Pizza on a BBQ

[sleep envy]

Does anyone have any experience of using one of these?

[Shaw Tarse]

I don't, but I'd have thought it would work well?
Do let us know

[sleep envy]

I saw this at the garden centre as I'd love a proper pizza oven in the garden but don't have the space but looking on the web I found this

Might have to take a trip to JL

[anonymous-user]

As long as your BBQ has a lid they work really well (needs a lid so the pizza bakes (I know obvious statement is obvious ))

[russy01]

Ive often looked at this. Although you may aswell just grab a rectangular one from the pampered chef and chuck it in the oven.

[sleep envy]

Yeah, I've got a slate slab for the oven, might give that a go on the bbq first before investing.

[russy01]

I have a pampered chef stone baking tray. They do all manor of sizes, but it's not cheap and you have to look after the stuff.

[louiebaby]

We were given a pizza stone as a present. I intend to try it in the BBQ, but haven't got round to it yet. I'll follow this thread for tips!

[Mobile Chicane]

sleep envy said:

I saw this at the garden centre as I'd love a proper pizza oven in the garden but don't have the space but looking on the web I found this

Might have to take a trip to JL

Personally I'd get this: http://www.johnlewis.com/231403505/Product.aspx



Reason being you can wash it. Ceramic pizza stones absorb grease and after a while they really stink when heated.

Whichever you choose, you'll need some sort of shovel to manoeuvre the pizza on to the stone, as the stone needs to be bd hot in order to work properly.

[Noger]

Only works well if you are very Neapolitan with your toppings, as it tends to turn into mushy topped flatbread very quickly otherwise (conversely, flatbread on a BBQ is brilliant) as you don't get enough radiated heat from the top of the oven only from the stone etc below. The metal lid of the BBQ doesn't help in this regard.

Sparse toppings are the way, overload with cold watery stuff and it won't cook before the base turns into a crisp.

[Noger]

Mmm, Welshcakes

[zac510]

I don't know how much that costs but you can go to a stonemason and ask for a piece of granite or marble in whatever size you need.

[AndyAudi]

My Scout's cook pizza on open fires in Sweet tin's, works fine.
(Although this may be short lived now celbrations etc has switched to plastic'ish ones)

[hairybiddy]

stonemasons, granite? MTFU! (-:

I used 5 housebricks on a lidded bbq. it worked brilliantly and cost very little. you need some polenta (course cornflower) or smething like that under the pizza dough to stop it sticking though.

just like this but using bricks withot holes
http://www.youtube.com/watch?v=UVeQBHludGs

[Noger]

hairybiddy said:

just like this but using bricks withot holes
http://www.youtube.com/watch?v=UVeQBHludGs

Looks like foccacia, not pizza. If the redneck had rolled it thinner, it would have dried out before the topping had cooked, considering the amount of time it was in there. Looks yummy though. But it isn't my idea of pizza

[Mobile Chicane]

I wonder whether 'calzone-style' in an iron skillet might work?

I was amazed at the flatbreads our expedition Berber cook could make on a trek around Morocco. That's a brushwood fire, the heat concentrated by the rocks.



On returning, I immediately went out and bought an iron skillet, hoping to replicate the results.

Have I? Have I fk.

[sleep envy]

Noger said:

Only works well if you are very Neapolitan with your toppings, as it tends to turn into mushy topped flatbread very quickly otherwise (conversely, flatbread on a BBQ is brilliant) as you don't get enough radiated heat from the top of the oven only from the stone etc below. The metal lid of the BBQ doesn't help in this regard.

Sparse toppings are the way, overload with cold watery stuff and it won't cook before the base turns into a crisp.

Agree with your idea of pizza, sounds like you've tried this before.

[giblet]

Closest I have come to so far is making naan on my old bbq last year. Just chucked my pizza stone in, let it heat up an threw the naan on. As it has been said, the main problems with the cooking a pizza in a similar style are getting the pizza onto the stone and making sure you don't overload it with toppings.

If you are handy with some tools and don't mind hacking up a kettle bbq then you can make a little black egg - http://forums.egullet.org/index.php?/topic/133636-...

Only issue there is that it requires a gas bottle rather than charcoal/wood. There is also this - http://www.kettlepizza.com/ but the cost of importing it from the states could be steep.

I am a fiend for a neapolitan style pizza, so look forward to seeing what other suggestions people have. This way I might not have to head down from Leeds to London every few months just for a good pizza!

[Russ T Bolt]

I bought one of these last year,

http://www.castironchimineas.co.uk/The%20Pizza%20o...

It works really well.

[Noger]

sleep envy said:

Agree with your idea of pizza, sounds like you've tried this before.

Yeah, think I posted about it a while back. It sort of works, but timing is everything if you don't want a cheesy bread-crisp thing Cooked already hot food, like fried spicy lamb mince to make turkish pizza works brilliantly.

Although it is preferable to Jeffrey Steingarten's method of covering his ovens's temperature gauge with a wet tea towel so it got hot enough