Caprese Pizza for the Grill

Pizza:  No Oven Required

Originally appeared in the July 15, 2010 edition of the Southside Times

If you’ve had your fill of the grill this summer, don’t put away those tongs just yet.  Grilled pizzas are different and delicious.  And because they’re so simple, making your own signature pizza is an enjoyable challenge.  They may sound unconventional, but that’s what makes them fun.  Read more after the jump: 

You do need to be mindful of your techniques and equipment, so let’s talk about the grill.  Whether you’re using a gas or charcoal grill, they both have pros and cons (here I’m referring to conventional, home-grills—it’s a different story using commercial equipment).  Gas grills deliver relatively even heat, and can be adjusted more precisely, resulting in a more consistent product; the drawback is that they often lack intense heat.

And while controlling the heat of charcoal fires may be a challenge, charcoal fires deliver more dynamic flavors, better searing and browning.  Also, kettle-style grills (which I used for this recipe) are deeper and can hold more charcoal, making for bigger, hotter fires.

One more tip:  cooking over live fire is not necessarily a science.  Fire is a constantly-changing thing, requiring both your attention and your ability to adjust to shifting conditions.  But again:  that’s what makes it fun.

Caprese Pizza for the Grill

Makes two large pizzas

  • 1 ¼ cup warm water
  • 1 tablespoon sugar
  • 2 ¼ teaspoon active dry yeast
  • 2 ¼ cup all purpose flour
  • 1 cup cake flour
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil (plus additional for brushing)
  • ½ cup marinara sauce
  • 4 ounces fresh mozzarella, sliced
  • ½ tomato, sliced
  • 1 tablespoon fresh basil, chopped

1.  In a prep bowl, whisk together water, sugar and yeast.  Add in oil.

2.  In a separate mixing bowl, combine flours and salt.  Add dough hook attachment to stand mixer, and secure the bowl to the stand mixer.

3.  On medium-low speed, pour yeast mixture into flour mixture.  Knead on medium-low speed for 10 minutes.

4.  Place dough in a lightly oiled bowl, turning to coat.  Cover with plastic wrap and let proof until doubled in size (approximately 2 hours).

5.  Punch down dough and divided into 2 balls.  Cover with plastic wrap and proof for another hour.

6.  Form dough into a large, thin circle, then brush with olive oil.  Lift one side of the dough so that it makes an oblong shape, and lay down over hot grill grate.

7.  Allow one side of the dough to cook (rotating if needed).  Flip the dough with a spatula and tongs and allow reverse side to cook through.

8.  After several minutes, apply toppings:  marinara, sliced tomato and sliced mozzarella.

9.  Make sure dough is crispy and golden brown before removing.  Add fresh basil last.  Slice and serve.

Published in: on July 16, 2010 at 6:49 pm  Comments (2)  
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2 CommentsLeave a comment

  1. I wanted to try this last week but was too nervous about the dough falling through the grill. This is giving me a little more courage to try it.

    • Initially, that was my main concern too (I imagined it gooping through to the bottom of the grill); but, if your grill grate is properly heated, the dough firms up almost instantly. Thanks for reading.

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