Tag: pizza on the grill

Join us Friday, August 13 for an Instagram Live event: Pizza and flatbread on the grill

jeff 2 Comments

Zoe and I did a live broadcast on Instagram (Click to view the recording on Instagram), grilling pizzas and flatbreads outdoors on the gas grill, on Friday, August 13. We demo’d the method, from dough-mixing to topping, to finishing beautiful pizza and flatbread right on the gas grill—keeping your house cool this summer. You’ll be able to post questions for us to answer right to Instagram, and answered questions in real time—pizza questions or anything else about our method.

And as always, we answer questions right here…

Five Rules for Making Great Grilled Pizza Outdoors on the 4th of July, With Red Star Platinum Yeast: NEW VIDEO!

jeff 44 Comments

artisan bread in five pizza on the grill

Getting a perfect result with homemade pizza on the gas grill in the summertime is easy–you just need to mix up some lean dough from any of our books–we’ve been testing with Red Star Platinum Yeast–with fantastic results (today’s dough was the light whole wheat, but you can use any of our lean doughs)…

Platinum Yeast | Breadin5

… and follow a few simple rules from Artisan Pizza and Flatbread in Five Minutes a Day…

artisan bread in five pizza on the grill

1.  Clean the grill’s grates
2.  Get your dough thin, to 1/8 of an inch thick
3.  Bake the first side of the crust “blind” (without toppings) for about three minutes, then flip and top. Prep all your toppings in advance.
4.  Cut the cheese into small cubes, or grate it so it melts fast, before the bottom crust burns. That way, after flipping and topping, the pizza will be finished in five to ten minutes, depending on burner heat and position under the pizza.
5.  Don’t overload with toppings

grilled pizza from artisan bread in five

Here’s a video on how to do it: (includes demo of pizza dough-throwing technique):

New Video: Grilled pizza!

jeff 13 Comments

I promised a video to go with last month’s recipe for this fantastic mushroom and potato pizza from Provence (Rustic Wild Mushroom and Potato Pizza), a recipe from Artisan Bread in Five Minutes a Day.  I did it outside, on the grill with a stone, so here it is.  A few things:

  1. Grill temp: Though some of the stones say to crank the gas grill as high as it can go, we’ve found that pizza done this way scorches on the bottom before the toppings are hot.  I used about 500 degrees F by by grill’s thermometer (250 C).  Today I used the Emile Henry Flame Top Pizza Stone, which worked beautifully (give it a 20 to 30 minute pre-heat)
  2. Baking without a stone: That works too; follow the directions here if you want to go for a crisper, smokier effect.  We’ll have much more on that in our upcoming pizza book (pre-order on Amazon).

Fruit Pizza on the Grill (baked with the stone)

jeff 21 Comments

sweet grilled pizza

As many of you now know my house is not air conditioned and it is creeping up into the 80s and 90s every day. So the idea of turning on my oven to bake a pizza is less than a thrilling one. To the grill I go, which we all know by now is not only “man’s” work. I love to grill and with this heat I’ve been doing a lot of it.

My son had a sleep over last night and they wanted pizza for dinner. I pulled out my bucket of dough, rolled it out and they loaded them up with toppings. Instead of baking the pizza directly on the grates, I preheated the grill with my pizza stone to 500° and slid the pizza directly onto the stone. I love the bottom crust on these pizzas, it is always nice and crisp. The topping takes a few more minutes to bubble, but it will eventually. (more…)