Master Recipe

Grilled Pizza

NOTE: See figures 31–38, for more information on handling the dough on the grill. See figures 10–15, for more information on shaping the dough.

To make pizza in advance, grill dough rounds until both sides are crisp and nicely browned, 2 to 3 minutes per side. Repeat with remaining dough rounds. (Grilled dough rounds can be covered and stored at room temperature for up to 6 hours.) When ready to serve, preheat broiler. Brush tops of grilled dough with oil and add toppings, leaving ¹/₂-inch border around edges uncovered. Broil until toppings are hot and cheese melts, about 2 minutes. Serve immediately.

  1    recipe Garlic-Herb Pizza Dough (see chapter two)

     Flour for dusting hands, work surfaces, and baking sheets or metal peels

  ¹/₄    cup extra-virgin olive oil for brushing on dough

     Salt