<![CDATA[Grilled frozen pizza]]>After a couple of weeks of grilling various types of meat it was time for a quick Jack’s frozen pizza on the Pizzazz. Reading the cover, said it was great for grilling. Went to their site to get their recommendations. They said it should only be done on a “gas” grill. 😯🤯
Ok, challenge on!
Loaded up the chimney with coals and fired up the Weber. Spread the coals evenly. Took about 15 minutes to get the temp stabilized. Put the za right on the grate. Since a $3 pizza doesn’t have a lot of cheese I added some shredded mozzarella and Colby Jack. The cook took about 15-20 minutes. Very good. Might try some wood chips next time.

IMG_20190711_183239.jpg IMG_20190711_183358.jpg IMG_20190711_185606.jpg
So my 15 minute pizza turned into an hour. That’s fine. The beer was cold 🍻

The moral to this… Don’t say it can only be done one way.

]]>https://waltonsdev.nodebb.com/topic/1469/grilled-frozen-pizzaRSS for NodeSun, 20 Sep 2026 02:53:05 GMTFri, 12 Jul 2019 21:10:45 GMT60<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 20:18:21 GMT]]>craigrice I do appreciate a meaty pizza!!!

]]>https://waltonsdev.nodebb.com/post/6845https://waltonsdev.nodebb.com/post/6845Tue, 23 Jul 2019 20:18:21 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 19:47:31 GMT]]>Joe Hell and ham !

]]>https://waltonsdev.nodebb.com/post/6840https://waltonsdev.nodebb.com/post/6840Tue, 23 Jul 2019 19:47:31 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 19:45:11 GMT]]>Joe Hell you forgot sausage☺

]]>https://waltonsdev.nodebb.com/post/6839https://waltonsdev.nodebb.com/post/6839Tue, 23 Jul 2019 19:45:11 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 16:10:27 GMT]]>Joe Hell 🤘lol

]]>https://waltonsdev.nodebb.com/post/6834https://waltonsdev.nodebb.com/post/6834Tue, 23 Jul 2019 16:10:27 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 16:07:54 GMT]]>Dave R I feel guilty if I eat anything more than one bite or two of bread. lol. I still plan to build an outdoor pizza oven at some point just for the challenge of the build and process…That and it would look cool. I feel that as I lessen my dietary restrictions it will be easier to justify some of the carbs the more I have to work to make those food items. Kneading dough can certainly be a workout at times.

]]>https://waltonsdev.nodebb.com/post/6833https://waltonsdev.nodebb.com/post/6833Tue, 23 Jul 2019 16:07:54 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 16:01:37 GMT]]>Joe Hell Nice, I used to feed a brew with a
Culture I got from a friend of mine in San Fran. I gave up on it, I just don’t eat that much bread any more.

]]>https://waltonsdev.nodebb.com/post/6832https://waltonsdev.nodebb.com/post/6832Tue, 23 Jul 2019 16:01:37 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 15:59:11 GMT]]>Dave R I grew from scratch and I’ve only used a locally sourced (Walla Walla) flour to maintain it since day one. I’d be happy to share!

http://smallsfamilyfarm.com/

]]>https://waltonsdev.nodebb.com/post/6829https://waltonsdev.nodebb.com/post/6829Tue, 23 Jul 2019 15:59:11 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 15:47:20 GMT]]>Joe Hell are you growing your own sour dough or did you get a culture?

]]>https://waltonsdev.nodebb.com/post/6827https://waltonsdev.nodebb.com/post/6827Tue, 23 Jul 2019 15:47:20 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 15:46:24 GMT]]>Joe Hell I here ya, I love bread and pizza but it doesn’t fit into the diet very well.

]]>https://waltonsdev.nodebb.com/post/6826https://waltonsdev.nodebb.com/post/6826Tue, 23 Jul 2019 15:46:24 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 15:44:44 GMT]]>Joe Hell I did a bunch of work on woodstone and other high temp pizza ovens as well as commercial artisan bread deck ovens. They all work great, but each one delivers a slightly different end product

]]>https://waltonsdev.nodebb.com/post/6825https://waltonsdev.nodebb.com/post/6825Tue, 23 Jul 2019 15:44:44 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 15:42:28 GMT]]>Dave R I’ve tried that here and there with bread but not sure I’ve done it with pizza dough. I haven’t really eaten bread in the past two years but my time is coming. This time of year it’s far too hot for cooking indoors at my place but I’m looking forward to this fall. I’ve maintained my sourdough starter throughout my diet…it’s almost tortuous baking bread!

]]>https://waltonsdev.nodebb.com/post/6824https://waltonsdev.nodebb.com/post/6824Tue, 23 Jul 2019 15:42:28 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 15:40:56 GMT]]>Joe Hell a Blackstone pizza grill

]]>https://waltonsdev.nodebb.com/post/6823https://waltonsdev.nodebb.com/post/6823Tue, 23 Jul 2019 15:40:56 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 15:39:07 GMT]]>Dave R Wow! What oven do you have?!?!?

]]>https://waltonsdev.nodebb.com/post/6822https://waltonsdev.nodebb.com/post/6822Tue, 23 Jul 2019 15:39:07 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 15:29:33 GMT]]>Jonathon as for baking the pie. For my hand tossed neopolitan style I use my gas fired high temp oven. It can go up to 900-1000 degrees, but I usually go about 650. You still get a nice oven spring, great bottom crust and bone texture. Just not as much Charing. In my oven I go 450 on a preheated stone. I spritz it with water to create a little steam. Deep dish or pan is 400 or so to make sure it baked through. Don’t be afraid of finishing the bake with a high broil to touch up the too color. Sorry for the essay.

]]>https://waltonsdev.nodebb.com/post/6821https://waltonsdev.nodebb.com/post/6821Tue, 23 Jul 2019 15:29:33 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 15:20:26 GMT]]>Jonathon the best cheese for a pizza, in my opinion, is a large shred part skim mozzarella. Whole milk pearls are great. A smoked and large shredded provolone, or smoke part skim mozz blended is also a killed combination. If your venture out into other cheeses like Gouda, Danish butter etc. I like to cube them. They get toast points on the corners and flow out for a great visual and added flavor.

]]>https://waltonsdev.nodebb.com/post/6820https://waltonsdev.nodebb.com/post/6820Tue, 23 Jul 2019 15:20:26 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 15:05:50 GMT]]>Jonathon I need to make some home made Pepperoni’s again. My wife is an Italian sausage fan, so sometime I get out voted

]]>https://waltonsdev.nodebb.com/post/6818https://waltonsdev.nodebb.com/post/6818Tue, 23 Jul 2019 15:05:50 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 15:03:07 GMT]]>Dave R It can be beat, it can be beat by homemade pepperoni which I do all the time!

Joe Hell First of all, Pineapple and pizza just don’t belong together and secondly, when cooked green peppers turn into the devil, that is the only way to explain why they are good raw but DISGUSTING cooked!

I also hate mashed potatoes though so…

]]>https://waltonsdev.nodebb.com/post/6817https://waltonsdev.nodebb.com/post/6817Tue, 23 Jul 2019 15:03:07 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 14:57:47 GMT]]>Joe Hell try making a sponge, poolish or biga with part of your flour, yeast and water. Let it set open on your countertop over night. Make sure you leave room for it to rise. This will give you a jump on the fermentation, and condition part of the flour. Add the remaining ingredients, mix and rest. Punch down and make into dough balls. Etc you know the rest of the steps.

]]>https://waltonsdev.nodebb.com/post/6815https://waltonsdev.nodebb.com/post/6815Tue, 23 Jul 2019 14:57:47 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 14:55:13 GMT]]>Dave R I love crispy bits of fennel sausage on a pizza

]]>https://waltonsdev.nodebb.com/post/6814https://waltonsdev.nodebb.com/post/6814Tue, 23 Jul 2019 14:55:13 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 14:52:57 GMT]]>Jonathon make your own coarse ground Italian sausage. Hand pinch it and either put it on raw or par cook it in a skillet. It can’t be beat.

]]>https://waltonsdev.nodebb.com/post/6813https://waltonsdev.nodebb.com/post/6813Tue, 23 Jul 2019 14:52:57 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 14:45:33 GMT]]>Jonathon pepperoni, green pepper and pineapple!

]]>https://waltonsdev.nodebb.com/post/6811https://waltonsdev.nodebb.com/post/6811Tue, 23 Jul 2019 14:45:33 GMT<![CDATA[Reply to Grilled frozen pizza on Tue, 23 Jul 2019 14:34:54 GMT]]>Dave R On top and below? My lord I don’t even know how to respond to such heresy(jk)! Now, I am aware this is going to be very heavily debated but in my opinion the only acceptable topping for Pizza is Pepperoni. I have had plenty of toppings like ranch chicken or pasta & meatballs, even taco pizza BUT those are not Pizza. Those are artisanal flat breads with tomato reduction, cheese and other sundry toppings.

In this essay I will attempt to convince you that Pizza should only be eaten with cheese and pepperoni…

]]>https://waltonsdev.nodebb.com/post/6809https://waltonsdev.nodebb.com/post/6809Tue, 23 Jul 2019 14:34:54 GMT<![CDATA[Reply to Grilled frozen pizza on Mon, 22 Jul 2019 22:55:09 GMT]]>Dave R I will generally use a long, slow fermentation on the dough to develop as much flavor as possible. When it comes to baking I will preheat at 550 for about an hour with the pizza stone on the top rack then switch to broil when I’m ready to go the oven. It doesn’t take more than a few minutes generally.

]]>https://waltonsdev.nodebb.com/post/6802https://waltonsdev.nodebb.com/post/6802Mon, 22 Jul 2019 22:55:09 GMT<![CDATA[Reply to Grilled frozen pizza on Mon, 22 Jul 2019 22:37:45 GMT]]>Joe Hell I agree, place a light layer of parmesan and cheese on top of the sauce. Add your toppings, and then add a light layer of the cheeses… your heat source, crust, and toppings will dictate the end product

]]>https://waltonsdev.nodebb.com/post/6801https://waltonsdev.nodebb.com/post/6801Mon, 22 Jul 2019 22:37:45 GMT