This has been the second time I have made Pizza on the grill. I have known about it for a long time and have always been afraid to try it. First let me say that it is probably the best pizza I have ever had. Secondly it’s not that hard to do. I have a steps below on how to do it.
First you need a grill. This is my pride and joy. Those that know me know that I am a charcoal guy. Either you are charcoal guy or you are gas guy, and I like to tame the flame. This is Weber’s best charcoal grill, the “Performer”. It has a side work table, a bin to hold the charcoal and a small gas bottle to get the charcoal going, yup no more lighter fluid. Pile up your charcoal, turn on the gas, push the button to ignite and shut it off 5 minutes later. That’s enough to get it going. If I could change one thing on it, it would be to make it a little bigger. I sometimes run out of space on the thing. I just might have to get a second one.
You need to get your grill good and hot. Another great feature of this grill is the thermometer right in the lid to let me know when it is ready. Yeah I know it is starting to sound like an ad for Weber. I have no affiliation with them but I do love their grills and I am not afraid to spread the word. If they want to send me a t-shirt or something I wouldn’t complain.
While the grill is getting hot, I like to get everything else ready. Choose your sauce and toppings. Less is more for the toppings because the pizza cooks fast. I like to shred my own cheese. It seems to be fresher and softer, so it melts easier. You will need something to spread the sauce and the knife is for popping bubbles in the crust. More on that later.
The last thing I get ready is the dough for the crust, You can make dough, which I have yet to try but soon, or but it at the store. I get it at Festival foods. I ball of dough makes a roughly 14 inch pizza that’s not to thin. I coat the dough and my work surface with flour, you could also use corn meal. Then you need to flatten that dough ball to your shape. Years ago when I was in college I worked for Dominoes Pizza, so I learned how to make round crust complete with the tossing in the air spinning thing but a rolling pin works just as well. Put the crust on a cookie sheet or pizza pan and then coat it with olive oil.
This side is going to go down on the grill first. I will mention that I like to spray the cooking grate with oil first. Please do this BEFORE you put the grate on the grill or you will get a flare up.
So your grill is nice and hot, the crust is ready and toppings are standing by. There are a few more things you need to have standing by. The first is a set of tongs or two and/or a spatula, flipper, turner or what ever you call it. You will also need a pizza pan or cookie sheet and some sort of mitt or glove to protect your hands.
Now you are ready and it goes fast. First get that crust on the grill. You can leave it on the pan to flip it over onto the grill or I just grab the crust and do it.
Once it is on the grill coat the top side with olive oil if you want then close the lid and check it after about a minute. This is where the tongs come in handy. You will probably start to see bubbles forming in the crust. Take you knife and pop them. This is nitrogen in the dough getting out and we don’t want them. Once the first side is done to your liking flip it over and add your sauce, cheese and toppings and then close the lid.
After a minute or two I like to slide the pizza pan under the pizza on the grill. This prevents the bottom from going to dark (I should say black) I then close the lid for a few more minutes to let the cheese and toppings melt and blend together. When this is to your liking pull that baby off and put it on something that can handle the heat and then get ready to enjoy.
This may seem a little intimidating but it really is easy to do, just have everything ready and close by. Remember it’s pizza, it doesn’t have to look perfect.
Abbondanza!! and enjoy!!