Comments on: Fruit Pizza on the Grill (baked with the stone)

By: jeff

jeff — Fri, 05 Jun 2009 13:39:06 +0000

Got to try that!

By: Betsy

Betsy — Tue, 02 Jun 2009 19:19:14 +0000

I have a castiron grittle that is flat on one side. I have had good luck with it on the gas grill for pizza making..

By: jeff

jeff — Mon, 12 Jan 2009 04:04:27 +0000

Lots of readers have said it works nicely, though I haven’t tried it. Problem is that you can’t easily control the heat the way you can on a gas grill (where you just turn it down if it’s starting to scorch the pizza). Experiment with coals located off to one side so you can move to a cool spot if things are moving too fast.

And it’s probably best to bake the crust “blind” before adding toppings. In other words, bake on both sides before adding anything to the dough round.

The stone ought to work, again, the problem is heat delivery. It might moderate a too-hot fire and prevent scorching that might otherwise happen. Jeff

By: Sarah

Sarah — Sun, 11 Jan 2009 13:16:05 +0000

I don’t have a gas grill, and i’m wondering if anyone has ever tried making pizza on a charcoal grill? And would the stone work?

By: sarah

sarah — Tue, 12 Aug 2008 13:22:58 +0000

thank you for the superfast response – I’ll try this this week!

By: jeff

jeff — Mon, 11 Aug 2008 22:10:07 +0000

Sarah: Absolutely, you can use the stone on the gas grill, and to get the heat as even as possible, light all the burners. I usually pre-heat about as long as I do inside, 20 to 30 minutes. It sometimes takes a while to arrive at a proper temperature because the gas grill does not have a self-regulating thermostat. You have to fiddle with it until you get the temperature that you want. Jeff

By: sarah

sarah — Mon, 11 Aug 2008 20:17:39 +0000

I love the idea of using the stone on the grill – I take it that it’s okay to use a gas grill. and do you leave it covered or uncovered and how many burners do you light? (and how long did it take?)
sorry to pepper you with so many questions!
thanks, sarah

By: jeff

jeff — Thu, 17 Jul 2008 20:01:13 +0000

Saundra: It should work, but the shelf life for unrefrigerated yeast isn’t quite as long as refrigerated yeast. I’d think you’d be fine for a couple of months though (can’t promise because I haven’t tried it). It seems really impractical to require the recipients to refrigerate the bags.

Let us know what people think when you give it to them! Jeff

By: Saundra Shaver

Saundra Shaver — Thu, 17 Jul 2008 17:38:00 +0000

Hi There again!

Bread Question

I was wondering… how do you think it would turn out if I bagged up the flour, yeast, and salt in gallon or larger sized bags and shelved them for use, to make it even MORE convenient in a pinch. So then it’s just dump and add water and stir.

Would I have to refrigerate the bags because of the yeast?

I thought it would make a wonderful house warming gift, if put into a pretty container or bag and left instructions on just adding the water and stirring, and the book as the card.

By: zoe

zoe — Thu, 17 Jul 2008 01:20:02 +0000

Hi Hakucho,

In fear that I would break my precious stone experimenting on the grill I decided to use my $9.95 stone for the purpose. It is thin and more likely to crack from the direct heat, and yet it doesn’t? It is just fine and has been all summer while I’ve grilled away on it. I’ve grilled on the lowest setting and the highest and yet it still is fine. I’m not sure why the intense heat is not having any effect, but it isn’t.

I now leave this stone on the grill and save my other one for the oven.

Have fun and good luck!

Zoë