The summer grilling season is approaching and I want to bring attention to one of my favorite grilling techniques, Grilled Pizza, made popular by chef Craig Priebe.
If you’ve ever eaten gourmet pizza made in a brick oven, you know how good the crispy, smoky crust is. Craig’s grilled pizza technique makes recreating this crust easy. I think you’ll be impressed with the results.
If you haven’t grilled pizza before, you should definitely give this a try.
How to Grill Pizza
Whether you grill indoors with a cast iron pan on the stove top, or fire up a charcoal or gas grill outside – you’ll be amazed at the results if you follow these basic steps for grilling pizza.
Roll out the dough with smooth even strokes, using a rolling-pin, until it is about 12 inches in diameter and about 1/8 of an inch thick. Place the dough on a flat surface, such as an inverted cookie sheet.
Heat the grill to medium high.
Hold the cookie sheet over the grill and slide the dough onto the grill’s surface. Make sure the crust falls flat onto the grill.
When the crust has browned, remove it from the grill. Turn the crust over to the browned side. Top it with your favorite pizza toppings, or follow one of my grilled pizza recipes from Grilled Pizzas and Piadinas.
Slide the pizza onto the grill and brown the bottom for 3 to 5 minutes, until browned and crispy.
Remove the pizza by carefully sliding it back onto the cookie sheet. Cut and serve.
via How to Grill Pizza.
Be sure to also try these two recipes for topping your grilled pizza: