Grilled Pizza Do’s and Don’ts
April 16, 2012
There is an art to grilled pizza, but some people are afraid to try this method. Why should they try it? Because grilled pizza produces that nice smokey taste and slightly charred edge that approximates the taste of true Neapolitan pizza.
You can achieve the taste by adhering to a few rules. You will need to use a long handled pizza paddle or a rimless baking sheet to get the dough onto and off the grill. My advice is to make sure that before placing the dough on the paddle, sprinkle it with a good layer of cornmeal; this will help the dough slide effortlessly onto the grill or the stone.
- Start with a really hot grill, and if you have a pizza stone, heat it on the grill for at least 10 minutes. If you don’t have a pizza stone, don’t worry, you can still get great results.
- Roll the pizza dough into a thin round about 14 inches
- Place it on the grill or stone without any topping and allow the bottom to firm up but not brown.
- Have your toppings handy and ready at the grill.
- Spread a thin layer of tomato sauce or whatever sauce you are using on the pizza. Close the top and allow the pizza to cook for a couple of minutes. As soon as you see a little browning on the edges, add your cheese or other favorite toppings. Turn off the grill, close the top and allow the cheese to melt.
- Scatter the basil or whatever fresh herb you are using over the top and allow it to just wilt down on top of the pizza.
- Remove the pizza with a pizza paddle; cut into wedges. Enjoy.