For years I have been grilling pizza and I get a lot of questions on how I do it without burning it. I tried several different ways, like putting the dough directly on the grill grates, which was a disaster. Putting the dough on an aluminum pan didn’t work either. Since I was using my pizza stone in my oven I thought why not on the grill. I just wanted the smokey flavor and a nice crispy crust, and that is what I got. Even when I bake the pizza on the stone in the oven I don’t get that extra flavor I get on the grill. Now all our pizzas go on the grill.
Grilled Margarita Pizza
We make all kinds of pizza, but our favorite right now is the Margarita. Gotta use all the tomatoes up. What I like about this pizza is there are only three toppings to go on it; tomatoes, mozzarella, and basil.
|Margarita Pizza Toppings|
Let’s start off with the dough. I make mine in the KitchenAid with the dough hook. It’s fast and easy. Now I see pizza dough at Trader Joe’s, Raleys, Target, Nugget and I’m sure many other stores, so you don’t have to make it.
1 Cup warm water
2 Tsp. yeast
1 Tbls. sugar
2 Cups all purpose flour
1 Cup bread flour
1 Tsp. salt
2 Tbls. olive oil
1. Add the yeast and sugar to the warm water, stir and let sit to develop the yeast.
2. In the mixing bowl add the flours and salt, stir to combine.
3. With the dough hook, add the yeast mixture to the flour, along with the olive oil and mix on medium to incorporate the flour. Continue mixing and kneading until you have a nice smooth dough. If the dough is too dry add a small amount of water.
4. I just leave my dough in the bowl, cover it with plastic wrap and a towel and set in a warm place to rise until doubled in size. About an hour.
While the dough is rising you can make fresh tomato sauce. Many times, depending on what kind of pizza I am making I just grab a jar of pizza sauce. It’s up to you.
1 14 oz can diced tomatoes
2 cloves garlic
2 Tbls. olive oil
salt and pepper to taste
1. Puree the tomatoes in a food processor.
2. Heat the olive oil and the garlic in a pan just until it sizzles.
3. Add the tomatoes, salt and pepper to the pan and cook for 10 to 15 minutes on low. This will leave you with a nice thick sauce.
For the toppings you can use what you like to customize your pizza. The grilled pizza does cook faster than the oven so I don’t overdo it with tons of toppings, but I do have several layers.
Let’s make pizza!
1. First cut a piece of parchment paper the size of your pizza stone.
2. Put the stone on your cleaned grill on high to heat up.
|Pizza stone on grill heating up. It’s not pretty but works great!|
3. Place the parchment paper on a metal pizza pan or a rimless cookie sheet. If you have a peel that’s even better. Wish I had one.
|Parchment paper cut to size of pizza stone.|
4. When the dough is ready turn it out onto the parchment paper and with oiled hands spread the dough into a circle to cover the parchment paper. If you are a skilled pizza maker you can even toss your dough into the air and catch it with one hand.
5. Add the pizza sauce and your toppings.
6. For my Margarita Pizza, I sliced two fresh bulbs of mozzarella and then tore the slices into small pieces and placed on top of the sauce. Next, I cut one tomato into thin slices and placed on top of the sauce. I used a lot of tomatoes just because we like them so much. For the basil, you can place the whole leaves on top of the cheese, but I like to chiffonade mine so I get basil everywhere. That’s it!
Here’s my pizza ready to go on the grill. See that little quarter slice of pizza with no tomatoes or basil, that’s for my picky eater. She always gets a couple of slices with just sauce and cheese.
|Ready to go on the grill|
Now the fun part of sliding the pizza on the hot stone. It’s easy. Just hold up the metal pizza pan, cookie sheet or peel in front of the stone enough so the parchment paper holding the pizza just slides right on to the stone. I make sure the parchment goes on the back part of the stone first. If you are a little sideways just carefully move the pizza by the parchment papers.
|Sliding pizza on to the stone.|
|Keep sliding it off the metal pizza pan until it’s completely on the stone.|
|There you have it. Your pizza is ready to cook.|
|My pizza is done|
|Showing the parchment paper left on the stone|
Here’s my pizza hot off the grill. It tastes as good as it looks.