Once you try it there's no going back -- Grilling Pizza!

I know that summer is the time for grilling but we grill year round and use our grill at least 3-4 times a week. So it was only natural that I would venture into the world of pizza on a grill. I first tried grilling pizza about a year ago and my pizza has not seen an oven since. The difference in taste is so distinctive, absolutely delicious and it's fun!

Of course I was concerned that the pizza dough would ooze through the grate, but it didn't. I was also concerned about sliding the dough onto the grill. Well this is a bit tricky, I do suggest making small pizzas at first and gradually increase the size until you feel comfortable handling a larger amount of dough.


What you need to Grill a Pizza:

1. Grill with a well seasoned grate. If you're using a new grill, as the grill is pre-heating generously brush the grill with Olive Oil several times before baking the pizza.
2. Pizza Dough Recipe (below is the one I use)
3. Pizza Peel or Baking Sheet (I use a baking sheet)
4. Cornmeal or Semolina
5. Pizza Toppings (I have all my toppings prepped and ready)
6. Large spatula, the bigger the better. To help guide pizza dough when sliding it onto the hot grill.






Pizza Dough and Grilling Instructions

For 1-1/2 lb. (makes two 12-inch pizzas or one 15-x-10-inch pizza)
1/4 c. plus 2 TBL water, warm
2 tsp yeast
3/4 c. milk
1-1/2 TBL EVOO
1 tsp salt
3 c. all-purpose flour
Semolina or cornmeal for sprinkling
Option: 1/2 c. sourdough starter

For 1 lb. (makes one 12-inch pizza)
1/4 c. water, warm
1-1/2 tsp yeast
1/2 c. milk
1 TBL. EVOO
3/4 tsp salt
2 cups all-purpose flour
Semolina or cornmeal for sprinkling
Option: 1/2 c. sourdough starter

1. Select recipe size desired.

2. Mix yeast in warm water and let sit for about 5 minutes until you see some yeast action. Add sourdough starter, salt, milk and EVOO. Then gradually mix in flour. Rub EVOO on the inside of a bowl. Place dough in bowl and rub some EVOO on the top of the dough ball. Cover with a towel and put in a warm place for 4-5 hours. The dough will not rise much but just letting it ferment adds wonderful flavor.

Grilling Instructions:

3. About 20 minutes before you are ready to bake the pizza either start the charcoal or fire up the gas grill to about 450 degrees.

4. It's best to have the grill ready to go before you start forming the pizza. If the pizza sits too long on the peel or baking sheet it will stick and it's more difficult to slide onto the grill.

5. GENEROUSLY sprinkle pizza peel or baking sheet with semolina or cornmeal and I mean GENEROUSLY.



6. Now you're ready to form the pizza. I just do this with my hands and pull and stretch the dough until it is the right size. Don't worry about making a perfect circle. Your pizza will be delicious no matter what shape it is.



7. Place shaped dough on peel or baking sheet and immediately slide pizza onto grill. Cover or close the lid and bake for about 8-10 minutes until the underside has nice grill marks.

8. Remove pizza from grill. Take the pizza inside and flip the pizza over so that the grilled side is facing you.



9. Now you're ready to start adding the toppings. As for topping, anything goes at my house. I make up small prep bowls of anything I-have-on-hand-at-the-time: Onions, Olives, Variety of Cheeses, Mushrooms, Sweet Pepper, Spaghetti Sauce, Fresh Basil, Pesto Sauce, Pepperoni, Italian Sausage, Ham, Zucchini, Yellow Squash, Ricotta Cheese. Heck, we've even put Green Beans on our pizza and it was pretty good.

10. Spread the topping on the pizza. Everyone makes their own pizzas at my house. It's fun and this way everyone is happy.





11. Now, put the pizza back on the grill to melt the cheeses and finish baking the "other side". When the cheese is completely melted and bubbly, it's done. Enjoy!







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