Grilled frozen pizza

[PapaSop]

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.

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.

[Austin]

PapaSop Jack’s pizza is great on the grill! I usually cook mine on a pellet grill, and it turns out awesome! I always feel obligated to add extra cheese to frozen pizzas too. If you do wood chips with it, go sparingly. I am still scarred by the last time I cooked pizza on a kamado style grill, I added wood chips (…way too many…) and the pizza ended up tasting like I was just biting into a bitter piece of hickory wood.
Another great thing on frozen pizza too is Garlic Romano. I don’t remember if Jonathon has used it on pizza, but I’m sure he’ll attest with me that it’s one of the best all around seasonings, and I think it is incredible on pizza.

[Joe Hell]

PapaSop Darn you pizza eaters. I made a couple more of the low carb crusts this week using two different recipes. Both of them turned out like cardboard but the fat head recipe was by far better than the Bob’s Red Mill ‘Paleo’ flour recipe.

[Dave R]

PapaSop I worked for a company that makes pizzas. I did a bunch of tests… Keep the temp high, don’t over top it and have great top high. Enjoy

[Joe Hell]

Dave R great advice!

[Jonathon]

I have yet to put garlic Ramano in anything that I didn’t love it on! Popcorn is the most “out there” thing but it’s great on all poultry and fish!

[PapaSop]

I guess next order will have garlic Romano on it.

[KansasDad]

PapaSop Yeah, but will it still taste any good? LOL

[PapaSop]

KansasDad
LOL.

[Jonathon]

Dave R You work for a company that makes Pizza? Please make Austin year and say you make Totinos Pizzas? Is there anything interesting or other tips for cooking/making pizza you could share?

[Joe Hell]

Jonathon Totinos is the king of frozen pizza. I love that crispy crust!

[Dave R]

Jonathon
Sorry for Austin, but I didn’t work for the company that made Totino’s. They make a great product that a bunch of people like. Jeno Paulucci (SP) actually in introduced that had a fried crust under “Jeno’s pizza”. I believe Pillisbury purchased the company a number of years ago.

[Dave R]

Dave R
I worked for a company that made Red Baron, Freschetta, Tony’s, and a bunch of other brands. Sorry for the disappointment.

[Dave R]

Jonathon
I’m happy to, what would you like to make in the realm of the pizza world?

[Jonathon]

Dave R Best cheeses to use? Are there some that you add for it’s melting ability as much as taste? Any good tips for making the dough/sauce? When cooking them, as hot as you can for short period of time or lower and slower have any benefits?

And finally, to find out if you are a psycho or not, do toppings go on top of, or below the cheese?

[Dave R]

Jonathon
Wow that’s a lot of questions… we may need to take this off line. I know with our colaberation, Austin will not stand a chance. Any takers?

[Dave R]

Jonathon
I like to place to toppings on top and below the layers of cheese. My thoughts are the cheese on top of the sauce helps prevent the toppings from pulling off in the first bite. This gives the perfect pizza pizza eating experience. Something to debate…

[Joe Hell]

Dave R I take a less is more approach to toppings. Crowding tends not to allow steam to escape from the dough fast enough. I’ll mix it up with the order I’m layering too. It really just depends on what the topping are.

[Dave R]

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

[Joe Hell]

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.