How Did You Come Up With how To Grill Pizza?

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love. — Craig Claiborne

Grilled pizza is an absolute game-changer, and I’m thrilled to guide you through the process. If you think making pizza on a grill is a bad idea, then I seriously question your judgment. Nonetheless, let’s move forward and prove to you just how amazing grilled pizza can be.

Grilled Pizza Recipe

Ingredients:

• Pizza dough (homemade or store-bought)
• Extra virgin olive oil
• All-purpose flour or cornmeal for dusting
• Tomato sauce
• Herbs
• Cheese (mozzarella works best)
• Onions, thinly sliced
• Tomatoes
• Mushrooms
• Pepperoni
• Any other toppings of your choice

Method:

1. Prep Grill and Toppings: Prepare the grill for high direct heat. Get your toppings ready to go on the pizza — tomato sauce, cheese, and any other desired toppings.
2. Stretch and Shape the Pizza Dough: Shape the pizza dough on a lightly floured surface. Stretch the dough out to about 12-inches in diameter. No raised rim, please. It will interfere with the grilling process.
3. Grill One Side of the Pizza Dough: Once the grill is hot, brush the grill grates with olive oil using a folded-up paper towel. Then, place the pizza dough on the grill and cook for about 2 minutes, until the bottom begins to brown.
4. Check the Dough and Look for Air Bubbles: After 2 minutes, check the dough. If it’s getting browned, rotate it 90 degrees and cook for another minute. If not, continue to cook for a minute at a time until the bottom starts to brown.
5. Remove Grilled Dough and Flip It Over: Use a spatula to remove the dough from the grill and flip it over, so the grilled side is now up.
6. Brush with Olive Oil, Add Toppings: Brush the grilled surface with olive oil, then add a ladle of sauce and your toppings, ending with mozzarella cheese. Remember, go light on the toppings to avoid a heavy and soggy pizza.
7. Slide the Topped Pizza Back onto the Grill: Reduce the heat if using a gas grill, or close the vents almost all the way if using charcoal. Cook for 2 to 3 minutes more, or until the bottom begins to char and the cheese is bubbly.
8. Slice and Serve: Pull the pizza off the grill onto a cutting board and let it rest for a couple of minutes before slicing and serving.

Wine Pairing

Before we dive into the recipe, let’s start with a wine pairing. A lovely Chianti Classico from the renowned Italian winery, Castello di Ama, would complement this dish beautifully. The vibrant acidity and red fruit flavors will perfectly balance the smokiness of the grilled pizza.

Bon Appétit

If you’ve grilled your pizza without turning it into a charred mess or a floppy disaster that even a seagull would reject, then you’re mastering the art of outdoor cooking. Craving more culinary adventures that push the boundaries of traditional pizza-making? Hit that subscribe button for a journey through the world of grilled pizza possibilities. And if you’ve discovered the secret to achieving the perfect char and crispy crust while maintaining a gooey cheese center, please, share your grilling genius in the comments. Or, perhaps in the spirit of summertime satisfaction, it’s best to quietly savor your Grilled Pizza, knowing that sometimes the best meals are the ones enjoyed al fresco with friends and family.