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Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza & More Paperback – May 13, 2008


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Product Details

  • Paperback: 154 pages
  • Publisher: Taunton Press; 1st Printing edition (May 13, 2008)
  • Language: English
  • ISBN-10: 1600850065
  • ISBN-13: 978-1600850066
  • Product Dimensions: 7.1 x 0.6 x 9 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (91 customer reviews)
  • Amazon Best Sellers Rank: #112,247 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Offers 100 recipes, 51 for the fire-roasted disks and the rest for the 'nibbles and noshes,' dips and salads that add to the fun of pizza-centered dining, lunching and brunching." -- Sybil Pratt, BookPage

"In this new edition of Elizabeth Karmel and Bob Blumer's book Pizza on the Grill, we get one of the most comprehensive guides to grilled pizza that I've seen." --The Kitchn

Review

"You thought you knew pizza? Even if you never make one of these, you'll enjoy paging through this book for inspiration and chuckles. To wit: Lucy in the Sky with Pizza, Artichoke Benedict Pizza, Thai One On Pizza. But it's not all bad puns. A Basic Training section offers detailed advice on pizza-making, and many of the easy-to-follow recipes have color photos."

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Customer Reviews

4.7 out of 5 stars
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Great book on making pizzas on a grill.
cyberhawkv
SUCH a great book with great recipes for grilled pizzas!
Annie B.
The recipes are organized and easy to follow.
Peter C. Savely

Most Helpful Customer Reviews

56 of 58 people found the following review helpful By Peter C. Savely on May 26, 2008
Format: Paperback
I admit, initially I thought pizza on the grill would be a little intimidating. Like how does it not fall through the grates? But Elizabeth Karmel and Bob Blumer know their stuff. The book is layed out great, beginning with step by step instructions for preparing the basic dough to setting up the grill. Also included are several shortcuts which can be used to cut down the prep time without sacrificing any of the goodness!! The recipes are organized and easy to follow. You will be amazed at the wide array of toppings for just about any kind of pizza you can think of. This is definately not your local pizza parlor eats.

The only advice I did not follow was to try it out first, before inviting guests. I entertained for six people and made three pizzas. The total prep time was about an hour and the cooking time was less than twenty minutes. The outcome....FANTASTIC. All of my freinds were raving about how great it tasted. And when they saw me make it, in awe of how easy it was.

Bottom line you cannot go through the BBQ season without this book. Your family and friends will be amazed and delighted. Sure to be the hit of any BBQ, either as a starter, main course or dessert!!
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41 of 42 people found the following review helpful By Theodore A. Rushton on July 26, 2008
Format: Paperback Verified Purchase
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.
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28 of 32 people found the following review helpful By jdrutkoski on May 27, 2009
Format: Paperback
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. [[...] (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.
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13 of 14 people found the following review helpful By lizap on October 1, 2010
Format: Paperback Verified Purchase
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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