grilled pizza
Has anyone had success with this approach? We tried a recipe tonight from Lynne "Splendid Table" Rossetto Kasper and it was a splendid failure. My lovely dough (Lis' favorite recipe from Gourmet) neither puffed up nor acquired grill marks as it was supposed to, at which point we're instructed to flip it over on the grill and add the desired toppings. We suspect the problem stems from not having a hot enough grill (after all, a pizza oven is over 500 degrees). But then doesn't everyone have this problem when they go to grill a pizza? Or is it just that no one else is foolish enough to try?
posted by Sarah @ Baby Bilingual at 9:24 PM
8 Comments:
You know, I think my friend Sally has grilled pizza before. I'll ask her. I, however, have never been brave enough to try.
we had grilled pizza at a friend's house a couple of weeks ago and it was delicious. i'm afraid I can't give you many tips about the cooking though because i was inside drinking wine while the pizzas were being cooked. My guess is a hot grill, but i'll talk to our host and see if i can get some tips.
Yeah. Disaster when I tried it. Stupid Boboli works OK but my homemade crust just stuck to the grill. And then burned. Perhaps the grill wasn't hot enough. I love wood fired pizza enough to try it again--if you all come up with a solution.
No, I have never tried that, but Mr Bobby Flay seems to do it well!
Okay! Let me know if anyone finds out the secret. (Or can bring Bobby Flay to my house.)
Here's a Chowhound thread on grilling pizza at home. It also sounds like there was a recent Cooks Illustrated issue about this (several posters allude to it).
ok, I asked my friend about the grilled pizza and he said he has the grill really hot for the crust, but once he adds the toppings, he cools the grill down or uses the indirect heat. He also gave me his pizza dough recipe:
Here is the pizza dough recipe:
1 1/4 cup tepid water
1 package dry yeast
1/2 tsp salt
1 T olive oil
1 lb 2 oz flour (about 3 1/4 cups)
1/4 cup corn meal
Dissolve the salt and yeast in warm (110F) water. Add the oil, 1 1/2 cups flour and the cornmeal. Mix for 5-10 minutes. Knead in the remaining flour. Cover and allow to rise until double in bulk. Punch dough down and divide into three equal parts, then make your pizza.
Notes: I usually decrease the amount of corn meal and add 1 tsp or so of gluten to make it more tossable. I also double or triple the recipe (don't double or triple the yeast though) because I like a thicker crust and this recipe really doesn't make much dough
Thanks for all the suggestions!
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