This week #fangirlfriday is GRILLED PIZZA. 🍕
Making pizza from scratch has always been in our recipe repertoire. Nico loves to make the dough, and I dream up the toppings. We throw it in a hot oven and it always comes out delish. Recently, because of the hot summer days, we prefer to use the grill to cook dinner and not heat up our kitchen. We tried pizza on the grill and we haven't cook it any other way since. It's easier, faster, and doesn't require you to heat up the oven.
If you have a pizza recipe you like, make that and skip to the cooking method section. You can cook any pizza on the grill by using this method.
If you don't have a pizza recipe, here's ours...
Crust: We love Christina Tosi (and everything she does😍) so we use the MOTHER DOUGH recipe from her Milk Bar Cookbook. It's a great dough recipe to master - very versatile.
3 1/2c. Flour
1T. Kosher Salt
1/2 packet active dry yeast
1 3/4c. water (room temp)
Oil (olive, grapeseed)
Stir together the flour, salt, and yeast in the bowl of your stand mixer – do it by hand using the dough hook like a spoon, continue stirring by hand as you add the water, mixing for one minute, until the mixture has come together into a shaggy mass.
Engage the bowl and hook and have the machine mix the dough on the lowest speed for three minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
Brush large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes
It is now ready to be divided and spread into your desired pizza shape.
Sauce: A light sauce is important here. If the pizza is too heavy, it will be difficult to move to the grill. Because I am unable to eat garlic/onions, I make my own sauce. You can absolutely use something you have in the pantry, or your favorite jarred sauce.
28oz. can of crushed tomatoes
1 Tomato (for chunkiness)
1T. Italian seasoning
2T. Olive oil
Add all ingredients into a blender, blend until smooth.
Toppings: Again, you want to keep it a little lighter. I love a pizza filled with veggies and meats, and cheeses but keeping it light will help when you need to move to grill.
My faves: roasted red peppers, sausage, Parmesan, and mozzarella.
Assembly / Cooking Method:
Pre-heat the grill. Internal grill temperature should be at least 450 degrees before you start cooking.
Prep a baking sheet with parchment paper (one baking sheet/piece of parchment for each pizza - this is the transportation vessel.)
Spray the parchment with cooking spray.
Divide and shape your dough by pressing it into a circle on the greased parchment. (A few smaller pizzas work better than one large pizza, and gives you more mix-and-match options for toppings.)
Add sauce, toppings and cheeses.
Move pizza to the hot grill by placing the entire piece of parchment onto the grill. (The edges of parchment will get crispy and burn - THIS IS OK. 😄)
Keep grill closed for 6 minutes.
Check on pizza after 6 minutes, crust should be firm and no longer doughy. Using a metal spatula, peek at the bottom of your crust. You should see distinct grill marks.
If the top of the pizza is not melty/golden brown, cook a bit longer.
Remove the pizza from the grill using a metal spatula. Parchment should remove easily from the crust and can be discarded.
Place pizza on cutting board and allow to cool before cutting.
If you make a grilled pizza, tag me @shellyteal so I can see your creation! 🍕
View my IGTV video here!