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Make Pizza…Outside

Make Pizza…Outside

Apr 02 2015

Pizza

Make Pizza...Outside

Clearly I believe in cooking outside, and you can expect me to talk about it until I get you out there a lot more often.

And of course all the standards are wonderful out there: chicken, beef seafood. But a grill really comes into its own when used for something NOT standard - and pizza is the perfect example. And that's because pizza in the oven is wonderful. But pizza on the grill is well, just amazing. There's something about the whole environment that makes it better. You still end up with crispy, cheesy, gooey goodness. But the fact that open flames help cooked the crust and do the melting, means a more delicious increase in flavors.

And maybe the best part of all is how easy it is. Here's a simple how-to:

  • Start by taking your dough out of the fridge about 30 minutes before you need it.
  • Set up your grill for indirect cooking (I talked about this in the last post, so if you aren't sure, go check it out) and heat it on high for 15 minutes. When it's super hot, clean with a grill brush and shut the lid again.
  • Lightly oil a baking sheet, put on the dough and stretch it into the shape you want (the oil will help keep the dough from tearing)
  • When it's where you want it, take it outside on the baking sheet, lift the lid and like you're putting a clean sheet on a bed, lift the dough and drop onto the not flame side of the grill
  • Now this part is very important: wherever the dough lands when you lay it on the grill, leave it alone. If you try to readjust the dough because it isn't the perfect shape...it'll stick, tear and become a huge mess. So whatever shape it is, just call it 'rustic' and you'll be fine.
  • After about 5-6 minutes you'll see grill marks on the bottom, so brush the top with a little oil and flip it over

Now it's really just a regular pizza you can top with anything you want cheese, veggies, meats go for it. The picture attached is a crust that once flipped I added garlic butter, Monterey Jack cheese and seasoning salt for a crazy good cheesy bread.

The grill is your own world - do with it as you please. And often.

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