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Pizza on the grill is easier than it seems

LISA ABRAHAM
Akron Beacon Journal
Modified: August 15, 2012 at 4:48 pm •  Published: August 15, 2012
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If you think you need to invest thousands of dollars in an open-hearth oven just to enjoy the experience of making pizza in your backyard, it’s time to fire up the grill.

That’s right, a backyard grill — gas or charcoal — can produce a perfectly charred crust and bubbling toppings, and chances are you already own one.

No, you won’t have dough dripping through the grates and turning into burnt toast. But you will end up with a great crust with a flavorful hint of smokiness, all without turning on the oven and heating up your kitchen in the summer.

To get started, make or buy some pizza dough. There are recipes included below.

Roll out dough on a surface liberally dusted with cornmeal and flour to prevent it from sticking. You can use your hands to stretch the dough or a rolling pin. You want to achieve roughly a 12-inch circle of dough. Remember this is artisan pizza, so it doesn’t need to be perfectly round. You can shape it to best fit your grilling space.

Brush the crust with olive oil on both sides.

Make sure the grill grates are clean and well-oiled. Heat a gas grill on high for 15 minutes. For a charcoal fire, make sure the lighted briquettes have turned white-hot in color.

When trying out different methods, one that proved most helpful was “The 1-2-3 Technique for Grilled Pizza” from the book “Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More” by Elizabeth Karmel and Bob Blumer (Taunton Press, 2008).

Their technique requires a grill that has both direct heat (over the flames) and indirect heat (off the flames). On a gas grill, that means turning off one burner or one side of the grill. If using a charcoal grill, it is important to align the briquettes on one side of the grill, so that there is a side free for indirect-heat grilling.

Then, Karmel and Blumer’s process is as simple as one-two-three:

Step One: After preheating, set the temperature to medium and use your hands or a peel to set the dough directly on the grates over direct heat. (If using a charcoal grill, place the dough on the indirect heat side to avoid scorching it.) Close the lid and grill for about three minutes, until the bottom is golden brown. Resist the urge to peek inside the grill at this point. However, if you do, you may notice the crust puffing up high. This is fine; it will deflate as it bakes and when removed from the heat.

Step Two: Use a pizza peel and tongs to remove the crust. Flip it over so the uncooked side is facing down on the peel, again well-dusted with some cornmeal. Place sauce and toppings of your choice on the grilled side.

Step Three: Place the pizza back on the grill, over indirect heat. Close the lid and let it bake for 7 to 10 minutes until the bottom is golden brown, and the cheese melted and bubbly.

Our experiments showed that the crust was easiest to shape and work with when the dough was a bit colder to start. Working outside in midday sunshine and heat, the dough became more difficult to handle as it got warmer and softer.

It’s also a good idea to have all of the toppings prepped and ready to top the hot crust when it comes off the grill, so that it can get back on the grill quickly without sticking to the peel.

Kathy Lehr, a nationally recognized bread baking instructor, said most folks are surprised by just how easy it is to make pizza on the grill.

“It’s not hard at all, it’s really not,” she said.

She said the direct-indirect heat method is fine for baking thin-crust pizzas, but for thicker crusts, she recommends using a pizza stone on top of the grill grates.

Pizza stones can withstand the high heat of the grill. For a gas grill, put the stone on the grill grate when you turn the grill on and preheat it at medium-high temperature for half an hour before making the pizza, Lehr said. For grilling the pizza, increase the heat to high.

If using a charcoal grill, wait until the briquettes are white hot, then spread them out into a single layer, and place the stone on the grates to preheat over the white coals for half an hour.

After the stone is preheated, she said the method is the same — cooking one side of the crust and then flipping it over, topping the cooked side and baking the other side.

On a stone with the grill lid closed, on a gas grill set to high, the pizza should cook in about 3 to 5 minutes per side. The stone remains over direct heat for grilling and it is important to check that it isn’t burning.

Lehr prefers a very wet dough for making a thick-crust pizza on a stone on the grill. She recommended a no-knead dough recipe by Jim Lahey, owner of New York’s acclaimed Sullivan Street Bakery, from his new book “My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home” (Clarkson-Potter, 2012).

It isn’t possible to put such a wet dough directly on grill grates, which is why a stone is a must for this type of long-rising dough. It will produce a crust with an exceptional chew, she said.

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