Fire up that Grill for a whole
Every Boy Scout has experienced
making "bread on a stick".
My "bread" always turned out to be "charcoal on a stick".
(I ate it anyway!)
I have since learned to make pizza on a grill without turning it to charcoal!
You, too, can make fantastic grilled pizza with a little effort and preparation.
with the Direct Heat Method!
You need a grill with a cover, a hot fire and a peel and/or a spatula or
two. A pizza pan (or flat metal cookie sheet) and pot holders are
essential. You will also need a table to prepare your
dough to create
- Fire up the grill. Pizza will cook best on a hot fire. The ash
should be white/gray. A gas grill should be turned to high. Make
sure you allow the grill enough time to heat up.
- Roll out the dough. ( I prefer a thin crust, however, thicker
crusts will work).
- Slide a well-floured peel underneath the dough. Cornmeal will also
work well. Then, carefully slide the dough on the grill.
- Keep an eye on the dough. Depending on the heat of the fire, the
dough may cook rather quickly. Slide the peel (or spatula)
underneath to loosen the dough and to check for doneness. The dough
may start to bubble at this point. "Pop" the bubbles with
a fork or the edge of the spatula. Don't be alarmed at grill
marks on the dough but do not over cook! The dough should be firm,
just starting to turn color.
- Using your peel (or spatulas) remove the dough from the grill and
flip it over on your floured table, cooked side up. Carefully
coat the top of the dough with olive oil (it will be quite hot, so
be careful.) Complete the pizza
with your favorite toppings. Do not go overboard with toppings.
For grilled pizza, less is more!
- Slide a floured peel (cornmeal works well) under your pizza and
place it on the grill (uncooked side down!) Cover the grill
- The only tricky part to grilling pizza is to not let the dough
burn. Monitor the dough every few minutes to make sure it is not
getting over cooked!
(Remember my "charcoal on a stick".)
- When the dough starts to turn
color, slide the pizza pan (or cookie sheet) under the pizza to
prevent the dough from burning. Replace the cover of the grill and
check for doneness every couple of minutes. When the toppings are
cooked, your pizza is ready!
- Using the peel, remove the finished
pizza from the grill. I just slide my peel underneath the pizza pan
to remove the pizza. Again, be very careful, your pizza pan (cookie
sheet) will be extremely hot. Use the pot holders to move the hot
- Sit back and enjoy your
You will be the hero of any barbeque!
You have to check the dough frequently, when
The Pizza Stone Method
Pizza Stone method is placing your pizza stone
on top of the grill. Build the fire and let the stone heat up for at least an
hour. Cook your pizza just as you would in your oven. With this method, you do
not have to precook one side of the pizza. If your stone is hot enough and your
grill is covered, your pizza will cook. You essentially have created your own
"brick" oven, right on the grill! Get you very own
"The Pizza Book" from pizzatherapy.com
There is an entire section devoted to grilling
(This e-book contains our "World Famous Pizza
and Pizza Recipes!)
Pizzeria Owners: Get My 7 Day
How to increase pizzeria profits
For other great ideas check out:
California Pizza Kitchen Cookbook
*The Figs Table : More Than 100 Recipes...
*Wolfgang Puck's Pizza, Pasta, and More
*The 50 Best Pizzas in the World
Pizza Therapy Home Page
Claim the Legends of Pizza
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and Face Book for pizza)
Learn the Pizza Business: Free
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Works System: Make All of your Dreams Reality (Click Here Now)
Read the Law of
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Albert Grande, The Pizza Promoter
600 Queen Street
Honolulu, Hawaii 96813