Pizza on the Grill II: Mastering Grilled Pizza Perfection
Grilled pizza. The mere mention conjures images of smoky flavors, charred crusts, and sun-drenched backyard gatherings. In our first foray into grilled pizza perfection, we covered the basics, laying the foundation for achieving that elusive crispy-yet-chewy texture and perfectly melted cheese. Now, we’re diving deeper, exploring advanced techniques, troubleshooting common pitfalls, and unlocking the secrets to truly exceptional grilled pizza. This isn’t just about slapping a pizza on the grill; it’s about mastering a culinary art form.
Why Grill Pizza?
Before we delve into the ‘how,’ let’s revisit the ‘why.’ Grilling pizza offers a unique flavor profile that’s simply impossible to replicate in a conventional oven. The direct heat sears the crust, creating those coveted char marks and a delightful smoky essence. The high temperature cooks the pizza incredibly fast, preventing the toppings from becoming soggy and ensuring a crispy base. And, let’s be honest, the process is undeniably fun and engaging, transforming pizza night into a lively social event.
Essential Equipment (Beyond the Basics)
While our previous guide covered the basics (grill, pizza stone/steel, pizza peel), let’s consider some upgrades that can elevate your grilled pizza game:
* **Infrared Thermometer:** This handy tool allows you to accurately measure the surface temperature of your pizza stone or steel. Knowing the temperature is crucial for consistent results and preventing burning.
* **Grill Brush with Brass Bristles:** A sturdy grill brush is essential for cleaning your grill grates before and after cooking. Brass bristles are particularly effective at removing burnt-on food without damaging the grates.
* **Pizza Rocker/Mezzaluna:** While a pizza cutter works, a pizza rocker (also known as a mezzaluna) provides a cleaner, more efficient cut, especially for pizzas with thicker crusts and loaded toppings.
* **Heat-Resistant Gloves:** Protect your hands from the intense heat of the grill. Look for gloves specifically designed for grilling or oven use.
* **Adjustable Pizza Peel:** A peel that you can adjust in length is helpful for different sized grills and pizza and allow you to place the pizza on the grill without burning yourself.
The Dough: Beyond Store-Bought
While pre-made dough can be convenient, crafting your own pizza dough unlocks a whole new level of flavor and texture. Here’s a basic recipe and some tips for success:
**Basic Pizza Dough Recipe:**
* 3 1/2 cups (420g) bread flour, plus more for dusting
* 1 teaspoon (4g) instant dry yeast
* 1 1/2 teaspoons (9g) salt
* 1 1/2 cups (360ml) warm water (105-115°F / 40-46°C)
* 2 tablespoons olive oil, plus more for drizzling
**Instructions:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, yeast, and salt.
2. **Add Water and Oil:** Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Add the olive oil and continue to mix until the dough comes together.
3. **Knead:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
4. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. **Punch Down and Divide:** Punch down the dough to release the air. Divide the dough into two or three equal portions, depending on your desired pizza size. Shape each portion into a ball.
6. **Second Rise (Proofing):** Place each dough ball in a separate lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise for another 30-60 minutes.
**Dough Tips for Grilling:**
* **High Gluten Flour:** Using bread flour, with its higher gluten content, is crucial for developing a strong, elastic dough that can withstand the heat of the grill without tearing.
* **Hydration:** A slightly higher hydration level (the ratio of water to flour) can result in a more tender and pliable dough. Experiment with adding a tablespoon or two more water to your recipe.
* **Cold Fermentation:** For enhanced flavor, try cold fermenting your dough in the refrigerator for 24-72 hours. This slow fermentation process develops complex flavors and improves the dough’s texture.
* **Shape Matters:** When shaping your pizza dough, aim for a slightly thicker crust than you would for a baked pizza. This will help prevent it from burning on the grill.
The Sauce: From Simple to Spectacular
While jarred pizza sauce can be a quick fix, making your own sauce elevates the entire pizza experience. Here are a few options, ranging from simple to more complex:
* **Simple Tomato Sauce:** Canned crushed tomatoes, a pinch of salt, a drizzle of olive oil, and a few cloves of minced garlic simmered for 15-20 minutes. This is a classic, no-fuss option.
* **Roasted Garlic Tomato Sauce:** Roast a head of garlic in olive oil until soft and golden. Squeeze the roasted garlic cloves into a saucepan with crushed tomatoes, olive oil, salt, pepper, and a pinch of red pepper flakes. Simmer for 20-30 minutes.
* **Pesto Sauce:** Blend fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor until smooth. Use as a base sauce or drizzle over your pizza after grilling.
* **White Garlic Sauce:** Saute minced garlic in olive oil until fragrant. Add heavy cream, Parmesan cheese, and a pinch of salt and pepper. Simmer until thickened. This is delicious with grilled chicken and vegetables.
**Sauce Tips for Grilling:**
* **Don’t Overdo It:** Use a light hand with the sauce. Too much sauce can make the crust soggy and difficult to grill.
* **Seasoning is Key:** Taste and adjust the seasoning of your sauce before applying it to the pizza. A little salt, pepper, or red pepper flakes can make a big difference.
* **Consider the Toppings:** Choose a sauce that complements your chosen toppings. A simple tomato sauce works well with classic toppings, while a pesto or white garlic sauce pairs well with more gourmet ingredients.
The Cheese: Choosing Wisely
Cheese is arguably the most important topping on a pizza, and selecting the right cheese can make or break your grilled pizza. Here are some of the best cheeses for grilling, along with some tips for using them:
* **Fresh Mozzarella:** This is a classic choice for a reason. Fresh mozzarella melts beautifully and has a creamy, mild flavor. Be sure to pat it dry before using it to prevent excess moisture.
* **Low-Moisture Mozzarella:** This type of mozzarella is less likely to make your pizza soggy and has a longer shelf life than fresh mozzarella. It also browns nicely on the grill.
* **Provolone:** Provolone has a slightly tangy flavor and melts well. It’s a good choice for pizzas with bolder flavors.
* **Fontina:** Fontina is a semi-hard cheese with a nutty, earthy flavor. It melts beautifully and adds a sophisticated touch to your grilled pizza.
* **Gorgonzola:** Gorgonzola is a pungent blue cheese that adds a complex flavor to pizza. Use it sparingly, as its flavor can be overpowering.
* **Parmesan:** Parmesan is a hard, salty cheese that’s often grated over pizza after grilling. It adds a sharp, savory flavor.
**Cheese Tips for Grilling:**
* **Grate Your Own:** Pre-shredded cheese often contains cellulose, which can prevent it from melting properly. Grate your own cheese for the best results.
* **Don’t Overload:** Too much cheese can make your pizza greasy and difficult to grill. Use a moderate amount of cheese and distribute it evenly.
* **Consider a Blend:** Combining different cheeses can create a more complex and flavorful pizza. Try a blend of mozzarella, provolone, and Parmesan.
* **Add Cheese Last (Sometimes):** When grilling directly on the grates, add the cheese after the first side of the crust has cooked and firmed up. This will prevent the cheese from melting and dripping through the grates.
The Toppings: Beyond the Basics
The possibilities for pizza toppings are endless, but here are some ideas to inspire your grilled pizza creations:
* **Grilled Vegetables:** Grilled vegetables, such as bell peppers, onions, zucchini, and eggplant, add a smoky, charred flavor to pizza.
* **Grilled Meats:** Grilled chicken, sausage, steak, and shrimp are all delicious toppings for grilled pizza.
* **Fresh Herbs:** Fresh herbs, such as basil, oregano, and thyme, add a burst of flavor to pizza. Add them after grilling to prevent them from burning.
* **Spicy Peppers:** Jalapenos, banana peppers, and other spicy peppers add a kick to pizza.
* **Olives:** Kalamata olives, green olives, and black olives add a salty, briny flavor to pizza.
* **Sun-Dried Tomatoes:** Sun-dried tomatoes add a sweet and tangy flavor to pizza.
* **Artichoke Hearts:** Artichoke hearts add a slightly tart and savory flavor to pizza.
* **Pesto Drizzle:** A drizzle of pesto after grilling adds a fresh, herbaceous flavor to pizza.
* **Balsamic Glaze:** A drizzle of balsamic glaze after grilling adds a sweet and tangy flavor to pizza.
**Topping Tips for Grilling:**
* **Pre-Cook Meats:** Fully cook any meats before adding them to the pizza. This will ensure that they are cooked through and safe to eat.
* **Pre-Grill Vegetables:** Grilling vegetables before adding them to the pizza will enhance their flavor and prevent them from becoming soggy.
* **Drain Wet Ingredients:** Drain any wet ingredients, such as mozzarella and marinated vegetables, before adding them to the pizza to prevent the crust from becoming soggy.
* **Don’t Overload:** Too many toppings can make your pizza difficult to grill and can weigh down the crust.
* **Consider the Order:** Place heavier toppings, such as meats and vegetables, closer to the center of the pizza, and lighter toppings, such as herbs and cheese, closer to the edge.
Grilling Techniques: Direct vs. Indirect Heat
There are two main grilling techniques for pizza: direct heat and indirect heat. Each technique has its own advantages and disadvantages, and the best method for you will depend on your grill, your pizza dough, and your personal preferences.
* **Direct Heat:** This method involves grilling the pizza directly over the heat source. It’s best for thin-crust pizzas and pizzas with fewer toppings. Direct heat creates a crispy, charred crust and cooks the pizza quickly.
* **Pros:** Crispy crust, fast cooking time, smoky flavor.
* **Cons:** Can burn easily, requires close attention, not ideal for thick-crust pizzas.
* **Indirect Heat:** This method involves grilling the pizza away from the direct heat source. It’s best for thick-crust pizzas and pizzas with more toppings. Indirect heat cooks the pizza more evenly and prevents it from burning.
* **Pros:** Even cooking, less likely to burn, ideal for thick-crust pizzas.
* **Cons:** Longer cooking time, less smoky flavor, may not get as crispy crust.
**Hybrid Approach:** A very effective method is to start with direct heat to char the crust and then move to indirect heat to melt the cheese and finish cooking the toppings. This provides the best of both worlds.
Step-by-Step Grilling Instructions (Advanced)
Now that we’ve covered the essential equipment, dough, sauce, cheese, and toppings, let’s get to the grilling!
**Step 1: Prepare the Grill**
* Clean your grill grates thoroughly with a grill brush.
* Preheat your grill to medium-high heat (450-550°F / 232-288°C). If using a pizza stone or steel, place it on the grill grate during preheating.
* For indirect heat, light burners on one side of the grill only. For direct heat, light all burners.
**Step 2: Prepare the Dough**
* Lightly flour your pizza peel.
* Gently stretch or roll out your pizza dough to your desired size and shape.
* Carefully transfer the dough to the prepared pizza peel.
**Step 3: Sauce and Toppings**
* Spread a thin layer of sauce over the dough, leaving a small border for the crust.
* Sprinkle cheese evenly over the sauce.
* Arrange your desired toppings on top of the cheese.
**Step 4: Grill the Pizza**
* **Direct Heat:** Carefully slide the pizza from the peel onto the preheated grill grate or pizza stone/steel. Grill for 2-4 minutes, or until the crust is golden brown and charred and the cheese is melted and bubbly. Use the infrared thermometer to monitor the stone/steel temperature, adjusting the flame to maintain the desired heat. Rotate the pizza every minute or so to ensure even cooking and prevent burning.
* **Indirect Heat:** Carefully slide the pizza from the peel onto the cool side of the grill. Close the grill lid and cook for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Rotate the pizza halfway through cooking.
* **Hybrid:** Start grilling the pizza on the direct heat side for 1-2 minutes to char the crust. Then, move it to the indirect heat side to finish cooking the toppings and melt the cheese.
**Step 5: Remove and Serve**
* Carefully remove the pizza from the grill using the pizza peel.
* Transfer the pizza to a cutting board and let it cool for a few minutes.
* Slice the pizza with a pizza rocker or pizza cutter.
* Garnish with fresh herbs, if desired.
* Serve immediately and enjoy!
Troubleshooting Common Grilled Pizza Problems
Even with the best preparation, things can sometimes go wrong when grilling pizza. Here are some common problems and how to fix them:
* **Burnt Crust:** Reduce the heat of your grill. If using a pizza stone or steel, ensure it’s not too hot. Move the pizza to indirect heat or use the hybrid method.
* **Soggy Crust:** Use less sauce and toppings. Drain wet ingredients before adding them to the pizza. Make sure your grill is hot enough.
* **Sticking Dough:** Make sure your pizza peel is well-floured. Use a dough scraper to help release the dough from the peel. Work quickly and confidently.
* **Uneven Cooking:** Rotate the pizza frequently during grilling. Use a pizza stone or steel to distribute heat more evenly.
* **Cheese Not Melting:** Ensure your grill is hot enough. Use cheese that melts well, such as fresh mozzarella or provolone. Close the grill lid to trap heat.
* **Pizza Tearing:** Your dough may be too thin or not strong enough. Use bread flour and knead the dough well. Avoid overstretching the dough.
Advanced Flavor Combinations & Recipes
Ready to take your grilled pizza game to the next level? Here are a few unique and delicious flavor combinations to inspire you:
* **Fig and Prosciutto Pizza:** Topped with fig jam, prosciutto, Gorgonzola cheese, and a balsamic glaze drizzle.
* **Spicy Shrimp and Pesto Pizza:** Topped with grilled shrimp, pesto sauce, mozzarella cheese, red pepper flakes, and a squeeze of lemon juice.
* **Grilled Vegetable and Goat Cheese Pizza:** Topped with grilled zucchini, eggplant, bell peppers, goat cheese, and a sprinkle of fresh thyme.
* **Caramelized Onion and Bacon Pizza:** Topped with caramelized onions, crispy bacon, Gruyere cheese, and a drizzle of balsamic vinegar.
* **Buffalo Chicken Pizza:** Topped with grilled chicken tossed in buffalo sauce, mozzarella cheese, blue cheese crumbles, and a drizzle of ranch dressing.
* **Dessert Pizza: Grilled Peach and Mascarpone:** Brush the grilled dough with melted butter and sprinkle with cinnamon sugar. Top with grilled sliced peaches and dollops of mascarpone cheese. Drizzle with honey after grilling.
**Recipe: Grilled Margherita Pizza with Balsamic Glaze**
* **Ingredients:**
* 1 portion of homemade pizza dough
* 1/2 cup simple tomato sauce
* 8 ounces fresh mozzarella cheese, sliced
* 1/4 cup fresh basil leaves
* Balsamic glaze, for drizzling
* Olive oil, for drizzling
* Salt and pepper to taste
* **Instructions:**
1. Prepare your grill for direct heat grilling.
2. Stretch or roll out your pizza dough to your desired size and shape.
3. Carefully transfer the dough to a lightly floured pizza peel.
4. Spread the tomato sauce evenly over the dough.
5. Arrange the mozzarella slices on top of the sauce.
6. Season with salt and pepper.
7. Carefully slide the pizza from the peel onto the preheated grill grate.
8. Grill for 2-4 minutes, or until the crust is golden brown and charred and the cheese is melted and bubbly.
9. Remove the pizza from the grill and transfer it to a cutting board.
10. Top with fresh basil leaves and drizzle with balsamic glaze and olive oil.
11. Slice and serve immediately.
Safety First!
Grilling can be dangerous if proper precautions aren’t taken. Always remember:
* **Never leave a lit grill unattended.**
* **Keep children and pets away from the grill.**
* **Use heat-resistant gloves when handling hot items.**
* **Have a fire extinguisher nearby.**
* **Grill in a well-ventilated area.**
Conclusion: The Art of the Grilled Pizza
Grilling pizza is more than just a cooking method; it’s an experience. It’s about the smoky flavors, the crispy crust, the perfectly melted cheese, and the joy of sharing a delicious meal with friends and family. With practice and patience, you can master the art of the grilled pizza and create pizzas that are truly unforgettable. So fire up your grill, gather your ingredients, and get ready to embark on a culinary adventure. Happy grilling!