Fun with Food: Grilled Pizza

I have friends who love grilled pizza and make it frequently. I always thought it sounded good, but haven’t tried it yet. If it sounds like something fun to try, here are two pretty reliable sources for how-to:

From J. Kenji López-Alt at Serious Eats

The Pizza Lab: The Complete Updated Guide To Grilled Pizza

Pizza on the coals from Serious Eats

Pizza on the coals from Serious Eats

How to Grill Pizza, a Crash Course

Grilled pizza is made by laying a stretched piece of dough directly on the grates over hot coals, cooking the first side, flipping it, topping it in reverse order (that’s cheese, then sauce), then returning it to the fire to cook the second side. As the second side cooks, the cheese melts, and the sauce warms. It’s as simple as that.

Here’s how to get it done.

Step 1: Pick A Nice Day

You preferably want to make your dough at least a day in advance, so look at the forecast, and plan accordingly. We picked this past Wednesday, which started out as a sunny, balmy 85°F New York summer day. Our hope was that we’d be down to comfortable lounging temperature at just about the time the grill was fired up and evening started to settle in.

Step 2: Make Dough – for the rest of the instructions click over to here.

And from Alton Brown at The Food Network:

Grilled Pizza from Alton Brown and The Food Network

Grilled Pizza from Alton Brown and The Food Network

Grilled Pizza – Various Toppings

Dough – Enough for 3 (16-inch) round pizzas:
16 ounces all-purpose flour, plus extra for peel and rolling
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105 degrees F
2 tablespoons olive oil, plus 2 teaspoons for bowl
1 tablespoon malted barley syrup

For complete instructions, click here.

Margherita topping – Enough to top 1 (16-inch) round pizza (recipe here)

Date and prosciutto topping – Enough to top 1 (16-inch) round pizza (recipe here)

These all sound yummy and can’t wait to experiment with them. – TaMara

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