pizza crust

[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.

[rnorling]

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.

[garnerac]

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

[Green Mountain]

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.

[A/C guy's chick]

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.

[hvacker]

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.

[garnerac]

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.

[hvacker]

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.

[garnerac]

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"

[MattM08]

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

[Bowtye8]

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.

[mayguy]

Here was last nights meal.

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

[garnerac]

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!

[mayguy]

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..

[garnerac]

350 - 450
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!