Grilling Pizza on a Gas Grill: A Holland Grill Recipe

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Discussion Overview

This thread explores experiences and techniques related to grilling pizza on a gas grill, specifically using a Holland Grill. Participants share their personal experiences, preferences for crust types, and methods for achieving good results while grilling pizza.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses a desire to use cookware or stoneware for grilling pizza, while their host insists on using the grill directly.
  • Another participant shares their experience of grilling pizza using a pan, noting the importance of monitoring the cooking time and temperature.
  • Several users mention the preference for grilling pizza directly on the grates, with one participant highlighting a recipe that suggests using indirect heat.
  • One participant emphasizes the need to oil the crust well for better results and shares a specific oil recommendation.
  • Another participant mentions that they have successfully grilled Italian pizza multiple times, finding it simpler than using an oven.
  • One user shares their enjoyment of grilling various toppings, including fresh bruschetta, and notes the importance of cooking with the lid closed during the second half of grilling.
  • Another participant discusses the use of refrigerated pizza crusts, stating that Pillsbury crusts work well when grilled.
  • One participant suggests making smaller, personal-sized pizzas for easier handling on the grill.
  • Another participant recounts a negative experience with grilling pizza, resulting in burnt crust, while still enjoying the toppings.
  • One participant describes a method for indirect grilling on a gas grill, learned from their husband, which they find effective for various foods.

Areas of Agreement / Disagreement

Views differ on the best methods and tools for grilling pizza, with no clear consensus on whether to use pans or grill directly on the grates. Participants share a variety of personal experiences and preferences.

Contextual Notes

The discussion reflects a range of experiences with different types of grills and pizza crusts, highlighting the variability in results based on individual techniques and equipment.

Who May Find This Useful

Consultants interested in grilling techniques for pizza may find the shared experiences and tips beneficial for their own cooking demonstrations or personal use.

B
BethCooks4U
Gold Member
Messages
12,926
Has anyone made a pizza on a gas grill. I have a host who wants us to cook a recipe on her Holland Grill. (:eek: I want to use cookware or stoneware but she is insisting!)
 
I did. We have a pan for our grill and my mom and I did it. It was good. But you have to do it to figure out the amount of time. Our grill has a thermostat on it. We put the dough in the pan. I would then put it on for about 2 minutes then put the sauce cheese and toppings on it and then put it back on for about 5-10 minutes. the only hard thing is that you don't want to open it too many times because of letting the heat out but you need to open it to check it. I know that this is not helpful but you just need to watch it.
 
  • Thread starter
  • #3
Thanks Heidi but I don't want to use a pan that isn't PC. This is for a show.

PC has a recipe in which you place the crust right on the grate but it talks about indirect heat and charcoal.

Has anyone done it directly on the grates on a gas grill?
 
Sorry I misunderstood.
 
  • Thread starter
  • #5
chefheidi2003 said:
Sorry I misunderstood.
Click to expand...
Hey! Thanks for trying! :love:
 
I have a gas grill, and I've used hosts gas grills as well - works just as well! Just make sure to oil the crust really well (there is this garlic infused canola oil that I know of that works really well!;))
 
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  • #7
jenniferknapp said:
I have a gas grill, and I've used hosts gas grills as well - works just as well! Just make sure to oil the crust really well (there is this garlic infused canola oil that I know of that works really well!;))
Click to expand...
Thanks! Did you use any special settings - all burners set to medium? or...? Lid open or closed?
 
I have done the Grilled Italian Pizza several times on gas grills - it's actually much simpler to do.

I LOVE that recipe! I've tried to make it in the oven too - but it's best on the grill!
 
I am addicted to all pizzas on the grill!! Any toppings that you can think of....one of my hosts decided to make some fresh bruschetta for a topping, the salad choppers worked really well to make it!I do it at an even medium heat, lid closed for at least the 2nd half, to melt the cheese & toppings before the bottom "burns."
 
can someone tell me where this recipe is...we have been wanting to do it right on the grate rather than in a pan.
 
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  • #11
What do you prefer to use for the crust? What works well or doesn't work at all? Can you use the refrigerated pizza crusts?
 
Pillsbury refrigerated pizza crusts work really wel!!!Heidi,
Coat both sides of your dough with oil, and then throw it straight on the grill. When you start to see "bubbles" coming through to the top, the bottom is done - flip it over. Put your toppings on the cooked side....close the bbq lid, and let the bottom of the crust cook & the toppings melt..
 
Thank you very much I am so excited to try it this way.
 
And the best tip I have is to make smaller "personal size" pizzas....cut your dough! It is much easier to get them on the grill in a reasonably "pretty" shape...
 
jenniferknapp said:
And the best tip I have is to make smaller "personal size" pizzas....cut your dough! It is much easier to get them on the grill in a reasonably "pretty" shape...
Click to expand...

OOOHHH good idea...I love all of the really clever people on this site.
 
BethCooks4U said:
What do you prefer to use for the crust? What works well or doesn't work at all? Can you use the refrigerated pizza crusts?
Click to expand...
I like the Bobli Crust.....to me, that is the easiest to work with on the grill.
 
Jennifer, you can ignore my PM. I just read your post again and I got my answer.
 
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  • #18
Thanks! I can't wait to try it!

And guess what! :cry: My host wants to do fajitas instead!

But that's okay, I've been wanting to do this anyway!



One more question, when using the Pillsbury refrigerated pizza crusts - do you use just one and shape it or do you put two together?
 
Hello!

Haven't done these pizza's on the grill, but my sweet husband is a grill master and has taught me a few things.

The equivalent of "indirect grilling, or heat" on a gas grill is to place the food in the center with the burner below it OFF. Turn on the surrounding burners, and close the lid. (That way the other burners heat up the grill more like an oven than a skillet, if that makes more sense). My husband often uses this method for chicken wings, turkey on the grill, etc, because you don't have to flip. It takes longer, but is very yummy.
 
We tried it on our cheap Walmart gas grill. We completely burnt the crust w/in seconds of putting it on the grill. I really didn't give my dh any instructions. It was not a good night. The toppings were good but we couldn't eat the crust.
 
We made this last night and it was so good and quick. We burned the first batch but ate it anyway and it didn't taste as burnt as it looked. We all liked it and we didn't use the pan this time.
 
I have done pizzas directly on the grill YUM one of my faves!
For taste I like to use dough yes you need to oil it very well.

for ease a Boboli cust is best. This can be a great interactive show if you have most off the toppings prepared ahead and dough cut into smaller sizes. I havent done it this way yet but I have it all worked out in my head. I'm just too tired to type it all out right now!
 

Frequently Asked Questions

What ingredients do I need for grilling pizza on a gas grill?

To grill pizza on a gas grill, you will need pizza dough, your choice of sauce (like marinara or pesto), cheese (such as mozzarella), and your favorite toppings (like pepperoni, vegetables, or herbs). Additionally, you may want some olive oil for brushing the grill and dough.

How do I prepare the gas grill for grilling pizza?

Start by preheating your gas grill to medium-high heat. Clean the grates with a grill brush and lightly oil them to prevent sticking. You can also use a pizza stone for better heat distribution, which should be placed on the grill while it preheats.

What is the best way to shape the pizza dough for grilling?

To shape the pizza dough, lightly flour a clean surface and your hands. Roll or stretch the dough into your desired shape, typically a circle or rectangle, depending on your grill size. Aim for a thickness of about 1/4 inch for even cooking.

How long does it take to grill pizza on a gas grill?

Grilling pizza on a gas grill typically takes about 10-15 minutes. The exact time will depend on the heat of your grill and the thickness of your dough. Keep an eye on the pizza and rotate it if necessary to ensure even cooking.

Can I use a pizza stone on my gas grill?

Yes, using a pizza stone on your gas grill is highly recommended. It helps to evenly distribute heat and prevents the crust from burning. Just make sure to preheat the stone along with the grill to achieve the best results.

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