Last summer, my husband came home from a friend’s party eagerly wanting to tell me about the food. He said it was unbelievably good and the cooking method was really cool. His friend, Derek, had served pizzas-made-to-order… (get ready) … on the grill. I know! Amazing! At least it was to my husband and I when we discovered that you could do that (like no one else had ever done this before). He said it was so simple and the pizza was utterly incredible. Since we’ve started following suit, our pizza stone and oven haven’t gotten much action since.
When we make pizza, I like to use homemade dough and sauce. I use both recipes from the very talented Heidi Swanson (from her Cook 1.0 book). The only tweaking I sometimes do with the sauce is add some fresh chopped basil and oregano. If I’m really short on time, sometimes I’ll pick up dough at a restaurant or at Wholefoods, but I always make the sauce (it’s so quick, ready in 10 minutes, and is a million times better than any jar of tomato sauce).
First, make sure your dough is at room temperature. If it’s been refrigerated and is still cold, it won’t stretch easily. Work the dough with your hands, not a rolling pin; this helps give it pockets of air so it stays fluffy. My husband is actually pretty good at tossing pizza dough in the air (although my heart skips a beat every time, bracing myself for dough on the floor). Next, place the stretched dough on tin foil (*tin foil is recyclable!) and brush one side with olive oil. This is the side that you’ll throw onto the grill. We’ve learned through practice that using tin foil helps when you flip the dough onto the grill. Once it’s cooking, keep an eye on the dough – our grill cooks the first side within 2-3 minutes.
Once one side has been cooked enough (it should become somewhat stiff and have nice char marks), take it off the grill and put the uncooked side up, and repeat the oil brushing process. Then, place the newly brushed side down on the grill. Now you can add your ingredients to the top side of the dough (which is the cooked side). It usually only takes another few minutes (3-5) to finish cooking (keep an eye on the bottom to make sure it’s cooked through). We’re usually pretty simple and stick with a Margherita pizza. One thing we’ve learned is it’s better to use cooked veggies, since the pizza cooks so quick any raw vegetables (for us) have not cooked through enough.