1. Headline
  1. Headline

Video: How to grill pizza

TODAY
updated 5/30/2008 4:04:13 PM ET 2008-05-30T20:04:13

In the mood for something new? Try Elizabeth Karmel's recipes for grilled pizza from her new book "Pizza on the Grill: 100 Fiesty-Fire Roasted Recipes." Whether you're in the mood for a bacon cheeseburger slice or a tangy, very berry slice, these pies will be a hit at your summer barbecue.

Recipe: Gas-grill and charcoal-grill methods for pizza (on this page) Recipe: Basic pizza dough (handmade) (on this page) Recipe: Bacon cheeseburger in paradizza (on this page) Recipe: Fire-roasted veggie pizza (on this page) Recipe: Very berry pizza (on this page)

About the chef: Elizabeth Karmel has always had a passion for barbecue. The cookbook author is also a founder of Girls at the Grill and GirlsattheGrill.com, which provide women with simple grilling instructions and recipes.

Recipe: Gas-grill and charcoal-grill methods for pizza

Ingredients
Preparation

Gas-grill method:
Preheat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.

Meanwhile, sprinkle your work surface with the grits of polenta. Place the dough in the middle of the surface. You can roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough — round, square or rectangular — 1/8- to 1/4-inch think (err on the thinner side for thin-crust pizza and on the thicker side for thick-crust pizza). Drizzle or brush both sides generously with oil. Our recipes call for 2 tablespoons, but we tend to use more oil when making our own pizzas, which results in a thinner, crisper crust.

Pick up the dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.

Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe direction for adding any sauce, toppings, and/or cheese.

Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four- burner grill. For a two-burner grill, turn off one burner. Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.

Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Charcoal-grill method:
Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate on your grill. Once the briquettes have become gray-ashed (20 to 30 minutes), move them all to one side of the grill.

Meanwhile, sprinkle your work surface with the grits or polenta. Place the dough in the middle of the surface. You can roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12 inch by 6 inch, organically shaped piece of dough or, if you want it, a rectangle; go for 1/8- to 1/4 inch thick. Drizzle or brush both sides generously with oil. Our recipes call for 2 tablespoons, but we tend to use more oil when making our own pizzas, which result in a thinner and crispier crust.

Pick up the dough by two corners closest to you. In one motion, lay it down flat — over the grate side without briquettes — on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.

Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal to grilled side. Follow the specific recipe direction for adding any sauce, toppings, and/or cheese.

Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.

Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Recipe: Basic pizza dough (handmade)

Ingredients
  • 1 cup lukewarm water, plus extra as needed
  • 1/4 cup olive oil, plus extra for oiling the bowl
  • 1 teaspoon sugar or honey
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 3 cups unbleached all-purpose flour, plus extra as needed
  • 1/4 teaspoon kosher salt
Preparation

Place the water, oil, and sugar in a large bowl. Sprinkle the yeast on top and let sit until foamy, about 5 minutes.

In a medium bowl, combine the flour and salt. Add to the water mixture, 1/2 cup at a time, until well incorporated. If the dough is stiff, add more water. If it is very sticky, add extra flour, 1 tablespoon at a time, until the dough is soft and slightly sticky. Continue to mix until the dough is soft and slightly sticky. Continue to mix until it feels elastic. Turn the dough out onto a well-floured work surface. Knead for just about 1 minute, until just smooth and easy to work with, adding extra flour to the surface as necessary to prevent the dough from sticking. Do not overwork the dough or it will be tough.

Place the dough in an oiled clean bowl, turn it several times to coat all over with the oil, then drizzle the top of the dough with a little oil. Cover tightly with plastic wrap, place in a warm spot, and let rise until it more than doubles in volume, about 1 hour.

Punch the dough down and knead on a lightly floured surface for 1 to 2 minutes, until smooth. Divide into two equal-size balls and proceed with your pizza making. (The dough may be made ahead, frozen for up to a month, and thawed at room temperature before using.)

Tips

Possible dough add-ins
Every once in awhile, when we want to pull out all the stops, we add flavor enhancers to our dough before we grill it. These crusts take pizza one step further; on their own, they make lovely appetizers, especially when topped with cheese. Knead one or more of the following ingredients into your homemade or store-bought dough to make a fancy and flavorful pizza crust or flat bread.

Herbs — chopped or whole fresh leaves, dried
Garlic — chopped or sliced fresh or dehydrated
Olives — chopped, sliced or whole
Bacon or lardon — cooked till crisp
Hard cheese — freshly grated Parmigiano-Reggiano, Pecorino or your favorite hard cheese
Nuts — chopped walnuts or hazelnuts, sunflower seeds, pine nuts, etc.
Citrus zest — grated lemon, lime or orange
Scallions — both white and green parts, sliced
Dried fruit — raisins, currants, cherries, etc.
Sweet chips — chocolate, cinnamon or peanut butter

Serving Size

Makes enough for 2 pizza crusts

Recipe: Bacon cheeseburger in paradizza

Ingredients
  • 2 1/2 -inch-thick slices red onion, separated into rings
  • 3 tablespoons olive oil, divided
  • Kosher salt to taste; more as needed
  • 1 pound ground chuck (or other ground beef)
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons Coleman
  • 1/2 teaspoon onion powder
  • Pinch of freshly ground black pepper; more to taste
  • 1/4 cup uncooked grits or polenta for rolling the dough
  • 1 ball prepared pizza dough, at room temperature
  • 3/4 cup Tuscan red sauce or crushed tomato sauce
  • 4 3-inch-square packaged cheddar cheese slices
  • 8 strips center-cut bacon, cooked until crisp
  • 1 dill pickle, sliced crosswise
Preparation

Preheat the grill per the master instructions for gas or charcoal.

Lightly brush the onion rings with 1 tablespoon of the oil and season with salt. Place on the cooking grate directly over the heat and grill until browned and slightly caramelized, 2 to 3 minutes per side. Reserve for topping.

Mix together the ground meat, Worcestershire, mustard, onion powder, 1/2 teaspoon salt, and a pinch of pepper until well combined. Preheat a large sauté pan over medium-high heat. Add the hamburger mixture and cook, stirring occasionally and breaking up any clumps of meat, until no longer pink. Let cool and reserve for topping.

Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the sauce. Top with the hamburger mixture. Place the squares of cheese in a square-like pattern, making sure not to overlap them. Top each with 2 strips of bacon and a grilled onion ring so that the pizza resembles 4 bacon cheeseburgers.

Finish grilling the pizza per the instructions (listed above).

Remove from the grill, garnish with the pickle slices, and season with salt and pepper. Slice and serve immediately.

Tips

Drink this: Nothing is more kid friendly — or pleasing to big kids — than a chocolate milkshake.

Serving Size

Serves 2 to 4

Recipe: Fire-roasted veggie pizza

Ingredients
  • 1 small red onion, cut into 4 slices
  • 6 tablespoons olive oil, divided
  • Kosher salt to taste
  • 2 very large Portobello mushrooms, stems removed and caps cut into 1/2-inch-thick slices
  • 3 Japanese eggplants, cut into 1/4-inch-thick slices
  • 1 yellow bell pepper, seeded and quartered
  • 1/4 cup uncooked grits or polenta, for rolling the dough
  • 1 ball prepared pizza dough, at room temperature
  • 1 cup basil or sun-dried tomato pesto
  • 20 fire-roasted cherry tomatoes
  • 6 ounces aged goat cheese (chevre) or Brie, rind removed if preferred, and cut into 1/4-inch-thick slices
  • B&E Sprinkle-icious Spice Blend or favorite spice blend
  • Freshly ground black pepper to taste
Preparation

Preheat the grill per the master instructions for gas or charcoal.

Soak 4 bamboo skewers in warm water for 10 minutes. Thread each skewer through the center of one onion slice so it resembles a lollipop. Brush them with 1 tablespoon of oil and season with salt. Brush the mushroom and eggplant slices and bell pepper on both sides with 3 tablespoons of oil and season with salt.

Place the onions, mushrooms, eggplant, and bell pepper on the cooking grate directly over the heat and grill until well marked and tender, about 4 minutes per side. Let cool, then slice the bell pepper into thin strips, pull the skewers out of the onions, and separate into rings. Reserve for topping.

Roll out and shape the dough, then grill the first side of the crust per the master instruction. Use tongs to transfer it from the grill to a peel or a rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the surface with pesto and artfully arrange the grilled veggies and tomatoes over the top. Sprinkle with cheese.

Finish grilling the pizza per the instructions (listed above).

Remove from the grill and season with the spice blend, salt, and pepper. Slice and serve immediately.

Tips

Drink this: Brew up a pitcher of Red Zinger iced tea.

Serving Size

Serves 2 to 4

Recipe: Very berry pizza

Ingredients
  • 1 cup ricotta cheese
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons sugar
  • 2 tablespoons finely chopped crystallized ginger
  • Zest of 1/2 lemon, finely grated with a microplane or zester
  • 2 tablespoons all-purpose flour, for kneading the dough
  • 3/4 teaspoon ground cinnamon
  • 1 ball prepared pizza dough, at room temperature
  • 1/4 cup uncooked grits or polenta, for rolling the dough
  • 2 tablespoons vegetable oil (such as canola) or nut oil (such as walnut)
  • 1/2 pint fresh blueberries, picked over
  • 1/2 pint fresh raspberries, picked over
  • 1/4 cup honey
Preparation

Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and the lemon zest in a medium bowl. Reserve for topping.

Sprinkle the work surface with the flour. Mix the remaining 3 tablespoons sugar with the cinnamon and knead it into the dough. Set aside until ready to make pizza.

Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the master instructions for gas or charcoal. Use tongs to turn the crust over. Continue grilling until the bottom crust is well browned. (Since you're not melting cheese or warming toppings, you don't need to switch to indirect heat.)

Remove from the grill and immediately spread it evenly with ricotta mixture. Let your inner artist dictate how you arrange the berries over the top. Finish with a generous drizzle of honey. Slice and serve immediately.

Tips

Drink this: Buy a few extra raspberries and make your own raspberry lemonade.

Serving Size

Serves 2 to 4

Discuss:

Discussion comments

,

Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments