Your grill is the perfect pizza “oven.” The fire gives the crust a nice crackle and char and the toppings a smoky flavor.
Make Your Own Dough
Most folks judge a good pizza by its dough. Making your own is rewarding and fairly simple. If you are rushed for time, frozen dough and dough purchased at a pizzeria are good alternatives. Refrigerated dough is usually not as successful unless it comes from a high-end market.
Choose the Toppings
The recipe here is for classic pizza Margherita, but don’t let that hinder your creativity. Just remember the best pizza joints always use top-quality ingredients, and you should, too.
Wait for the Heat & Dust the Baker’s Peel with Cornmeal
Be patient and let the grill get as hot as possible. You may want cooler conditions after you flip the crust, but you want a hot fire to start. Be sure you dust the baker’s peel – or the back of a rimless baking sheet – with cornmeal before you slide the dough round onto it for transport to the grill. The grains of cornmeal act like ball bearings, helping to slide the dough easily over the fire. The cornmeal also adds some crunch.
Don’t Rush the Grilling, But Work Quickly
Once the dough round is on the grill, let it set up and become firm on the underside before you turn it. Then, use the peel, the baking sheet, a large spatula or tongs to flip it. You need to work quickly to get your toppings on the crust and get the grill lid closed to maintain the heat. As soon as the cheese is bubbly, your pizza is ready.
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- Epicurean Pizza Peel $39.95