Pizzas on the gas grill

fxpose · 08-18-2009, 11:50 AM

^^^ 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.

Shaerza · 08-18-2009, 01:02 PM

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

08-18-2009, 11:50 AM	#1
fxpose Park Drive Smokehouse Join Date: Oct 2008 Location: Los Angeles Posts: 337 Trading: (0)	Re: Pizzas on the gas grill ^^^ 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.

08-18-2009, 01:02 PM	#2
Shaerza Weasel Join Date: Oct 2008 First Name: Dan Location: Toledo Ohio Posts: 201 Trading: (0)	Re: Pizzas on the gas grill 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