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Easiest way to Grill Pizza – Read Now

    Easiest way to Grill Pizza - Read Now

    Easiest way to Grill Pizza – Read Now: The heat from cooking pizza on a grill stays outside, where it belongs. The outside grill is a more accurate representation of a wood-burning oven than the interior oven. Whether you’re using charcoal or gas, the smoke from the grill will add an incredible flavor to your pizza. It’s a breeze, too!

    The pizza dough doesn’t just disappear between the cracks of the grill. If the grill is hot enough, the dough will color beautifully and provide a crisp outside. Methods for Efficiently Grilling Pizza: The key is to broil the plain dough first, but just on one side. Then take it off the grill, flip it over, spray the grilled side with sauce and toppings, and put it back on for the last few minutes.

    Make Ahead Instructions for Grill a Pizza

    Do a double rise of the dough, cut it in half, wrap each half in plastic, and store in the freezer. If you want pizza for supper, take the dough out of the freezer and put it in the fridge before you go to work, then take it out of the fridge when you get home and let it warm on the counter while you preheat the grill. crusts before grilling: The dough can be rolled out and grilled briefly on each side.

    Cool the crust on a rack to prevent the underside from becoming mushy from the heat and steam. This method allows you to make multiples in advance by a few hours. Next, brush the crusts with sauce, add the toppings, and fire up the grill.

    How to Grill Pizza

    • PREP TIME – 15 mins
    • COOK TIME – 5 mins
    • TOTAL TIME – 20 mins
    • SERVINGS – 4 to 6 servings
    • YIELD – 2 grilled pizzas

    Ingredients for Grill a Pizza

    • Dough for two pizzas (assuming you use our pizza dough recipe, that is).
    • Pure, unadulterated olive oil
    • Dusting the baking sheet or pizza peel with all-purpose flour or corn meal

    Method for Grill a Pizza

    1.  Prep grill and toppings:

    Get the grill ready for high direct heat and get the toppings ready. Get out a small bowl and fill it with olive oil to use for brushing the pizza with and greasing the grill. Tomato sauce, cheese, and any other toppings you like should be pre-prepared and ready to go before you bake the pizza.

    2. Stretch and shape the pizza dough

    Flatten the pizza dough with your hands on a lightly floured surface to form the pizza’s crust. Use your fingers to gently stretch the dough, or hold up the borders and let the dough dangle and stretch as you make your way around the perimeter.
    Once the dough has been stretched, let it rest for 5 minutes before pressing the edges out again with your fingers to form a 12-inch diameter circle. If you want to grill your food, avoid making a rim that is too high.

    3. Grill one side of the pizza dough:

    When the grill is ready (when your hands can only be held an inch above the grates for 2 seconds), soak a paper towel in olive oil and use tongs to wipe the grates clean. The next step is to put a round of pizza dough on a rimless cookie sheet that has been lightly dusted with flour (or cornmeal, if you don’t have any flour) or a pizza peel.
    Drop the dough from the baking sheet onto the grill’s hot grates. Cover the grill and cook for 2 minutes with the lid closed.

    4. Check the dough and look for air bubbles:

    After 2 minutes, remove the dough from the grill and examine the bottom to see if it has browned. If it is on one side but not the other, flip the dough with a spatula or tongs and cook for an additional minute.
    If the bottom isn’t browning after a minute, cover the grill and cook for another minute. With a sizzling grill, you can do everything in just three minutes. Air bubbles will form on the surface of the pizza dough.

    5. Remove grilled dough and flip it over onto a cookie sheet:

    Use a cookie sheet or pizza peel to take the pizza from the grill when one side is lightly browned. Make the grilled side of the dough the top by flipping it over with a spatula. The grill’s heat should be preserved by keeping it covered.

    6. Brush with olive oil, add toppings:

    Extra virgin olive oil should be used to paint the grilled pizza surface, and then only one ladle of sauce should be used to coat the pie. Scatter the toppings, finishing with the mozzarella cheese (if used), and then add the meat on top. Always remember that too many toppings will make your pizza sloppy and heavy.

    7. Slide the topped pizza back onto the grill:

    Turn down the heat if you’re using a gas grill. Close the grill’s vents almost completely if you’re using charcoal. Put the top back on and simmer for another two or three minutes, until the bottom is charred and the cheese is melted and bubbling.
    To slice, remove from the grate using a spatula and set aside to cool for a few minutes on a cutting board or other flat surface.
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