I made 2 pizzas on the gas grill today.......pesto/mozzarella cheese and the second was tomato sauce/mozzerella cheese/basil. I again used Trader Joe's plain fresh pizza dough. Both pizzas came out good.

The parchment paper made it so easy to transport the pizza to the hot cast iron pan. I slid the paper out from under the pizza after the first couple of minutes as it was baking.

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I have thought about grilling some pizza. They both look really tasty.
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Looks damn tasty!!!
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http://www.youtube.com/watch?v=cJ3iv9il1Io
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Wow, looks great! :-)
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Those look good George!! :-)
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Thanks guys! I think I can now officially add pizzas to my PDB&G menu. :-)
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Nice! Those look tasty! Never once have I thought of putting pizza on my gas grill, but now I can't wait to try this. :-)
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Niiiiice! EVERYTHING is better on the grill!
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You could use a pizza stone or a cast iron pizza pan like I have here:

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i have a pan with holes in the bottom to do pizza with....lets the heat straight to the crust. i havent put the pizza stone on the grill yet but i bet it works better than in the oven
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Great thread,,,I loves me some pizza and now I can use the BBQ which is my all time favorite way of cooking.
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What temp are these cooked on?
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All burners on the gas grill are turned on high and it takes about 7 to 8 minutes to bake each pizza at 450-500F. You can do the same using a Weber kettle grill.
It's very important to pre-heat the stone or cast iron pan temps to that level before placing pizza.
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Man, this pizza making is becoming to be addictive. I've eaten so much pizza since I started doing pizza last month. The topping combinations are endless.

I made shiitake mushroom pizza last night. Very tasty.
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Mushroom and Spinach Pizza is one of my all-time favs.

Can't wait to try making my own on the grill.
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Love doing this. I go a different route, and make all my own dough and pizza sauce from scratch. Then I cook directly on the grates on the weber.

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^^^ Yeah, that's very nice! I'd like to grill the dough directly on the grill next time, flip, and add toppings.

My last two times making my dough were total FAILS. They came out all right but I should have kept them in the fridge overnight for a slow rise. I wasn't patient enough so used them after the initial rise.
The pizzamaking forum have their dough making down to a science, weighing each ingredient gram for gram.
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Ive never let dough rest overnight. I mix it up and let is rise for an hour or two, then punch it down and divide/roll out into pies. Ive only ever done the thin crust pies tho so maybe it is different if you want a thick crust
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Great stuff...
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