Frozen Dough or Fresh: Which Works Best for BBQ Pizza Pan?

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Discussion Overview

This thread explores various experiences and opinions regarding the use of different types of dough for the BBQ Pizza Pan, including frozen, refrigerated, and homemade options. Participants share their cooking experiences and discuss the effectiveness of these dough types in relation to grilling pizza.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant notes that the recipes for the BBQ Pizza Pan typically call for frozen prepared pizza dough but questions whether this is necessary.
  • Another participant shares their experience using homemade dough successfully with the BBQ Pizza Pan.
  • Several users mention the possibility of using refrigerated dough, with one participant expressing curiosity about using fresh dough from the deli section.
  • One participant discusses using a gluten-free mix and achieving excellent results after par-baking the dough.
  • Another participant suggests that frozen dough may be preferred for its ease in shaping into a round form.
  • One participant highlights that Pampered Chef recipes often favor refrigerated dough to reduce prep time for users.
  • Some participants inquire about the need to pre-bake refrigerated dough, sharing their experiences of not pre-baking homemade dough with positive results.
  • One participant recounts a challenging experience with dough sticking to the pan during a cooking demonstration.
  • Another participant shares tips for preventing sticking, including oiling the pan and grill, and using a flexible turner to loosen the pizza.
  • One participant mentions using a local warehouse store for bulk frozen dough purchases as a practical solution.
  • Another participant recounts a negative experience with refrigerated dough at a meeting, leading to issues with rolling and transferring the dough.
  • One participant poses a question about using frozen pizzas, while another expresses that it seems feasible since the grill functions like an oven.

Areas of Agreement / Disagreement

Views differ on the necessity of using frozen dough versus other types, and while some participants share successful experiences with homemade and refrigerated dough, others highlight challenges faced with these alternatives. No clear consensus emerges regarding the best type of dough for the BBQ Pizza Pan.

Contextual Notes

Participants share personal experiences and preferences regarding dough types, with varying levels of cooking expertise and familiarity with the BBQ Pizza Pan.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants and community members looking to explore different dough options for grilling pizza, as well as those seeking to learn from others' experiences.

pc_cindy
pc_cindy
Gold Member
Messages
73
The recipes that PC has out for the BBQ Pizza Pan call for frozen prepared pizza dough. Do you think this is necessary? Is there any reason that we can't use the kind that comes in a pouch and you add water? Or the Pillsbury kind in a roll in the refrigerator section?

Thoughts? Has anyone tried the pan out yet?
 
I did my own homemade dough and it worked just fine!
 
I had the same question...I honestly do not think I have ever seen (or even looked for) frozen pizza dough.

Good to know homemade will work!

I was wondering if the kind you find all dough-y and plump in a bag in the deli or fresh food section of the grocery store would work. And I guess it would, since it is the same idea as homemade (without being homemade, of course!).
 
I used a gluten-free mix for pizza dough (Namaste brand) and it's rather loose when mixed - like a brownie or quick bread dough. So I par-baked it for 10 minutes on a stone and then transferred it to the pan for the grill. EXCELLENT pizza!
 
I'm thinking the frozen dough may have been picked because it's easier to make round!

By the way, you can find it in the frozen bread section at WalMart. It's half the cost of the tubes of dough from Pillsbury.
 
PC's recipes tend to call for refrigerated doughs because that cuts down on prep time, and makes the recipe easier for those who may not have the skills (or desire) to make dough from scratch or use a more labor intensive dough.
 
I'm just wondering if I use the refrigerated pizza crust if I need to pre-bake it (on the grill or otherwise). The directions do NOT say to prebake it if it's the frozen kind but I know with a homemade one you usually do.... ?
 
On the grill I didn't prebake my homemade crust and it made the crust better than my oven!
 
Sweet! Thanks so much!
 
Has anyone had trouble getting the pizza off the pan once it comes off the grill...had a show on Wednesday made the BBQ Grilled Chicken Pizza, the dough actually cooked around the holes on the bottom of pan and it stuck very badly...thank goodness it was at a host that I have done many parties at...though it was quite embarrassing...but I did sell two of the pans...thanks for any advice
 
On the pizza pan topic, do you transfer the pizza to something else before slicing it after grilling?
 
Tania Bonner said:
Has anyone had trouble getting the pizza off the pan once it comes off the grill...had a show on Wednesday made the BBQ Grilled Chicken Pizza, the dough actually cooked around the holes on the bottom of pan and it stuck very badly...thank goodness it was at a host that I have done many parties at...though it was quite embarrassing...but I did sell two of the pans...thanks for any advice
Click to expand...

The use and care card says to oil the pan, did you do this?
 
I found a couple of things to make using the BBQ Pizza Pan a bit easier:

1) Make sure to oil the pan AND the grill. When I've used the pan, the dough exposed thru the slots in the pan stuck to the grill. It worked much better when the grill was oiled.

2) When the pizza was partially cooked, I used the BBQ Flexible Turner to slide under the pizza and loosen it a bit from the pan, minimizing sticking.

3) If you're doing a lot of grilled pizza shows, and want to supply the ingredients yourself, I suggest looking at your local warehouse store for frozen pizza dough in bulk. My local Sam's Club has it in boxes of 20 dough balls for about $14, and I've been getting it there for a couple of years now. It's up front at the snack bar; just ask and they'll pull a box for you. It thaws in about 24 hours in the refrigerator, or in about 3-4 hours on the counter. I use one dough ball per pizza for a medium to thick crust on the Large Round Stone or the BBQ Pizza Pan, or split it in two for thin crust pizzas.

Melissa
 
  • Thread starter
  • #14
My question to the PC Test Kitchen: The recipes for the BBQ Pizza Pan call for frozen prepared pizza dough. Is this necessary? Can I use the kind that that comes in a pouch that you add water to or the refrigerated Pillbury kind in aroll? Your help is appreciated! Thanks.

Their answer: The pizza dough that comes in a pouch that you add water to work great and they are inexpensive. The refrigerated dough's work but they come in a rectangle and if you do not work quickly the dough can get too soft and sink into the holes in the pan which then stick when grilled.
 
Thanks for the advice about oiling the grill, I do not do that, I had oiled the pan though...
 
gailz2 said:
On the pizza pan topic, do you transfer the pizza to something else before slicing it after grilling?
Click to expand...

I've been transfering the cooked pizza with the Mega Lifters to my stoneware pan to cut. I didn't want the cut marks on my pan..lol - ok, i'm funny like that..
 
I do not transfer it and have no problem cutting it on the pizza pan. I do not have any cut marks from the pizza cutter that I have noticed, and I've done this pizza at least a dozen times!
 
We used the kind that comes in a tube last month at our meeting and it was a disaster! We tried to roll it out on the pastry mat first like the recipes says. We had holes and it scrunched up into a wad. :yuck: Lots of learning by doing that recipe as a training!! We then did one of those boxed mixes but transfering it to the pizza pan gave us more problems.

Sandi
 
Has anyone tried using frozen pizzas? I had a customer ask if it can be done just wondering if anyone tried...and what to tell her since it seems like shes interested...
 
I don't see why you couldn't? You are using the grill like an oven to heat it up.
 

Frequently Asked Questions

What is the difference between frozen dough and fresh dough for BBQ pizza pans?

Frozen dough is pre-made and stored at low temperatures, allowing for convenience and longer shelf life. Fresh dough is made from scratch or purchased fresh, offering a more authentic taste and texture. The choice between the two often depends on personal preference and the time available for preparation.

Which type of dough yields a better crust on the BBQ pizza pan?

Fresh dough typically yields a better crust on the BBQ pizza pan because it can rise properly and develop a more desirable texture. However, frozen dough can also produce good results if properly thawed and handled, but it may not achieve the same level of freshness.

How should I prepare frozen dough for use on the BBQ pizza pan?

To prepare frozen dough, first, thaw it in the refrigerator overnight or at room temperature for a few hours. Once thawed, allow it to rise for about 30 minutes before stretching it out to fit the BBQ pizza pan. This helps improve the texture and flavor of the crust.

Can I use store-bought frozen dough for BBQ pizza pans?

Yes, store-bought frozen dough can be used for BBQ pizza pans. Just ensure that it is a high-quality product and follow the thawing and rising instructions for the best results. Many brands offer dough that is specifically designed for pizza, which can enhance your BBQ pizza experience.

Are there any tips for using fresh dough on the BBQ pizza pan?

When using fresh dough, make sure to flour your work surface to prevent sticking. Roll or stretch the dough to fit the BBQ pizza pan, and preheat the grill to the appropriate temperature before placing the pizza on it. Additionally, consider par-baking the crust for a few minutes before adding toppings to ensure it cooks evenly.

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