The story of how I converted C into a grilled pizza fanatic. Very recently, friends of ours brought over a weber grill for a BBQ, because under the care of our home grillmaster aka Mr Husband, ours had spontaneously caught on fire a few months prior. I’ve never had this problem, so tell me, who is the real master? Anyway, our friends also chose to generously loan us theirs for the time being, knowing that a (pyro) Aussie could not survive the summer without a few BBQ’s under his belt.
Grilling has been on my mind too; thoughts like “I hope he doesn’t burn the house down”, “Can I really trust him outside on his own?” and “When is it MY TURN!” race through my brain. I love the flavor the grill gives food and my mouth starts to salivate when thinking about all the various grilling options there are: onions, peppers, zucchinis, tomatoes, asparagus, stone fruit and lettuce along with maybe a simply seasoned steak – one of my favorites, alongside sausages and burgers: YUM!!
Simultaneously, while thinking about what to grill I had a craving for pizza. It hit me. GRILLED PIZZA, double YUM! Quickly followed by “Baby must want pizza.” The look I got from my husband when I brought up this idea can only really be fully appreciated in person, maybe with a picture (which I do not have). Lets just say he wasn’t as keen on the idea as I was. Thoughts of destroying our friends grill with ooey gooey pizza dough was tormenting him. When my explanation of how this would work began to sound like a plea, I shifted gears. “Baby wants pizza” I quipped. Conversation over.
The stars were aligned as the next day, I received in the mail the most recent Cook’s Illustrated magazine with the text “Great Grilled Pizza” printed at the very bottom. Can you guess what happened next? If not, here are some pictures of how the grilling unfolded!
Cook’s Illustrated, a wonderful resource for cooks of every level, only offers its full library of recipes to subscribers, so in place of theirs, I am sharing a recipe from The Kitchn. They have one claiming to be The Best Pizza Dough for Grilling and it shares many similarities to the Cook’s Illustrated recipe. I also found a tutorial on their site titled: How to Grill Pizza. Along with the tips I’ve listed below (gathered from my experience using the Cook’s Illustrated guidelines and recipe), you are all set to grill a pizza this summer! If you do, please let me know how it went in the comments or send me a photo!
A Few Final Tips for Grilling Pizza Successfully
- Use any you like, but limit an excessive amount of sauce or cheese
- Prep all ingredient toppings and place them in bowls: load these up on a sheet tray and have them next to the grill
- Pour ¼ c neutral vegetable oil (grapeseed is perfect) onto a sheet pan or baking tray with sides. Stretch your dough out in the oil – preventing it from burning on the grill & allowing it to develop a crunchy crust.
- Stretch the dough while the grill is heating up.
- Place the dough on grill by lifting it up and gently placing it on the grill grate.
- If grilling more than one pizza base at a time, stretch the doughs out one at a time, stacking them between parchment paper. Grill all of the pizza bases, and then return one by one to add toppings.
- If using a round charcoal grill, such as a Weber, once the coals have been lit and get a bit ashy at the top, distribute them out like a circle. This will prevent the center of the pizzas from burning.
- Spatula and tongs are essential to flipping the dough and finally, removing it from the grill.
- Cutting board & knife is also essential, for when your masterpiece comes off the grill.