Master Instructions

Grilled Pizza

1. Prepare dough as directed in dough recipe. Light grill. Turn punched-down dough out onto lightly floured work surface. Use chef's knife or dough scraper to cut dough into eighths. Form each piece into ball and cover with damp cloth. Let dough relax at least 5 minutes but not more than 30 minutes.

 

2. Working with one piece of dough at a time and keeping others covered, flatten ball into disk using palm of hand. Starting at center and working outward, use fingertips to press dough to about ¹/₂-inch thick. Use one hand to hold dough in place and other hand to stretch dough outward; rotate dough quarter turn and stretch again. Repeat turning and stretching until dough will not stretch any further. Let dough relax 5 minutes, then continue stretching until it has reached diameter of 7 or 8 inches. Dough should be about ¹/₄ inch thick. Use palm to flatten edge of dough. Transfer dough rounds to baking sheets or metal peels that have been lightly dusted with flour.

 

3. Check to make sure grill is medium-hot. Brush oil evenly over each stretched dough round and sprinkle with salt to taste.

 

4. Grill dough, oiled side down, until dark brown grill marks appear, 1 to 2 minutes. Prick any bubbles that develop on top surface. Brush tops with more oil, then flip with long-handled tongs onto clean baking sheet or peel, grilled side up. (If grilling bread without toppings, simply brush tops with oil and flip back onto grill.)

 

5. Brush grilled dough surfaces with oil and add toppings, leaving ¹/₂-inch border around edges uncovered. Slide pizzas back onto grill. Cover and grill until pizza bottoms are crisp and browned, toppings are hot, and cheese melts, 2 to 3 minutes; serve immediately and repeat with remaining rounds.