{"id":14592,"date":"2020-06-14T05:58:19","date_gmt":"2020-06-14T04:58:19","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/06\/14\/pizza-vom-grill-italien-pizza-from-the-grill-italy\/"},"modified":"2024-06-03T13:51:17","modified_gmt":"2024-06-03T05:51:17","slug":"pizza-vom-grill-italien-pizza-from-the-grill-italy","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/06\/14\/pizza-vom-grill-italien-pizza-from-the-grill-italy\/","title":{"rendered":"Pizza vom Grill – Italien \u2013 Pizza from the Grill – Italy"},"content":{"rendered":"

Diesen Monat ist bei Volkermampft\u2018s Kulinarischen Weltreise<\/a> ein Spezial angesagt, das Grill Spezial! Wir grillen viel, wir haben zu unserer Wohnung in Hong Kong auch einen Dachgarten. Oft grillen wir fuer Freunde, geben Parties mit Schweizer Wuersten, eine Delikatesse, wenn man nicht mehr im Heimatland wohnt und vieles mehr. Aber sehr gerne mache ich meine Pizza auf dem Grill!  Die Pizza muss richtig heiss gebacken werden, damit der Teig schoen knusprig wird und mit einem Grill kann man das! Aber man braucht einen Gasgrill mit Deckel, oder den Webergrill mit Deckel. Durch den Deckel erreicht man hohe Temperatutren, genau wie in einem Pizzaofen! Ich kann mit diesem Rezept meine italienischen Wurzeln nicht verleugnen!<\/p>\n

************<\/p>\n

This month Volkermampft is doing a special, on his culinary world travel<\/a>, the Grill Special!<\/em> We barbecue often, as we have a roof garden that belongs to our flat in Hong Kong. Mostly we grill Swiss sausages, a delicacy if you don\u2019t live in your own home country, and many more things. But I also like to grill my pizzas on the barbie. Pizza must be baked at really hot temperature, to get the crispy dough. And with a grill you can absolutely do that. What you need is a gas grill with cover or a Weber grill with cover. The cover will keep the heat together, and you can develop a heat just like in a professional pizza oven. I cannot hide my Italian roots with this recipe!<\/em><\/p>\n\n\n

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Den Teig nach diesem Rezept herstellen<\/a>, dieser Teig reicht fuer 4 grosse  Pizzas. Man kann den Teig Portionenweise einfrieren.
Den Teig nach dem Ruhen auf eine bemehlte Flaeche legen und in 4 Teile schneiden. Jeden Teil nun einzeln in eine Kugel formen, indem man die Oberflaeche leicht spannt und den Teig unter die Kugel zieht und festklemmt. Diese Kugeln in einen Plastikbeutel geben, der vorher gut bemehlt wurde und die Kugeln in den Kuehlschrank geben. So kann er ruhen bis er gebraucht wird. Vorsicht, die Kugeln wachsen noch etwas!<\/p>\n\n\n\n

Den Gas (oder Webergrill) voll anheitzen, Deckel zu! Es muss eine sehr heisse Atmosphaere entstehen wie in einem Holzofen! (mindestens 250C!)
Die einzelnen Kugeln nun auswallen, am Besten von Hand ausziehen und druecken. Ich habe keinen Pizzastein, aber zwei geloecherte Pizzableche, die habe ich eingefettet und bemehlt. Da kommt nun der Teig drauf und fuer ca 5 Minuten in den Grill (Grill geschlossen!) Ich mache das so, damit die Zutaten den Teig nicht durchweichen, so wird er richtig knusprig!<\/p>\n\n\n\n

Dann den Teig wenden. Nun kann die Pizza belegt werden.

Tomatensauce
Mozzarella
Sardellen
Schinken
Speck
Pilze
Auberginen
Zucchini
Eier
Pepperoni
Chiliflocken
Pfeffer
Oregano <\/p>\n\n\n\n

Kraeuter
Salami
Huehnerfleisch

Man kann fast alles draufgeben. Lasst eure Phantasie gehen!
Die Pizza kommt wieder auf den Grill (Deckel zu!) und braucht nun nur noch 8-10 Minuten, je nach Hitze. Ich habe drei Brenner auf dem Gasgrill, ich habe die Aeussersten zwei angelassen und den Mittleren ausgemacht, so gab es eine Art indirekter Ofen, ohne dass der Teig schwarz wird. Sofort servieren!<\/p>\n\n\n\n

************<\/p>\n\n\n\n

Make the Dough with this recipe<\/a>, this dough is enough for 4 big pizzas. You can freeze the dough in portions. <\/em>
After the rest put the dough onto a floured surface and cut it into 4 pieces. Roll each piece between your hands to a ball and stretch the top by pushing the dough under the ball. Pinch the bottom together. Put the dough balls into a floured Zip-loc bag but leave enough room so they can grow. Put them into the fridge until being used.  <\/em><\/p>\n\n\n\n

Heat up the gas or Weber grill, close the lid. The grill must be really really heated up, so it has an atmosphere like a wood oven! (at least 250 C!)<\/em> Now roll out the dough balls or push and pull them to the size you need. I don\u2019t have a pizza stone, but I have metal grids for pizza, I greased and floured them. Put the dough onto it and grill for approx. 5 minutes. (Grill closed!) I grill the dough first on one side so the other ingredients will not soak it through and make the dough crisp.  <\/em>  <\/p>\n\n\n\n

Now turn the dough over. Now you add the toppings you like.  <\/em><\/p>\n\n\n\n

Tomato Sauce
Mozzarella
Anchovies<\/em>
Ham
Bacon
Mushrooms
Eggplants
Zucchini
Eggs
Pepperoni
Chili Flakes
Pepper
Oregano <\/em><\/p>\n\n\n\n

Herbs
Salami
Chicken
<\/em>
You can add anything to the pizza, just be creative!<\/em>
Now put the Pizza on the grill again, close the lid and grill for 8-10 minutes. I have tree gas burners; I turn the right and left burner on and turn the middle burner off. The Pizza will so not get burned. Serve hot!<\/em><\/p>\n\n\n\n

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Mehr Pizzas auf meinem Blog:
More Pizzas on my blog: <\/em><\/p>\n\n\n\n

Glutenfreie Pizza mit Blumenkohlkruste \u2013 Glutenfree Pizza with Cauliflower Crust<\/a>
Ravioli Pizza<\/a>
Spicy Pizza Bianca<\/a><\/p>\n\n\n\n

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Alle Mitreisenden:<\/strong><\/p>\n\n\nSusi von Turbohausfrau mit Erd\u00e4pfel-Focaccia<\/a>\n
Wilma von Pane-Bistecca mit Folien-Fisch vom Grill<\/a> und Huehner- und Rinder Satay mit selbstgemachter Satay Sauce<\/a> und Gegrillte Pfirsiche auf Eis<\/a> und Pizza vom Grill – Italien<\/a>\n
Michael von SalzigS\u00fcssLecker mit Yakitori – Grillh\u00e4hnchen auf Japanisch<\/a>\n
Gabi von USA kulinarisch mit Hawaiian Teriyaki Kabobs (Teriyaki-Grillspie\u00dfe)<\/a>\n\n
Ronald von Fr\u00e4nkische Tapas mit Feuerkartoffeln<\/a>\n
Susanne von magentratzerl mit Fisch-Zitronengras-Sat\u00e9 mit Acar<\/a>\n\n
Britta von Brittas Kochbuch mit Flanksteak, gr\u00fcner Spargel, Salate<\/a>\n\n
Petra aka Cascabel von Chili und Ciabatta mit Galletto al Mattone \u2013 H\u00e4hnchen auf Backsteinart<\/a> und Vietnamesische Ente vom Grillspie\u00df mit Sternanis und Honig<\/a>\n
Simone von zimtkringel mit Tomaten-Chili-Relish<\/a>\nund Pestokranz<\/a>\n
Sonja von fluffig & hart mit Dakkochi – Korean Streetfood<\/a> und gegrillter Chicor\u00e9e<\/a>\n
Ute von wiesengenuss mit Zweimal Lamm – einmal gegrillt und einmal mit Rosenbl\u00fcten <\/a>\n
Volker von Volkermampft mit Baba Ghanoush mit Koriander \u2013 israelische Auberginenpaste<\/a> und Spargel vom Grill – Outdoork\u00fcche ohne Fleisch<\/a> und mit Adana & Urfa Kebap – t\u00fcrkische Spie\u00dfe vom Grill<\/a>\n\n\n
Sylvia von Brotwein mit Caf\u00e9 de Paris Butter<\/a>\nund Russisches Schaschlik vom Grill<\/a>\nund Roastbeef vom Grill – r\u00fcckw\u00e4rts gegart<\/a>\n
Andrea von our food creations mit Indisches Naan-Brot vom Grill<\/a>\nund Mexikanische Tomatensalsa<\/a>\n
Katrin von Soulsister meets Friends mit BBQ Pulled Pork S\u00fcdstaaten Style Pulled Pork aus dem Smoker<\/a>\n\n
Conny von Mein wunderbares Chaos mit Rinderrippchen auf Koreanisch mit eingelegtem Rettich<\/a>\n
Silke von Rezepte Silkes Welt mit fruchtige Salsa<\/a>\n\n\n\n\n

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Diesen Monat ist bei Volkermampft\u2018s Kulinarischen Weltreise ein Spezial angesagt, das Grill Spezial! Wir grillen viel, wir haben zu unserer Wohnung in…<\/p>\n","protected":false},"author":5,"featured_media":159217,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,61,139,143,85,136,124,22,331,44,246,54,21,99,153,172,400,46,33,201,65,24],"tags":[127,26,333,50,58,104,173],"class_list":{"0":"post-14592","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-eggplant","10":"category-chili","11":"category-salty-pastry","12":"category-eggs","13":"category-finger-food","14":"category-meat","15":"category-vegetables","16":"category-bbq","17":"category-main-dishes","18":"category-chicken","19":"category-italien","20":"category-cheese","21":"category-herbs","22":"category-mushrooms","23":"category-pizza","24":"category-ham","25":"category-pork","26":"category-snack","27":"category-speck","28":"category-tomato","29":"category-zucchini","30":"tag-meat","31":"tag-gemuse","32":"tag-grillen","33":"tag-main-dish","34":"tag-italien","35":"tag-herbs","36":"tag-pizza","37":"post_format-post-format-gallery"},"yoast_head":"\nPizza vom Grill - Italien \u2013 Pizza from the Grill - Italy[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/06\/14\/pizza-vom-grill-italien-pizza-from-the-grill-italy\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza vom Grill - Italien \u2013 Pizza from the Grill - Italy\" \/>\n<meta property=\"og:description\" content=\"Diesen Monat ist bei Volkermampft\u2018s Kulinarischen Weltreise ein Spezial angesagt, das Grill Spezial! 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