Okay, the grilled pizza experimentation we started last summer is now paying off. Things are damned close to completely dialed in. Here are two variations.
(As you look at the pictures, you'll see us using a peel and a square piece of plywood in place of a peel. Pay no attention. They are simply different pizza pictures strung together to make this story coherent. We use the peels and the plywood squares interchangeably and used both of them tonight.)
The dough recipe is a modified version of one that Cook's Illustrated published a few years ago. It is the only recipe of theirs that never worked for me. Here's my version. Note that by using a seemingly large amount of oil, the pizza won't stick to the gill. In the pictures, you might notice that I don't oil the grill at all. (What looks like rust is actually some flour that is going from golden brown to ashes):
2-1/2 cups bread flour
3/4 to 1 cup water
2 T olive oil
2 tsp sugar
1-1/2 tsp salt
1 tsp fast acting instant yeast
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP01-yeast.jpg)
Add the flour and yeast to the food processor
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP02-FlourEtc.jpg)
Add the sugar, salt, and instant yeast
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP03-SugarSaltFlourEtc.jpg)
Pulse to mix the dry stuff
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP04-PulseDry.jpg)
Add the olive oil
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP05-OliveOil.jpg)
Add the water, slowly ..... slowly being the operative word.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP06-MixTillBall.jpg)
When the dough forms a ball and pulls away from the processor bowl, stop adding the water. You can juuuuuust see the dough ball in this picture.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP06-MixTillBall.jpg)
Put the dough in an oiled bowl, cover with saran wrap and allow to proof until doubled (or even tripled)
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP07-DoughToProof.jpg)
While the dough is proofing, do your mise en place. I started with the fresh tomatoes (farmer's market local tomatoes this time). I slice them and then salt them to draw out the water. set them aside to give up their water.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP08-SaltTomatoes.jpg)
We also did a salmon pizza. For this, I am slicing some of the gravlax I made a week or so ago. We normally use some smoked salmon scraps we get at the grocery store (sold to be used in anything that wants chopped up salmon bits).But since I had the gravlax, I decided to use that.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP09-Gravlax.jpg)
I also chopped up some fresh parsley (kept separate) and oregano and basil (mixed together). Sparkly sliced the mozzarella and chopped up a whole big bunch of roasted garlic. Lastly, I took the tomatoes, diced them up, and pressed the last of the water from them in a small colander.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP10-PressDicedTomatoes.jpg)
Here's everything we used (apart from the dough ingredients), going (sorta) clockwise from the olive oil bottle: Lemon quarters, chopped and drained tomatoes (in colander and in small container), salt and pepper, oregano and basil, parsley, parmesan cheese, mozzarella, chopped roasted garlic, thin slice gravlax.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP11-MiseEnPlace.jpg)
When the dough is proofed, start your grill and set a little higher than medium. Allow it to preheat. Now punch down the dough and divide into four portions.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP12-CutDough.jpg)
Form each portion into a ball. Roll out each ball into a circle about 12" in diameter.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP13-BallRollDough.jpg)
Place the rolled out dough on a very well floured peel.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP14-DoughOnPeel.jpg)
Slip the dough from the peel to the grill.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP15-OnGrill.jpg)
Grill until the bottom is nicely charred and the whole crust is a little stiff. Rotate frequently with tongs and also use the tongs to break the bubbles that will form. The crust needs constant tending and is done in about 2 or 3 minutes, depending on the heat. Lower heat is better. highest heat will burn the crusts,
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP16-DoughBubbles.jpg)
Use the tongs to slide the dough back onto the peel and then flip it so the cooked side is up.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP17-GrilledDough.jpg)
Now it is time to dress the pizza. Go light on the toppings and put them on the cooked side of the dough. Here, Sparkly is making a Margherita Pizza. She has lightly oiled the crust and has added the chopped roasted garlic. You could also use raw garlic or lightly sauteed garlic, depending on your tastes. You could also cook whole garlic cloves in olive oil, discard the cloves, and just use the oil for an even milder taste. We like either roasted or raw garlic.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP18-OilGarlicDough.jpg)
Here's the fully dressed pizza. It has tomatoes, parm, mozz, parsley, basil, and oregano. Don't add salt. The tomatoes and parm have plenty.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP19-TomParmMozzBasil.jpg)
Here's the salmon pizza. Oil the crust, add the salmon in small bits and the mozz. Top with fresh grated black pepper. This is a surprisingly sophisticated taste. If you have kids, skip this one. They won't appreciate it - or worse, will like it, the cost be damned!
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP20-SalmonMozzPepper.jpg)
Slide the dressed pizza back onto the grill to finish the bottom and melt the toppings. Here's a Marghrita going on.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP21-MarghOnGrill.jpg)
I use a big, heavy duty aluminum foil pan as a cover for the pizza at this stage. It reflects and concentrates some heat on the toppings and helps the cheese to melt. But lift it and check the pizza regularly to avoid burning the bottom. I also rotate the pizza as it cooks to help further to keep it from burning.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP22-CoverMargh.jpg)
Here's the finished Margherita.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP23-DoneMargh.jpg)
When the salmon is done, give it a squeeze of lemon and a sprinkle of chopped parsley.
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP24-DoneSalmon.jpg)
And here's dinner. Two of each pizza and clown wine. Yes, the label is "Beauzeaux"
![](http://img.photobucket.com/albums/v510/MMPics/Grilled%20Pizza/GP25-4PizzaPlusWine.jpg)