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Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More | 
 enlarge | Authors: Elizabeth Karmel, Bob Blumer
Publisher: Taunton Press
Category: Book
List Price: $16.00
Buy New: $9.68
You Save: $6.32 (40%)
New (39) Used (12) from $9.68
Rating:  20 reviews
Sales Rank: 16059
Media: Paperback
Pages: 154
Number Of Items: 1
Shipping Weight (lbs): 0.9
Dimensions (in): 8.8 x 6.9 x 0.5
ISBN: 1600850065
Dewey Decimal Number: 641.76
EAN: 9781600850066
ASIN: 1600850065
Publication Date: May 1, 2008
Availability: Usually ships in 1-2 business days
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| Features:
| • | ISBN13: 9781600850066 | | • | Condition: NEW | | • | Notes: Brand New from Publisher. No Remainder Mark. |
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Product Description
Americans love pizza and Americans love to grill--put them together and you have your own made-at-home version of a wood-oven pizza, straight from your gas or charcoal grill. "Pizza on the Grill" contains 100 recipes for innovative, just-got-to-make-it pizzas--including dessert pizzas--that will make you the backyard patio grill meister or mistress of your neighborhood--think Thai One On Pizza, Pulled Pork Pizza, and Fig, Walnut, and Rosemary Pizza, along with traditional classics like Pizza Margherita and Little Italy Pepperoni Pizza. Each recipe will contain music-to-grill-by and drink suggestions, as well as appetizers and salads to round out the meal and make this a one-top entertaining resource.
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| Customer Reviews:
Showing reviews 1-5 of 20
Ummm! Ummm! Good! March 3, 2010
Believer (SC)
We have made 6 different pizzas from this cookbook and have loved every one. Now that we have the hang of cooking pizza on the grill, we won't cook it any other way. We've so enjoyed this book that we've purchased and given it to three other families to try also. Definitely a keeper!
A MUST for the Pizza Lover that Grills January 7, 2010
Kim Lanning (Toledo, OH)
We've done pizza on the grill for several years....The book brought very interesing ideas and recipes.......Best Purchase of the Holiday Season!
Pizza on the Grill October 21, 2009
james massarello (Oak Park, Il United States)
Fantastic cookbook - we use it all year long and have bought 6 books for our friends.
Look no Further June 18, 2009
Michael Torticill (Saddle Brook NJ)
3 out of 3 found this review helpful
I bought the book. It was so good that I then took the class at ICE in Manhattan with the both the authors. They made me a believer. One of the best experiences and one of the best pizza cook books available. Recipes can easily be modified and adapted. Recipes are easy enough that they can be prepared by anyone.
Pizza on the grill?!? Are you kidding me?!? May 27, 2009
jdrutkoski (Pittsburgh, PA USA)
7 out of 7 found this review helpful
One word... NO!!! OUTSTANDING book...outstanding pizza! Lots of pictures to go with most of the recipes which, I'm not going to lie, is usually what makes me want to try something out. The pictures look great and the pizza is equally as good.
Couple of things... and maybe I'm just not as astute as a couple of the other reviewers, but for one... the indirect heating thing although it sounds sexy didn't work for me. Not even close. The side of the pizza closest to the heat was somewhat cooked while the side away from the heat WAS drooping down between the grating. For what it's worth, I have an "H" burner in my grill, not that I think that it would make all that much of a difference. I usually turn both sides on HIGH for the first 2 to 3 minutes until the dough is starting to firm up and get a couple of nice grill marks on it and then turn it to LOW on both sides until it is ready to be flipped.
Secondly...before you attempt to make any of the pizzas in the book... pizza...peel. ABSOLUTELY essential. [http://fantes.com/pizza.html#peel] (best price / quality that I could find and at my house in < 48 hrs). The first couple that I tried were with a cutting board, multiple spatulas, and even with a 2 or 3 person effort was nothing less than a mess. Save yourself the effort. It's worth the $15. I use the whole dough ball from the dough recipe in the back of the book and spread it out relatively thin which covers most of the grate. That's usually enough pizza to serve about 4 people based on today's standard American diet.
The only downside to these pizzas... and this is minimal as it's worth the effort overall... if you follow all of their recipes / ingredients the pizzas can be relatively time consuming. You can do a simple pepperoni or cheese pizza and be done in the time that it takes the dough to cook but any of the specialty pizzas require some sort of onion marmelade, roasted garlic paste, or SOMEthing that requires about an hour to make. Seeing as you have to wait about an hour for the dough to rise it's usually about a push...is just not Digiorno's 13 minutes in the oven... then again the taste makes Digiorno's look like the slab of cardboard that they used to try to pass for pizza in the school cafeteria.
Nonetheless, my wife and I are pizza on the grill fanatics thanks to this book and I'll probably be gifting it to everyone I know for Christmas this year. It's that good. In the words of Donny Brasco... Fuggetaboutit.
Showing reviews 1-5 of 20
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