Grilling: Grilling Pizza Dough Without Tearing
Grilling pizza dough is a fantastic way to achieve a smoky, crispy crust that's the envy of any pizza night. Unlike traditional oven-baked pizza, grilling introduces unique challenges, primarily preventing the dough from tearing. This technique ensures your pizza dough remains intact while cooking directly over the flames. First, understand that grilling pizza requires a hot grill, typically around 450°F to 550°F, to create that signature blistered, charred exterior. The key is to work quickly and efficiently. Start with a dough that's at room temperature, making it more pliable and less likely to tear. Stretch the dough gently, avoiding rolling which can deflate the air pockets necessary for a light crust. When placing the dough on the grill, use a pizza peel dusted with cornmeal or parchment paper to prevent sticking. Rotate the pizza frequently to ensure even cooking and watch for signs of charring to achieve that perfect balance of crispy and chewy. This guide will walk you through each step with precision, ensuring your grilled pizza is a hit at your next cookout.
Notes
The science behind grilling pizza lies in the Maillard reaction, where heat transforms sugars and amino acids into complex flavors. Keeping the grill at a high temperature ensures quick cooking, which is essential for preventing the dough from becoming soggy. Common mistakes include overhandling the dough, which can deflate air pockets, and adding too many toppings too soon, leading to a waterlogged crust. Always ensure your grill is clean to prevent sticking and unwanted flavors. For safety, use long-handled tools to avoid burns. This technique works best with fresh, high-quality dough. You can prepare the dough ahead of time and store it in the fridge for up to 24 hours, allowing the flavors to develop further.
Steps
- 1 Preheat your grill to 450°F to 550°F.
- 2 Bring your pizza dough to room temperature.
- 3 Gently stretch the dough into your desired shape.
- 4 Dust a pizza peel with cornmeal or use parchment paper.
- 5 Transfer the dough to the preheated grill quickly.
- 6 Close the grill lid for 1-2 minutes to allow the bottom to cook.
- 7 Rotate the pizza 90 degrees for even grilling.
- 8 Add toppings after the crust is partially cooked to avoid sogginess.
- 9 Close the lid again and cook until the cheese is melted and the crust is charred.
- 10 Use a spatula to check for doneness and loosen the pizza if needed.
- 11 Remove the pizza from the grill using the peel or a large spatula.
- 12 Let the pizza rest for 2 minutes before slicing and serving.
Ingredients to explore
Anchovy Paste
Anchovy paste is a rich, salty spread made from finely ground anchovies, salt, and sometimes olive oil. It offers a deep umami flavor that enhances a variety of dishes.
Agave Nectar
A golden, velvety sweetener derived from the agave plant, offering a subtly sweet flavor with a smooth, syrup-like texture.
Recipes to try
Shrimp Tacos with Cilantro Lime Slaw
Juicy grilled shrimp nestled in warm tortillas, topped with a vibrant cilantro lime slaw that's as refreshing as a sea breeze.
Pepper Jack Stuffed Meatloaf with Salsa Glaze
A savory meatloaf stuffed with gooey pepper jack cheese and topped with a tangy, zesty salsa glaze that'll have your taste buds doing a happy dance.