I ordered Pizza Night for my brother's birthday and just ordered another one to give to my husband for Father's Day. Would you ever consider recreating the Pizza Hut Pan Pizza recipe from the late '70's? That is my husband's favorite pizza and they don't make it the same anymore. I'm thinking your expert pizza talent could make this as good or even better than he remembers. Thank You for all your great recipes~ Stefanie
Such a fun challenge! Let me do some research... sounds like it would be some sort of variation of Detroit-style pizza. Stay tuned. And thank you for ordering/gifting Pizza Night!
Oooh Detroit-style pizza! I live in Italy, but of all the US styles, Detroit-style is my favorite with that thick, olive-oil crispy crust. Can't wait to see what you do with the challenge, Alexandra!
My husband and I ordered Pizza Night for an early bday (mine)/Father’s Day gift for ourselves, along with a peel and the two speciality flours. We grilled our first pizza tonight and it was a success! My husband already has the grilling part down. The reason I had confidence to tackle the dough is because I’ve been making your peasant bread for years…it is foolproof. Thank you so much for all your delicious recipes and great tips.
I'm so happy to read all of this Pam! Thank you so much for writing and sharing. I'm thrilled to hear you ordered the two flours — I'm not sure many people have — but I think they're really special, and I love the texture and flavor of the dough they create. So glad you like it, and I'm glad your husband has the grilling method down 👏👏👏
We used to grill pizza the way it’s shown in the video and then my husband tried putting the pizza stone on the grill and it works perfect. No flipping! 🍕
So interesting! Can you share more details? Do you have a gas or charcoal grill? and how hot are you getting it? I experimented at some point with putting my Steel on the grill but I had some trouble with the method — I found the bottom would burn before the topping would cook. I wonder if Steel gets too hot and if stone is actually better on the grill?
Yes, he heats the grill to ~500 for 30 mins and the pizza cooks in 8 to 10 mins. Gas grill and we use a pizza stone. I must say I love your Substack and appreciate all the veggie pizza and delicious salads, being vegetarian. So far we’ve made the lemon dressing, olive dip, snap pea salad, and pizza w/ salad on top - delicious! For some reason I have always been intimidated by dough of any kind - pizza, bread, pie - but your awesome recipes and videos have inspired me to try it! So, thank you! We are going to have many pizza parties this summer. 😊
Awww this is so nice to hear! Thank you. Here's to a summer of pizza parties! And thank you for sharing your grilling method. So helpful. I might heed to try my Steel on the grill again, but at a lower temp and a longer preheat than I had been doing previously.
We typically do our pizza on our gas grill. For a while we were using a perforated carbon steel pan that worked really well. We recently bought a baking steel and tried it over the weekend. The bottom was little burned on the first pizzas but we then turned off the burner directly under it and it worked better.
ok, great tip! Yeah, I'd imagine lowering the heat (or turning a burning off as you suggest) and using a longer, slower approach is probably the answer. Thanks for sharing :)
I haven't been brave enough to grill pizza directly on the grates just yet but want to start! Usually we've just put the baking steel on the grill and that works perfectly! Until you forget about the baking steel b/c you left it on the grill to cool down and then it rained and now your steel is rusted. Still working on repairing that. Don't do as I do!
Bummer! But I'm happy to hear you had good results with the Steel on the grill. I note this on another comment, but I experimented at some point with putting my Steel on the grill and had some trouble with the method — I found the bottom would burn before the topping would cook. My gas grill is not great however...very old... and I wonder if that is playing a role in regard to heat retention — as soon as I open it, I feel like all the heat escapes.
Thank you! This sounds worth trying. I’m hoping to build a cob oven but it’ll be a while yet! I’m looking forward to getting your book. I finally ordered it through Amazon but it’s months away apparently.
Wonderful confidence-building demonstration. Most of us have either one of these grills and summer cooking outside is such a treat. Pizzas fresh from the grill! A nice change up from our usual menus. Thank you, Ali for taking the time to show us. (hope the family liked the test subjects!) Mary S.
I ordered Pizza Night for my brother's birthday and just ordered another one to give to my husband for Father's Day. Would you ever consider recreating the Pizza Hut Pan Pizza recipe from the late '70's? That is my husband's favorite pizza and they don't make it the same anymore. I'm thinking your expert pizza talent could make this as good or even better than he remembers. Thank You for all your great recipes~ Stefanie
Such a fun challenge! Let me do some research... sounds like it would be some sort of variation of Detroit-style pizza. Stay tuned. And thank you for ordering/gifting Pizza Night!
Oooh Detroit-style pizza! I live in Italy, but of all the US styles, Detroit-style is my favorite with that thick, olive-oil crispy crust. Can't wait to see what you do with the challenge, Alexandra!
Jealous! I've only been to Italy once, but I would go back in a heartbeat.
Let me know if you’re ever in the Como area! (And bring me some DSP on the airplane! Hee hee)
🤣 Will do!
My husband and I ordered Pizza Night for an early bday (mine)/Father’s Day gift for ourselves, along with a peel and the two speciality flours. We grilled our first pizza tonight and it was a success! My husband already has the grilling part down. The reason I had confidence to tackle the dough is because I’ve been making your peasant bread for years…it is foolproof. Thank you so much for all your delicious recipes and great tips.
I'm so happy to read all of this Pam! Thank you so much for writing and sharing. I'm thrilled to hear you ordered the two flours — I'm not sure many people have — but I think they're really special, and I love the texture and flavor of the dough they create. So glad you like it, and I'm glad your husband has the grilling method down 👏👏👏
We used to grill pizza the way it’s shown in the video and then my husband tried putting the pizza stone on the grill and it works perfect. No flipping! 🍕
So interesting! Can you share more details? Do you have a gas or charcoal grill? and how hot are you getting it? I experimented at some point with putting my Steel on the grill but I had some trouble with the method — I found the bottom would burn before the topping would cook. I wonder if Steel gets too hot and if stone is actually better on the grill?
Yes, he heats the grill to ~500 for 30 mins and the pizza cooks in 8 to 10 mins. Gas grill and we use a pizza stone. I must say I love your Substack and appreciate all the veggie pizza and delicious salads, being vegetarian. So far we’ve made the lemon dressing, olive dip, snap pea salad, and pizza w/ salad on top - delicious! For some reason I have always been intimidated by dough of any kind - pizza, bread, pie - but your awesome recipes and videos have inspired me to try it! So, thank you! We are going to have many pizza parties this summer. 😊
Awww this is so nice to hear! Thank you. Here's to a summer of pizza parties! And thank you for sharing your grilling method. So helpful. I might heed to try my Steel on the grill again, but at a lower temp and a longer preheat than I had been doing previously.
We typically do our pizza on our gas grill. For a while we were using a perforated carbon steel pan that worked really well. We recently bought a baking steel and tried it over the weekend. The bottom was little burned on the first pizzas but we then turned off the burner directly under it and it worked better.
ok, great tip! Yeah, I'd imagine lowering the heat (or turning a burning off as you suggest) and using a longer, slower approach is probably the answer. Thanks for sharing :)
I'm so looking forward to trying the grilled pizza recipes from Pizza Night - you make it look so easy, maybe this weekend will be the first try.
Thank you Denise! I hope you love it :)
I haven't been brave enough to grill pizza directly on the grates just yet but want to start! Usually we've just put the baking steel on the grill and that works perfectly! Until you forget about the baking steel b/c you left it on the grill to cool down and then it rained and now your steel is rusted. Still working on repairing that. Don't do as I do!
Bummer! But I'm happy to hear you had good results with the Steel on the grill. I note this on another comment, but I experimented at some point with putting my Steel on the grill and had some trouble with the method — I found the bottom would burn before the topping would cook. My gas grill is not great however...very old... and I wonder if that is playing a role in regard to heat retention — as soon as I open it, I feel like all the heat escapes.
Thank you! This sounds worth trying. I’m hoping to build a cob oven but it’ll be a while yet! I’m looking forward to getting your book. I finally ordered it through Amazon but it’s months away apparently.
Ohhh a cob oven sounds fun! I hope Pizza Night arrives soon for you :)
Wonderful confidence-building demonstration. Most of us have either one of these grills and summer cooking outside is such a treat. Pizzas fresh from the grill! A nice change up from our usual menus. Thank you, Ali for taking the time to show us. (hope the family liked the test subjects!) Mary S.
Rarely do I get complaints from pizza experiments, even if the experiments go a little awry. Thank you for your kind words!
Hi Ali! Any thoughts on using a Traeger, or pellet grill? I’m thinking just use similar heats?