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Pizza lovers and grill masters, get ready for a game-changer! Pizza on the Grill by Bob Blumer is packed with over 100 fire-roasted recipes that will revolutionize your pizza-making experience. Whether you’re using gas or charcoal, this expanded edition brings the bold flavors of wood-oven pizza straight to your grill, complete with step-by-step instructions for both traditional and gluten-free dough. Perfect for pizza fans and grilling enthusiasts alike, Pizza on the Grill ensures you’ll serve up delicious, crispy pies with ease. Fire up your grill and get ready for a pizza party that’s out of this world! Key Features:Expanded Edition: Includes a brand-new gluten-free dough recipe, making this book perfect for anyone with dietary restrictions. 100+ Creative Recipes: From classic All-American Pepperoni Pizza to indulgent Kung Pao Cashew Chicken Pizza, this collection offers endless inspiration. Dessert and Brunch Pizzas: Surprise your guests with unique options like Caramelized Pear and Roasted Walnut Pizza or Artichoke Benedict Pizza. Tips and Pairings: Discover wine and beverage pairings, plus easy side dishes and appetizers to round out your meal. For Every Occasion: Whether it’s dinner, brunch, or dessert, you’ll find pizza recipes to satisfy any craving. Read more
Publisher : Taunton
Publication date : April 8, 2014
Edition : 8th
Language : English
Print length : 192 pages
ISBN-10 : 1600858287
ISBN-13 : 84
Item Weight : 1.06 pounds
Dimensions : 7 x 0.5 x 9 inches
Best Sellers Rank: #102,938 in Books (See Top 100 in Books) #45 in Pizza Baking #54 in Wine Pairing #127 in Homebrewing, Distilling & Wine Making
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Top Amazon Reviews
Don't be intimidated. Using the tips in this book I made perfect pizza the first time trying on my Weber charcoal kettle grill. I've only done pepperoni, salami, mozzarella cheese and olive so far (to get the hang of the techniques) but look forward to trying out some of the more "exotic" recipes that the book has. Chicken, garlic, mozzarella with a white sauce is on the list. Some tips: I used Pillsbury packaged pizza dough. Great stuff. I rolled it out a little thin at first, but live and learn. A roll of dough is good for 2 15"x9" pies. I also used canned pizza sauce, but any tomato sauce or even crushed tomatoes with oregano or "Italian seasoning" added will work. I will try all the variations as time goes by including making my own dough. Set up the Weber as shown in the book. The trick is not to use too much heat. I used half a chimney of Kingsford briquettes (about 25 to 30) and banked them on one side of the grill. The 15"x9" rolled (thumbed?) out dough (see the attached photos), liberally doused on both sides with olive oil, went on the side of the grate opposite the coals. Close to the coals but not directly over them. With the lid on and all the vents full open the dough stiffens in about 5 minutes and turns brown on the down side (soon to be the top) in about 10. You can adjust the cooking time and temperature by moving the crust closer or further away from the coals as needed. If you keep an eye on it you can get it a perfect golden brown. If the part closest to the coals is getting browner than the opposite side just spin it around to even it out. I've found that I should never put the dough right over the coals as that will certainly burn the crust. Once one side is done (this is the bottom, soon to be the top) move the crust to the side of the grate opposite the coals (off of the heat), douse it with olive oil, flip it over with tongs or a spatula, douse it with olive oil again and apply the toppings right there on the grill. No need to hurry, its off the coals and not cooking. My wife and I have the toppings set up in advance on a plate by the grill. Just spread the sauce, lay on the cheese and pile the toppings on. A few words about olive oil. You can't use too much. I just get a tablespoon and ladle it on and spread it with the spoon at every stage. It not only tastes good but keeps the crust from drying out and produces a wonderful golden brown color. When you're done creating, slide the pie close to the coals (but not over them) to cook. Replace the Weber cover, have a beer and wait for your delicious pie to be ready. If its only cooking on the side nearest the coals give it a spin to even out. When the cheese is just melted its done. About 10 minutes. I really like cooking pizza on the grill for a few reasons. I'm usually only cooking for my wife and I, so, unlike parlor bought, there's no waste. We cook as little or as much as we want. If we get full, we just stop cooking and roll up the excess dough in plastic and put it in the fridge for next week. Same with the toppings. My wife and I have very different tastes in toppings which usually causes an argument when we order out. I'll make her a "standard" pepperoni or salami and cheese first while I experiment with pesto and chicken. Or salmon. Or anything. Its economical as hell. A large pizza ordered out here is $20. My rough calculations put the equivalent pizza on the grill at about $10. Its healthy. You have full control of the ingredients. You never know with a parlor bought pie what's on it. Old or artificial stuff? MSG? Rat feces? (OK kidding. Sort of.) Clueless. But you do know when you grill it yourself. Don't even talk to me about frozen pizza or dough. Shudder. I particularly like the fact that I can use low salt ingredients. Its fun. My wife was skeptical at first but soon got into it when the crust didn't fall through the grill the first time (it won't, it can't) and turned a nice golden brown and she had her choice of ingredients. So, don't be intimidated. Fire up the grill, douse the crust with olive oil and go for it.
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Reviewed in the United States on June 3, 2012 Reviewed in the United States on June 3, 2012 by Kindle Customer
I'm not a great cook, but I love to grill have fresh gourmet grilled food. Figuring out pizza has been a tough one. (issues like the techniques to prevent moisture between the dough and the ingredients -- to grill or not before putting ingredients on; issues like how to cook the bottom middle part of a large pizza -- it's a moisture issue I went through a number of videos on youtube and online recipes. There are WIDELY varying views of the basic technique of making pizza at home on a grill! I've tried a number. One of the things I like about this book is that it gives you excellent guidance and suggestions for variations to try. It would have been easier just to start with this book. I'm still experimenting, but this book is great. In addition to fantastic recipe suggestions, this really has tremendous help on the ways to make dough and the basic techniques. It's also got some additional suggestions in the back for grilled side dishes and even a beer can chicken recipe, and various grilled items in salads. I know it's only a small part of the book, but these are phenomenal too. The one addition I'd suggest which is not mentioned in book is a relatively new device -- a thin 14" pizza pan for grilling which has lots of little holes in the bottom -- you can make the pizza right on this, cook it, take it off grill/oven and then use a roller pizza cutter right on it at the table - no scratches even. It's some new ceramic/metallic material -- very handy. It's about $12-14 only at my local kitchen store, although I haven't seen one at Amazon yet. I'm going to get another one to make pizza on it ahead of time, keep it frozen to just take out and cook. I'd say this is preferable to the cast iron pan for grilling pizza (mentioned as one option in the book). BUT, bottom line you don't even need this -- many other good ways to make pizza too with or without pizza stones or pans.
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Reviewed in the United States on October 2, 2011 by AJ Reviews
I started making pizza on the grill after reading a small blurb in a local paper. For anyone that has ever attempted to make pizza at home (with less than stellar results) and used a BBQ (in any fashion) it is hard to get results that are anything less than fantastic. This book will get you to that level and more with it's creative topping ideas and alternative sauces that will exceed 99% of the commercially available delivery pizza out there. You owe it to yourself to learn this art and loose your local pizzeria's phone number. These days I keep a ball of homemade dough in the refrigerator ready to go at any time. It's that easy.
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Reviewed in the United States on August 4, 2010 by Kindle Customer
This book is a pizza. Just as pizza is a perfect food, this is a perfect book about pizza. The intelligent reader may never use a recipe from this book; that's because it's a book of ideas. The "perfect pizza" is one you create, and the great strength of this book is ideas for crusts and toppings. Cinn-O-Bun pizza? Kung Pao Cashew pizza? Yukon Gold? Lucy in the Sky with Pizza? Chicken, chutney or chocolate? Fire roasted veggies are one thing; but, what about asparagus? How about blistered corn? Or Blueberries and raspberries with honey? This book brims with ideas. Beginners get a clear introduction in creating and grilling a great crust. Remember, the crust is not just a chunk of dough rolled flat. It is also a work of art. Start with basics, which are well explained; then, your toppings become the genius of your great pizza. The recipes are wonderful, varied, inspired and interesting. But it's my contention "the perfect pizza" is a delight to your personal taste -- not mine or anyone else. Your taste buds will tire of monotony unless you try variety. Broccoli? Would that work? These recipes will spark the imagination with plenty of "Hey! I never thought of that ... I wonder what it will taste like with a little ....." Remember, pizza is not a burger. Mickey D created the world's most beloved hamburger by adding four slices of pickle. That's all it took. There's no way to create an "enduring pizza' by a similar simple trick. Every one is a signature of its maker. I've been making pizzas for 40 years, and I wish I'd come up with at least some of these ideas. Had I done so, I'd probably be writing books instead of book reviews. Here's your chance to leapfrog into a creative pizza future. Every recipe will produce a wonderful meal -- including pizza for breakfast. Why not? Start with six eggs . . . . Before long, you'll produce your own pizza that's as good as this book.
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Reviewed in the United States on July 26, 2008 by Theodore A. Rushton
Format: Paperback
I don’t do reviews. Too lazy I guess. But I had to leave a positive review for this book bc if you like pizza this is the BEST cookbook. It’s an easy read. Easy to follow recipes. I had all the ingredients for my first pizza on hand so you don’t need a long list of crazy ingredients to make an awesome pizza. I’d say the pizza I made yesterday with these recipes was top 5 pizza I’ve ever eaten. Maybe even top 3. We use our pellet smoker to make them. A lot of our friends have those fancy pizza oven things for their smokers, well you don’t need one of those with this book. Saved myself $200 by buying this book. There is no restaurant in a hundred miles of us that makes pizzas this good, for realz. One more positive, the ingredients are inexpensive and it only takes a few minutes to make the pizzas. I could go on and on. Buy it. Use it. Impress yourself.
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Reviewed in the United States on October 30, 2021 by Deedub34
My husband and I love pizza, and after a trip to New York and tasting the brick oven pizza, we had been looking to re-create that taste in our own kitchen. So we went to a williams sinoma and bought a pizza stone. While there we wanted to also pick up a pizza recipie book too. We could only find one about grilling pizza, and it was like 40$. Curling our nose up we decided we would look on amazon for a cook book about pizza. We tried the pizza stone, it really didn't work that great. So, I went on amazon looking for help with the pizza stone. I only found books on grilling pizza! I found this one and considering it was only 10$ and considering all the rave reviews, I said why not! We got the book a week ago and we have had pizza on the grill 4 times! It's totally awesome! It's better than brick oven pizza from new york! We haven't really stuck to any specific recipie in the book, except for the handmade dough recipie (which is awesome, use a fork to put the ingredients together) and the tomato sauce recipie (which is also awesome) Smoked sharp cheddar cheese is great on it too! And bacon! Goat cheese rocks! And real mozzerella! And fresh basil! There is a recipie for a seasoning blend, that is awesome! The whole book is just the S@*t!. We have been so proud of ourselves for doing this, and it's so fun and cool to do it together. I bet this would be great for kids too. If you read all the instructions a couple of times and do it, it turns out just like the pictures in the book. Get a cheep pizza peel! Target has one for like 10$ put some mineral oil on it, (It's sold as a laxative in the pharmacy) If you don't oil your wood pizza peel it warps and cracks. I like to use a rolling pin to roll out the dough, with the grits of course, on the pizza peel. That way you're less likely to get tears in the dough. I hope you get this book if you are thinking about it! It rocks! Good luck! liza
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Reviewed in the United States on October 1, 2010 by lizap
Format: Kindle
One of the things I dislike about how-to books and motivational guides (even the Dummies books) is that they have long, boring introductions and explanations of "How This Book Works" or "Why We Wrote This Book" before they get to the point and tell you how-to or motivate you. This book is no exception, but at least the intros are short and you're sent to the grill without too much delay. On the Kindle edition, on which this review is based, the authors provide handy links to take you right to the section you need depending on your experience and skill level. The recipes are great and the techniques solid; I grilled my first pizzas only after reading this book and the results were amazing.
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Reviewed in the United States on January 1, 2019 by Mike Suchcicki
With "Pizza on the Grill" Elizabeth Karmel and Bob Blumer have written a gem of a cookbook. Generally I stay away from ultra-specific cookbooks, but a friend of mine showed me this and after leafing through it I had to buy my own copy. In short this is a great little book for every pizza lover and includes not only conventional fare (e.g. "All-American Pepperoni Pizza,") but an amazing assortment of new and delicious pizzas including breakfast and dessert pizzas. Obviously this is a book about grilling pizzas, and despite being an initial skeptic, I no longer am. These pizzas are great. The authors explain how to optimize everything in the cooking process from the grill settings to the pizza dough itself. And fear not, traditionalists: you can make these in an oven, too. The toppings run the gamut, but some of the most unconventional pizzas are the best (be sure to check out "Caramelized Pear and Roast Walnut Pizza," "Green Eggs and Ham Pizza," "Spanish Fly Pizza," and "Kung Pao Cashew Chicken Pizza" for starters.) Of course every cookbook has some recipes that aren't as captivating for any one person (I wasn't a fan of "Blistered Corn, Asparagus, and Pesto Pizza" for instance, though it's sure to be a favorite of someone else.) What amazed me was how good the overwhelming majority of these recipes are. Feel free to experiment: this collection gives you countless great ideas and the modifications available to suit individual tastes are boundless. For entertaining or a simple dinner for friends and family, this is a great book and I recommend you give it a try.
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Reviewed in the United States on September 22, 2013 by Robert I. Hedges