Performer Pizza

by zydecopaws on May 15, 2009

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Following on theme from last night, tonight’s meal not only needed to be cooked outside, but it needed to be real easy.  What better than some take-and-bake pizza cooked on the Performer?  Yeah, I know, I couldn’t think of anything better either.  No imagination on a Friday night…

Since family style pizzas from Papa Murphy’s are bigger around that my pizza stone, some changes needed to be made from the last time (which was also the first time) I made pizza on the grill.  Instead of putting the stone right on the grill, I got an old water pan replacement I had sitting around and turned it upside down on the grill.  I would have preferred to use fire bricks, but since I didn’t have any sitting around and didn’t relish a trip to the hardware store before dinner, I used what I had on hand.  I also decided it would be a good idea to put the coals directly under said water pan rather than around the edges of the grill like before since the pizza was going to be hanging out over the edges of the pizza stone and I didn’t want the crust (or the paper pizza pan) directly over the flames.

Of course, the best laid plans of mice and men…  The water pan was too tall, and the lid of the BBQ would have been all over the edges of the pizza.  Couldn’t have that, so off to the kitchen to swipe an old pie pan.  This worked pretty well, although the stone was closer to the grill than I would have preferred.  On went the pizza, and after about 10 minutes we pulled the paper pan out, leaving the pizza directly on the stone.  Another 4-5 minutes, and the crust was crispy with only a small amount of char.  Off came the pizza, and on went the second.

I left the second pizza on the pan a little longer (about 12 minutes), and directly on the pan until I could smell the crust beginning to char (didn’t time this, but it couldn’t have been more than a couple of minutes).  The lesson I took away from this was that I want the stone further off the grill, and that the pizza should stay on the paper pan until the toppings are done, and then put on the stone for a couple of minutes to crisp up the crust.

All in all, these were very satisfying results given it was the first time for a take-and-bake, and only the second time for pizza on the grill.  At least I have to assume it was; I got no complaints and I doubt there will be any leftover pizza for breakfast given how it was disappearing…

Vital Statistics:

  • BBQ Start time: 17:10
  • Meal time: 18:00
  • Temperature:     568°F
  • Dew Point:     27°F
  • Humidity:    33%
  • Wind:    NNW at 3mph
  • Daily Precip.:    0.00 in

I love this kind of weather.  Today was a great day to be outside, and even though I spent most of it parked on a conference call it all got better once the grill was fired up, the pizzas were cooking, and the beer was cooling.  Great day to be alive…

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