It is true? Does everything taste better grilled? I don’t know yet as I have not grilled everything. But what I have thrown over the charcoal has tasted better. Particularly an American favorite – pizza. A couple years ago I watched Alton Brown make pizza on the grill during the final season of Good Eats. At the time I sadly did not own a grill. That is no longer the case. I followed his instructions last year and the results were wonderful. I didn’t know what to expect of the crust, would it be too flat for my liking? The crust is just about as perfect as crust can turn out. It is still chewy but it has that wonderful grilled flavor that knows your taste buds into a coma!
Alton Brown’s Recipe | Print the recipe
The main thing I took from Alton Brown’s recipe is the dough. I didn’t try his Date and prosciutto pizza as that sounds awful to me, and I didn’t quite follow this Margherita pizza – I made my own. The dough itself is wonderful. The dough makes 3 small to medium pizzas depending on your definition of small and medium. I think keeping the pizza a reasonable size is a good idea considering you don’t want the pizza to be raw in the middle and burned on the bottom. A couple notes below about working with his dough.
1. I used honey instead of malted barley syrup. This substitution worked out perfectly fine.
2. I had to add more flour when making the dough. My dough ball wasn’t really coming together so I add a little more flour at a time until the dough starting forming a ball.
3. The one hour rising time was perfect. The dough has doubled.
4. When you get to the second rise start getting your toppings ready and the grill fired up.
5. Each side of the pizza took about the 3-4 minutes Alton called for. The challenge is too make sure your coals if using charcoal are spread even so that you can have even heating.
Again this dough is out of this world amazing! You can use whatever homemade dough recipe you like. Just remember you want this pizza to be no more than a medium size so if your recipe normally makes a large consider cutting the dough in half. Here is how I made my Pepperoni Grilled Pizza.
- 1 recipe pizza dough divided into 3 small to medium pizzas
- 20-30 slices pepperoni
- 1 lb freshly grated mozzarella cheese
- 1½ cups tomato sauce (homemade if possible)
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh basil, chopped
- olive oil for brushing on the dough
- Divide your pizza dough into 3 pizzas. Roll them into a ball. Cover the dough with a towel and allow it 45 minutes to rise.
- Fire up the grill!
- Roll out each dough out into a circle. Place on a floured pizza peel or floured cutting board.
- Brush with oil. Place the dough flat onto the grill. Close the gril. Cook for 2-4 minutes or until grill marks have formed on the bottom of the dough. Brush the top of the dough with oil and flip over.
- Work fast adding the ladle your sauce on top, add the cheese, herbs, and pepperoni. Close the grill as soon as your done. Allow to cook for another 2-4 minutes until the cheese has melted and the bottom has grill marks. Repeat steps for the remaining pizzas.
This cookbook contains 111 recipes many with complete timelimes and several that are gluten free. An example of the kind of recipes you will find are Lime-Cured Shrimp and Roasted Corn Chowder, Porcini-Dusted Pork Chops with Cremini Mushrooms and Golden Raisins over Horseradish-Scented Potatoes.
In this book Robert shares his personal stories (including cooking for First Lady Laura Bush) and cooking philosophy. There are also recipes to be had like Black Angus Beef Tartare with Toasted Brioche and Fried Quail Egg, Roasted Duck with White Bean Ragout.
Recent Comments