Restaurant-quality crust is a sure thing with grilled pizza. The dough goes straight on the grates guaranteeing perfect grill marks and charred bubbles.
There are two foods I love so much that I could eat them every single day. They include peanut butter and pizza.
Don’t worry. I’m not eating them together!
I adore a pizza with chewy, perfectly browned crust and just tomato sauce and mozzarella. Sometimes the simplest things are the most magical.
Toppings make an occasional appearance, but lots of times I am more than content with a classic margarita pizza maybe with the addition of roasted tomatoes, basil and other fresh herbs.
Whenever I try a pizza place for the first time, I like to order a plain cheese pizza as a test.
If the most basic pizza is good, then usually the fancier ones will be too.
My pizza stone gets plenty of use in my oven especially during the bitterly cold months, but my favorite homemade pizzas are grilled.
When the temperature warms up, I head straight outside.
Restaurant-quality crust is a sure thing with grilled pizza because the grill is hotter than the oven.
And the dough cooks right on the grates, so gets a little char.
I always make my pizza dough from scratch with a mix of bread and whole-wheat flours.
You can use ready-made dough. Even better if you buy thar dough from a restaurant rather than refrigerated dough from the grocery.
It is important that you have all your ingredients ready before you start grilling.
If you are making your own dough, use the rising time to whip up the tomato sauce and prep everything else.
I like to roll out my dough on a floured rimless sheet pan because it makes it easy to slide off onto the grill.
Don’t roll out your pizzas too big or they will be hard to handle.
I grill the dough for 2-3 minutes on the first side, and then flip it to grill for another couple minutes.
At this point, I take the crust off the grill and put on my toppings.
It’s best not to go to heavy on the sauce and cheese.
When the pizza goes back on the grill, it’s only for a couple minutes to let the cheese to melt and the rest of the toppings warm up.
Save fresh basil and grated parmesan to sprinkle on once the pizzas are off the grill.
Restaurant-quality crust is a sure thing with grilled pizza. The dough goes straight on the grates guaranteeing perfect grill marks and charred bubbles.
Recommended toppings:
Roasted tomatoes
Pesto
Olives
Grilled veggies
Roasted veggies
Onions
I don’t get why people choose not to use tomato skins.
Recipes always require peeled tomatoes, tomato paste and so on, why isn’t it used?
The first time I grilled pizza was with Dave. It definitely wasn’t the last. I will definitely make this while the SF weather is still nice. Looks amazing!!
We often talk about Dave when we are grilling. He was the grillmaster!