Grilled Pizza

Dough Ingredients (makes 4 pizza pizzas):

• 400g (1 2/3 cups) warm water

• 6g (2 tsp) instant yeast

• 12g (2 tsp) salt

• 20g (1 2/3 Tbsp) sugar

• 20g (1 1/2 Tbsp) olive oil

• 690g (5 3/4 cups) bread flour

• Fine semolina flour (for dusting)

Margarita Pizza Toppings

• 1c Fresh mozzarella cheese (grated/crumbled)

• Fresh basil leaves

• Olive oil

• Flaky salt

• Pizza Sauce (stir ingredients to combine)

• Crushed tomatoes (325g or 1 1/2 cups)

• 1 small can tomato paste (175g or 3/4 cup)

• 5g (1 tsp) salt 

• 10g (2 1/2 tsp) sugar

Grilled Cherry Tomato Pizza Toppings

• 1c Fresh full fat shredded mozzarella 

• Fresh mozzarella (12-14 small cubes) 

• 15-20 grill roasted cherry tomatoes (combine ingredients and grill  on high for 2-3 minutes until blistered and just softened)

• cherry tomatoes

• Pinch of salt 

• Olive oil

• Fresh cracked black pepper

• Fresh basil

• Large pinch of grated parmesan 

• Pinch of chile flakes

• Pinch of dried oregano

• Marinated fresh garlic

• Thinly slice garlic and cover with olive oil

• Pinch of flaky salt

Broccolini Anchovy Pizza Toppings

• Broccolini

• Toss in a bowl with a pinch of salt, pepper, and olive oil 

• Grill on high for 3-4 minutes until it’s 65-75% cooked

• Transfer to a bowl and cover to allow to steam for about 5 minutes. 

• Cut into bite sized pieces 

• Full fat aged mozzarella cheese

• Grated fresh mozzarella

• Salted anchovies (chopped into small pieces)

• Marinated fresh garlic

• Thinly slice garlic and cover with olive oil

• Calabrian chiles (chopped)

• Grated parmesan

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Instructions:

1. In a stand mixer, combine warm water, instant yeast, salt, sugar, olive oil, and bread flour. Mix on medium speed with the dough hook attachment for 8 minutes until well combined and the dough clears the bowl. That’s about a 2 on my kitchen aid.

2. Transfer the dough onto a lightly floured surface and divide it into 4 equal-sized pieces, each weighing approximately 275g.

3. Shape each piece of dough into a pizza ball by flattening it, folding the sides over, rolling it, and tucking the edges to create tension and strength. See video @1:25.

4. Place the dough balls on a lightly oiled sheet tray and cover with a lid or plastic wrap and ferment at room temperature for 30 minutes before transferring it to the refrigerator. Ferment the dough in the fridge for at least 8 hours, preferably 24-48 hours.

5. 90 minutes before cooking the pizzas, take the dough out of the fridge to let it proof and come to room temperature.

6. Preheat your grill for 30 minutes before making the pizzas. Set up 3 temp zones: Low on one side, medium in the middle,  and high on the other side. The high temp side creates a higher overall temperature in the grill to help cook the top of the pizza. 

7. Prepare the toppings for your pizzas (see above for ingredient lists and preparations)

8. To build the pizzas:

• Dust a cutting board with flour and place one dough ball on it.

• Flatten the dough and use a rolling pin to roll it into a 10-12 inch (25-30cm) circle.

• Transfer the rolled dough onto a pizza loading peel dusted with fine semolina flour.

• For the margarita pizza, spread sauce edge to edge, sprinkle on fresh mozzarella, 8-10 leaves of basil squirted with a little olive oil, flaky salt 

• For the grilled cherry tomato pizza, spread about a cup of shredded full fat mozz, small cubes of the fresh mozz, 15-20 of the grilled tomatoes, about 12 fresh basil leaves,  grated parm, chile flakes, dried oregano, a sprinkle of marinated garlic (making sure to drizzle on the basil leaves), and flaky salt. Finish with fresh cracked black pepper after grilling.

• For the broccolini anchovy: about 1 cup of shredded mozz, 1 cup of grated fresh mozz, about ½ cup of the grilled chopped broccolini, chopped anchovies, sliced marinated garlic and oil, and chopped calabrian chiles. Top with a sprinkle of grated parmesan after grilling

9. Shimmy pizza on the peel to be sure it’s not stuck. If it is, add another sprinkle of semolina flour under any stuck edges.

10. At the grill, spray the low heat side with pan spray or dip a towel into olive oil and use tongs to oil the grates. 

11. Carefully slide the pizza off the peel and onto the low side of the preheated grill Cook with the lid closed for 2 minutes.

12. Check the bottom of the pizza to ensure it's not stuck or burning. Rotate the pizza 90 degrees and cook for an additional 3-4 minutes, lid closed.

13. After 6-7 minutes of grilling, remove the pizza from the grill and let it rest for a moment.