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Grilled Pizza

 Grilled Pizza

A few weeks ago, I’d been running around craving pizza ALL FRIGGIN DAY, but the thought of an overloaded pie with an underdone crust disgusted me more than usual, enough to defeat my sloth even. Solution? Grill it up son! I started doing this last year, after grilling flat bread and using that as a crust. Pretty good, but not actual pizza, per se.Homemade pizza dough is just too much trouble for the payoff, except for those few souls who are absolutely committed to perfecting it. I eventually found that some pizza places are willing to sell you balls of their pizza dough, which makes the process a whole lot simpler. My go-to spot is Angelo’s in Hampden, where a large dough ball is $3.50 (they also make a very good [UPDATE: The quality of Angelo's cheeseteaks has taken a brutal nosedive! Dry meat and not a lot of it... So bad I thought it must have been anomolous just a few days ago, but conversations with other fans confirm that for now, Angelo's has officially fallen off, as the kids used to say], if not very Philly-esque, cheesesteak). [UPDATE: Frozen dough balls are less than 2 bucks, work just as well, and can be found at most area Italian delis and many plain old supermarkets]


This size ball is good for two large thin-crust pizzas, and the dough keeps incredibly well, more than a week no problem:

 Grilled Pizza

After starting your charcoal get the toppings ready – we used some dry salami, arugula, fresh mozzarella, smoked mushrooms, roasted pepper, and a can of chopped tomatoes:

 Grilled Pizza

To roast the pepper, place it directly on the coals, wait til the down side chars, and turn. I generally use hardwood, not briquettes for grilling, but this was spur of the moment. Was that a douchebaggy thing to say? :

 Grilled Pizza

While this is happening, get some smoke into the mushrooms and soften the onion [UPDATE: It's a much better idea to saute some moisture out of the onions and mushrooms first. This seems to help smoke absorption while mor importantly preventing excess moisture from making the crust soggy.]

 Grilled Pizza

Season up the greens and shrooms, I used oil, lemon juice, and salt:

 Grilled Pizza

When the toppings are ready, prepare the dough by cutting the ball in half, and gently stretching the dough over a cutting board 11/17:

 Grilled Pizza

Brush with olive oil and add and pepper:

 Grilled Pizza

Carefully transfer to your hot grill, oiled-side down, then salt, pepper and oil the up side. When bubbles appear, it’s time to flip:

 Grilled Pizza

 Grilled Pizza

Then add toppings:

 Grilled Pizza

Add a small chunk of wood and close the lid. [UPDATE: Protip- move the pizza off  of directheat after about 3 minutes. Then inspect the bottom and rotate underdone areas back onto direct heat as necessary, closing the lid between adustments] 8 minutes later, dinner time. Easy as pie, no? (Disclaimer: pie is NOT in fact, easy). Note to be more careful than when removing your pizza from the grill:

 Grilled Pizza

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3 Responses to “Grilled Pizza”

  1. Ben

    Henry, the last time we saw you we were raving about grilled potato salad. I thought I got the recipe from this site. One recipe I did get from this site was this one. It was excellent.

  2. GreatScott

    Hi. Looks like a difficult proposition…this pizza dough on the grill… Seems like you’re guaranteed to have the dough cook unevenly, become malformed, or tearing at some point of the process.

    Maybe using a one of those grilling baskets would help:
    http://www.amazon.com/Romes-68-Basket-Chrome-Plated/dp/B000MAQTLW/ref=sr_1_4?ie=UTF8&s=kitchen&qid=1249444206&sr=1-4

  3. Barb

    I’ve been doing grilled pizza for a few years now. I find that Trader Joe’s has a great pre-made pizza dough in the refridge dept for about $1. The other thing that I do is to put the fresh greens on the dough first, so they don’t dry out. I do like the oil on the greens, tho.

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