It’s summer and we are all barely cooking or cooking outside and so even on of our favorites has moved outside: pizza. I discovered pizza grilling about 2 weeks ago and I don’t think anything can make me move it back inside (well maybe Minnesota winter will do the trick…).
Anyway look at the pic! I know not a great pic, plus I only made like 3 before scarfing down the whole thing, but focus on the crust and the bubbles and the dark blisters… I was so thrilled when I first saw the pizza bubbling up! I never managed to get blisters on my pizza in the oven and now perfect blisters. And crunchy crust. And perfectly cooked dough. I was jumping around with joy! Anyway the whole process is simple enough. All you need is pizza dough, a grill and a pizza stone. And you are set for pizza perfection!
- 2 cups flour +1/4 cup
- 1 and 1/4 cup water + 1/4 cup
- 1/2 tbsp dry yeast
- 1/2 tbsp sugar
- 1 tsp salt
- Extra virgin olive oil
- your favorite toppings
- pizza stone
- pizza peel or parchment paper
- a grill
- Make your pizza dough about 2-3 hours before you want to eat it. Start by dissolving the yeast and the sugar in the water. Then in a bowl combine the flour an the salt and add in the water with the dissolved yest. mix the ingredients and start kneading. Use the extra flour and water to adjust the consistency: you should get a smooth no sticky ball that is very soft to the touch. Pour a bit of oil on the smooth dough ball and grease the whole surface, then put the dough in a bowl to rest and raise.
- In about two hours the dough should have doubled in volume. At that point start your grill.
- Put your pizza stone in the center of the grill and crank up the heat to the max. Let the pizza stone warm up, it takes about 30 min on a gas grill, it might take more on a charcoal one.
- When the stone is hot prepare your pizza. Divide the dough in equally sized balls and flatten them and stretch them to form your pizza base. If the dough was soft when you kneaded it, should be very easy to stretch your dough into a more or less round shape.
- Put your favorite ingredients on top of your pizza. Here I used tomato sauce, olive, anchovies and caramelized onions, but a favorite for grilled pizza are grilled vegetables, I roast the veggies while I warm up my pizza stone and use them as toppings.
- With the help of a pizza peel or of some parchment paper transfer the pizza onto the pizza stone. Close the lid of your grill and turn down the heat right below the pizza stone, so that most heat comes from the sides of the grill rather than from under the pizza. In about 3-5 minutes your pizza will be ready: all nice and bubbly like in the best restaurants that serve oven fired pizza.
A couple of suggestions:
- – make the pizza small and light on toppings: that makes transferring and cooking much easier
- – do reduce the heat under the pizza stone while you bake the pizza but don’t turn it off completely, you don’t want to burn the pizza but you also want to cook it!
- – be prepared with oven mittens, thongs, peels, cutting boards and so on, the stone and the pizza become super hot and you want to be well organized to move fast, while avoiding burns