Grilled pizza?
Just throw the raw dough right on the grill or what? I'd like to try one, but not sure where to start!
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9 Comments:
Sheldel: Funny you should ask, I was just about to republish my guide to grilled pizza on SliceNY.com. Just in time for Memorial Day, you can find it here.
Short answer: You can just throw the raw dough right on the grill. It cooks quickly and, amazingly, doesn't fall through the grate. Lemme know if this guide helps!
Adam Kuban at 3:05PM on 05/25/07
First I build a two tiered fire (all the charcoal on one side the grill). Then after stretching the dough, I lightly oil each side and put it over the hot side of grill until it's nicely crisp. Then flip it over onto the cool side of the grill and assemble the toppings, cover, and let it sit until the cheese is melted and delicious.
Joshua Bousel at 3:47PM on 05/25/07
Josh: That's a great idea. You must have a large grill to be able to have two sides like that. I need to get a bigger grill.
Adam Kuban at 4:04PM on 05/25/07
I've made pizza on the grill in the way that Adam describes. It is absolutely delicious cooked that way and worth the effort!
Library Lady at 5:01PM on 05/25/07
We've had limited success making pizza on the grill, but calzones are another story. We make our regular pizza dough recipe (one from CI's Best Recipe). Put sauce, fillings, cheese on one half; fold and crimp; lightly oil. Then, grill for about two minutes on each side—easier to flip than a full pizza crust.
jshepard at 8:32PM on 05/25/07
Coat the grill with oil before you throw it on. Do not top the pizza till after you turn it one time. Have ready by your side a tomato sauca cruda (chunky or not, raw tomato sauce with your choice of herbs that you quickly sauted together for a few minutes, don't cook it too much) and some nice mozzarella fresh or whatever you have.
I usually cook small ones about the side of a saucer about 2-3 mins on the first side, brush the top side with olive oil and then turn them spoon on the sauce and then top with cheese and close the lid to the grill for additional 2-3 mins. Use your nose and your eyes to check.
When you can do a few rounds of the small ones then proceed to a bigger one, size of a plate. Make sure you have a big spatula or peel.
We personally like small ones because they cook fast they are easy to manipulate.
Adams version is just fine BUT I always brush mine with olive oil after the initial turn and before the saucing to keep the chewy in the crust. Just my personal preference. This is how they do it in Italy. OLIVA ADAM!
JerzeeTomato at 11:42AM on 05/26/07
There's also a great tutorial on grilled pizza in one of last year's issues of Cook's Illustrated - some of it might be available on their website.
producestories at 6:05PM on 05/26/07
@Adam - I have a large grill, but I've only really made personal sized pizzas on it. A full size pizza would be difficult the way I described, just not enough space.
Joshua Bousel at 9:51AM on 05/31/07
I just grilled pizza this weekend for the first time and it was amazing! I used a Boboli crust instead of making my own dough and it was perfect. I grilled chicken, red peppers & onions before placing them on top of the sauce & cheese for some extra smokey flavor! YUM - I highly recommend it.
Harleydnsr at 9:54AM on 06/02/08