Cooking pizza on the grill gives it a gentle char and a fragrant hint of smokiness that the oven just can’t provide.
Technique tip: Tear the basil with your hands. Knives can bruise the basil and make it turn black.
- 1 pound pizza dough, store-bought or homemade
- 1/4 cup tomato sauce, store-bought or homemade
- 3 ounces fresh mozzarella, thinly sliced
- Fresh basil, torn
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes (optional)
1. Preheat the grill to high heat. Brush the grill grates with oil.
2. Stretch and roll the pizza dough out into a large circle. Grill the dough on both sides until golden brown (about 1 minute per side). Transfer the cook dough to a baking sheet.
3. Spread a few tablespoons of tomato sauce on the crust and top with the sliced cheese. Drizzle the pizza with olive oil, season with salt, pepper and crushed red pepper flakes.
4. Return the pizza to the grill, close the cover and cook until the sauce is heated through and the cheese has melted, about 5 minutes. Remove and top with torn basil.
HOME MADE CRUST
3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.
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