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I've been playing with the idea for about a month now. I wanted to make some wood grilled pizza…but I don't have a pizza oven or big green egg, hell, I don't even have a pizza stone. So I set out to find a way to grill pizza on a Weber with what I already had around the house. I played around with various sheet pans but they either wouldn't fit or they were coated with Teflon or other horrible chemicals that would burn off over a fire.
Finally settled on a big 12 Lodge cast iron skillet. It was given to me and it was a spinner when I got it. Started to toss it but it looked good with my other cast iron. Being as it was already warped, the heat/fear of hurting a good skillet wasn't a concern.
So I had my tools; Weber grill and a Lodge skillet. Started my coals in a chimney starter, spread them all around the outer perimeter of the grill and added some wood chunks for a little smoke. First go around, I had my pizza all made up and could NOT devise a way to get it from the kitchen to the grill. I don't own a pizza peel and that's another tool I don't plan to purchase. Finally, I figured out a work around…take a piece of foil, throw down a little corn meal, work the ball of pizza dough into shape on the foil. Sauce it, cheese it, top it, then carry it right to the grill and lay on top of the inverted cast iron skillet.
Once the pizza is on the skillet, cover the grill and rotate the vent holes/lid every minute or so, that way the heat and smoke can be directed over the entire pie while cooking.
I finally got it right tonight. Daughter was acting like she was starving so I made her choice first; pepperoni, mushroom and olives.
Here's the grill/skillet set up.
Her pizza going on.
Hers when it was done.
Bottom of the crust on mine.
My simple pizza margherita after adding some fresh basil right before pulling it, foil and all. The foil really was the game changer for this method.
Finally settled on a big 12 Lodge cast iron skillet. It was given to me and it was a spinner when I got it. Started to toss it but it looked good with my other cast iron. Being as it was already warped, the heat/fear of hurting a good skillet wasn't a concern.
So I had my tools; Weber grill and a Lodge skillet. Started my coals in a chimney starter, spread them all around the outer perimeter of the grill and added some wood chunks for a little smoke. First go around, I had my pizza all made up and could NOT devise a way to get it from the kitchen to the grill. I don't own a pizza peel and that's another tool I don't plan to purchase. Finally, I figured out a work around…take a piece of foil, throw down a little corn meal, work the ball of pizza dough into shape on the foil. Sauce it, cheese it, top it, then carry it right to the grill and lay on top of the inverted cast iron skillet.
Once the pizza is on the skillet, cover the grill and rotate the vent holes/lid every minute or so, that way the heat and smoke can be directed over the entire pie while cooking.
I finally got it right tonight. Daughter was acting like she was starving so I made her choice first; pepperoni, mushroom and olives.
Here's the grill/skillet set up.
Her pizza going on.
Hers when it was done.
Bottom of the crust on mine.
My simple pizza margherita after adding some fresh basil right before pulling it, foil and all. The foil really was the game changer for this method.
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. When I'm wanting to cook something, the price of quality ingredients is irrelevant to me…as is the time and effort required to prepare it. But spending money on specialty cooking tools just hurts my soul…and my billfold! 
