Comments on: If you can’t stand the heat—grill pizza. http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/ Hot Stuff from King Arthur's Hearth Thu, 04 Dec 2008 17:17:45 +0000 http://wordpress.org/?v=2.3.1 By: diane http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-6218 diane Sat, 15 Nov 2008 20:09:56 +0000 http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-6218 I made grilled pizza's a few years ago as an appetizer for our daughter's graduation party....what a hit.....people didn[t have room for the BBQ after all the pizza.....the vegetarian's especially loved it. Grilled pizza's have the best flavor.....my mother did these when we were very young, she been gone for years, so we couldn't ask for any help ..so we just winged it and it came out great. my favorite is with fontina cheese. YUM I made grilled pizza’s a few years ago as an appetizer for our daughter’s graduation party….what a hit…..people didn[t have room for the BBQ after all the pizza…..the vegetarian’s especially loved it. Grilled pizza’s have the best flavor…..my mother did these when we were very young, she been gone for years, so we couldn’t ask for any help ..so we just winged it and it came out great. my favorite is with fontina cheese. YUM

]]> By: barbara http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2918 barbara Tue, 12 Aug 2008 15:51:35 +0000 http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2918 I, too, have been grilling pizza for years. I just purchased the Italian flour and it does indeed make a wonderful crust. For the grandma that said it is hard to make pizza for lots of kids, I do it all the time. For a side with steaks or just for pizza, I make the dough in an individual size. When ready, grill the one side, then store it in the fridge with parchment between layers. I prep all the toppings, if camping, in zip lock bags. and refrigerate. About an hour before grilling take the pizza out and let it come to room temp. When ready to start, put the pizza on the grill, grilled side down to warm a bit, then flip and add toppings. I use a pizza stone that is elevated about 2" from the grill, so there is no worry it will burn, close the lid and let the cheese melt. Ready in no time. Before I bought the pizza stone I put it directly on the grate, just have to watch a little bit to make sure it doesn't burn. Is great for camping, all can be done ahead. Everyone is crowded by the grill waiting for their individual pizza to be ready. Then the bragging starts, mine is better than yours, and so on......... individual "creation" to be ready! I, too, have been grilling pizza for years. I just purchased the Italian flour and it does indeed make a wonderful crust. For the grandma that said it is hard to make pizza for lots of kids, I do it all the time. For a side with steaks or just for pizza, I make the dough in an individual size. When ready, grill the one side, then store it in the fridge with parchment between layers. I prep all the toppings, if camping, in zip lock bags. and refrigerate. About an hour before grilling take the pizza out and let it come to room temp. When ready to start, put the pizza on the grill, grilled side down to warm a bit, then flip and add toppings. I use a pizza stone that is elevated about 2″ from the grill, so there is no worry it will burn, close the lid and let the cheese melt. Ready in no time. Before I bought the pizza stone I put it directly on the grate, just have to watch a little bit to make sure it doesn’t burn. Is great for camping, all can be done ahead. Everyone is crowded by the grill waiting for their individual pizza to be ready. Then the bragging starts, mine is better than yours, and so on………

individual “creation” to be ready!

]]> By: Christian Carter http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2623 Christian Carter Thu, 24 Jul 2008 23:56:56 +0000 http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2623 I just made this today with the KA Pastry Flour. It worked out pretty well, although the dough was very very soft! We made them with what was supposed to be a white sauce, but was more of a goo, and it was absolutely delicious. I highly recommend this for a warm summers day! I just made this today with the KA Pastry Flour. It worked out pretty well, although the dough was very very soft! We made them with what was supposed to be a white sauce, but was more of a goo, and it was absolutely delicious. I highly recommend this for a warm summers day!

]]> By: Chunny http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2595 Chunny Wed, 23 Jul 2008 14:43:32 +0000 http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2595 Our household enjoys a thicker crust pizza. By using whole wheat white flour instead of the Italian flour, will that produce a thicker and chewier crust? Also, schedules in our house are all over the place....what do you think about grilling up the pizza crusts ahead of time and then finish them off with their toppings when each person gets home? I would think that by grilling them first, it would infuse, and hopefully keep that smoky flavor that we all love. BUT, if the weather allows, then I will use my cast iron Sunshine Grill from Australia! It's a gas grill, but one side is a cast iron grate, and the other side is a cast iron flat plate! It's fun to use but you have to watch the temp! It gets pretty hot! The only drawback to this grill is that it doesn't have a high cover to close down and hold heat. I just use a wok cover or roasting pan cover....whichever fits the food! <strong>Hi Chunny, You are correct, by using the white whole wheat you will get a thicker crust, even if you just substitute it for half of the flour. Keep in mind that the more whole wheat you use the more liquid the dough will absorb and you may need additional water above the 3/4 of a cup-possibly an additional 1/4 to make it a total of one cup. As for your schedule, you can grill the crusts and top/warm later in your oven, or you can also refigerate the dough, cut and grill as needed. I have held pizza dough in the refrigerator several days with super results. Experiment and have fun! Jessica @ The Bakers Hotline. </strong> Our household enjoys a thicker crust pizza. By using whole wheat white flour instead of the Italian flour, will that produce a thicker and chewier crust? Also, schedules in our house are all over the place….what do you think about grilling up the pizza crusts ahead of time and then finish them off with their toppings when each person gets home? I would think that by grilling them first, it would infuse, and hopefully keep that smoky flavor that we all love. BUT, if the weather allows, then I will use my cast iron Sunshine Grill from Australia! It’s a gas grill, but one side is a cast iron grate, and the other side is a cast iron flat plate! It’s fun to use but you have to watch the temp! It gets pretty hot! The only drawback to this grill is that it doesn’t have a high cover to close down and hold heat. I just use a wok cover or roasting pan cover….whichever fits the food!

Hi Chunny, You are correct, by using the white whole wheat you will get a thicker crust, even if you just substitute it for half of the flour. Keep in mind that the more whole wheat you use the more liquid the dough will absorb and you may need additional water above the 3/4 of a cup-possibly an additional 1/4 to make it a total of one cup. As for your schedule, you can grill the crusts and top/warm later in your oven, or you can also refigerate the dough, cut and grill as needed. I have held pizza dough in the refrigerator several days with super results. Experiment and have fun! Jessica @ The Bakers Hotline.

]]> By: Susan http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2346 Susan Thu, 17 Jul 2008 18:11:09 +0000 http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2346 I've been on a quest to make really authentic rustic pizza and as always KA has provided fantastic recipes for great tasting pies. I've just begun grilling pizza on my gas grill and it produces a wonderful & perfectly charred crust. During my attempts to make great pies, I've begun to use a wild yeast sourdough culture in lieu of active dry yeast and it produces an incredibly light, airy, sour (but not too sour) flavor that simply must be tried. It may take a few attempts to get the starter to activate, but once it does, get ready for mouthwatering pizza and rolls. The KA website is truly one of the best ones out there, thanks. <strong>Sounds good, Susan - I'm not a sourdough person, but I KNOW I have to become "fluent" with it. This may be a good place to start. Thanks for sharing- PJH</strong> I’ve been on a quest to make really authentic rustic pizza and as always KA has provided fantastic recipes for great tasting pies. I’ve just begun grilling pizza on my gas grill and it produces a wonderful & perfectly charred crust. During my attempts to make great pies, I’ve begun to use a wild yeast sourdough culture in lieu of active dry yeast and it produces an incredibly light, airy, sour (but not too sour) flavor that simply must be tried. It may take a few attempts to get the starter to activate, but once it does, get ready for mouthwatering pizza and rolls. The KA website is truly one of the best ones out there, thanks.

Sounds good, Susan - I’m not a sourdough person, but I KNOW I have to become “fluent” with it. This may be a good place to start. Thanks for sharing- PJH

]]> By: Nico http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2209 Nico Sun, 13 Jul 2008 22:54:12 +0000 http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2209 I recently started grilling pizzas. I actually have a charcoal grill and use a pizza stone - I find it also to be pretty easy and a lot of fun! I've been cheating a little bit by sometimes using Trader Joe's pre-made dough (which is delicious). Eventually I will make my own dough from scratch like you! Cheers! <strong>Nico, try the Italian flour... you won't believe how easy it is. Glad your bread-making is progressing- keep up the good work! PJH</strong> I recently started grilling pizzas. I actually have a charcoal grill and use a pizza stone - I find it also to be pretty easy and a lot of fun! I’ve been cheating a little bit by sometimes using Trader Joe’s pre-made dough (which is delicious). Eventually I will make my own dough from scratch like you!

Cheers!

Nico, try the Italian flour… you won’t believe how easy it is. Glad your bread-making is progressing- keep up the good work! PJH

]]> By: Sheryl http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2203 Sheryl Sun, 13 Jul 2008 15:21:25 +0000 http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2203 Our Granddaughters love grilled pizza so I was very excited to see this post. I have used KA AP flour in the past and will definitely try this flour. My question is, since it gets very caotic on "make your own pizza night" with trying to time the first grilling of the dough, everyone adding their own toppings, and then grilling again, can I make and grill the dough ahead of time, freeze, and then defrost, top and either grill or bake to warm? It seems to me that would make the event a lot more fun, especially for Grandma! Thanks for your comments. <strong>Absolutely, Sheryl. That's the way to go when things get hectic. Grill one side;the other side should be done enough to freeze just fine. When it's time for Grandma to help the kids grill, have them add their toppings to the grilled side, then put them on the grill pale side down, and grill/warm till the toppings are ready. You might want to test one yourself, first, to adjust the heat just right; because you surely wouldn't want to incinerate one of the kids' creations! Also, you might want to make them smaller than 12" -more personal pizza size. Good luck -PJH</strong> Our Granddaughters love grilled pizza so I was very excited to see this post. I have used KA AP flour in the past and will definitely try this flour. My question is, since it gets very caotic on “make your own pizza night” with trying to time the first grilling of the dough, everyone adding their own toppings, and then grilling again, can I make and grill the dough ahead of time, freeze, and then defrost, top and either grill or bake to warm? It seems to me that would make the event a lot more fun, especially for Grandma! Thanks for your comments.

Absolutely, Sheryl. That’s the way to go when things get hectic. Grill one side;the other side should be done enough to freeze just fine. When it’s time for Grandma to help the kids grill, have them add their toppings to the grilled side, then put them on the grill pale side down, and grill/warm till the toppings are ready. You might want to test one yourself, first, to adjust the heat just right; because you surely wouldn’t want to incinerate one of the kids’ creations! Also, you might want to make them smaller than 12″ -more personal pizza size. Good luck -PJH

]]> By: Carol http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2125 Carol Thu, 10 Jul 2008 22:02:20 +0000 http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2125 can't wait to try it - used a New York Times recipe (also will be trying the chocolate chip cookies!) for this a few years ago, but lost it. I found the recipe by going through the blog - but I am glad to know that it wasn't my fault that it wouldn't show up when I first clicked on the link! I always assume I am the one who can't get the computer thing right! can’t wait to try it - used a New York Times recipe (also will be trying the chocolate chip cookies!) for this a few years ago, but lost it. I found the recipe by going through the blog - but I am glad to know that it wasn’t my fault that it wouldn’t show up when I first clicked on the link! I always assume I am the one who can’t get the computer thing right!

]]> By: Judy http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2123 Judy Thu, 10 Jul 2008 21:46:29 +0000 http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2123 I'm with Kandi on using a pizza stone on the grill. I love it!! I've been making pizza on the grill for years now but hated having to hurry and get the toppings on or the bottom would burn. Now I just heat up the stone and I can take my time getting on the toppings- and when it "bakes" with the grill top down the cheese gets bubbly and brown. Great brick oven flavor! I’m with Kandi on using a pizza stone on the grill. I love it!! I’ve been making pizza on the grill for years now but hated having to hurry and get the toppings on or the bottom would burn. Now I just heat up the stone and I can take my time getting on the toppings- and when it “bakes” with the grill top down the cheese gets bubbly and brown. Great brick oven flavor!

]]> By: William Lundy http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2122 William Lundy Thu, 10 Jul 2008 21:17:33 +0000 http://blog.kingarthurflour.com/2008/07/09/if-you-cant-stand-the-heat%e2%80%94grill-pizza/#comment-2122 Hello, I think the issue to which Cindy is referring is that the link from the email received on the 9th of July has a link that takes one to a King Arthur page, but sans recipe. The section of the page normally containing the recipe is blank; clicking "printable" likewise takes one to a blank page. Something (other than your fabulous pizza) for your techies to sink their teeth into! Hello,
I think the issue to which Cindy is referring is that the link from the email received on the 9th of July has a link that takes one to a King Arthur page, but sans recipe. The section of the page normally containing the recipe is blank; clicking “printable” likewise takes one to a blank page.
Something (other than your fabulous pizza) for your techies to sink their teeth into!

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