Pizza on Char Broil Infared?

[bnew17]

Has anybody cooked a pizza in a infared grill? I have a 2 burner CHar broil but no pizza stone. Can you get by without a pizza stone?

[Mick.Chicago]

you could do the old fashioned way of cooking one side then flipping it and then cooking the other, might work, but I'm pretty sure you'll just end up on the slippery slope of grill modification until you build a pizza oven or LBE.

[bnew17]

you could do the old fashioned way of cooking one side then flipping it and then cooking the other, might work, but I'm pretty sure you'll just end up on the slippery slope of grill modification until you build a pizza oven or LBE.

Yeah im not sure i want to do much modifying. The grill gets up to 650 degrees. I figured it might cook a pizza?

[Mick.Chicago]

It might, in the method I posted, unless you want to buy a stone,  but then you will possibly suffer from a lack of top heat.

[Kelemvor]

We never use a stone on the grill as I heard the direct hear is bad for them and could crack it.

Anyway, we do the flip it method as follows.

Crank the grill up pretty darn high and let it warm up.
Get your dough ready and leave it a bit thicker than normal if you generally make really thin pizza.  Needs to be able to handle it well.
Put some oil either on the grill grates or on the dough to prevent sticking and pop it on.
Turn the grill down to low and let it cook for maybe 2 minutes.

Take it off the grill and put it cooked side up.
Turn the grill back up to high so it can warm back up.
Dress with sauce and toppings.
Oil the grill again if needed and then put the pizza back on the grill.
Turn the heat down to med-low and let it cook for 3 minutes or so.
If the dough starts to get charred, you can turn the burners off and leave the lid closed to cook/melt the cheese and toppings.

It's finally warming up here in WI so I bet we'll be doing this soon enough.

[petef]

We never use a stone on the grill as I heard the direct hear is bad for them and could crack it.

Anyway, we do the flip it method as follows.

Crank the grill up pretty darn high and let it warm up.
Get your dough ready and leave it a bit thicker than normal if you generally make really thin pizza.  Needs to be able to handle it well.
Put some oil either on the grill grates or on the dough to prevent sticking and pop it on.
Turn the grill down to low and let it cook for maybe 2 minutes.

Take it off the grill and put it cooked side up.
Turn the grill back up to high so it can warm back up.
Dress with sauce and toppings.
Oil the grill again if needed and then put the pizza back on the grill.
Turn the heat down to med-low and let it cook for 3 minutes or so.
If the dough starts to get charred, you can turn the burners off and leave the lid closed to cook/melt the cheese and toppings.

I use a similar technique, except that I place a large preheated frying pan over top of the pie which helps a lot to cook the top side before the bottom begins to burn.  ---pete---