Grilling Pizza

G

goat

250+ Posts
Just got a pizza stone for the grill and bought some dough at Jimmy's in dallas. Bought his recommend sauce and am planning on this first attempt to just use slices of buffalo mozz and basil.

Any req's from people who have done this before. Planning on rolling out the dough about 1/4 inch thick, then bruch with EVOO and grill for 5 on one side....3-4 on the other then pull off and put on the topping and cook till cheese is nice and bubbly....

any thoughts?
 
I get it-- I used to love that place in Austin-- can't think of the name of it though

I make grilled quesadillas-- not the same but nice
 
Mmmmm..... Jimmy's. I love that place. I miss it a lot. Since moving to Austin 2 months ago... have not found anywhere comparable. Esp for sausage.

Sounds like you're on the right track. I've done something similar. Turned out pretty good. You may have to tweek your timing.
 
Made it last night.....turned out pretty good.

Hardest part was forming the dough....I grilled it on the stone for about 4 minutes per side and then removed and prepared the pizza. Layer of sauce, fresh cut roma tomatoes, fresh basil, and sliced buffalo mozz. Then back on the stone for about 7-8 mins....turned out pretty good.....had some thin areas of crust and some too thick areas....so need to work on evening that out...any tips?
 
When you grill pizza use the 3 can method. Take 3 cans, and put them on grill, put pan on top of cans, and get grill as hot as possible. The high heat and air circulating around the elevated pizza will make the crust better.

Jimmy's is greatness, I could use a Jimmy's sandwich right now.
 
goat, you have to hand toss that dough! That is the ONLY way to get it to come out right. If it is like the doughs I have used or made, it is really too think & too much elasticity to roll. Also, rolling is NOT good. It will make the dough tough..

Now.. the trick is that it is very much an art form to toss dough. I can't do it well. It is fun to practice though. Just flour up your hands and have fun!
 
I attempted that...and the middle ended up way to thin...plus my dog was looking at me like i was an idiot!

Going to give it a whirl again next week.....great thing is that Jimmy's Dough is only a few bucks....love that place. Pissed they are closed on sundays now..that is my grocery day.
 
hey goat, I don't know what sauce was recommended, but you might want to crush your own romas, or buy some Muir Glenn Roasted tomatoes and make your own sauce.

Also, while I love a classic pizza margherita, I also enjoy some smoked/salted Italian meats on there. Panchetta, proscuitto, etc..... even a GOOD hard salami if you can find some.
Needed to edit here. Coppa is the meat that I think is fantastic on pizza.
 
THEU,

Yeah....I can't wait to try new combos....the first attempt was the margherita...

next....not sure...but didnt like the sauce...so will have to try some crushed roma's and add some flavoring to it....
 
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