Gotcha
Well-known member
- Messages
- 237
- Grill(s) owned
- Stampede
I have been making homemade pizza for years, but never had any luck on a grill. I just received my 590 on Friday so this was my first go at it. The only issue I had was that my dough was a still a bit cold and it really needed to be stretched more. Also I baked it for 7 minutes, 6 would have been just right.
But it was nice and airy and had that taste of wood fired pizza!
Ingredients:
1 Pizza Dough (enough for 12-14” pie)
2 T unsalted butter
2 t minced garlic
½ t garlic powder
1 T Parmesan cheese
1.5 cup grated mozzarella cheese (I mixed in some cheddar for this bake)
Optional: additional Parmesan cheese once the pie is done.
Directions:
Place pizza stone on grill and preheat on high.
In a small pan add butter, minced garlic and garlic powder. Melt and simmer on low for 10 minutes. Stir until garlic and garlic powder is well mixed.
Shape pizza dough as normal, then using a spoon add butter mixture to crust. Sprinkle with Parmesan cheese and top with mozzarella.
Place pizza on stone, add 2-3 teaspoons of pellets to the heat deflector and close the lid. Check at 6 minutes, if done remove and place on a cooling rack for 4-5 minutes before slicing.
Best Greg
But it was nice and airy and had that taste of wood fired pizza!
Ingredients:
1 Pizza Dough (enough for 12-14” pie)
2 T unsalted butter
2 t minced garlic
½ t garlic powder
1 T Parmesan cheese
1.5 cup grated mozzarella cheese (I mixed in some cheddar for this bake)
Optional: additional Parmesan cheese once the pie is done.
Directions:
Place pizza stone on grill and preheat on high.
In a small pan add butter, minced garlic and garlic powder. Melt and simmer on low for 10 minutes. Stir until garlic and garlic powder is well mixed.
Shape pizza dough as normal, then using a spoon add butter mixture to crust. Sprinkle with Parmesan cheese and top with mozzarella.
Place pizza on stone, add 2-3 teaspoons of pellets to the heat deflector and close the lid. Check at 6 minutes, if done remove and place on a cooling rack for 4-5 minutes before slicing.
Best Greg