Grilled Pizza.

This summer has being rushing by and I’ve been a bad blogger, very remise in doing my postings. I have a big backlog of posts to put out! But for now, let’s focus on the most requested post – Grilled Pizza!

Sorry that there is no photo. For some reason the shot didn't record on my camera!

This dish is very easy to make, but does take some practice and fast moving to get it right. But the results are more than worth the effort!

Pizza Dough
This recipe will make four pizza crusts. You can half it, or freeze the unused portions in plastic bags. To use frozen pizza dough, let it defrost and reach room temperature before rolling out.

• 1 package of active dry yeast


• ½ cup warm water (105 to 110 degrees)


• 6 cups of white bread flour (I use King Arthur). You can also replace some (up to about 1/3) of the white flour with whole wheat for more flavor.


• 2 ½ teaspoons of salt


• 1 ½ cups of cool water


• Olive oil

Proof the yeast by mixing it with the warm water and letting it stand for about 5 minutes.
Combine the flour and salt. I use the manual method of making a pile of flour with a well on a counter top and placing the yeast liquid and water in the center. I use a fork and pastry scraper to move and mix flour into the water until I get a sticky dough. But, you can use a mixer if you prefer. Knead the dough, dusting it with flour as needed, until you get a smooth, shiny, elastic dough that is not sticky. I usual knead it for 7 to 10 minutes.

Brush the sides of a large bowl with olive oil. Put in the dough, brush its top with olive oil as well. Cover with plastic wrap and let it rise in a warm place (not a problem in the summer!) for 2 hours. Punch down and knead a little more. Return to the bowl and let it rise for another 45 minutes. Punch down and divide into 4 balls.

Grilling the Pizza

A small bowl of good olive oil for brushing and drizzling

• A few cloves of fresh garlic finely minced


• A couple of balls of mozzarella (8 to 12 ozs) cut into very thin slices


• Grated parmesan or even better Pecorino Romano (about ¼ cup)


• About ½ cup of well chopped canned Italian tomatoes n heavy puree


• Lots of shredded basil leaves.

Get all of the ingredients together in small bowls and put on a tray next to your grill. For utensils grab tongs, a long handed spatula and a pastry brush for the olive oil.

Start the fire or heat the grill.

Roll out a ball of dough into a 10 to 12 inch free form circle, about 1/8 inch thick. Even thickness rather than shape is the key. Don’t make a lip. Put the crust on a pizza peel or a flat baking sheet. Dust the crust with flour (or cornmeal) for easy sliding.

When the fire is good and hot, slide the crust onto the grill. It may take a little practice to get it right. Within a minute or so, the dough will begin to puff up, the underside will stiffen and grill marks will start to form. At this stage, use the tongs to flip over the crust. If your grill is large enough to have a cool side, slide the crust there to buy you a little time. Working very fast, brush the top of the crust with olive oil, sprinkle some garlic, add some of the cheeses and lightly spoon a little tomato on top. LESS IS MORE!!! The pizza should not be totally covered or it will get soggy and hard to handle. Speed is critical to keep the bottom of the crust from burning. Move the crust over the hot part of the fire and heat until the cheese is melted and bubbly. Check and rotate often to keep the bottom from burning. To serve, sprinkle the basil over the top, and cut into slices!!!

Variations: Any number of ingredients can be put on top. Two rules: 1 – less is more! and 2 precook any ingredients that need more than heating for edibility (such as shrimp).

Wine: Montepulciano D’Abruzzo!!!!