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  • Dr._Pat
    Founding Member
    • Jul 2014
    • 126
    • Houston, Texas
    • Patrick Reardon

    GrillGrates

    Pizza on GrillGrates: Flat surface or grates?
  • kmhfive
    Club Member
    • Mar 2017
    • 2988
    • Northern Illinois
    • Weber Kettle -- 22.5" (In-Service Date June 2015)
      Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
      Pit Boss 820 (Retired)
      GMG Jim Bowie WiFi (In-Service Date April 2017)
      Maverick ET-733
      Fireboard
      Home-brewer

    #2
    Never tried. Pre-cooked crust or wet?

    Comment

    • Dr._Pat
      Founding Member
      • Jul 2014
      • 126
      • Houston, Texas
      • Patrick Reardon

      #3
      Homemade crust. Cook one side. Take off of the grill. Add toppings to cooked side. Uncooked side back onto the grill.

      Comment

      • cmiller0711
        Club Member
        • Jul 2017
        • 126
        • Atoka TN

        #4
        If I were doing it I would use a pizza stone. Preheat it with the grill then lay pizza on it...
        With the grates though, it would be best to use flat side.

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 13148
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #5
          The GGs might get too hot for pizza. When I'm experimenting with pizza, I normally divide the dough into smaller pieces so that I can have several attempts at getting it right.

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10765
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
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            #6
            Paging Dr. Breadhead or Dr. Skip . Both know how to kick out some killer outdoor Za!

            Comment

            • Dr._Pat
              Founding Member
              • Jul 2014
              • 126
              • Houston, Texas
              • Patrick Reardon

              #7
              We have pizza stones. Just curious if folks have cooked directly on the GrillGrates. If so, how'd it go?

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                I've never tried to bake pizza on my GrillGrates. If they get hotter than the cooking temperature I would think the crust would be done before the toppings are done. Just my hunch.🤔
            • Dr._Pat
              Founding Member
              • Jul 2014
              • 126
              • Houston, Texas
              • Patrick Reardon

              #8
              Wood-fired ovens cook in the 800° range, so "too hot" shouldn't be an issue, I would think.

              Comment

              • Breadhead
                Banned Former Member
                • Jul 2014
                • 0

                #9
                Originally posted by Dr._Pat View Post
                Wood-fired ovens cook in the 800° range, so "too hot" shouldn't be an issue, I would think.
                I bake Neapolitan pizza on my BGE at 800° to 900° using 00 flour, but when I do that the pizza stone is not quite as hot as the cooking temperature in my dome. A pizza takes 90 seconds at 800/900°.

                If I used GrillGrates instead of my pizza stone I think the aluminum would actually get hotter than the cooking temperature so that the crust will cook faster than the topping. Just my hunch.

                Comment

                • Dr._Pat
                  Founding Member
                  • Jul 2014
                  • 126
                  • Houston, Texas
                  • Patrick Reardon

                  #10
                  The answer is cook them right on the GrillGrates. Works great. I started with the grate-level temp at 400°. Bumped it up to 450° during pizza number one. Great crusts. We ended up putting them under the broiler, very close in the oven, for a minute or two to darken up the top side. The GrillGrate tool is very helpful. That and a pizza peel, no problems. The crusts couldn't be any better
                  Attached Files

                  Comment


                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Looks good. It appears that the GG's did cook your crust faster than your toppings as I assumed it would. You balanced the cook under the broiler. Good move. When I make New York style pizza with AP or Bread flour I bake the pizza over a stone at 600/650°.
                • kmhfive
                  Club Member
                  • Mar 2017
                  • 2988
                  • Northern Illinois
                  • Weber Kettle -- 22.5" (In-Service Date June 2015)
                    Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                    Pit Boss 820 (Retired)
                    GMG Jim Bowie WiFi (In-Service Date April 2017)
                    Maverick ET-733
                    Fireboard
                    Home-brewer

                  #11
                  Very nice!

                  Comment

                  • Skip
                    Founding Member
                    • Jul 2014
                    • 3534
                    • Blue Earth, Minnesota
                    • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

                    #12
                    Good looking pizza Dr._Pat. Looks like you a great system with the GG.
                    -

                    Comment

                    • dtassinari
                      Former Member
                      • Jan 2017
                      • 99

                      #13
                      Nice! I learned something today. I would NOT have thought to try cooking a soft-ish food on the grate side, but all those pockmarks look delicious. Thank you for the inspiration!

                      Comment

                      • Karon Adams
                        Charter Member
                        • Feb 2015
                        • 1515
                        • Chattanooga TN
                        • Karon Adams
                          Consort of the Flame
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                        #14
                        very pretty. I think you could do either. even the flat side of the GG has breather holes so you wouldn't end with trapped air.

                        Comment

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