It seems that most up-scale restaurants today offer GRILLED PIZZA. AH, but do they really make a true grilled pizza or do you just get their version of it ??? Many just put the stretched dough on a grill to cook and score both sides, put toppings on it and finish it off in an oven. Did you ever wonder how a grilled pizza comes to your table when the is cheese browned on top when it was supposed to cooked on a grill that only cooks on the bottom; DUH!
Ingredients
- See Below
Directions
By this time the dough may be just about ready. Take a pizza pan and turn it upside down and put a piece of the dough in the center. With your hands FLAT OPEN start stretching the dough toward the outside edges of the pan. Flatten it out the best you can then start dragging the edge of the dough toward the edges of the pan and remember with your hands flat. The dough must be stretched thin and if you try using your finger tips, it will only make holes in the dough and they are very hard to patch because of the oil. Constantly feel the thickness with the palm of your hand so you will know where to stretch to make it even. That much dough should make a pizza shell approx. 12-15 inches in any direction in all kinds of shapes. My guys in the kitchen used to try and shape the like panties so any shape will do.
Pick the edge of the shell closest to you with two hands and from the front of the grill, flip out the dangling end toward the rear and lay it down flat. If it not quite flat you can correct it with a pair of tongs. If you screw-up, your next one will be better. While the first side is cooking, pick up the ends with the tongs to check for doneness; it should have the score marks, be slightly golden brown and your able to slide it around. When done flip it over and cook the second only enough so you can slide it then move it to the cool side of the grill.
Brush with oil, sprinkle garlic, fresh herbs and pepperoni if you use it. Take a handful or two of the cheese mixture and layer it over the top until covered but don't over do it. Now add anything you are going to use and spread it evenly. If you want, garnish in the center with very thin slivers of scallion cut length wise. Slide the pizza back to the hot side of the grill but only put about 1/4 of it over the heat at one time. Keep checking the end that is cooking for doneness as well as watching the cheese. When the cheese starts to boil it's almost time to rotate it another 1/4. When the whole pizza is just about done, slide the entire pizza over the heat for just a few moments just to even the heat. Slide off into serving dish, drizzle with olive and serve with a steak knife. The best part of the presentation is having them cut there own pieces unless it's party cut.
Most people that make pizza buy their dough at a good Italian bakery as opposed to making it and suggest you do also; it's not worth it. To proof the dough, take a Med. size baking pan or a rectangular casserole dish that you would make lasagna in and add about a 1/2 cup of oil to it. A good quality olive oil is not required for this so save the good stuff for the drizzle when the pizza is done. Take one pound of dough and shape in the form of a loaf of bread then cut in three equal pieces. Stretch each piece a little and dredge it in the oil in the pan then cover them with Saran Wrap and set aside in a warm place. It should take about an hour or two for it to rise well; just keep an eye on it because you don't them gluing themselves together.
First off, hard wood is the best for grilling but you can use whatever you have. Heat or light your grill on one side only; this is so you can work your pizza on the cool side so you don't burn it while attempting to prep it. If your grill is too small or only has one burner, set up a table workstation next to it ( you will need it anyway ). If you try to get all the condiments on with a hot flame under it, the bottom will be like the charcoal your cooking with.
For condiments you will need the following but not limited to:
A mixture of shredded provolone, mozzarella and grated cheese of your liking; a handful of each and a 1/2 handful of grated; mix well.
"Fresh" chopped parsley, basil and a small amount of sage and rosemary
Chopped garlic
Olive oil
Now this is where you use your imagination: Roasted peppers, thin sliced onion, sauté onion, fresh sliced tomatoes, mushrooms, peppers, prosciutto, canned diced tomatoes, goat cheese, whatever. CAUTION: Do not use liquid pizza sauce unless you just put dabs on here and there; it's too wet. Any meat that you may want to use like chicken, sausage, hamburger, etc. must be cooked ahead or any vegies that may need pre-cooking. Remember the grill only cooks from the bottom and anything you put on top will cook slightly if not just warmed. If you decide to use some pepperoni, it must be sliced thin and put under the layer of cheese. This will all come together further down.
By this time the dough may be just about ready. Take a pizza pan and turn it upside down and put a piece of the dough in the center. With your hands FLAT OPEN start stretching the dough toward the outside edges of the pan. Flatten it out the best you can then start dragging the edge of the dough toward the edges of the pan and remember with your hands flat. The dough must be stretched thin and if you try using your finger tips, it will only make holes in the dough and they are very hard to patch because of the oil. Constantly feel the thickness with the palm of your hand so you will know where to stretch to make it even. That much dough should make a pizza shell approx. 12-15 inches in any direction in all kinds of shapes. My guys in the kitchen used to try and shape the like panties so any shape will do.
Pick the edge of the shell closest to you with two hands and from the front of the grill, flip out the dangling end toward the rear and lay it down flat. If it not quite flat you can correct it with a pair of tongs. If you screw-up, your next one will be better. While the first side is cooking, pick up the ends with the tongs to check for doneness; it should have the score marks, be slightly golden brown and your able to slide it around. When done flip it over and cook the second only enough so you can slide it then move it to the cool side of the grill.
Brush with oil, sprinkle garlic, fresh herbs and pepperoni if you use it. Take a handful or two of the cheese mixture and layer it over the top until covered but don't over do it. Now add anything you are going to use and spread it evenly. If you want, garnish in the center with very thin slivers of scallion cut length wise. Slide the pizza back to the hot side of the grill but only put about 1/4 of it over the heat at one time. Keep checking the end that is cooking for doneness as well as watching the cheese. When the cheese starts to boil it's almost time to rotate it another 1/4. When the whole pizza is just about done, slide the entire pizza over the heat for just a few moments just to even the heat. Slide off into serving dish, drizzle with olive and serve with a steak knife. The best part of the presentation is having them cut there own pieces unless it's party cut.
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Submitted 9/29/05.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vin.paolino@verizon.net
Grilled Pizza