How to make grilled pizza - the definitive answer.

By Cookbad

I have perfected the grilled pizza technique, and I'm now convinced that unless you have an oven that will go up to 600 degrees, this is the way to do it. The high and dry heat of the grill is the perfect pizza environment.

So here is how I do it:
I cheat and buy my pizza dough at trader joe's, because I'm lazy and it's good dough. In my previous lazy East Coast days I would stop buy whatever pizza shop I was walking by and buy some dough off of them.

Fire up the grill to high and close the cover.

2 doughs looking at the ocean

Get out a rack big enough to put your pizza on.

Slather a some olive oil on your dough and hands then press it out onto a pan, as thinly and evenly as possible. Don't leave the edges that will be the crust thicker. If you end up with a minor hole or two than can't be repaired, it isn't a tragedy.

Go check and see if your grill is really really hot. 500 degrees where you want it. 400 at the lowest.

When the grill is hot, grab a metal spatula and some tongs.

Take the pan that has the dough stretched over it and hold it dough side down. The dough might start to fall to the grill on it's own, or it may need some gentle help with the spatula. This is the hardest part of the whole project and it took me a few times to get it down. If might fall unevenly and if it does, you can either try to reshape with the tongs (don't rip it) or just leave it.

the dough just before shutting the grill

Remove the pan, shut the grill. Count to 30, slowly.

the dough after 30 seconds

Open the grill. If the dough has huge bubbles and it looks like it is browning well, flip it. If you try to flip it and it rips, close the grill and count to 20. If it is lifting well but sticks to the grill, gently take the spatula to the sticking parts.

Once it is flipped, close the grill and count to 30.

It should be done. Take it off the grill and put it right onto the rack-- the most recently cooked side up.

Let the crust cool a bit and turn down your grill to 400.

to chiffonade basil, lie 5 or 6 leaves on top of one another

Then roll it into a cigar shape and thinnly slice.

Toppings:
If you are using sauce, be conservative but sauce all the way to the edges.

Any vegetables should be sauteed, grilled, cooked down so they don't swamp and dampen the dough. Cheese is easy, what you please with it. Same with meats.

Take the rack and pizza, open the grill and using the tongs, grab as far into the center of the pizza and pull it in one swift motion onto the grill.

Close the grill. After 5 minutes, check it. If you have nicely melted and slightly browning cheese, take it off. If not, leave it another 2-3 minutes.

Most likely the bottom will be charred in a few spots when it's done. But is it still completely edible and delicious.