Most of us are not lucky enough to have a wood fired pizza oven in our home kitchen. However, if you have a charcoal grill you can get a great grilled pizza!
You’ll need to start with a very thin crust. In the past I’ve used a recipe from Cooks Illustrated that works well. We recently bought a premixed dough at the market that was from a local flour miller – Fresh Flour in Dayton, TN. The recipe called for the dough to make 1 crust but I rolled it out into 2 crusts. You don’t want something so thin that it will burn quickly but this is not the time for your thick crust pizza. Use whatever dough recipe you like, or buy a pre made dough and roll it out a bit more if needed.
While your crust is rising, prep all your toppings. You’ll want to precook anything as the pizza doesn’t spend enough time on the grill to really cook the toppings. We used garlic scape pesto instead of marinara sauce, onions, peppers, diced tomatoes, fontina cheese and sausage from Link 41 sausage.
Light your grill and allow it to get hot. When you are ready to put the dough on, move all the charcoal to one side and lay the dough on the opposite side.
Put the lid on and let cook for 4 minutes or so and then check it. The bottom is done when it starts to bubble and you can see nice brown grill marks.
Pull the dough off the grill and top the cooked side with your toppings. (try not to rip a chunk out of the side…)
Slide the pizza back on the grill and cook for another 4 minutes or so. If you know your grill cooks hot then certainly you want to be checking more frequently.
When the cheese is melted and the bottom is browned to your liking then slide the pizza off.
It’s nice to have an option to cook pizza that doesn’t require you to turn on the oven in the middle of summer!