Anyone ever made Weber Grill Pizza on a Stone? Pizza Stone Baking Discuss Anyone ever made Weber Grill Pizza on a Stone? in the Pizza Quest with Peter Reinhart forums; [QUOTE=maver;10450]Villa Roma, you are a pizza crazy genius. I love what you've done. I agree with James that it would ...

[Villa Roma]

[QUOTE=maver;10450]Villa Roma, you are a pizza crazy genius. I love what you've done. I agree with James that it would be interesting to try insulation to shorten the baking time, although I wonder if it would be of value without more mass than the two baking stones in there. Do you know what temperatures you are at? An infrared thermometer aimed at the stone would be good.[/QUOTE]

I got my IR thermometer in and made pizza this weekend. The stone gets to 650 degrees average. The outside of the oven is about 250 degrees.

I'm only running about half throttle on the gas so I imagine I can get the temp up to 800 or above without any problem.

I made an experimental batch of pizza and it came out OK. I'm going back to GM Harvest King flour. This one was 1/3 each whole wheat, unbleached all pupose and harvest king.

Villa Roma

[Johnny L]

V.R.
I have been following along. Very nice!
I was going to ask if you used a pan under your stone to avoid direct heat, but since your's lasted 10 years I guess it's not a problem.

Good work! Thank you for sharing this.
John

[Villa Roma]

This weekend I made a batch of Hawaiin pizza on the grill. (see pics)

Next time I'm going to take a stab at making a batch of Neopoltan style pizza. I usually use sugar and oil in the dough but for Neopolitan style I'm just going to use flour, water, yeast and salt. I'll also skip the whole wheat flour and go with just white flour. I'll crank the heat up and post pictures if it turns out respectful. This may take a few attempts so hang loose!

Villa Roma

[PizzaPolice]

Hey Barbara!

If you go to PizzaMaking.com - Pizza Making, Pizza Recipes, and More! and snoop around, you'll a bunch of posts concerning your issue. One dude, PFTaylor, made his bones on this subject alone.
You'll see references to using old pizza stones, unglazed quarry tiles and even the odd mention of inverting an iron skillet. They all work. I even have an old post about the Za-Grill!
So in short, it can be done and done well.
Have fun,
PizzaPolice

[Villa Roma]

I was going to make pizza on the grill but the weather was bad so I went with plan B. I used the regular electric oven and let the oven recoup it's heat for five minutes between pizzas. Not as good as the grill or as fast but not bad either.

I used GM all pupose flour, water and salt. The starter was made from pineapple juice and flour but no yeast. 48 hour rise in the refer.

Villa Roma

[canadianbacon]

yup, the pizza really looks great !

thanks for posting those images.

my first post by the way, thanks to Villa Roma for steering me
to this website !

[james]

Welcome aboard Bacon,

You are not alone. We have a good Canadian contingency in our community.
James

[canadianbacon]

Thank you for the welcome James, and thanks for the info,
nice to see that there are other Canadians !

By the way, - I am an avid pizza maker, and also a smoker, - during the summer months. I mostly do ribs on my Weber Smokey Mountain smoker, but have never tried pizza --- yet -- that is

Thanks again, looks like a great board, and lots of great people here.

Originally Posted by james

Welcome aboard Bacon,

You are not alone. We have a good Canadian contingency in our community.
James

[Michael W]

I have really enjoyed all of the recipes and ideas on pizza on the grill. I just acquired a granite stone that is made to fit the size of my grill. I can't wait to test out some of the other ideas that this forum has given me!

[Villa Roma]

Originally Posted by Michael W

I have really enjoyed all of the recipes and ideas on pizza on the grill. I just acquired a granite stone that is made to fit the size of my grill. I can't wait to test out some of the other ideas that this forum has given me!

Welcome Michael W,

Granite? Now you're "Rockin"! Sorry, I just couldn't resist. Let us know how it works out, hopefully with pics.

In the meantime I delved into the wonderfull world of rye. For this batch I used 1/3 stone ground rye flour coupled with a rye preferment. No yeast was used.

Villa Roma