Pizza on the Grill
Submitted by pags
Pizza on the grill with a homemade whole-wheat crust, creamy garlic-tomato sauce, and crumbled gorgonzola. Hot-grilled two-stage crust method delivers smoky char and crisp bottoms.
YIELD
4 servingsPREP
1 hrsCOOK
15 minREADY
1 hrsGrilled pizza is a different animal from oven-baked. High, direct flame gives the dough a smoky blistered bottom and a crust crisp on the outside, pillowy inside, the kind of texture wood-fired pizzerias spend thousands on ovens to achieve.
The two-stage grill method is the secret. The plain oiled crust goes on first to firm up and mark the bottom, then gets pulled off, flipped, topped, and sent back to finish. This keeps toppings from sliding around on raw dough and gives you a crust you can actually work with.
Using a mix of all-purpose, whole wheat, and cornmeal in the dough means a crust with real structure. The cornmeal adds crunch and a sweet note, whole wheat adds depth, and AP flour keeps it pliable.
The garlic-tomato cream sauce here is non-traditional but brilliant for grilled pizza. Cream coats the crust and prevents soggy spots where pure tomato sauce would seep through. Crumbled gorgonzola on top melts into funky, salty pockets that play off the smoke beautifully.
Fire management is the whole game. Red coals with small flames, like a steak fire, clean grate, nothing less. Low heat or dirty grates kill the crust.
Pro Tips
- Have all toppings prepped and beside the grill before the dough goes on. The first side cooks in 2 minutes and waits for nobody.
- Oil both sides of the crust before grilling. Dry dough sticks to the grates and tears when you lift it.
- Don’t overload with toppings. Grilled pizza cooks fast; wet heavy toppings don’t get time to heat through.
- Peel plum tomatoes by scoring an X and blanching briefly in boiling water. Skins slip right off.
Variations
- Swap gorgonzola for fresh mozzarella and torn basil leaves after grilling for a classic Margherita on the grill.
- Top with grilled peaches, prosciutto, and arugula for a summer-sweet version.
- Use a store-bought pizza dough and skip straight to the grill step if you’re short on time.
Ingredients
Directions
DOUGH: Measure ½ cup warm water in a bowl. Add sugar and yeast and stir to dissolve.
Let stand at least 5 minutes to proof (froth forms on top). Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt.
Make a depression in the middle and add 3 Ts of the olive oil and 1 cup warm water. Add yeast mixture.
Mix all ingredients with your hands and gather together and place on floured board.
Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass.
Grease a large bowl with olive oil. Add dough, turning it to coat top. Cover and let rise in warm place, draft-free location until doubled in size (45 minutes for fast rising yeast, 2 hours for regular).
While dough is rising make sauce by melting butter in a sauté pan. Add garlic and sauté for one minute. Add tomatoes and cook 2 minutes, stirring constantly.
Add cream, basil and oregano and bring to a boil, remove from divide into 6 equal pieces and, on floured surface, roll out to desired shape about ½ inch thick.
Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes). Fire must be very hot and grill must be clean (coals should be red with a small flame, like a steak fire; this is important).
Watch crust closely and rotate with spatula if necessary. Remove crust and turn cooked side up (it should be golden brown).
Brush with olive oil, sauce, cheese and desired toppings. Sprinkle some olive oil over each pizza. Return for final cooking (2-4 minutes), rotating for even cooking.
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