If you’re craving brick-oven crispy pizza crust, you can get the same results right at home with grilled pizza.
From Meseidy Rivera of The Noshery
YIELDS:3 servings
PREP TIME:0 hours 15 mins
COOK TIME:0 hours 10 mins
TOTAL TIME:0 hours 25 mins
Ingredients
1 lb.
pizza dough
1 lb.
fresh mozzarella, sliced thin and patted dry
3/4 c.
pizza sauce
4 oz.
thinly sliced pepperoni or chorizo
minced fresh rosemary
shredded parmesan cheese
vegetable oil
Directions
- Sprinkle the back of a sheet pan with flour. Prepare toppings and pour a some vegetable oil into a small bowl. Have everything organized and ready to take outside.
- Using your hands, press the dough out thin rectangle. Pull the dough up and sprinkle more flour underneath to keep the dough loose.
- Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes. Using tongs, lift dough and check to see if lightly brown.
- Using tongs and a sheet pan, flip the pizza dough, so it’s grilled-side up. Brush pizza crust with olive oil and spread on pizza sauce. Top with mozzarella and pepperoni. Close grill and cook for another 2 – 3 minutes or until the bottom is a crispy brown and cheese melts. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.
- Transfer pizza to a cutting board. Sprinkle with rosemary and Parmesan cheese. Serve.
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When we lived in Tulsa, we frequented a pizzeria called Andolini’s on Cherry St. We loved it! They topped their pizzas with fresh ingredients, massive pepperoni slices, and the crust was always crispy and charred. They also had amazing deep-fried garlic knots. Holy cow, I miss that place!
Sadly, I haven’t been able to find a replacement since we moved to Dallas. So in the meantime, I make my pizza on the grill—and so should you, because it’s the best way to make classic pizza at home.
Today, I’m going to show you how to grill pizza, taking you through the steps, so you can enjoy crispy charred pizza.
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First, start with 1 pound of your favorite pizza dough at room temperature. (Tip: P-Dub’s pizza dough is perfect on the grill.)
Sprinkle the back of a sheet pan or cookie sheet with flour. Using your hands, spread the dough out into a thin rectangle.
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Prepare the grill for direct high heat. Use tongs and a folded paper towel to rub the grates with vegetable oil. Carefully slide the dough directly onto the grates. Close the grill and cook for 2 – 3 minutes.
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Using tongs, gently lift the dough to check the bottom. It should be light brown.
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Using your tongs and a sheet pan, turn the pizza dough grilled-side up.
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Brush pizza with olive oil and spread on pizza sauce. Add toppings. Close and cook for another 2 – 3 minutes.
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Using your tongs, lift the crust to check for a brown crispy bottom. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.
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Transfer pizza to cutting board. Sprinkle with minced fresh rosemary and shaved Parmesan.
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Not only is grilled pizza one of the best ways to get a crispy brown crust, it also helps keep your house cool. Now you no longer need to have your oven on for 30 minutes when it’s 90-plus degrees outside!
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If you’ve been on the hunt for perfectly crisp, charred pizza crust, grilled pizza is the answer. It’s the best. The best! And as soon as you get the slide-and-flip motion down, it’s easy.
Now go forth and embrace the fabulousness of grilled pizza!
