Comments on: Grilled Pizza

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Fri, 06 Aug 2010 15:25:25 +0000

Hi Josh — We’ve had a standard Weber gas grill for about 6 years now and it’s never failed us.

By: Josh B.

Josh B. — Fri, 06 Aug 2010 06:03:32 +0000

hey there. what sort of grill are you using? im undecided as to which grill i want to buy, and im doing all sorts of research. i would love to know. thanks!

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Mon, 09 Nov 2009 22:32:28 +0000

Hi Charlie — Your method for using tiles reminds me of how Julia Child used tiles in her oven to bake bread (although her tiles were made of asbestos!). What a great way to capture heat in stone without spending a lot of money. My pizza stone luckily has not cracked or broken (after many uses), but I think this is because I always heat it slowly in the BBQ or oven (as you suggest).

Sounds like you’ve got a great method for grilling pizza. Thanks for the tips :-)

By: Charlie

Charlie — Sun, 08 Nov 2009 08:16:23 +0000

Very nice article on grilling pizza. Instead of baking stones (I broke one to many) I used unfinished clay tiles bought from home depot. 1$ a each. They would crack, but was able to get many cookings out of them. Home Depot stopped selling them, so I was on a mission to find an alternative. I found 6×6 tumbled slate (4 each) works very well. One thing to be aware of is to at first heat them slowly. There may be air pockets and one might “pop”. Just buy more and you will find good solid stones. I have pizza parties often. Friends and family love my pies :)

By: Denise Lincoln

Denise Lincoln — Mon, 04 May 2009 15:36:58 +0000

Hi bbebop — Our pizza stone wasn’t damaged during our multiple pizza grilling episodes. I think the key is heating the stone with the grill (i.e., put a cold stone into a cold grill and never putting a cold stone into a hot grill) and then let it cool down with the grill. That said, I once had a pizza stone (a supposedly high-quality one) crack in the oven for no apparent reason. I figure that, essentially, it’s just a rock and so should be okay.

Also, glad to hear you liked the dough recipe :-)

By: bbebop

bbebop — Sun, 03 May 2009 06:47:58 +0000

thanks for posting this. haven’t ventured to the grill yet since it’s rainy and cool in the bay area this weekend, but did make pizza tonight using a version of the nytimes recipe. i’d been making very thin crust pizza for awhile and this was a little more, well, filling. enjoyed it quite a bit.

i’m curious about using a pizza stone on the grill. we have a gas grill that gets quite hot, and wonder if putting the stone on top of the grill with all burners blazing could somehow damage the stone. we currently use the stone in an oven that gets to about 555º, but our grill can exceed 700º.

By: JAB

JAB — Fri, 01 May 2009 18:30:52 +0000

great post. I just made my own pizza the other day in the oven, I wish I had a grill I would definitely use it. I love New York pizza too and I live in LA now and have dedicated my blog to finding the perfect slice in LA. I think you might be interested – check it out.

By: Sophia

Sophia — Fri, 01 May 2009 17:40:46 +0000

Local cookbook author and food writer Diane Jacob co-authored a grilled pizza cookbook last year which is a great source for recipes and tips. I too have turned to the grill for my pizzas. I picked up a couple of rectangular grill pans, marketed for vegetables. They have small holes which allow my bread-style dough to cook evenly. I usually keep the cover closed and cook the pizza at about 400 for 12 to 15 minutes.It comes out crisp on the bottom but pillowy closer to the toppings. I’ll never turn on the oven for pizza again.

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Thu, 30 Apr 2009 22:53:36 +0000

Thanks, Amelia. Yes, I definitely meant 2 “cloves of garlic”!

By: Amelia

Amelia — Thu, 30 Apr 2009 21:40:38 +0000

This looks great, but could you re-check the recipe? Think there might be some olive/garlic confusion? I’d love to try it. Here’s the part I mean:

2 olive cloves smashed and chopped