Anonymous wrote:

Anonymous wrote:The grill gets much hotter than an oven so it's great for thin, crispy pizza. We use a pizza stone. Dough from local pizza place. Quick homemade sauce. Fresh mozzarella cheese. Amazing.

Who sells this and how much does it cost?

I get it from The Italian Store. I've seen it from Trader Joe's and WF. WF also has frozen dough from a NY pizzeria.

Anonymous wrote:The grill gets much hotter than an oven so it's great for thin, crispy pizza. We use a pizza stone. Dough from local pizza place. Quick homemade sauce. Fresh mozzarella cheese. Amazing.

Who sells this and how much does it cost?

The grill gets much hotter than an oven so it's great for thin, crispy pizza. We use a pizza stone. Dough from local pizza place. Quick homemade sauce. Fresh mozzarella cheese. Amazing.

Anonymous wrote:What is,the point of,this? The novelty? Kind of like making ice cream in a tub stuck in a snowbank outside your walkway in January, just because you can?

It gives a better taste to the pizza crust that you can't get from an oven.

Why do anything on the grill? Because it tastes awesome!

Anonymous wrote:What is,the point of,this? The novelty? Kind of like making ice cream in a tub stuck in a snowbank outside your walkway in January, just because you can?

Sometimes people like to do things the old fashioned way after achieving a high standard of living, going back to the simple ways.

What is,the point of,this? The novelty? Kind of like making ice cream in a tub stuck in a snowbank outside your walkway in January, just because you can?

We do it from scratch, including the dough.

What we do is we pre-bake the dough until just before it is golden so it has enough firmness not to fall through the grill. Brush it with olive oil before placing it on the grill.

Then, don't overload the toppings, especially the sauce. Keep a light hand.

I've been using the Emile Henry pizza stone from Wlliams Sonoma and I love it. It says you can just put it on the grill with the pizza dough on it but that was a disaster for me. I hear it up first, throw semolina flour on it and then the dough.

I've done it, and didn't need a pizza stone. Pizza dough should be pretty firm. If it's falling through the grates of the grill then it's too wet. The dough has to be pretty hardy in order to hold all the toppings and sauce.

We did calzones and they didn't fall through.

Put a sheet of aluminum under the pizza until it gets firmer then remove to get the grill marks.

Ohhhh. I do have one of those. So heat the stone up first, right? Also--is it a terrible cheat to use trader joes premade pizza dough or should I attempt to make my own. Last time I made my own, it didn't turn out great.

Pizza stone

I've always wanted to try it, but I've always been afraid that the dough will fall through the grates. Any tips/hints for success?