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Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza & More
Now with a revolutionary gluten-free pizza dough recipe, Pizza on the Grill just got a whole lot better. The original edition has been the best-selling grilled pizza book since it was published in 2008. Just when you thought it couldn’t get any better, this brand-new edition makes pizza accessible to those who have to ― or want to ―cut out gluten from their diet. Bigger and better, this expanded edition includes step-by-step instructions for working with regular and gluten-free pizza dough. Pizza and Grilling ― a sure-fire combination. Americans love pizza and Americans love to grill. Put them together and you have your own at-home version of a wood-oven pizza, straight from your gas or charcoal grill. I n this expanded edition of Pizza on the Grill, you get a delicious, easy-to-work-with gluten-free dough, 10 new creative recipes along with all the original to-die-for recipes for kid-friendly, dessert, and knock-your-socks-off pizzas―plus nibbles & noshes, and more. Addictively delicious pizzas to satisfy every craving. You can stick with the classics and fire up All-American Pepperoni Pizza or Very Cheesy Pizza, or indulge yourself with Kung Pao Cashew Chicken Pizza. Explore new culinary shores with Smokin' Salmon Pizza and Day after Thanksgiving Pizza or have a field day at the farmer's market and enjoy Fire-Roasted Veggie Pizza and Pumpkin Palooza Pizza. Pizza isn't just for dinner anymore . Surprise and delight your brunch guests with Artichoke Benedict Pizza, or serve up a memorable ending to your meal with Caramelized Pear and Roasted Walnut Pizza, Orange Chocolate Truffle Dessert Pizza, or the new heart-shaped Sweetheart Pizza. Authors Elizabeth Karmel and Bob Blumer give you the goods you need to make perfect pizza every time, whether you own a gas or charcoal grill. Wine pairings and other beverage suggestions as well as tasty nibbles and salads round out the book.
192 pages, Paperback
First published May 1, 2008
23 people are currently reading
167 people want to read
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Displaying 1 - 30 of 32 reviews
April 7, 2014
This was a great cookbook, full of beautiful pictures, yummy looking recipes and quite a bit of added information to help you along with your grilled pizzas. In fact, I plan on making one or two this weekend for our Easter brunch. And the dessert pizzas look delicious and so much fun.
Note: I received a copy of this book from NetGalley in exchange for my honest review.
Note: I received a copy of this book from NetGalley in exchange for my honest review.
February 2, 2015
I received a copy of this book from the publisher through NetGalley in exchange for an honest review.
I can't say I've ever even considered making pizza on the grill. For me, the grill has always been about steak, baked potatoes, hot dogs, and cheeseburgers. But this book showed me that "Hey, maybe the grill actually can be used for other things, and make those things pretty awesome, too."
The book starts off giving you an essential primer on making pizza on the grill - from choosing a grill, to getting to know your ingredients, and even some secrets and tips from the pros. There are a ton of recipes in here...all listed conveniently under categories such as "The Classics," which has pizzas such as All-American Pepperoni and Sausage and Sweet Pepper, to other categories such as "Marvelous and Meatless," which boasts delicious pies such as Tri-Pepper Pizza and Fire-Roasted Veggie Pizza. Feeling adventurous? Try a pizza such as Kung Pao Cashew Chicken Pizza or Pulled Pork Pizza. This book even has a small section for breakfast pizzas, and a section for sweet pizzas (Dessert, yay!), that includes pizzas such as Caramel Apple Pizza and Very Berry Pizza.
Overall, my family is pretty picky so I'm not entirely sure I'll make too many of these recipes (although a great deal of them seem delicious), but when summer comes around it'll be nice to make something on the grill other than just the old staples.
I can't say I've ever even considered making pizza on the grill. For me, the grill has always been about steak, baked potatoes, hot dogs, and cheeseburgers. But this book showed me that "Hey, maybe the grill actually can be used for other things, and make those things pretty awesome, too."
The book starts off giving you an essential primer on making pizza on the grill - from choosing a grill, to getting to know your ingredients, and even some secrets and tips from the pros. There are a ton of recipes in here...all listed conveniently under categories such as "The Classics," which has pizzas such as All-American Pepperoni and Sausage and Sweet Pepper, to other categories such as "Marvelous and Meatless," which boasts delicious pies such as Tri-Pepper Pizza and Fire-Roasted Veggie Pizza. Feeling adventurous? Try a pizza such as Kung Pao Cashew Chicken Pizza or Pulled Pork Pizza. This book even has a small section for breakfast pizzas, and a section for sweet pizzas (Dessert, yay!), that includes pizzas such as Caramel Apple Pizza and Very Berry Pizza.
Overall, my family is pretty picky so I'm not entirely sure I'll make too many of these recipes (although a great deal of them seem delicious), but when summer comes around it'll be nice to make something on the grill other than just the old staples.
April 10, 2014
I received this book as a PDF from Netgalley in exchange for an honest review.
Not a bad cookbook at all! Lots of recipes, and most importantly, great instructions on proper grilling of the pizza crusts and how to prevent burning (indirect heat, of course). I tried a couple of the recipes, and had a couple of friends try a few others, and all were good to very good. It'll take much longer to do a complete review of all the recipes, more time than I have to review the book.
I also appreciate the chapter/section with the gluten-free recipes. While I am not gluten-sensitive myself, I have a lot of friends that are, and being able to cook for them is a bonus.
I'd recommend this to anyone that enjoys a culinary challenge and those who love pizza!
Not a bad cookbook at all! Lots of recipes, and most importantly, great instructions on proper grilling of the pizza crusts and how to prevent burning (indirect heat, of course). I tried a couple of the recipes, and had a couple of friends try a few others, and all were good to very good. It'll take much longer to do a complete review of all the recipes, more time than I have to review the book.
I also appreciate the chapter/section with the gluten-free recipes. While I am not gluten-sensitive myself, I have a lot of friends that are, and being able to cook for them is a bonus.
I'd recommend this to anyone that enjoys a culinary challenge and those who love pizza!
October 28, 2019
I don't know that I would ever feel the need for a whole cookbook on cooking grilled pizza, but this is a great one if you do. There are full color photos throughout, there's very thorough information, and they even provide a gluten free crust recipe. I make homemade GF pizza just about every Saturday night for our family and I already have a very successful recipe, so I don't know that I'll try this one with a new steep learning curve (and it's nearly November in Minnesota, so grilling season is pretty much over), but I'm intrigued enough to perhaps try next year. I'll update this review as I try the recipes.
I read a digital ARC of this book for the purpose of review.
I read a digital ARC of this book for the purpose of review.
September 8, 2014
I immediately opened this book and began looking for what to make for dinner. There are at least 100 unique and tasty recipes in here and many beautiful color photographs. Even if you don't make your pizza dough from scratch, the descriptions of grilling pizza will make your mouth water and you will want to try it! I appreciated that many recipes were for 2 servings. This is sure to be a beloved Cookbook in your Library! Smoked Salmon pizza coming up for dinner!
Thanks to the publisher for this ARC.
Thanks to the publisher for this ARC.
December 13, 2018
This is the best cookbook I have ever bought, every single recipe works, and is FANTASTIC. I can say this because I have made nearly every pizza, 95 out of the 100 recipes, and they are delicious. The last 5 are mostly dessert pizzas and i expect they will be delicious but i don't have a sweet tooth so they will wait for the right occasion. The side dishes are also amazing, go great with pizza, and the drink pairings have been bang on except for one and that is probably just me!
July 20, 2020
Learned a whole new different way of making pizza on the grill:a summer essential !
March 4, 2016
I received this ebook from Netgalley in exchange for review.
First off, I have to say that I loved the introduction, and updated introduction. The pair that wrote this book really gets across their sense of humor, the ease in which it should be to make the recipes they include, as well as that it should be about fun and enjoying the process of making pizzas on the grill.
They also are all about experimentation, and tailoring the recipes to your individual tastes and requirements, as shown by their adaptation to gluten-free dietary needs in addition to other trending food theories that are prominent at the second time of publication.
The inclusion of the Basic Training chapter is fantastic, and makes grilling pizzas more accessible to everyone, whether or not you have any skills to begin with. Plenty of photos and figures, as well as charts (I love charts!), are included to make learning the technique of grilling pizzas easy for anyone. The Basic Training chapter is thorough and detailed enough to give the reader a stepping stone for their own experimentation, if they do not want to follow the recipes included. They include information about different dough, sauces, cheeses, toppings, as well as varying levels of equipment from basic to top-of-the-line.
However, the recipes included look so delicious, how could you not want to try them out? I LOVE that each recipe also has an “Adventure Club” section with their suggestions on alterations for those with a more adventurous palate, as well as a “Drink This” section in which they pair beer, wine, and/or spirits with each pizza – always a great idea!
They also include icons with certain pizzas to indicate if they’re particularly messy, good for kids, or fan favorites. Additionally, there are tips and hints throughout, such as a great ‘morning-after’ tip for those mornings following extensive drinking.
The pizza recipes aren't limited to traditional pizzas, by any stretch. While they’re included, there are so many interesting variations and non-traditional pies to try, as well as breakfast and dessert recipes that look fantastic. They also have a section called “Nibbles & Noshes” with different appetizer and side recipes.
They close out the book with a section called “The Pantry,” which included basic instructions for the basics of the pizzas, the dough, the sauces, and toppings, which is fantastic, as I feel as though I am still a novice in the kitchen – these recipes will certainly increase my basic knowledge of cooking skills as well as flavor pairings. This is followed by an SI to metric conversion chart, and the ever-useful, trusty index.
As someone who lives with a pizza-fanatic, and quite the pizza-lover myself, I've already added this book to my shopping cart so I can get started trying out different delicious pizzas on the grill.
First off, I have to say that I loved the introduction, and updated introduction. The pair that wrote this book really gets across their sense of humor, the ease in which it should be to make the recipes they include, as well as that it should be about fun and enjoying the process of making pizzas on the grill.
They also are all about experimentation, and tailoring the recipes to your individual tastes and requirements, as shown by their adaptation to gluten-free dietary needs in addition to other trending food theories that are prominent at the second time of publication.
The inclusion of the Basic Training chapter is fantastic, and makes grilling pizzas more accessible to everyone, whether or not you have any skills to begin with. Plenty of photos and figures, as well as charts (I love charts!), are included to make learning the technique of grilling pizzas easy for anyone. The Basic Training chapter is thorough and detailed enough to give the reader a stepping stone for their own experimentation, if they do not want to follow the recipes included. They include information about different dough, sauces, cheeses, toppings, as well as varying levels of equipment from basic to top-of-the-line.
However, the recipes included look so delicious, how could you not want to try them out? I LOVE that each recipe also has an “Adventure Club” section with their suggestions on alterations for those with a more adventurous palate, as well as a “Drink This” section in which they pair beer, wine, and/or spirits with each pizza – always a great idea!
They also include icons with certain pizzas to indicate if they’re particularly messy, good for kids, or fan favorites. Additionally, there are tips and hints throughout, such as a great ‘morning-after’ tip for those mornings following extensive drinking.
The pizza recipes aren't limited to traditional pizzas, by any stretch. While they’re included, there are so many interesting variations and non-traditional pies to try, as well as breakfast and dessert recipes that look fantastic. They also have a section called “Nibbles & Noshes” with different appetizer and side recipes.
They close out the book with a section called “The Pantry,” which included basic instructions for the basics of the pizzas, the dough, the sauces, and toppings, which is fantastic, as I feel as though I am still a novice in the kitchen – these recipes will certainly increase my basic knowledge of cooking skills as well as flavor pairings. This is followed by an SI to metric conversion chart, and the ever-useful, trusty index.
As someone who lives with a pizza-fanatic, and quite the pizza-lover myself, I've already added this book to my shopping cart so I can get started trying out different delicious pizzas on the grill.
April 20, 2014
“Welcome to the church of grilled pizza.” That is how this guide to smoky, crispy, chewy pizza begins and it worth the worship time. There is a secret, and after making “squillion" pizzas they found the perfect formula of recipe, direct and indirect heat to turn you into a pizza minion. Short cuts for those short on time are a bonus. Nothing fancy, nothing expensive, just a backyard grill and their tried and perfected technique and, Tah Dah ! You are the pizza grill master on your block. Pizza is the greatest food on earth, why not make the best.
The recipes are varied and updated to the desires of eaters with gluten free, vegetarian, pescatarian, and of course carnivore recipes. Simple recipes with clear steps and directions make it very easy to delve into new recipes. They added more help for those of us who enjoy a visual lesson, step by step photos !
I have been grilling my pizzas for years. I ruined more crusts, more pizzas than I’m willing to admit. Finally, I thought I had finally mastered it. Everyone did eat it so it must have been good, right ? I saw this book and thought I’d take a look at these want to be pizza grillers ideas. I read it front to back then fired up the grill and went for the Blistered Corn, Asparagus & Pesto Pizza, dang it, there it was, perfection on a crust. I went on to try more recipes, all mouthwatering delicious. The book is generous with 61 recipes with twist suggestions which should keep me busy for a while. There are even offered ideas on drink combinations. Where was this book 15 years ago when I started grilling my pizzas ?
Need pre-pizza nibbles ? Ideas for snacks and salads is included as well as what to avoid so you don’t ruin the eaters appetite for the main course.
What to do after the main meal ? How about a nice dessert pizza ? Yes, I said dessert pizza. We made the Very Berry Pizza and there was not a piece left ont he platter.
Everything you need to know, every recipe, very tip and trick is here. Start out at the top of the grill master club with this book you will not be sorry.
The recipes are varied and updated to the desires of eaters with gluten free, vegetarian, pescatarian, and of course carnivore recipes. Simple recipes with clear steps and directions make it very easy to delve into new recipes. They added more help for those of us who enjoy a visual lesson, step by step photos !
I have been grilling my pizzas for years. I ruined more crusts, more pizzas than I’m willing to admit. Finally, I thought I had finally mastered it. Everyone did eat it so it must have been good, right ? I saw this book and thought I’d take a look at these want to be pizza grillers ideas. I read it front to back then fired up the grill and went for the Blistered Corn, Asparagus & Pesto Pizza, dang it, there it was, perfection on a crust. I went on to try more recipes, all mouthwatering delicious. The book is generous with 61 recipes with twist suggestions which should keep me busy for a while. There are even offered ideas on drink combinations. Where was this book 15 years ago when I started grilling my pizzas ?
Need pre-pizza nibbles ? Ideas for snacks and salads is included as well as what to avoid so you don’t ruin the eaters appetite for the main course.
What to do after the main meal ? How about a nice dessert pizza ? Yes, I said dessert pizza. We made the Very Berry Pizza and there was not a piece left ont he platter.
Everything you need to know, every recipe, very tip and trick is here. Start out at the top of the grill master club with this book you will not be sorry.
April 30, 2014
In this expanded edition, the recipes now have substitutions for gluten-free crusts, ten new pizza recipes, and have “fine-tuned the instructions and provided simple-to-follow step-by-step photos.”
This cookbook has pleasing information regarding the grilling of pizza. There are sections that help in choosing a grill, whether it is gas or charcoal. They further explain the differences in direct (“cooking directly over the heat source”) and indirect (“no heat source directly under the food”) grilling. Direct grilling is the common way most of us grill. Indirect grilling is using a grill with a lid, which turns it into a convection oven. In addition, there are corresponding photographs to show how this fete is completed. Further, there are instructions to use your standard oven.
“Great Pizza Cheeses” lists the best cheese to use on your grilled pizzas. Asiago, grate Guyere, finely grated Parmigiano-Reggiano, and grated Smoked Cheddar grace this list of twenty-three cheeses. For persons with celiac disease or gluten-intolerant, a gluten-free dough recipe is available.
Another section, “Common Problems & Solutions” offers resolutions to setbacks that may arise, such as a crust being undercooked or toppings not cooking during grilling.
The recipes range from vegetarian (Blistered Corn, Asparagus & Pesto) and meat eaters (Drunken Shrimp Pizza) to dessert lovers (Caramel Apple Pie Pizza (a la mode)). And what pizza would be complete without sauce or toppings? The sauce and toppings listed use natural and fresh ingredients. Each recipe is accompanied by suggestions for a complimenting beverage.
The pizza recipes in this cookbook can be easily prepared by anyone. The instructions are clear, making the process simple and easy. Elizabeth Karmel and Bob Blumer share classic pizza recipes, as well as new recipes containing daring ingredients (autumn cranberry chutney, pistachio pesto with mint, and chocolate ganache). I recommend this cookbook to ‘grilling chefs’ and to those who seek a gifting opportunity to anyone who cooks.
I received this book free from Taunton Press through the Net Galley Review Program for an honest and unbiased review.
This cookbook has pleasing information regarding the grilling of pizza. There are sections that help in choosing a grill, whether it is gas or charcoal. They further explain the differences in direct (“cooking directly over the heat source”) and indirect (“no heat source directly under the food”) grilling. Direct grilling is the common way most of us grill. Indirect grilling is using a grill with a lid, which turns it into a convection oven. In addition, there are corresponding photographs to show how this fete is completed. Further, there are instructions to use your standard oven.
“Great Pizza Cheeses” lists the best cheese to use on your grilled pizzas. Asiago, grate Guyere, finely grated Parmigiano-Reggiano, and grated Smoked Cheddar grace this list of twenty-three cheeses. For persons with celiac disease or gluten-intolerant, a gluten-free dough recipe is available.
Another section, “Common Problems & Solutions” offers resolutions to setbacks that may arise, such as a crust being undercooked or toppings not cooking during grilling.
The recipes range from vegetarian (Blistered Corn, Asparagus & Pesto) and meat eaters (Drunken Shrimp Pizza) to dessert lovers (Caramel Apple Pie Pizza (a la mode)). And what pizza would be complete without sauce or toppings? The sauce and toppings listed use natural and fresh ingredients. Each recipe is accompanied by suggestions for a complimenting beverage.
The pizza recipes in this cookbook can be easily prepared by anyone. The instructions are clear, making the process simple and easy. Elizabeth Karmel and Bob Blumer share classic pizza recipes, as well as new recipes containing daring ingredients (autumn cranberry chutney, pistachio pesto with mint, and chocolate ganache). I recommend this cookbook to ‘grilling chefs’ and to those who seek a gifting opportunity to anyone who cooks.
I received this book free from Taunton Press through the Net Galley Review Program for an honest and unbiased review.
June 5, 2014
Mind blown.
Hi. My name is Slee and I'm a pizza addict. When I was a kid my parents used to bribe me to study for my timed tests (yay basic math) with pizza for dinner every time I passed one. Let's just say that my mom was foundered of pizza by the end of the school year, but I could multiply fifteen three digit numbers in a minute with no trouble. I love pizza, and I think that this cookbook was written just for me. So, Elizabeth Karmel and Bob Blumer, if you're reading this review: thanks guys!
I've been saying that we needed to figure out a way to properly cook pizza on the grill for years, so again, thank you. You've changed the way I look at the whole pie.
With a new spin on toppings, and a great walk through on dough making, this recipe book will have you walking through the farmers market eyeing things that before hand might never have gone near a pizza that now most certainly will have to.
I haven't had a chance to hone my skills yet, but I think this technique is completely masterable, and the fact that they've gone the extra mile to develop a gluten free dough? Well, hats off to Karmel and Blumer.
So, if you're a pizza aficionado, own a grill, and want to take the flavor to the next level, I highly recommend this book.
I received a free eARC of this title for review purposes. I have not been compensated in any other way for my review, which was not swayed in any way by the free nature of said ARC.
Hi. My name is Slee and I'm a pizza addict. When I was a kid my parents used to bribe me to study for my timed tests (yay basic math) with pizza for dinner every time I passed one. Let's just say that my mom was foundered of pizza by the end of the school year, but I could multiply fifteen three digit numbers in a minute with no trouble. I love pizza, and I think that this cookbook was written just for me. So, Elizabeth Karmel and Bob Blumer, if you're reading this review: thanks guys!
I've been saying that we needed to figure out a way to properly cook pizza on the grill for years, so again, thank you. You've changed the way I look at the whole pie.
With a new spin on toppings, and a great walk through on dough making, this recipe book will have you walking through the farmers market eyeing things that before hand might never have gone near a pizza that now most certainly will have to.
I haven't had a chance to hone my skills yet, but I think this technique is completely masterable, and the fact that they've gone the extra mile to develop a gluten free dough? Well, hats off to Karmel and Blumer.
So, if you're a pizza aficionado, own a grill, and want to take the flavor to the next level, I highly recommend this book.
I received a free eARC of this title for review purposes. I have not been compensated in any other way for my review, which was not swayed in any way by the free nature of said ARC.
August 20, 2014
So, what does grilled pizza crust taste like? According to the authors (I've not yet tried it) grilled pizza is smoky and crispy, exactly the combination that makes wood-burning pizza ovens so special. In the photographs, however, the pizza crust looks more like a well-oiled cracker than a puffy, crispy pizza crust.
Many of the pizza recipes in this book, which I received as a review-copy, are eclectic and unusual, catering to all tastes with, as the authors say, "non-traditional toppings and funky cheeses". There are recipes for the classic pizzas, and for veggie, seafood, meat and meatless pizzas, and for breakfast and dessert pizzas. There are beverage suggestions, and there are recipes for more than pizza in the book: snacks, salads, sauces and toppings.
The basic techniques of grilling pizza on a BBQ are well explained and accompanied by helpful photographs. There are many beautiful and helpful photographs in Pizza on the Grill, most in color, some in black and white.
The ingredient quantities for the toppings seem to large, but that is a personal taste and health issue, and the quantities can be adjusted by each chef. Probably easiest on a gas-grill.
Please read my full and illustrated review at Italophile Book Reviews.
http://italophilebookreviews.blogspot...
Many of the pizza recipes in this book, which I received as a review-copy, are eclectic and unusual, catering to all tastes with, as the authors say, "non-traditional toppings and funky cheeses". There are recipes for the classic pizzas, and for veggie, seafood, meat and meatless pizzas, and for breakfast and dessert pizzas. There are beverage suggestions, and there are recipes for more than pizza in the book: snacks, salads, sauces and toppings.
The basic techniques of grilling pizza on a BBQ are well explained and accompanied by helpful photographs. There are many beautiful and helpful photographs in Pizza on the Grill, most in color, some in black and white.
The ingredient quantities for the toppings seem to large, but that is a personal taste and health issue, and the quantities can be adjusted by each chef. Probably easiest on a gas-grill.
Please read my full and illustrated review at Italophile Book Reviews.
http://italophilebookreviews.blogspot...
June 13, 2014
I once saw Martha Stewart make pizza on the grill and I was intrigued. But when I went to find out more information, there was little that could be pieced together. I scoured the internet to no avail. There were several recipe about how to grill precooked pizza shells but that was not what I was looking for. Then I discovered, Pizza on the Grill Expanded by Elizabeth Karmel and Bob Blumer.
This book is fantastic. What I like are the details on how to grill your pizza. Whereas most books would likely tell you to place your dough on the grill, this book specifically directs you to the optimal positioning of the dough depending on the type of grill you have - gas or charcoal, multi-burner or single burner. There are even simple diagrams to follow. Figuring out the perfect grill time and positioning of dough for your own barbeque is finicky to start. But once you figure it out, it can easily be repeated.
The recipes are flavourful, fresh and fantastic. And this expanded edition includes a recipe for gluten free pizza dough if you need to cook for someone who has dietary issues. This book will be a staple in my household come summer and I'm sure that the grilled pizzas will be talk of our backyard barbecues.
This book is fantastic. What I like are the details on how to grill your pizza. Whereas most books would likely tell you to place your dough on the grill, this book specifically directs you to the optimal positioning of the dough depending on the type of grill you have - gas or charcoal, multi-burner or single burner. There are even simple diagrams to follow. Figuring out the perfect grill time and positioning of dough for your own barbeque is finicky to start. But once you figure it out, it can easily be repeated.
The recipes are flavourful, fresh and fantastic. And this expanded edition includes a recipe for gluten free pizza dough if you need to cook for someone who has dietary issues. This book will be a staple in my household come summer and I'm sure that the grilled pizzas will be talk of our backyard barbecues.
November 5, 2014
I love pizza in most of the forms it is possible to eat it in. I love grilling and the smoky flavor it gives food. I thought this book would be over the top. You know what? It was!
This book is all inclusive: it has a recipe for sauce, dough, and many, many varied options for pizza. The best part? Pizza any way you like grilled to perfection.
What initially drew me to this book originally, was the idea that it has basic beginner section that covers grilling and making the right crust. It has a "training" portion to help you better understand how to make a great pizza.
The possibilities are endless! This book also gives great ideas. Teaches grilling the pizza for charcoal or gas grills so no matter which way you like it (I love the taste of charcoal) you can grill pizza. You can!
The book is organized by steps of how you need to prepare and be ready to make the pizza after making these preparations. I especially appreciated the tip to use fresh ingredients. Wow the taste! Worth it!
Even if you are the most skilled chef or pizza maker, this seems like the ideal cookbook to have on your bookshelf!
I received this book free of charge from NetGalley.com, in exchange for my review. My opinion of this book is not influenced in any factor due to this.
This book is all inclusive: it has a recipe for sauce, dough, and many, many varied options for pizza. The best part? Pizza any way you like grilled to perfection.
What initially drew me to this book originally, was the idea that it has basic beginner section that covers grilling and making the right crust. It has a "training" portion to help you better understand how to make a great pizza.
The possibilities are endless! This book also gives great ideas. Teaches grilling the pizza for charcoal or gas grills so no matter which way you like it (I love the taste of charcoal) you can grill pizza. You can!
The book is organized by steps of how you need to prepare and be ready to make the pizza after making these preparations. I especially appreciated the tip to use fresh ingredients. Wow the taste! Worth it!
Even if you are the most skilled chef or pizza maker, this seems like the ideal cookbook to have on your bookshelf!
I received this book free of charge from NetGalley.com, in exchange for my review. My opinion of this book is not influenced in any factor due to this.
May 12, 2014
I received this ARC through NetGalley. My husband and I are huge grilled pizza fans, it is one of our favorite dinner party themes. This cookbook gives concise, simple directions for making dough and grilling it, as well as some mouth-watering pizza recipes for all kinds of occasions and meals (yes, folks, there are even pizzas for breakfast and dessert!). If you are gluten-free, this might eve contain the pizza dough for you. The authors tests a variety of gluten free flours to create the perfect gf dough. All the gluten free dough I've ever tried has been cracker-like and not very tasty, I'm eager to give this recipe a try! Gorgeous pictures and step-by-step directions fill the book. Two features I loved are the Adventures Club, alternates or additional ingredients to try, and What to Drink, a beverage (often alcoholic) to accompany the themed pizza. If you love pizza and grilling, this is a great cookbook to add to your collection.
February 16, 2009
The photos of the pizzas are so good you'll want to reach right in and pull out a slice. Carmelized Pear & roasted walnut pizza, Bollywood chutney chicken pizza, Kung Pao Cashew Chicken Pizza, Thai One on Pizza, Yukon Gold Rush Pizza...Most recipes are too unique to make (read: Eric won't go near them, except for the cinn-o-bun pizza, orange chocolate truffle pizza), but sound delicious none-the-less.
I'm not big on grits or polenta for rolling the dough. I hand punch and pull my dough so it's more rustic. And as much as I like grains (and you know I like whole grains), I dislike flaky stuff on the bottom of my pizza more. And besides, I don't have a real grill. The cookbook authors suggest baking the pizza on the rack of the oven for city dwellers, but I'm not risking that mess. Pleased to have pizza on your outdoor grill instead?
I'm not big on grits or polenta for rolling the dough. I hand punch and pull my dough so it's more rustic. And as much as I like grains (and you know I like whole grains), I dislike flaky stuff on the bottom of my pizza more. And besides, I don't have a real grill. The cookbook authors suggest baking the pizza on the rack of the oven for city dwellers, but I'm not risking that mess. Pleased to have pizza on your outdoor grill instead?
September 10, 2016
4.5 stars
Love this cookbook! I have cooked my pizza on the grill for the past couple of years and it is my favorite way of making pizza, but it always is a little hit-or-miss. I wish I had found this book years ago. Great advise and step by step instructions for grilling on a gas grill or charcoal. Tips on what you have done wrong if it dosen't turn out like you expected (dough too thick, crust cooking before toppings, etc). Lots of great pizza recipe ideas and lots of dough recipes (including a gluten-free recipe I haven't tried yet). There is not a picture of every recipe, but the pictures that are included are very well done and look delicious. It will take me a while to try all the recipes that sound good in this book, but I am looking forward to it.
*ARC courtesy of Taunton Press provided by Netgalley in exchange for an honest review. Thank you!*
Love this cookbook! I have cooked my pizza on the grill for the past couple of years and it is my favorite way of making pizza, but it always is a little hit-or-miss. I wish I had found this book years ago. Great advise and step by step instructions for grilling on a gas grill or charcoal. Tips on what you have done wrong if it dosen't turn out like you expected (dough too thick, crust cooking before toppings, etc). Lots of great pizza recipe ideas and lots of dough recipes (including a gluten-free recipe I haven't tried yet). There is not a picture of every recipe, but the pictures that are included are very well done and look delicious. It will take me a while to try all the recipes that sound good in this book, but I am looking forward to it.
*ARC courtesy of Taunton Press provided by Netgalley in exchange for an honest review. Thank you!*
April 6, 2014
"Welcome to the church of grilled pizza." Yes and amen! I am so not kidding. This empowering, mouth-watering, totally thrilling educational book is stellar and gets 5 BIG STARS of praise from me. I am convinced that it is a must have for my 2014 and beyond. I'm so glad that I elected to review it via Net Galley. With that said, however, it just makes me want a hard copy all the more. And so it shall be!
I cannot wait to tell my friends about this book. Even a slow-to-no cook like me can see the unlimited possibilities and benefit of this yummy-licious masterpiece.
:-D
Rating: 5/5
Recommend: Yes!
I cannot wait to tell my friends about this book. Even a slow-to-no cook like me can see the unlimited possibilities and benefit of this yummy-licious masterpiece.
:-D
Rating: 5/5
Recommend: Yes!
June 4, 2014
Yum. I got this book and tried a few recipes. I might have gone overboard, because I recently discovered I can't eat wheat. Or I can, but then my tongue swells up and bad things happen. Then I remembered a small section at the beginning of this book that I had scoffed at and previously skipped over: the gluten free pizza recipe. Yeah. I went back and reread. And now I'm eating PIZZA again! Woot! This book is great. Oh, and if you don't have a grill, don't worry. There is a section in here for those of us who "grill" using our ovens. And it works.
This book was provided for review via Netgalley.
This book was provided for review via Netgalley.
August 17, 2014
What a delicious and perfectly timed cookbook for summer! Just when you thought homemade pizza couldn't get any better, now you can make it on the grill! Delicious recipes and step-by-step training for proper technique make this cookbook a must read for anyone who enjoys pizza or grilled food.
Bettina P. / Marathon County Public Library
Find this book in our library catalog.
April 9, 2014
This is an amazing cookbook that clearly details everything that you need to make your own grilled pizzas, crusts, using the grill, to being adventurous, pairing the perfect pizza with the perfect drink, to making some of the toppings that go on the pizza as well as what happens if mistakes are made and how to fix them. All of these pizzas look like so much fun to make, delicious and with the step by step instructions simple enough for even me to do.
I received this advanced copy from Tauton Press through Netgalley in exchange for my honest review.
I received this advanced copy from Tauton Press through Netgalley in exchange for my honest review.
February 20, 2015
I received this from Netgalley in exchange for an honest review.
I cannot wait to make some of these recipes! There’s so many that look delicious! Love the variety and I can’t wait for summer. I never thought to make pizza on the grill. I also enjoyed the fact that there was some extra help on how to do this. A good cook book! I, myself, love when a cookbook has plenty of pictures. It is totally what entices me and helps me decide what I would like to make. This had lots of pictures and it will make it hard to pick different pizzas to make this summer!
I cannot wait to make some of these recipes! There’s so many that look delicious! Love the variety and I can’t wait for summer. I never thought to make pizza on the grill. I also enjoyed the fact that there was some extra help on how to do this. A good cook book! I, myself, love when a cookbook has plenty of pictures. It is totally what entices me and helps me decide what I would like to make. This had lots of pictures and it will make it hard to pick different pizzas to make this summer!
April 22, 2012
How many times can you say love it in a review before you sound biased?
This book provided a great starting point dor some amazing gatherings. My friends were wowed by the outcome, often doubting the pizza's were homemade until I produced the books.
I will agree that some ingredients are hard to find without a Trader Joe's style grocery. But a little ingenuity goes a long way to fill the gap.
This book provided a great starting point dor some amazing gatherings. My friends were wowed by the outcome, often doubting the pizza's were homemade until I produced the books.
I will agree that some ingredients are hard to find without a Trader Joe's style grocery. But a little ingenuity goes a long way to fill the gap.
August 31, 2016
I loved the simple format for the recipes and the gorgeous photos. The recipes included were unique and the few that I've managed to try were delicious! I did find a few of the ingredients weren't so easy to get a hold of but I'm going to keep trying. This book is definitely worth recommending to foodies!
August 11, 2008
I liked the straightforward way this book told me how to grill a pizza (in 3 steps). I did grill a couple pizzas and the directions made it easy. I burnt one, but the other one turned out pretty well. I liked the cookbook's simple format and great photos.
July 12, 2016
I really enjoyed this. I have been wanting to try pizza on the grill for a while and while I have not had a chance to try any of the recipe's here yet I bookmarked several to try out soon.
Book provided by Author/Publisher for an honest review
Book provided by Author/Publisher for an honest review
August 13, 2014
i am so exited to find this cookbook. I love using my grill in our short summers and have often wondered how to do pizza on the grill. The authors explain how in clear easy to follow steps. If u are a person that loves your grill as much as i do you will enjoy this cookbook.
April 22, 2010
I've only made one so far but it was hands down the best pizza I've ever made. Maybe ever had, too.....
June 15, 2014
Great recipe book. It has it all: 100+ recipes, Step-by-step pictures and instructions, mistakes on the crust and how to make the best crust. Love it.
January 17, 2015
I didn't find anything that I would want to even try in this cookbook. Not to mention I don't have a grill to even bother trying them if I wanted to.
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