Not too long ago I did a tutorial on my favorite homemade pizza dough. Baked on a pizza stone, I honestly didn’t think homemade pizza could get better. I was wrong. It turns out that cooking pizza on the grill takes it to a whole new level. I’m sorry I didn’t try it sooner, but I don’t think anyone could blame me after hearing all the horror stories that often accompany grilled pizza attempts. Cracked pizza stones, dough and toppings sinking through the grates and onto the coals, or having a completely cooked pizza that gets dropped on the ground or falls apart during transfer. It’s understandable to be intimidated but I’m here to tell you, it’s time to get over those fears because this meal is too good to miss.
My issue of Summer Entertaining from Cook’s Illustrated arrived last month and as soon as I saw that they had a recipe for grilled pizza, I was pumped. Problem solved, no more fears, Cook’s Illustrated never fails me. When I got into the kitchen after a long work day and was ready to make dinner, I realized that they called for an entirely different dough recipe than my standard – the one I had thawed in the fridge ready and waiting. It irked me a little because I don’t want to have to make a different dough just for grilling. I want to use the staple dough that I keep in the freezer at all times. So, I decided to wing it. Essentially all I took from the magazine was a general method, but that is really all I needed to make this meal a success. You can read the recipe for all the guidelines but the main strategies I took away from this was:
1. Oil the grill grates well,
2. Make individual pizzas. They transfer more easily and are sturdier in general.
3. Cook the dough rounds alone prior to flipping and adding the toppings. This provides the structural integrity to allow the pizzas to finish cooking with the toppings in place.
There is really not much to it besides that. I have written the recipe with the toppings that I used, but feel free to use whatever toppings you prefer. If you decide to go the route of lots of veggies as I did, I recommend salting them to extract some of the excess liquid. I don’t think it’s absolutely necessary if you are crunched for time, but I think it helps prevent a soggy end result as some veggies (especially the ones I used) can hold a lot of water. Happy summer everyone!