I’ve heard that the BBQ is a great way to make pizza and this week I finally gave it a shot. Using Captain Orange’s dough recipe and insight, I made a some shells. Then I got the toppings prepped and ready on the picnic table (olive oil, oregeno, fresh basil, garlic, spinach, mushrooms, cheeze and italian sausage.)
The shells were painted with olive oil and thrown on the grill with the top closed. Then after a quick cooking, they’re flipped with the toppings quickly thrown on in situ as it were. Then another few minutes and voila, slice and serve.
above: coating with olive oil then cooking for a few minutes directly on the grillabove: after flipping the shell, the toppings are thrown on quick for a final grilling.above: one of the finished products
This was a great way to make pizza. Not only does it keep the house cool in the summer but it was a perfect crust cooked in the kind of high heat of a proper pizza oven. Now that the beta stage is over I expect to refine my cooking times for an even better result. A large paddle would also help keep the dough from smushing when transfering to the grill.