Grilled Pizza Disaster: Tips to Avoid a Black Bottom

[donnathepamperedchef]

I have a show for the end of July and the host has asked for a Grilled Pizza. I have tried this twice now at home and have not had any success. The bottom of the pizza is always black, even my grandkids commented. Can I use the round pizza stone on the bbq? What am I doing wrong????

 

[LeslieSGI]

Using the stone on the grill voids the warranty. I've done pizza on the grill several times successfully. Check out this older thread about the Italian Grilled Pizza. It is the recipe I use.

http://www.chefsuccess.com/f7/pizza-bar-b-q-52196/​

 

[donnathepamperedchef]

thanks Leslie, that is the recipe I have been using, I guess our bbq must just be too hot. I am thinking of suggesting the host change recipes, I just don't want to risk it being a flop

 

[PamperedSD]

Try turning off the side you are using when you put it on - maybe your grill is too hot? I love this recipe! I just made a twist on it this weekend at home. I bought fresh greek flat bread at the farmer's market and made individual pizzas at home. I burt a few - I figured out that one side of my grill is hotter. Are you using the top rack? And only cooking it for like 3 minutes on the one side?

 

[Staci]

Hi there! Thank you for reaching out. Grilled pizza can definitely be a tricky dish to master, but with a few tips, I'm sure you will have success at your show in July. First of all, I would recommend using a pizza stone specifically designed for grilling, as it will help distribute heat evenly and prevent the bottom from burning. You can also try preheating the stone on the grill before placing the pizza on it. Another tip is to make sure the grill is not too hot, as this can also cause the bottom of the pizza to burn. If you are still having trouble, feel free to reach out to me with any questions. Good luck with your show!