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Topic Title: Pizza
Created on July 30, 2011 at 02:54 PM


Tired cooking a premade pizza on my holland grill and the bottom was completly black. Does anyone have any suggestions for cooking Pizza's on the Holland grill?

@ Kevin

That shouldn't happen if your flame is correct. Blue with yellow tips. You may be getting black soot off a yellow flame.
Clean out the burner & adjust the air-shutter.

Mark Seifried

Hello, we have successfully make home made pizza on our grill many times. As always preheat the grill ten plus minutes. Clean the cooking grid with scraper and brush so that you see steal grid not grime. Initially we put the pocketless pita directly on the grill for five minutes or less. We then bring into the kitchen and dress the top with precooked onions, sausage, sundried tomatoes, mozzerella and or goat cheese,etc. Now place on a cooking stone. Ours is round and we have used it for over 25 years. Two small pizzas fit on the stone. We cook an additional ten to twelve minutes. For take home pizzas, I would try cooking it initialy on the grill surface for around five minutes. This will make the doe crisper and slightly brown. Now place on a cooking stone for the last ten minutes or so until it is done. Please let me know how this works. Mark, Dealer in Naples. 239-289-6271.


I finally attempted my first pizza on my Holland Grill last week and I was quite pleased with the results. I think the reason for my success was because I used a pizza stone. It kept the crust from burning like you described. The only area where the crust blackened was where it hung over the stone. I preheated the grill first with the stone placed on the grate. I then heated one side of the crust for 3 minutes, removed it and brushed that side lightly with olive oil. I then placed on my toppings leaving the shredded mozzarella cheese for last. I returned it to the grill and heated it for another 9 minutes or until the bottom was lightly brown and the cheese was melted. Once it was finished I let it stand about 5 minutes, cut it and added a mixture of chopped spinach leaves, garlic, feta cheese, olive oil oregano, and greek olives.
I really think a pizza stone will make all the difference for you. For best results, never wash a pizza stone or it will absorb the chemicals from the soap. It should only be scraped clean.


Hey- we love the taste of grilled pizza on the Holland- we do throw some wood pellets in the little box for a smoky flavor- the thin store bought pizza work great right on the grill but for thick crust we too use the pizza stone