Yes. Stop wasting your time and get an ooni. You’re welcome.
maniacal_monk
It’s gotta be REALLY hot for it to work well
MillHoodz_Finest
probably need to go in the grill to cook?
Disastrous_Can8053
The pizza has to go inside.
Kernalmustardd
The way I do it is on a pizza stone. Before putting toppings on (I know too late) I grill one side on the stone then take it off and put toppings on the cooked side. The raw side goes back on the stone to finish. You’ll want to use flour so it doesn’t stick to the stone. The stone helps get the pizza hot and crispy without using a pizza oven
chuckquizmo
The only time I’ve had it worked well, this is what we did:
1. Get one of those pizza trays that looks kinda like a chain link fence and put your pizza on that, not directly on the grates.
2. Your grill has to be HOT. Like, HOT, HOT. We had ours at around 600-650 and it worked great. At 500ish, not so much.
3. You’re probably going to want your dough thinner than you have it currently in the pics. Don’t use too many toppings, as well.
JacPhlash
Pizza stone!
paraCFC
Almost impossible
Adventurous-Leg8721
Definitely need a stone, and hopefully, you have enough corn meal or something and it will slide off your peel
saltyjack18
I grease up the grates and toss the dough right into them, really hot. The dough cooks a bit and detaches. Flip, sauce, toppings, cheese. 15 minutes max. The grooves from the grate hold sauce better, too.
SubTechNY
For your hinged gas grill, id go for an angled pizza ring. May not fully hit your grill. But if you have a charcoal grill that’s around 22″ they sell rings. They work great after some mods. But without it they work pretty well.
LoneRanger21
I just got a pizza stone a few weeks ago for use on my Weber kettle and I’m very pleased with it.
I’ve only cooked frozen pizzas on it yet but I’ve had some very good results thus far. Fresh pizza some day but even a frozen pie is lovely when cooked on a grill.
Main tips would be to use charcoal and big wood chunks to get the temps nice and high. Pre-heat the stone or the pizza will stick to it & have paper towel on hand to dab any stubborn pooling liquids on the surface.
Whatsuptodaytomorrow
Get it as hot as u can
mjohnson414
I use a nice pizza stone on top of the grill grates for this. Preheat until I hit around 700 degrees. Works great.
key1234567
Trial and error, keep at it. soon enough it will be to your liking.
Edit: I on my grill, I started to use a steel and one of those pizza grates so the bottom won’t burn so quickly.
Archae0pteryx
No tips, it should be a circle
sugar_bear65
Put it a pizza stone.
Keep the pizza stone in the grill/oven while on the desired temp for 15 mins, then put the pizza on it with the paper under the pizza for 13 mins.
Enjoy after
-RicFlair
We always did a store bought pizza and have to time the heating of the stone to get it just right. It really is a balance of cooking the crust and toppings together
For us, we put all burners on high and after about 7-8 minutes we put our pizza on for 7 minutes or so. Comes out perfect. If we heat the stone up too much then the crust will cook too fast and the toppings wont be done
We just bought a gas pizza oven so that journey is about to begin. I’m think the difference is the heat for the toppings won’t be lost like it is when opening the lid on a grill. So the stone can get much hotter pre cook
Justryan95
I have a carbon steel griddle plate that I get to 500-600F I toss my pizza in and let it cook for a few seconds-mins. I end up having to broil it for a few because my grill doesn’t hold heat well inside to bake the top.
20 Comments
Yes. Stop wasting your time and get an ooni. You’re welcome.
It’s gotta be REALLY hot for it to work well
probably need to go in the grill to cook?
The pizza has to go inside.
The way I do it is on a pizza stone. Before putting toppings on (I know too late) I grill one side on the stone then take it off and put toppings on the cooked side. The raw side goes back on the stone to finish. You’ll want to use flour so it doesn’t stick to the stone. The stone helps get the pizza hot and crispy without using a pizza oven
The only time I’ve had it worked well, this is what we did:
1. Get one of those pizza trays that looks kinda like a chain link fence and put your pizza on that, not directly on the grates.
2. Your grill has to be HOT. Like, HOT, HOT. We had ours at around 600-650 and it worked great. At 500ish, not so much.
3. You’re probably going to want your dough thinner than you have it currently in the pics. Don’t use too many toppings, as well.
Pizza stone!
Almost impossible
Definitely need a stone, and hopefully, you have enough corn meal or something and it will slide off your peel
I grease up the grates and toss the dough right into them, really hot. The dough cooks a bit and detaches. Flip, sauce, toppings, cheese. 15 minutes max. The grooves from the grate hold sauce better, too.
For your hinged gas grill, id go for an angled pizza ring. May not fully hit your grill. But if you have a charcoal grill that’s around 22″ they sell rings. They work great after some mods. But without it they work pretty well.
I just got a pizza stone a few weeks ago for use on my Weber kettle and I’m very pleased with it.
I’ve only cooked frozen pizzas on it yet but I’ve had some very good results thus far. Fresh pizza some day but even a frozen pie is lovely when cooked on a grill.
Main tips would be to use charcoal and big wood chunks to get the temps nice and high. Pre-heat the stone or the pizza will stick to it & have paper towel on hand to dab any stubborn pooling liquids on the surface.
Get it as hot as u can
I use a nice pizza stone on top of the grill grates for this. Preheat until I hit around 700 degrees. Works great.
Trial and error, keep at it. soon enough it will be to your liking.
Edit: I on my grill, I started to use a steel and one of those pizza grates so the bottom won’t burn so quickly.
No tips, it should be a circle
Put it a pizza stone.
Keep the pizza stone in the grill/oven while on the desired temp for 15 mins, then put the pizza on it with the paper under the pizza for 13 mins.
Enjoy after
We always did a store bought pizza and have to time the heating of the stone to get it just right. It really is a balance of cooking the crust and toppings together
For us, we put all burners on high and after about 7-8 minutes we put our pizza on for 7 minutes or so. Comes out perfect. If we heat the stone up too much then the crust will cook too fast and the toppings wont be done
We just bought a gas pizza oven so that journey is about to begin. I’m think the difference is the heat for the toppings won’t be lost like it is when opening the lid on a grill. So the stone can get much hotter pre cook
I have a carbon steel griddle plate that I get to 500-600F I toss my pizza in and let it cook for a few seconds-mins. I end up having to broil it for a few because my grill doesn’t hold heat well inside to bake the top.
How did it turn out?