6 Tips to Grilled Pizza Perfection
I have to admit, I’ve had some mishaps with grilled pizza before. Burnt to a crisp, undercooked, falling through the grill rack, can’t slide it off the pizza peel….sound familiar?? I finally got it right, with a little help from my friends, Laura and Anne, and my husband. Here’s what I needed to know as far as technique:
1. A Pizza Stone
Put your pizza stone on the grill and preheat it for a half hour on moderately high heat before attempting to put the pizza on the grill. Temp should be up around 600 for the grilling of the dough. The grill allows for a much higher temp than your conventional oven. The pizza stone is MUCH easier to work with than the grill itself
2. 00 Flour
Use 00 flour in your dough to help create that thin crust with chewy inside.
3. Corn Flour
Use corn flour, a gritty thick flour, on your pizza peel, before putting your pizza dough on it. This will allow it to slide off your peel and onto your stone on the grill without all the toppings falling off!
4. Light Toppings
Don’t weigh down your pizza too much with toppings. Less is more! If you weigh it down, it’ll be hard to slide off the pizza peel.
5. Test the Slide
Test whether your pizza can slide off the peel after you’ve topped it and before you go to the grill. If it’s not sliding, then it’ll be really hard to get onto your grill!
6. 3 Minutes and 30 Seconds at 600F
Once grilling, covered, watch closely. It’ll only take about 4 minutes at a temp of 600 F to cook the pizza. Don’t let it burn!!
Enjoy!!!!! It’s amazing to make such pizzeria quality pizza at home. The grill is the trick-high temperature, a flame, and your favorite toppings and dough recipe. The end result is magical.
