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; I just posted on another thread (by brokencookie showing his cool propane tank cooker) about my latest version (still under ...

[TDVT]

I just posted on another thread (Satellite / Portable Pizza oven) (by brokencookie showing his cool propane tank cooker) about my latest version (still under construction), I thought I'd add a link here too.

The Brinkmann Smoke 'n Grill is a cheap ($35 new) platform for the next model. free-standing, open- bottomed, etc.



I will post photos when the mods are complete.

[coffeelover23]

All those pizzas look great! I've heard of cooking pizza on both Weber barbecue grills and propane grills. There are several ways to do it I think, which will all give you different results. I've made it on the pizza stone, directly on the grill, and even on tin foil.
As with cooking any pizza, the most important part is making sure that it is hot before you put it on there. That's why the dough won't fall through. As for the quality of the methods, I think the only difference between on the grill and the stone depends on how crispy you like the crust.. they are both good. The tinfoil method is my least favorite, but the best bet if you like to pack on a lot of toppings.

[Woodsy the Owl]

Hey everyone!

I'm new to the scene and wanted to know if it's possible to grill pizza on a Weber Genesis propane gas grill using the pizza stone. I had my first wood fired pizza a few months ago at Stop 50 woof fired pizza and want to try and see how I do at home I wasn't sure if I should place the stone directly on the grate or support the stone on both sides using some bricks to elevate it above the grates. I'm going out to my local store today since they are on sale for 10 bucks. I just don't want the suckers to crack on my first attempt to make pizza! I figure I'll pick up two and cook with one on top of the other. I've got my smoker box full of apple, cherry and hickory chips ready to go! Any advice is greatly appreciated!

I'll post pics if I don't fry 'em!

[brokencookie]

Welcome to the forum.

I would put the stones on top of a few bricks. My experience (http://www.fornobravo.com/forum/f8/s...oven-4602.html (Satellite / Portable Pizza oven)) has taught me that the biggest problem is getting the top of the pizza done. If you elevate the stone you will get more heat reflection from the lid to cook the top. Other than that, you night have to make a few dough recipe adjustments for the temperature. I am using a 62% hydration ( compared to a 65% hydration) dough because my little oven works best around 650 degrees F. I have a hard time maintaining a higher temp ( no insulation, etc). I also found that using a peel is a great help, even if I do not have to reach into an oven.
I think the hardest part of cooking pizza on a weber is knowing that as good as it tastes, a real WFO is still better.

[RTflorida]

I would suggest reading through this ENTIRE thread, paying close attention to the posts of Villa Roma - he seems to have mastered Weber/stone pizza. He has done some incredible looking pizzas.

Rt

[imjustthechef]

Just a thought on the weber grill. I wonder if there is away to spread the fireclay mortor in the lid and bottom, but still leaving the air holes open. I have an old spare in the yard that I would love to experiment with.

[roncut]

Hi. I have tried a couple of times and all I get is burnt bottom and soggy top, whats the trick? I can't seem to get the heat right to get both sides done. My wife says do not try it anymore.

Disapointed

[brokencookie]

Check my thread here (http://www.fornobravo.com/forum/f8/s...oven-4602.html). To get both the top and bottom done you need to have air flow from the heat source circulating from underneath accross the top of the pizza. I left a 6 in x 1/2 in gap at one side and put a vent 180 degrees accross in the lid. Even then, I had to make a few adjustments to get the vent size correct. Once it works, there is no going back. It makes great pizza !!

Bruce

[grill4solutions]

Hi there...

I am new here...
I was wondering , if the pizza is going good as well with a weber grill with charcoal or only GAS ?? Do I get the same temperature or even higher with charcoal ????

thx

[Giacinto]

I have a question inm regards to the BBQ use, I have a spare piece of granite 3/4" left-over from our counter tops and was thinking of using this on top of the BBQ grill as a pizza stone. Any thoughts?