'Grilled Pizza' on Serious Eats

The Food Lab Turbo: 3 Grilled Pizzas With Grilled Vegetables

Grilling pizza is one of the easiest, most delicious ways to get the kind of charred, crisp crust that the greatest pizzas in the world strive for. More importantly, it affords you the opportunity to grill your toppings before applying them to the pie, giving your finished pizzas an extra level of flavor. These three topping combos are cooked 100% outside (no need to pull out a pan indoors before you hit the grill), and none of them use sauce, letting the flavor of the grilled vegetables really shine through. More

The Complete Serious Eats Guide to Grilling Pizza

As I write this post, I'm sitting in the study at my friend's home in Belfast, looking out the French windows to his back yard. His dad is busy stoking the flames of a wood-fired stone pizza oven that he built with his own hands. This is probably the best possible way to enjoy pizza: real fire, close friends and family, everything hand-made. But I'm usually not this lucky. My own best pizzas are made on my little 80 square-foot deck on the 17th floor of a Manhattan apartment. If you're like me and your access to stone ovens is limited, the grill is your best bet for making crisp-on-the-outside, soft-and-airy-on-the-inside pizza. It's the only heat source that approaches the insanely high temperatures that are so essential to great pizza. More

Serious Entertaining: A Grilled Pizza Party

We've written enough about grilled pizza in the past that I don't really need to go into detail here, but here are the basics: It's the easiest way to get crisp, charred, crackly, poofy, smoky, crunchy, perfect pizza at home without resorting to hacking your oven or grill or building your own pizza oven. Pies are ready in minutes, making it the ideal way to feed hungry friends in the backyard. Here's how to throw a grilled pizza party, soup to nuts. More

The Pizza Lab: In Which We Get The KettlePizza Insert Working And Meet Its Maker

Good news: we finally got some good results out of the KettlePizza after-market insert that supposedly turns your kettle grill into a wood-burning pizza oven. Strike that, we actually got great results. In fact, I'd even say the pies I've been pulling off my grill for the past few weeks have been some of the best I've ever made at home. This time, we've tried out a few different inexpensive hacks to modify the existing insert into something that really produces a great pie. By the time we were through, we were pulling out neapolitan-style pies that cooked through in a mere two to three minutes, producing excellent charring, a moist, cloud-like interior, and a crackly, blistered crusts. More

The Pizza Lab: We Test The New and Improved KettlePizza Grill Insert

We tested the KettlePizza insert back in 2010 when it first came out and were not extremely impressed with the results. Since that early look, the inventor, Al Contarino has jumped into the conversation to let us know that he's come up with a new and improved model that should address many of the problems we had with the old one. We were all too happy to give the new model another shot. Here's how it went down. More

The Pizza Lab: The Complete Updated Guide To Grilled Pizza

I've long said that grilling pizza is by far the easiest way for a regular home cook to get pizzeria-quality, soft and airy, crisp, well-charred, smoky pies at home (that is, without resorting to hacking your kitchen equipment), and with grilled pizza season well into full swing, I figured it was time we updated last year's Grilled Pizza Guide, which gives a pretty good overview of the process, but ignores one thing: Toppings. More

Daily Slice: Grilled Pizza at Academia Di Vino, NYC

Academia di Vino is a very respectable two-location wine bar (Upper West and Upper East) with that offers grilled pizza. The Tomato, Basil, and Mozzarella ($12) features a few splotches of a cooked, olive-oil heavy tomato sauce (a departure from the uncooked canned San Marzanos that top Al Forno pies), and a good amount of fresh and dried mozz. But the Robiola, Black Truffle Pâté, and Pecorino ($15) is the one to get here. More

Cambridge, Massachusetts: Cambridge, 1

Cambridge, 1 is located in the heart of Harvard Square, in what used to be the the city's original firehouse, with a recently-opened second location in Boston's Fenway neighborhood. Appropriately enough for a former fire station, this hip, minimalist bar, as popular with the locals as it is with Harvard glitterati, serves pizzas grilled over a charcoal fire. More

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