Grilled Pizza

By | Jul 28, 2005
Griiled Pizza Finshed Product
You are reading the title correctly. Yes, it says grilled pizza and it is out of this world. I have cooked my share of pizzas on numerous part-time jobs since back in high school, and I was a little skeptical going into this dinner. I was pleasantly surprised by the results. The dough is homemade and as good as any pizza dough I have ever eaten. This was my first try at making grilled pizza, but it will not be my last. Mrs. Ozz recommends that you buy mozzarella cheese that is already grated. Other than that, she recommends using only the freshest of ingredients. She did all of the hard preparation work as usual including the dough.
The majority of the ideas for this meal came from The Best Recipe: Grilling and Barbecue book published by Boston Common Press. You will have to buy the book to get the down and dirty details, but here is a sample of what you will get in return.
The DoughThe secret to the dough is a good food processor. We use a Hamilton Beach Food Processor that is fairly heavy on bottom and has those little suction cups to help keep it from walking while working with something like dough that causes a bunch of vibration. This is essential unless you have a stand up mixer sitting around. The book offers several types of dough. We used the 2-hour quick rise for individual pizzas.
The ToppingsWe used canned pizza sauce for convenience on a couple of the pizza, but found that fresh cut tomato chunks worked the best in place of sauce. We used fresh grated mozzarella, parmesan, and Romano cheeses. Don’t skimp on the cheese. Some of them can run as much as $10 or more per pound, but it make a difference. We also cut some fresh basil leaves from our urban herb garden on the back porch. We also included a fw pepperoni slices. The only thing we did not use that I will have next time is some fresh cut onions. Yummy!
Ready for the FireYou need to get your grill heated up and grill one side of the dough first. My recommendation is that you keep an eye on them because the dough can cook a little faster than the book says. You may also need to rotate the pizzas a little to get them cooked evenly over charcoal where the fire might not be quite as consistent as on a gas grill. You can see here below how a door on the front of your grill can help get past this concern with much less hassle.
On the GrillYou may not be able to see it here, but there are aluminum foil pans covering the pizzas. This helps radiate the heat over the toppings while the bottom is browning. I suspect that the toppings would not get cooked and the cheese would not melt soon enough without these pans. Using these pans makes the front door on the grill even more important since you do not want to remove the pans any more than you have to while cooking just to check the pizza bottoms. You can see for this picture that you get a pretty good view of the pizza bottoms from the front door of the grill.
Serving SuggestionsThe recipe book suggests using these as appetizers. I think I might add a salad next time and use this as the main course for some guests. There is a point during the preparation where everyone could actually top their own pizza before finishing the cooking. I think this could make a fun pizza dinner with family and friends in place of your traditional burgers and dogs on the grill.
Preparation TimeAll for plenty of preparation time, especially for the dough. The toppings can take a while as well depending on how fresh you decide to go. The cooking time takes less than 20 minutes total and that includes a break to add toppings after toasting one side of the dough.
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