Author Topic: the BBQ grill pizza that sure was not right (Read 1501 times)

norma427 · « **on:** August 12, 2012, 07:39:06 PM »

I decided to try a Pillsbury refrigerated pizza crust. If anyone ever tries to use the Pillsbury refrigerated pizza crust, I sure would not recommend baking it directly on a BBQ grill grate at moderately high temperatures. I don’t know how it would have baked in my home oven, or in a pan.

I had prepared the veggies and other dressings and had oiled the grill grates before I opened up the container of the Pillsbury pizza crust. A lot of the herbs and veggies were from my garden.

The dough wanted to tear, stretch out too much and didn’t cooperate in the least. I had to use a fair amount of flour so it wouldn’t stick to my kitchen table and also a fair amount so it wouldn’t stick to the peel. The dough was baked right on the grates and then flipped. When I went to flip it the first time a few edges got stuck on the grates. After the skin was baked on both sides it was dressed, then put back into the grill. I saw the bottom would get too brown, so first a screen was used, then I saw it still wanting to brown too much, so an upside down cake pan was used in combination with the screen.

I don’t think I have ever had as many problems as I did with this dough, or any pizza I have made before, except one.

Some of the dressings were grilled vegetables, (that were grilled with Lemon herb olive oil and other ingredients) then after the pizza was baked a lime lowfat sour cream dressing with fennel and chives was added in dollops.

If I ever try to grill right on the grill grates again, it will be my own dough, or a lower temperature would be tried.

Norma

norma427 · « **Reply #1 on:** August 12, 2012, 07:40:05 PM »

Norma

norma427 · « **Reply #2 on:** August 12, 2012, 07:41:03 PM »

Norma

norma427 · « **Reply #3 on:** August 12, 2012, 07:42:07 PM »

Norma

norma427 · « **Reply #4 on:** August 12, 2012, 07:43:08 PM »

Norma

norma427 · « **Reply #5 on:** August 12, 2012, 07:43:58 PM »

Norma

norma427 · « **Reply #6 on:** August 12, 2012, 07:45:13 PM »

Norma

norma427 · « **Reply #7 on:** August 12, 2012, 07:46:09 PM »

Norma

TXCraig1 · « **Reply #8 on:** August 13, 2012, 12:38:40 AM »

Quote from: norma427 on August 12, 2012, 07:39:06 PM

I don’t think I have ever had as many problems as I did with this dough, or any pizza I have made before, except one.

That's what you get for cheating and using dough out of a can. Only Tom can get away with it. He must have some special arrangement with the pizza gods or something.

CL

norma427 · « **Reply #9 on:** August 13, 2012, 07:06:20 AM »

Quote from: TXCraig1 on August 13, 2012, 12:38:40 AM

That's what you get for cheating and using dough out of a can. Only Tom can get away with it. He must have some special arrangement with the pizza gods or something.

CL

Craig,

I think I would have had much better results if I had made my own dough, but sure don’t know. The only reason I tried out the Pillsbury dough was I had posted a link on the monthly challenge about if someone wanted an easy way to make a pizza for the challenge to use the Pillsbury dough for pizza. The link made grilling the pizza look so easy. In reality, the Pillsbury pizza I made was one of the hardest I have ever tried. I shifted different peels, use the grill metal spatula to get the skin unstuck, had to use a screen, a cake pan, got my one finger burnt, had a mess at the BBQ grill, had many problems with the dough and getting it onto the wooden peel, etc. etc

I never tried to grill a pizza before right on the grill grates.

One of these days I will learn my lesson about not playing around with different doughs. $:-\$ Until then, it is all a learning adventure even if I have failures. I am the one that had to clean up the mess in my kitchen and outside. I could have saved myself a lot of time if I didn’t mess around with that Pillsbury dough. I guess it is live and learn.

Norma

petef · « **Reply #10 on:** August 13, 2012, 07:36:27 PM »

Norma, as usual, you make a great post with all the important details and pics that tell us the full story. My first thought was; "ut oh, I'd like to see the ingredients list on this product. I bet it has HYDROGENATED ingredients because I've noticed that many of those round package dough products use hydrogenated ingredients."

Then I saw your pic of the ingredients list and sure enough it listed "partially hydrogenated soybean" which is bad news for health reasons. So between that and your bad experience with this product I guess we have a thumbs down on this product.

Thanks for the great post!

---pete---

norma427 · « **Reply #11 on:** August 13, 2012, 08:12:31 PM »

Quote from: petef on August 13, 2012, 07:36:27 PM

Norma, as usual, you make a great post with all the important details and pics that tell us the full story. My first thought was; "ut oh, I'd like to see the ingredients list on this product. I bet it has HYDROGENATED ingredients because I've noticed that many of those round package dough products use hydrogenated ingredients."

Then I saw your pic of the ingredients list and sure enough it listed "partially hydrogenated soybean" which is bad news for health reasons. So between that and your bad experience with this product I guess we have a thumbs down on this product.

Thanks for the great post!

---pete---

---pete---,

I know the ingredient (partially hydrogenated soybean) was not that good for health reasons. I ate only one slice, then scooped off the veggies and ate them plain. The bottom crust was crunchy, but sure didn’t have any taste. The rest of the crust got chucked into the waste can.

I used some of the Sriracha salt in the Lemon herb dressing that I grilled the veggies with. The Sriracha salt, olive oil, lemon zest, lemon juice, basil, thyme, pepper and Parmesan cheese made a good grill dressing. Yesterday was the first time I tried that Lemon herb dressing to grill veggies.

Maybe if I would have followed the grill link instructions I gave over at the monthly challenge I wouldn’t have had as much trouble with the dough as I did. The instructions said to oil aluminum foil and put the Pillsbury dough on that and then oil the top of the dough. I still wouldn’t try that dough again. I thought I had enough experience with dough to be able to manage a refrigerated dough, but I was wrong.

Norma

Chicago Bob · « **Reply #12 on:** August 14, 2012, 02:01:29 AM »

Kinda makes ya want to smack that 'lil dough boy now whenever you hear his cute 'lil giggle on the t.v. commercials now, eh?!!

norma427 · « **Reply #13 on:** August 14, 2012, 06:58:47 AM »

Quote from: Chicago Bob on August 14, 2012, 02:01:29 AM

Kinda makes ya want to smack that 'lil dough boy now whenever you hear his cute 'lil giggle on the t.v. commercials now, eh?!!

Bob,

No, it really doesn’t make me want to smack the doughboy. I think he is cute.

Maybe for other people that really aren’t into pizza, (like we are here on the forum) they might like the Pillsbury crust. I just wanted to try it before another member did. I did post that link on the monthly challenge because I thought it would be an easy way to make a BBQ pizza. I could have easily whipped up a dough ball to try in my BBQ grill, with or without a mod.

I was even dumb for posting that link in the first place. Live and learn from your failures. At least that is the way I look at what I did

Norma

Chicago Bob · « **Reply #14 on:** August 14, 2012, 11:56:56 AM »

I don't think it was dumb to post your "Dough Boy" pizza pics Norma.Like you said...live an learn and from your experience I learned not to try it!

And yes, it is exactly what I was going to attempt in order to finally get in on one of these monthly challenges

But the month's not over yet and I think I may have another idea in mind....so, we'll see,

norma427 · « **Reply #15 on:** August 14, 2012, 09:28:12 PM »

Quote from: Chicago Bob on August 14, 2012, 11:56:56 AM

And yes, it is exactly what I was going to attempt in order to finally get in on one of these monthly challenges
But the month's not over yet and I think I may have another idea in mind....so, we'll see,

Bob,

You really don’t have to try anything hard to participate in the monthly challenges. I look forward to seeng your pizza on the monthly challenge if you decide to make one.

Norma

Riprazor · « **Reply #16 on:** August 16, 2012, 09:56:43 AM »

Norma, I have to ask....you are such a pro, what promoted you to use that nasty little stick of dough? Was it curiosity? I will do my pizza of the month this weekend!

norma427 · « **Reply #17 on:** August 16, 2012, 12:55:14 PM »

Quote from: Riprazor on August 16, 2012, 09:56:43 AM

Norma, I have to ask....you are such a pro, what promoted you to use that nasty little stick of dough? Was it curiosity? I will do my pizza of the month this weekend!

Riprazor,

In my first post at the monthly challenge I posted the link to how to grill a pizza from Pillsbury. This was that link. http://www.pillsbury.com/cooking-occasions/occasions/outdoor-eating/how-to-grill-pizza and this was the link in my post from the monthly challenge that had that link.
http://www.pizzamaking.com/forum/index.php/topic,20282.msg199371.html#msg199371 That was one reason I tired the Pillsbury crust. It was also out of curiosity that I tried the Pillsbury crust. I have also tried many different frozen dough balls that weren’t mine and also tried different pizza mixes from the grocery store, just to see what kind of dough and pie they make. One time I tired different mixes from Betty Crocker that weren’t even pizza mixes. Peter took the time to convert them into pizza mixes, and they turned out well by adding a few other ingredients. They were “Sukie” pizzas.

These are some of those pizzas at Reply 299 http://www.pizzamaking.com/forum/index.php/topic,13686.msg143158.html#msg143158 Reply 74 http://www.pizzamaking.com/forum/index.php/topic,13686.msg137842.html#msg137842 This was Peter’s reply at Reply 81 http://www.pizzamaking.com/forum/index.php/topic,13686.msg137851.html#msg137851 after that Sukie pie was made. This was a dessert pizza at 169 http://www.pizzamaking.com/forum/index.php/topic,13686.msg139495.html#msg139495 There are other Sukie pizzas on that thread. At least Peter was a good enough sport to go along for the ride and come up with a “goody bag” for me to add.

I also was trying to make a crust mix at one time to be able to sell at market, but that became way too complicated for me in figuring out how a chemical leavening system works in combination with yeast.

Thanks for saying I am a pro, but I am still learning with each pizza I make and really don’t have many of the answers myself. It is what makes pizza so interesting. I don’t know how many pizzas I have made since I started making pizza, but each one holds its own mystery for me. I have my failures and my successes. I try to post about both. I guess in the end I am just crazy.

I hope I answered your questions.

I wish you the best of luck in your BBQ grill pizzas.

Norma

Chicago Bob · « **Reply #18 on:** August 16, 2012, 01:37:56 PM »

FWIW, last night I cooked a pizza using the Pillsbury thin crust dough in a can. And I gotta tell ya folks...it wasn't half bad...nope, not too shabby at all.

I made it into a NY style pizza. By taking the dough out of the can and reballing/kneading in an additional maybe 2Tbls. of flour this dough tightened up into an extremely workable NY type of dough ball.In fact, I had to let it relax for about 20-30 min in order to open it up. Now I don't have a lot of experience(yet) with NY pies but this dough behaved the same way (finally) as what I see when I go to my favorite NY slice joint.Once I established my cornicione an got the rest pressed out a bit I could stretch it like crazy up on the backs of my fingers, toss it in the air, the whole deal....I felt like a pro man!!

Anyway, I wan't expecting much so I wasn't prepared to take any pics, sorry

But it turned out looking pretty much like any other decent NY'r we see here. Taste an texture were very good...that dough is a 'lil on the sweet side though so adjust accordingly if you can with your sauce sweetness level.
If anyone wants to try this jus let me know and I can get a bit more detailed if needed.

norma427 · « **Reply #19 on:** August 16, 2012, 01:57:37 PM »

Bob,

Glad to hear your NY style with the Pillsbury dough turned out well.

Your adding more flour was a very good idea. The dough I used right out of the can was sticky and didn’t want to cooperate at all.

I wish you could have taken pictures. Congrats on your NY style pie out of the Pillsbury dough.

Norma