TravelTalkOnline Forums People Talk Recipes SXM Pizza

We love the thin crust "French" pizzas that we have had at places like CoCo beach, Le Piement, Safari.

Any ideas for duplicating those wonderful pizzas?

I have had a sort of success by using large non-pocket pita bread... almost, but not quite the same...

Indi, Try it on an outdoor grill. Crust comes out great! Nothing beats pizza on a grill.

You can make your own dough or buy it premade at Trader Joe's and some other supermarkets. Let it sit out for about 30 minutes, then roll it out in some flour, brush one side with olive oil, put it on the grill (gas grill works best) with the olive oil side down. Let it cook about 5 minutes, take it off the grill and brush the other side with olive oil, flip it, put your toppings on the already cooked side and put back on the grill for about 5 minutes. We use all types of toppings, smoked salmon, pepperoni, artichoke hearts, roasted peppers, etc. I like to grill some onion and roast some garlic to put on top too. I use a mixture of mozarella (not fresh) and provolone. Everyone really loves this pizza.

Great, I've never tried pizza on my grill <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Do you put the dough directly on the grates, or use a pizza pan of sorts?

I put the dough directly on the grates, make sure to put the side you put the olive oil on down!

Pizza on the grill sounds great! We like the thin crust and many places sell it here now. The whole wheat thin crust is delicious! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

I made my first pizza on the grill yesterday...it was wonderful!!! Just used a Pillsbury thin crust refrigerated dough; mushrooms, onion, fresh basil...just great! Thanks for all the tips <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Joyce, do you have a pizza stone? That's the key to a crispy crust. I keep one in my oven all the time. I use it for baking rolls, too. Works great every time! Never tried the grill but have heard that's a great way, too. Considering we've had 20 days of rain, I can't get to cook on the dang grill! <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" /> I'll try it! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa, do you find it takes your oven longer to preheat with the stone in there? I got one for Christmas and took it out, because it was taking an extra fifteen minutes to preheat the oven.

Not really. I'll preheat and put the stone back in. I keep it on the bottom rack. My sister-in-law uses hers all the time and has never mentioned that to me. I'll have to ask her......stay tuned.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

We use our pizza stone all the time...
It's totally black on the cook side now from so much use...
We've had it for about five years now...
Heats in the oven about the same time as the oven takes to heat without it...
we always place it on one of the top oven rack positions...
haven't tried it on the grill yet...

I ordered an Eastman Outdoors BBQ Pizza Pan on Amazon. It has 2 pieces: a heat shield and a perforated pizza pan. Worked beautifully!!!!

As long as you have a gas grill and you olive oil both sides of the crust you really can throw it right on the grill, no pan needed. Gives it a wonderful flavor.

I've not done it, but I understand that you cook one side of the crust and flip it over before you put the toppings on..is that how you do it? Sounds like something I'll try, since I hate to heat the oven in the summer.

Yes, I roll it out, olive oil one side, put that side down on the grill, remove it (the top will puff up but just pat it down with your spatula before removing), olive oil the top side (uncooked side) flip it, put your toppings on the already cooked side and slide back onto the grill. We have used smoked salmon, artichoke hearts, some grilled onion, roasted garlic, pepperoni, mozarella (not the fresh as it is too high in water) sun dried tomatos and provolone. You really can put whatever you have on it, good way to clean out the fridge!

I am going to try putting the crust directly on the gas grill, too. But using the pan was really great...crust nice and toasty with lots of grilled flavor. I did use olive oil on both sides of the crust...yum.

YUM! Your toppings are right up my alley!!

No need really for a stone on the grill. Tastes better directly on the grates! I only use the stone in my oven.

Georgia, just heard from my sister in law and she keeps her stone in the oven all the time. She preheats the oven w/the stone in it @ 475. She said she gets the crispiest crust that way. I've always done 450 but now I'll increase it.
It could be your oven. Try preheating it with the stone and check the time with and w/o the stone. Good luck! Hope this helps!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

LB: Do you cook it off-set from the flame? Do you use high or low flame? I have been looking at the pizza grills and wondered whether it would just take up space...

The best St Martin pizza I ever had in Marigot had an egg cracked on top just as it was taken out of the oven. Yummm!<img src="http://www.traveltalkonline.com/forums/images/graemlins/hungry.gif" alt="" />

Nutmeg, We use a low (will burn if higher) flame, brush one side of pizza dough with olive oil and turn oil side down on the grill. It gets hard almost immediately, turn over when golden brown and add your toppings (carmelized onions and goat cheese are fantastic) close the lid and remove when top is done. It really is delicious, crust gets very crispy. Margarita pizza is also great, add your cheese, top with chopped fresh tomatoes and chopped fresh basil, drizzle with a little olive oil. No need to buy any fancy equipment. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Roger wilco! Will give it a try! <img src="http://www.traveltalkonline.com/forums/images/graemlins/thanks.gif" alt="" />

I just received this helpful hint from a chef @ Not Your Average Joe's.

~ Grilling pizza is fun and delicious. Prepare your favorite pizza dough and roll it out thinly to a size that you can manage on the grill. Move your hot coals off to one side, clean your grill well and rub a little oil on the grate. Place the dough on the cooler side of the grill. Cook it for about 5 minutes, and then flip it over. Add your toppings and cook and additional 5 minutes until the cheese is well melted.
( Obviously, it's meant for charcoal grills, but it's a good hint.)


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I grilled a pizza this afternoon. I made the mistake of making it too big, and then I oiled the crust and turned it oil-side down on my pizza peel (so I could put the oiled side down on the grill). Big mistake, as it didn't slide off (of course, dummy!), so I had to push it off with a huge spatula. By the time I got it on the grill it was shaped like a huge amoeba! Still, it firmed up, and I flipped it over, topped it with some sauce, sliced tomatoes, fresh mozzarella, fresh basil and artichokes. It ended up pretty good for the first attempt, and it was a lot of fun.

First time, a mistake or two. Next time, the pizza will turn out fantastic. No need for a lot of toppings. Olive oil, sliced tomatoes, mozzerella and fresh basil and voila, an excellent Marguerita pie to die for!