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Jan 24, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘grilling recipes’

Recipe: Grilled Pizza

Wednesday, October 18th, 2017

101017_grilled

 

There are three commandments you must follow to achieve flame-kissed, grilled pizza nirvana that no conventional oven-baked pie will ever reach.

No. 1: Control thy heat. Charcoal imparts the best flavor, but it can be a pain to manage until you get the hang of it. Patience is the secret ingredient to this exercise. Don’t be discouraged by a burnt crust or two at the beginning; this is an art, not a science. Hitting that perfect level of crispy char is unlikely to happen on the first try. Watch your dough like a hawk, peaking at the underside and readjusting its position to avoid flare-ups. And keep a spare crust at hand to replace any blackened beyond salvation.

No. 2: Preparation is key. All toppings for a grilled pizza should be prepped and ready near the grill. Once the crust is charred on one side, you need to move quickly to pile on all the ingredients. Go with cooked meats and chopped vegetables, a raw sauce I’ve included in this recipe and shredded mozzarella (thick slices won’t work). The toppings only have a few precious minutes to melt and fuse together into gooey deliciousness during the finishing stage.

No. 3: Keep it simple. You don’t have to make dough from scratch, but don’t buy a precooked crust either. Raw pizza dough is a must to get a satisfying, puffy and blistered crisp crust. A 16-ounce dough ball at Trader Joe’s will set you back about $1.50. “Less is more” should also be your credo while fashioning these crispy crusts on the super-hot grill. Apply sauces with a light hand. Toppings should be sufficient to cover the crust, but not overwhelm and create a soggy mess.

 
Grilled Pizza
2 pizzas

1 28-oz. can whole peeled San Marzano tomatoes, drained
4 cloves chopped garlic
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried oregano
2 1-lb. balls pizza dough
½ cup olive oil
12 oz. shredded mozzarella
Desired toppings (pepperoni, ham, cooked Italian sausage, olives, chopped bell pepper, sliced mushrooms, artichoke hearts, etc.)
Handful chopped basil, for garnish

• In a mixing bowl, thoroughly crush the tomatoes with your hands, then mix in the garlic, salt, pepper and oregano. Set aside.
• Roll out each piece of dough to the desired shape and thickness. Let rest at room temperature 30 minutes.
• Prepare a charcoal or gas grill for medium-high heat. Preheat 10 minutes.
• Brush each crust with 2 tablespoons olive oil and place each oil side-down on a sheet of foil. Working 1 pizza a time, place the foil over direct heat and grill 1 to 2 minutes, until the dough starts to bubble and set, checking the bottom occasionally to prevent burning. While it grills, brush the top of the crust with 2 tablespoons olive oil.
• Flip the crust onto the grate over direct heat and remove the aluminum foil. Quickly top the pizza with 9 ounces pizza sauce, 6 ounces cheese and desired toppings.
• Slide the pizza to indirect heat, cover and grill 10 minutes, until the cheese has melted. Repeat with the remaining pizza crust.
• Remove from the grill, garnish with basil and let rest 5 to 10 minutes before slicing.

 

Matt Berkley is a longtime contributor to Sauce Magazine. 

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