throw a 1/2 cup warm water on it, let it rise for 5 minutes. Roll it out on a floured board, and viola!

Brushing the edges of the crust with Olive Oil helps it get crispy and brown.

One of my favorite pizzas (I worked in an Italian Restaurant in college) was a Pizza Blanca (White Pizza). Brush the crust with extra virgin olive oil (gotta love them virgins, the more flavor the better), spread on some minced garlic (the stuff in the little jar works well, this is the only time I use that instead of fresh), and cover with mozzarella. Grilled chicken on top is a nice addition for this one. Personally I don't really care for using Alfredo Sauce to make a white pizza.

Originally Posted by cousteau

The other thing I do is brush the edges of the pizza (crust) with olive oil before I put it in the oven.

That sounds like a good idea.

I spent a few weeks in Italy a couple years ago. The place I stayed at had a book on Pizza. Long story short they use a real simple sauce.
I just pick up some good quality tinned whole tomatoes. The Italian kind. I usually need to get them at a specialty store.
Squeeze the tomatoes over the pizza and pour some of the juice from the can. Add a little salt if you need it and basil if you like it.
It has a real fresh taste and it does not get any easier.
The other thing I do is brush the edges of the pizza (crust) with olive oil before I put it in the oven.

Originally Posted by drcustom

One thing I'd say about the previous two sauces, is that one should cook the dry spice mix in some olive oil--before the addition of water...Briefly sauteing dried spices really invigorates their essential oils. You'll know this as the room blooms with that great smell. After well under a minute of moving them around in the oil, then add you paste/water mix. Do not let the herbs/powders burn, but 10-20 seconds sauteing makes a lot of difference.

You can do that in a dry pan too. A little heat reinvigorates the spices, which tend to be stale after sitting in a jar for years on end. The dry pan technique (usually done on something called a comal) is popular in Mexican cooking.