More Pizza! A Guide for Firing the Perfect Pie Classic Margherita Pizza with fresh basil It’s summer, the time of year where the grill gives the oven a much-needed vacation. But the open flame is not just reserved for burgers and hot dogs. Some of the most memorable gatherings at our house featured grilled pizza. We once had a request to host one of our grilled pizza parties for a friend and her children and ten years later they’re still talking about it! I am often asked for tips on grilling the perfect pizza, so here is what I’ve gleaned from the masters and from making every mistake in the book. Make your dough one or two days prior. Form it into balls, no larger than 8 ounces in weight, and place on a well-oiled, covered pan and keep chilled until two hours before you plan to start cooking. Use unbleached all-purpose flour and your favorite pizza dough recipe. Get Prepped Prepare all your toppings, cheeses, and sauces in advance, each placed in easy-to-access bowls or containers laid out on a side table near the grill. I like to use a squirt bottle for applying the pizza sauce so that it can be squeezed over the top rather than ladled. Pre-cook (sauté or roast) any vegetables and raw meats. (Light & Fresh Napa Valley Salad Pizza with Yellow Tomatoes and Arugula) PIZZA ON PAPER There are a number of good books on grilling pizza, such as “Pizza on the Grill” by Elizabeth Karmel and Bob Blumer, “Grilled Pizzas and Piadinas” by Craig Priebe and Diane Jacob, and my own, “American Pie: My Search for the Perfect Pizza,” in which I tell the story of the creators of the first and best grilled pizza in America, George Germon and Johanne Killeen of Al Forno Restaurant in Providence, R.I. Any of these books can serve as guides for both novice and experienced grillers.
Posted on: Wed, 02 Oct 2013 04:47:26 +0000
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