Gilled Pizza for Fourth of July!

Do It Yourself Grilled Pizza!

As a veteran caterer I can now admit: I have finally mastered the Grilled Pizza, just in time for the Fourth of July!  Honestly, I have tried this over the years and ended up with a burnt and/or gooey mess.  I know, I am a full time pro: how can I not figure this out?  The June 2016 issue of Bon Appetit magazine provides a fantastic guide to getting the pie right www.bonapptit.com

I made my own dough from a recipe on back of Fleischmann’s Pizza Crust Yeast (I didn’t even know this existed) that doesn’t require additional rising time.  You just make the dough, let it rest slightly (while your grill is heating).  The key in this adaptation includes the use of a pizza stone.  If  you do not currently own one I highly recommend purchasing one.  I have used mine for over 20 years and it still in great condition.  I love a white pizza, so my adventure in pizza grilling included a olive oil and fresh chopped garlic splash, fresh mozzarella, Parmesan, and Ricotta with fresh basil.  It was sublime.  True fact:  I didn’t even sit down to eat it.  I stood at the kitchen counter and ate half the entire pie all by myself.  Word.
According to Bon Appetit: 


“Pizza thrives on heat—lots of scorching heat to get that
crust to spring into bubbly, blistered shape, to melt cheese, and to
perform the too-many-to-count alchemical tasks required to turn a disk
of dough into basically the best food there is. Which is why the grill is a pizza’s best friend:
It generates way more heat than most home ovens can, getting you closer
to the fiery conditions created by a proper pizzeria’s deck oven. We
like to take it one step further by placing a ceramic pizza stone
on our grill, letting it get wicked hot, and using that as the platform
for our smoky backyard pies. It harnesses and evens out all that
obscene heat, kind of like the floor of a pro pizza oven, meaning you
can throw down your dough, top it, close the lid, and let the combo of
direct and ambient heat work its magic, no flipping required.
Great grilled pizza is an art, not a
science. Our method is really simple but, you know, everyone’s rig is
different, which means it might take a little trial and error before you
start cranking out picture-perfect pies for a crowd.
On a Gas Grill
We like using a gas grill for this (I know, right? We never say that!)
The even heat eliminates a huge variable. Place a pizza stone on the
grates and set the burners beneath to medium-high. Allow the grill to
heat, covered, with the stone inside. When the grill is super hot—a
thermometer should register around 500°, about 10 minutes—remove the
lid, place an 8-oz. ball of dough stretched to a 12″–14″ oval on the
stone, add your toppings, and brush the crust with a little olive oil.
Replace the cover with vents open and cook until underside of crust is
browned and cheese is bubbling, 7–9 minutes. Using a couple of large
metal spatulas, transfer the pizza to a platter or board. Let cool for a
few minutes, slice, and watch everyone freak out.”

Squash Blossoms, Mozzarella, Fontina, Chives and Parmesan

 The Sauce?  Just apply sparingly or your pie will go soggy.
The Dough?  If you don’t want to do the homemade route, just purchase some premade dough from the grocery store or neighborhood pizzeria.
The Cheese?  Mild and melty – torn mozzarella, Fontina, ricotta, Parmesan or provolone.  Restraint is key with the cheese.  Ouch.  
Toppings?  Less is more.
Finishers?  Fresh herbs, and some sea salt.

Crumbled Italian Sausage, Mozzarella, Charred small onions, Peppers and Spices

The magazine also explains how to pull this off if you are using a charcoal grill, or if you do not have a pizza stone and just want to go straight to the grate.  I’m not sure I am ready for that yet, but it’s on my to do list!
Catering in Washington DC gives me so many opportunities to try new recipes; clients in my area are always looking for the next new thing.  This was deceptively easy, it just involved paying attention to the time actually on the grill so it doesn’t burn to a crisp.  Some char is delicious.  All char, not so much. 
Call Catering By Teatime for menu ideas for your next party, and if you have a grill in the backyard, fire that bad boy up and give this a try.www.cateringbyteatime.com