Our New Favorite Way to Make Pizza is on the Grill
Dan shows Julia our new favorite method for homemade pizza on the grill.
Get the recipe for Grilled Pizza:
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this is how americans do things – unauthentic, lazy, unhealthy, god bless america.
Fail
Don't need to get seriously get fancy and use ingredients I don't have it's ridiculous
Hello
Please all the chemicals you use. Instead of fake veg oil use Real extra virgin oil, instead of pam use evo.
Thats what Im wondering. Made it tonight and OMG so good
Meh….It doesn't look cooked enough on top. This is the first recipe on test kitchen I had an issue with. I know my grill, I can adjust.
Never had one problem making grilled pizza with the dough i always make . Never had a any of the toppings falling off of it being raw in the middle . But then again I have been a working Chef for 37 years
Looks like flatbread
Looks more like he made nan (Indian bread) than a pizza? I've gotten perfect results with a pizza stone and hi yeast, hi hydration dough, pre-cooked 2m in the grill before adding source and toppings. All this weirdness with changing the dough and so much oil made no sense to me, but next time I make nan, this looks like a great recipe in absence of a tandoor.
The bottom crust looks so tasty
Nice method.
The lady in red is always hungry!!
Hi, interesting
Should have called it cajun style crust the way that bottom was burned. Notice they did not show the bottom after the final grilling with the toppings.
I’ve made LOTS of pizza on the grill using many dough recipes. This by far is the best. It is NOT oily tasting
clearly sponsored by an oil company!, not sure you can really call that a pizza, as much as fried dough with pizza toppings
At 0:55 "filtered" water 💧 to remove the solids
Marco Pierre would love the amount of oil here
This is not a great pizza, this is just an oily pizza, you are full after one bite.
How hot is the grill?
Bottom is horribly burnt!
That looks like sh*t
uhm yes you can…. you don't need another dough
I like sauce on each bite. If I spread the sauce on top more evenly will it make the dough soggy?
all the eye contact is making me uncomfortable
good method but try the PizzaQ sold by – bbqpizzagrill – is a much better way to cook the pizza on a BBQ
Are you crazy, that is ruined by burned.
Damn the amount of oil on that thing.
You completely burned the pizza! Why not use a pizza stone so you don't end up with a piece of charcoal? I do grilled pizza that has a great grilled flavor and isn't burned. How can you say it looks good when half the pizza is black?
Grilled pizza dough and Sauce ATK
DOUGH
– 16 1/2 ounces bread flour
– 1 tablespoon sugar
– 1/4 teaspoon yeast, rapid rise/instant
– 11 ounce water (use a scale)
Drizzle in water
Mix in food processor for about 10 seconds
Let sit for 10 minutes
– 1 tablespoon veg oil
– 1 1/2 teaspoons salt
Pour onto counter (cutting board) lightly oil and kneed
Divide dough into thirds, rolling each dough third, into a dough ball
Let rest in the refrigerator overnight (covered, use cooking spray on plastic wrap)
SAUCE
14 ounce can whole peeled plum tomatoes
(Strain (but keep juice), because it chops up better in food processor)
Pulse 10 to 15 times
– Add back the drain juice
– Add 2 tablespoons olive oil
– Add 2 teaspoons oregano, fresh if available
– 1/2 teaspoon sugar
– 1/2 teaspoon salt
– 1/4 teaspoon red pepper flakes, optional
Put into saucepan, Bring to a simmer, and cover.
MAKE PIZZA
To form pizza, place on well oiled sheet pan or a cutting board
Stretch on oiled sheet pan or cutting board
Flip dough onto Grill,
– grill each side for 2 to 3 min rotate and grill for an additional 2 to 3 min
– flip and repeat process grill 2 to 3 min, rotate and grill 2 to 3 min
TO BUILD PIZZA
– Drizzle crust with olive oil
– Use fresh Parmesan cheese
– Use mozzarella or fresh mozzarella
– Dollop sauce onto pizza
Reheat / Melt cheese on grill
– Drizzle with olive oil
– Sprinkling of sea salt
– Basil, Chiffonade cut Chiffonade
– Very light sprinkling of sea salt
Yum