Owner's Manual

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Pizza Tips

HEATING THE PIZZAGRILL BBQ PIZZA MAKER

Be sure to heat gas grill or oven at least 15 minutes before you want to begin

baking your pizzas. This will allow the pizza stone to heat up completely.

Follow directions on page 3 for heating the PizzaGrill.

SHAPING THE DOUGH

To shape pizza dough, allow dough that has been refrigerated to sit out at room

temperature at least 15 minutes before shaping. For each pizza, use about

6 ounces dough (or half the Pizza Dough recipe). On a lightly floured surface,

press or pat dough into a flat cake, about

⁄2 inch thick. Stretch or roll the dough

to about

⁄4 inch thickness. To stretch by hand, make a fist with both hands and

place fists (finger sides down) under dough. Gently pull fists apart to stretch the

dough, being careful not to tear a hole. Rotate the dough and stretch again; repeat

until dough is of desired diameter and thickness. For thin-crust pizzas, stretch

dough to 9 to 10 inches in diameter and about

⁄4 inch thick. Dough should be

thinner in center with slightly thicker edge. If dough is too elastic, allow it to rest

a few minutes to relax before proceeding.

TRANSPORTING THE UNBAKED PIZZA

Carefully place shaped dough on a pizza peel or inverted (or rimless) baking pan

that will be used to carry the pizza to the grill, and to transfer the pizza onto the

pizza stone. Dust the peel well with cornmeal or semolina flour to prevent

sticking.

TOPPING THE PIZZA

For easier transfers, place the toppings on the pizza while the dough is on the

pizza peel. Place toppings within

⁄2 inch of edge of dough. For best balance of

flavor and texture, refrain from adding too much topping. The amount of each

topping should be sparse and not overlap. A heavily-topped pizza is more difficult

to transfer onto the stone and will take longer to cook. Be sure ingredients are cut

small and thin. Longer-cooking ingredients, such as wild mushrooms, asparagus

and sausage, should be cooked before topping. Ingredients such as thinly sliced

onion, sliced tomato and medium-sized shrimp can be used raw. Arrange toppings

so that they will stay on the pizza, without toppling onto the pizza stone.

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