It is really, really HOT in Arizona these days (105 F to give you an idea). I hate heating the house when making pizza. I got a book from the library (The Cooks Illustrated Guide to Grilling and Barbecuing) and it had a section on making pizza on the grill. I use their recipe for the pizza dough (except, reduced the salt from 1 1/2 teaspoons to 1 teaspoon) and some of their ideas. First thing is that you have to use, hardwood charcoal. I am not sure if this is true, but they seem to get hotter than briquettes. I did not get good results when making pizza with briquettes.
Second, the pizza cooks SUPER FAST. Don't walk away because it cooks in like a minute or less.
Second, the pizza cooks SUPER FAST. Don't walk away because it cooks in like a minute or less.
Pizza Ideas
Spread tomato sauce on the grill sided and top with cheese
Layer sliced fresh tomatoes and sprinkle with goat cheese or feta cheese
Arrange thinly sliced red onion or shallot and top with olives and feta cheese
....so many possibilities! Just put whatever you like. Experiment!
Grilled Pizza Dough
2 tablespoons olive oil
4 garlic cloves, made into a paste on a microplane
1 teaspoon finely chopped fresh rosemary, thyme or oregano
22 ounces (4 cups) bread flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 3/4 cups water
Add oil, garlic and herbs to a cold pan. Saute over medium-low heat just until the garlic is fragrant. Remove and cool to room temperature.
Combine with the rest of the ingredients in a stand mixer and mix with a paddle until a ball forms. Replace with a hook and mix for another 5 minutes. Form into a ball and place into an oiled bowl. Let rise until doubled in size. Remove the dough to a floured surface and form into a ball.
To shape the pizza divide the big ball into 8 balls. Place a ball on a floured surface and use a rolling pin to make a disk between 1/16 and 1/8 inch thick. Don't be shy with the flour, use plenty. It is easier to roll if the dough is cold (right out of the refrigerator).
Transfer the dough to a pizza peel that has been dusted with enough flour so that the dough does not stick. I layer dough between plastic wrap (see the picture above).
To shape the pizza divide the big ball into 8 balls. Place a ball on a floured surface and use a rolling pin to make a disk between 1/16 and 1/8 inch thick. Don't be shy with the flour, use plenty. It is easier to roll if the dough is cold (right out of the refrigerator).Transfer the dough to a pizza peel that has been dusted with enough flour so that the dough does not stick. I layer dough between plastic wrap (see the picture above).
By this time the grill should be ready (see instructions at the end of the post).
To transfer to the grill, brush the top side with olive oil and slide your hand under the dough and flip it on to the grill (oil side down). Grill for 1 to 2 minutes (without the cover). Just before flipping, brush with olive oil.
To transfer to the grill, brush the top side with olive oil and slide your hand under the dough and flip it on to the grill (oil side down). Grill for 1 to 2 minutes (without the cover). Just before flipping, brush with olive oil.
Cover the grilled side with toppings and grill for another 1 to 2 minutes with cover.
When done with the pizza, you can grill zucchini or other vegi (...to use the remaining energy in the coals). Just cut in half lengthwise and brush with olive oil. Sprinkle with salt and pepper. Grill until toasty. Yum!
When done with the pizza, you can grill zucchini or other vegi (...to use the remaining energy in the coals). Just cut in half lengthwise and brush with olive oil. Sprinkle with salt and pepper. Grill until toasty. Yum!
How to prepare the grill?
Start the hardwood charcoal in the starter according to the manufacturer directions. When they have white ash on them they are ready to be put into the grill. Cover for a minute or so. The coals are ready when you put your hand above the grill and go YOUCH in 1-2 seconds.When the coals have cooled, you can reuse the ones that are whole.
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