FROZEN PIZZA....

Not really anything to do with frozen pizza, but has anyone tried grilling their pizzas? YUM! A little tricky, you have to use more indirect heat but once you get the hang of it - awesome! Smoky flavor - even better if the meats and veggies are grilled before going on the dough.

Not really anything to do with frozen pizza, but has anyone tried grilling their pizzas? YUM! A little tricky, you have to use more indirect heat but once you get the hang of it - awesome! Smoky flavor - even better if the meats and veggies are grilled before going on the dough.

Carolyne: I've grilled pizzas many times and you're right they're delicious! I use a pizza stone inside a Kamado grill. I stabilize the temperature at about 450 prior to putting the pizza in. If you put the stone in during the preheat you get a crispy crust, if you wait and put it in when you put the pizza in you get a chewier crust. I make a grilled onion, sun dried tomato goat cheese pizza then add Arugula as a topping after grilling as one of my specialties!

In case you don't know what a Kamado grill is, here's a link. Kamado

The Connie's Frozen Pizzas they sell at Costco are quite good...I usually prefer the Cali Pizza Kitchen pizzas as they are just a bit healthier, but sometimes, nothing tastes better than a cheap, greasy Totino's Party Pizza (especially after a night out.)

Fresetta are about the best going right now, but does anyone know where to get the old style school pizza's? I have only found them at Save Alot once and they we're in bad shape.

I personally like Tiseo's frozen pizza dough that is available at Meier's
Let it thaw and you have a real nice dough ball that will make a very fine 12" pie. Having worked at pizza places in my youth, I hand toss it and place directly on my stone(with the help off a wooden peel)in a 500 degree oven to get a nice, crispy but chewy crust. Much easier and less messy than making your own dough. And for $1.00 it rivals homemade!

I use a pizza stone inside a Kamado grill. I stabilize the temperature at about 450 prior to putting the pizza in. If you put the stone in during the preheat you get a crispy crust, if you wait and put it in when you put the pizza in you get a chewier crust. I make a grilled onion, sun dried tomato goat cheese pizza then add Arugula as a topping after grilling as one of my specialties!

Mark, did you get your Kamado through a third party and how do you like it? I've looked at those for a long time and have really considered getting one.

Mark, did you get your Kamado through a third party and how do you like it? I've looked at those for a long time and have really considered getting one.

Daniel, I bought mine directly from Kamado and had it shipped here. I too have looked at them for a long time prior to buying. I really love it for cooking most things, but I still use my gas grill for a few things. I really do mean pulled pork in it. I can let it go 12 hours on 5 pounds of charcoal and cook 20 pounds of pork.

I'm sending you in PM with some more details.