just gotta drop in to say that the adage that 'good editing is invisible' is totally true, unless you're specifically watching for it and i have been. Bri's production quality on these videos is constantly first class! the variety of angles which are descriptive but not excessive, the cuts to maintain interest and anticipation, and your lighting and sound are always excellent. I love these videos not only to get new recipes but also just to watch you cook! keep up the amazing work Bri!!
agreed!!! one particular cut/sequence that was very pleasing - the match cut of him taking his phone out to set a timer then cutting to a close up of said-phone in motion of sliding onto the cutting board. small detail that isn't totally necessary to showcasing a recipe at all, but in the grand scheme of things, creates such a cohesive product for the viewer to enjoy. what a treat!
Brian Lagerstrom, you've just revolutionized my pizza game! Your no-oven method not only simplifies the process, but also significantly enhances the results - that crust is an absolute revelation! Your charisma and passion in explaining the recipe are every bit as delightful as the finished dish. It's rare to find a chef who can make a complex process seem so accessible and fun. I've been so inspired by this video that I couldn't resist replicating the recipe and, I've got to say, the results are astounding! Thank you for sharing your culinary prowess with us. Can't wait for your next innovative take on a beloved dish! Keep the culinary magic coming! 🍕👏🌟
14:32 You can bake a crispy bottom longer bake NY style pizza in an outdoor pizza oven. After the stone has heated up enough,lower the flame to the lowest or you can even turn it off for a minute or so after launching your pizza.
I like grill pizzas without the stone/steel. Apart of what makes grilled pizza unique is the extra crunchy crust. While you can definitely get a good crust on a stone/steel, you just can’t match the direct heat. But to each their own!
Brian you got me into making pizza at home and i've been LOVING IT!!! my friends and family are so impressed with how amazing it is. KEEP UP THE GOOD WORK and keep on rocking in the free world
One of the best things about pizza is how many different ways that it can be made, all with their own great qualities. Anyone who thinks pizza should only be one thing is crazy.
Brian, love a recipe that doesn’t require another specialty appliance! Thank you! I’ve noticed the past couple vids you talk directly to the camera, really loving those bits and the tad slower narrations. You’re really hitting your stride! Also, thanks for salting your pizza, so many pizzas (especially restaurants) are meh because they forget the salt!
Grilled pizza is dope, and one thing we've done before is use a pizza stone on our grill. I was able to find a round one that fit my little Weber grill with about an inch clearance on the sides. Worked a treat, I'll never spend 1k on a specialty pizza oven 👍✌️
I received a 14 inch pizza stone for Christmas a few years ago. I use it on my grill to make pizza a lot. I make the 12 inch cast iron pizzas (think Pizza Hut personal pan pizzas) but come summer it's out on the grill. My oven only goes to 500 but this grill hits 650 If I let it. My daughter has loved pizza her entire life we call her a Ninja Turtle, she loves these pizzas. Great show.
You have no idea how many issues this video solves for me. I so appreciate the detail regarding the ingredients and the challenges of the contrasting temps from the bottom to the top of the pizzas. Your process really gives me confidence that I won't turn another pizza into a charcoal disk. Yay Brian!!
I've done what he did before, and it definitely takes some practice to not burn the bottom of the pizza while at the same time thoroughly cooking the top. It's not something that you get the first time, at least I didn't.
I use this a lot. My home does not have gas and my crappy oven only gets to 500. So I use a pizza steel on my gas grill or use my green egg. Works perfectly.
I desperately want to learn to grill better, you are so much fun to watch and learn from I keep hoping to see more grill videos and this is not disappointing! Thank you for the effort :)
You can get better top heating if you cover the pizza with a baking pan. Pref one a couple inches bigger than the pizza and an inch or two deeper than the pizza is thick.
Thanks B-Man! But I think I speak for all of us in requesting a new weeknighting vid. I’ve really been itching for a new speedscratch one specifically.
I just made some grilled pizza the other day! I did mine in a pan and over low heat the whole time, it turned out great! the pan added a little more time for the top to get more well done. I did mine in a full sized sheet pan, and I put Fresh Sungold Cherry tomatoes, goat cheese, spinach, salt, pepper, a bunch of olive oil, and the kicker---quartered dates. It was one of the best pizzas I've ever made, ill be making it again. absolutely delicious
You could use a pizza stone as well as the pizza steel on the grill if it has the thin metal grate. Plus it will help absorb the direct heat. Wanna try this myself!
Can you please please please make a cookbook on pizza? I would buy it in a heartbeat. I've tried your pizza recipes and tips and me and my family love it! It's truly one of the best pizza we have ever had.
Hey Bri, I have cooked pizza over a wood fire camping for more than 10 years. I would cook one side and flip the dough. Add cheese and heated sauce and finish cooking.
They make grill top pizza ovens that work pretty similar to ooni type ovens. You'd be surprised. Leoparding on the crust and all that They only cost around $100.
Another level of awesome is pizza on a charcoal grill. A lot more tweaking but if you know how and where to control the temperature, lower and upper vents even cracking the lid a little, or a lot, it's a little smoky and great.
Brian, it's 120+ where we live, no lie. We have set up a camping stove on our patio along with our grill and smoker. We only use the kitchen early in the morning. Needless to say, lots of left overs and microwaving, and some toaster oven or crockpot. Thanks for the tip!
I rarely turn my big oven on in summer, I have a Brevill convection toaster oven I use all the time, definitely going to try this on the grill, I'm in the Lou too and it's been soo hot, about the only thing I do outside is cut grass and water my garden, and now GRILL PIZZA 😉
To avoid sticking AND falling through the grates, i do the first 2 minutes on aluminum foil then slide the foil out from under to get the char on the bottom.
EvenEmbers grills have the porcelain-coated cast iron grates like the Weber shown here and *4* 12000 BTU burners. Can't seem to find 'em anywhere but Tractor Supply, but they're fabulous and impossibly inexpensive considering the solid build quality. My base model's fire box exceeds 600 and even that part is porcelained so it'll never peel. I'M NOT A SHILL! I just feel like I possess secret knowledge I can't not share with cooks on a budget. Like when I found the Mercer BPX 8" chef knife that changed my life (get one). HEY BRI! At some point in the last year you became my go-to YT guy for techniques and ideas. Super solid stuff bruv!
Pizza on the grill, always a good time. Just throwing a thought out there - par bake (grill?) one side for 1-1.5 minutes to give it a little crisp and color, use that as the topping side.
you should do a gluten free episode where you do 3-5 meals you really like prepping for your wife for the week. also have a gluten free wife and looking to shake up from my usual go to recipes i cook for her
Hi Brian…thank you for dealing with the relentless heat to show us these beautiful pizzas and for all the detailed info…very well prepared and presented!👌👌👌👏👏👏 I choose “grill” over the “oven” for my pizza.
I’ve been doing mine in the kettle Some pizza screens , 2 fireplace bricks and a pile of lump. The bricks get the pizza higher and thus hitting the convection of the dome. Just crack the lid a bit and I’ve gotten 700 degrees with bge lump
If you don't have the well-seasoned grill grate Brian is referring to, I have a large cast iron kamal that I use. Preheat it and keep an eye on the progress of your pizza. When I use it for oven pizza, I put it under the broiler while I'm assembling the pie. EXCELLENT crispy chewy crusts, especially using cold-fermented pizza dough!
Hey Bri, for those of us with different grill models, is there a temperature we should be shooting for? I believe almost all modern grills have a temp gauge on them but low, medium and high gas settings are pretty subjective. Can't wait to try this. Thank you!
Grilled pizza , griddled pizza... Oven, dutch oven, hot rocks. Had them all, some better than others. Just depends on who's cooking it, how hard it's being cooked ( temperature), thickness, amount of toppings and sauce. All three of these looked good, even better is not making the house warm via cooking. It's not much of a common thing anymore, but in some regions of the country many houses had a winter kitchen and a summer kitchen. Usually the summer one was as near to outside as possible and still have a roof and fairly good access to the dining spaces. Wide side or back porches, sometimes a screened in area or one that had roll down reed curtains for bugs. These same houses also had sleeping porches often on the second floor. But I digress, aside from the worry about over heating and burning the bottom. That could have been eliminated by use of a unglazed 'pizza' stone elevated just barely off the grill grates by marble or stone sample pieces obtained from a home improvement store or hardscape showroom.
I agree with the pizza oven being a pain in the a**. I own the expensive one and I’ve used it like twice. Way too much attention needed. Gives good pizza, but the effort is 10/10. Stoked to try this recipe. My grill doesn’t have those flat style of grate, is not the “Weber tiny round”, it’s a thicker upside down V type deal, will that work?
My bet as to why you prefer the grill pizza to a "internet pizza oven" is that you prefer St. Louis style pizza with the crisper/more cracker-y crust vs a soft margherita style crust that the Ooni is targeting.
Love grilling pizza in the New England warmer weather. The flavor of just the average gas grill is fine but a coal/wood old school potbelly?..mm mm mm the notes from the wood n bit of smoke. Chefs' kiss (Gas grill -You can soak some fav wood bits and put in a foil pack to the side for same'ish effect)
Looks great but it's not safe to spray oil on the grill like that. The aerosol can catch fire, making the can explode in your hand. I just take an oiled paper towel and use tongs to rub the oil on the grill. Your pizza looks much better than my recent attempt using dough from TJ's!
I've used my grill to make pizza numerous times, always comes out great, but my grill grates are spaced to far apart, so I just use my pizza/baking stone on top of the grates. Just get the grill to 450 to 500 then make the pizza.
To solve the issue of having low heat on top of the pizza, wouldn't you be able to put a pizza steel about 2-3 inches above your grill with something for support on the sides to ge a similar effect to an oven?
I have SO MANY cherry tomatoes from the garden that I might have to do grilled pizza all weekend to use them up (and yes, that's the excuse I'm sticking with).
I made pizza on the grill for the first time last year and realized there’s no need to buy one of those outdoors pizza ovens. Our grill heated to over 600 degrees. Pizza cooked in a few minutes.
I wonder how this would work with a charcoal grill. Probably smaller pizzas depending on the size of the grill, and some careful coal arrangement to create the same hot side/cooler side?
