Baking pizza on natural gas barbecue

I've mastered baking pizza in my home oven however I haven't tried setting up the pizza stones on my gas grill and would like to take a shot at it. Any suggestions for a perfect pizza would be greatly appreciated. I have three burners.

Raymond R.
posted about 1 year ago

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I've been baking pizza on gas grills for nearly 20 years. Equipment and technique have evolved with the most recent change the use of baking stones and grilling dough directly on the grates.

Chief challenge has been controlling the temperature of the stones. Get yourself an infrared temperature gun. While you cannot easily and quickly lower or increase stone temperature, at least you will know what to expect when you put a pizza on the stone.

I've burned up far too many crust bottoms by not paying attention to the stone temp and recognize that once it becomes heat saturated somewhere around 450 degrees it can take off to over 550 degrees in minutes. Tony notes quite accurately in the PB that temperature variation with gas grills can be significant. Once the stones get too hot, you can only wait for a cool down by turning down or turning off one or more burners and/or open the lid.

I have found that wind will have an immense adverse affect on reaching and maintaining temperature, even moreso than ambient temperature. Other than moving the grill into the garage or some other wind block, your at the mercy of the elements.

Gas grills do not cook particularly well from above, e.g. pizza toppings, owed to the large uninsulated expanse above the grates and the flame coming from below. I have frequently used my oven broiler to get the top properly cooked and then finish off the bottom of the crust on the grill. It's a hassle transporting between the oven and the grill but the results are usually well worth it.

If left to baking on the grill alone, great care must be taken to avoid burning the bottom of the crust during the time it may take to get the toppings properly cooked. I will slip an aluminum pizza pan under the pie to help prevent burning the bottom of the crust and give the toppings more time to bake when the stone has gotten too hot.

Jeff Stumpe
posted about 1 year ago

Jeff, big apology for not getting back to you sooner. Thanks for the detailed response. I've really got the oven pizza making dialed in and am not sure what I'm going to do about baking on the natural gas grill. Recently I've had pizza from different locations that use wood burning pizza ovens and most likely dough from 00 flour. They seem a little lighter. I may try changing up the dough and just keep using the oven. Thanks again for the info.

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Raymond R.
posted about 1 year ago


You might be interested in something like this:

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Mike K.
posted about 1 year ago

Thanks Mike, I've seen those at my local hardware store. Curious regarding moving the pizza to a different hot spot as prescribed in oven baking. I'm guessing that the bake time is much shorter due to the high temps and therefore would not necessitate moving the pizza. If anyone else has used one of these please weigh in.

Raymond R.
posted about 1 year ago

The BakerStone box works really well. It takes a bit to heat up but once it does it goes pretty quick. The back of the box is obviously hotter than the front so you do have to rotate your pie while it cooks. I heat up the box and cook with the lid of my Weber Genesis closed to keep as much heat in as possible (which the manufacture advises against). The only drawback I see is that the stainless steel on the box becomes discolored.

- Tom   about 1 year ago


I converted my grill into a pizza oven using brick pavers and a rectangular pizza stone from amazon for the top. It has worked very well, 700 plus degrees. I do use screens to prevent over cooking of the bottom.
Now I am working on my dough recipes.

Steve F

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Steven Fontz
posted 12 months ago

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