Tuesday, July 24, 2012

{ yum : grilled pizza }


phil is in charge of pizza nights AND grilling in our household. 
so this post should actually be written by him
because it involves both of those responsibilities.

at some point in the last few weeks i found simply recipes' directions for grilling pizza.
i'd heard of "grilled pizza" before but never tried it nor did i know how to go about it.
her directions were spot on.

during a heat wave a few weeks ago we decided to give it a go 
and have since made it twice more.
it was that good.

crispy. smoky. 
kinda perfect. 

these are my notes/directions but check out simply recipes' tutorial for more pointers. 

what you need:
sauce, cheese, dough.
i'm not a superhero so i just boy the dough.
and the cheap cheese. 
i made the sauce. nothing like homemade marinara. 


Light the grill.
As the grill heats up, roll out the dough using the rolling pin until about 12 inches in diameter. Keep in mind the size of your grill. 
Ours were a bit smaller than 12 inches and our grill is a standard size .
Flatten dough your hands. Simply Recipes says not to create a raised dough edge. 

If you prefer a more doughy pizza, I recommend you use the entire ball of dough. 
Phil and I like really crispy crust so we split the dough in half to make two make two thin pies... 
and you better believe we eat them both.

Sprinkle a baking sheet with flour and place the rolled out dough on top. 
You can separate two or more dough pies with parchment paper or fold it into 4's 
to prevent them from sticking together. The 4's method works for me. 



When the grill is hot, wet or submerge a paper towel in olive oil 
and very carefully wipe the grill grates. 
You're supposed to use tongs for this step... 
but Phil is a thrill seeker slash wants to scare me to death.

(( mental note : clean the grill ))


   Slide the dough from the baking sheet onto the grates 
and let it cook for about three minutes with the lid closed. 
The dough will bubble. 
The bubble(s) will go down once removed from the heat or you can punch a hole.



If you have one, take pictures with your hot husband while you wait for the dough to be ready.


Also, this is what happens when you use flour and a baby belly gets in the way:



Once lightly browned on one side, remove the dough using tongs 
(or a spatula... I'm telling you Phil is simply a rebel). 
Place it back on the baking sheet and flip it so the golden, grate-marked side facing side up.  



Place your toppings on top of the golden side. Go easy on the toppings – about a half a cup of sauce and one cup of cheese— because too much will make for a soggy pizza.






Place the pizza back on the grill, topping side up (duh!), for another 2 or 3 minutes.




Remove from the heat, slice with a pizza cutter, and enjoy! 
Preferably with wine... just sayin'.




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