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5280 Culinary Pizza on the Grill Class

Pizza On the Grill Class

Pizza On the Grill Class

We are teaching 2 very awesome Pizza on the Grill Classes with our friends at Ace Hardware Alameda Station and Ace Hardware Highlands Ranch.  Join us for these classes and learn the art of pizza making, pizza sauce recipe, featured pizza recipes and how to cook on your Big Green Egg, Traeger Wood Fired Grill and on your Weber Gas Grill.

 

Highlands Ranch Class is Sunday July 17th – 3pm – 5pm

Recipes for the class are below: Click on the link to download

5280 Culinary TV Recipe – Chicken Artichoke Pizza

5280 Culinary TV Recipe – Steak and Potatoes Pizza

Chef Jason’s Worlds best Pizza Tomatoes Recipe:

 

Pizza Grilling Tips:

Step 1: Fire Up the Grill

No Brick Oven at Home?  No worries, try the Big Green Egg, Traeger or Weber for an amazing Pizza on The Grill experience

Bring the heat
1. Charcoal Get a well developed fire going, add the plate setter and pizza stone, close the lid and bring the Big Green Egg to 600 degrees and hold.

2. Gas/Electric Turn the grill on and heat to 500+ degrees and hold.  Load the pizza stone cold, to the cold grill and heat them up together.

3. Wood Pellet Turn the Traeger on and heat to high  (425-450) degrees and hold.  Load the pizza stone cold, to the cold Traeger and heat them up together.

Set the crust – Par Bake Crust

Transfer the crust onto the grill using a well-floured pizza board or pizza rolling mat. Grill the crust uncovered for 1 minute, or until the dough is slightly charred and rigid. Rotate it 90 degrees and cook for another 1 minute. Now flip the crust; cook it for another 1 minute. Remove it from the grill. Congratulations, you now have a par-baked crust

Add the toppings and Cook

With the more cooked side up, sauce and top your pizza. Return it to the heat and cover the grill. Cook the pie for 5 to 7 minutes, or until the cheese melts, the ingredients cook through, and the bottom is well cooked.  Adding just the right amount of pizza sauce, toppings and cheese is key.  Adding too heavy of sauce, toppings and cheese will result in a grill cleaning party after the pizza party.

Enjoy
Remove the pizza and finish it with a sprinkle of Fishy Fishy Herb Seasoning and some Parmesan or pecorino Romano. Cut into wedges and devour.

Quick and Easy Stewed Tomatoes
Recipe:

  1. Oil, Olive Blend – 2 Tbsp
  2. 1 ea Onion, white, medium sized – Diced
  3. 2 Cans (15oz) Fire Roasted Diced Tomatoes – Opened. DO NOT DRAIN
  4. 2 Cloves Garlic, Fresh Minced
  5. Sugar, White – TASTE
  6. Salt, Sea – TASTE
  7. Pepper, Black ground – TASTE

Heat a large sauce pan and add a small amount of olive oil.  heat the oil for 2-3 minutes and then add the onions, sauce the onion until it starts to caramelize or turn golden.  Add the Garlic and sauce for about 1 minute.  next add the tomatoes with juice and stir to combine.  Cook this down and evaporate about 50% of the liquid.  Season to taste with sugar, salt and pepper and cook again until only 25% of the liquid remains.  Turn off the heat and allow the stewed tomatoes to cool.  Can be stored in a covered container in the fridge for up to 2 weeks.

 

Calzone – Layer as follows – using one half of the dough for the layering, leaving the other half for folding over
Crust
Cheese
Sauce
Cheese
Meats – salami, pepperoni, ham
Sauce
Cheese
Fold the dough over and make a half moon
Using water to help seal the crust, brush the edges and then roll the dough over, fold and crimp
Poke a small vent hole in the top
Brush lightly with olive oil – season if desired with fishy fishy or rub a dub
Smoked on the Traeger at 400 degrees for 15-25 minutes or until vent hole starts to ooze cheese or bubble
Cook on your Weber on a Pizza Stone at 400-450 degrees for 20-25 minutes or until vent hole starts to ooze cheese or bubble
Cook on your Big Green Egg with a Conveggtor in, legs down, with a pizza stone at 500-600 degrees for 15-20 minutes or until vent hole starts to ooze cheese or bubble
Rest for 5 minutes, cut and enjoy
Serve with marinara on the side for dipping
Stromboli – Layer as follows – IN A RECTANGLE, using center of the dough for the layering, leaving the edges for folding over and rolling
Crust
Cheese
Sauce
Cheese
Meats – salami, pepperoni, ham
Sauce
Cheese
Fold the TOP edges of the dough over, next trim the side edges by about 2”.  Pull the side edges over and using water, rub the dough and seal
Using water to help seal the crust, brush the edges and then roll the dough over, fold and crimp
Poke a small vent hole in the top
Brush lightly with olive oil – season if desired with fishy fishy or rub a dub
Smoked on the Traeger at 400 degrees for 20-25 minutes or until vent hole starts to ooze cheese or bubble
Cook on your Weber on a Pizza Stone at 400-450 degrees for 20-25 minutes or until vent hole starts to ooze cheese or bubble
Cook on your Big Green Egg with a Conveggtor in, legs down, with a pizza stone at 500-600 degrees for 15-20 minutes or until vent hole starts to ooze cheese or bubble
Rest for 5 minutes, cut and enjoy
Serve with marinara on the side for dipping

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Welcome to the 5280 Culinary Store. Drooling is allowed. Happy Shopping!! Chef Jason