SUPPER: Grilled pizza instructional

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SUPPER: Grilled pizza instructional

POSTED: Monday, April 19, 2010, 4:44 PM

Filed Under: How-To | SUPPER

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Climbing the rungs of pizza-making proficiency is akin to joining a cult. First, there's the required reading and research. Then you start participating in established traditions, developing expectations, exulting in feelings of belonging and superiority and conveniently forgetting the galllons of tears cried over painful steps backwards. Grilled pizza, one of the few approaches that doesn't require the purchase of a pizza stone, is practically pizza for the uninitiated. We won't go into the intricities and esoterica of dough here; there is a world of research on the Web on the making of every imaginable permutation of water, flour, salt and yeast. We use New York Times columnist Sam Sifton's recipe from his April 19, 2009 article Crust Fund, sometimes adding 1 teaspoon of honey to make a more active dough. Once your dough is proofed, heat a gas grill to medium-high. Stretch the dough, using plenty of flour on both sides, into whatever shape you like (an oblong works well on the grill). Place the stretched dough directly on the grill; cook the first side (this is where the toppings will end up) for about 5 minutes, until lightly charred. Flip and cook second side (this will be the bottom of the pizza) for 3 minutes, until pizza is not floppy. Lift dough off grill with pizza peel or sheet pan and place on work surface. Lightly apply toppings of your choice (to the fully done side of pizza) and return pie to grill. Grill over medium-high heat with lid of grill closed until toppings are melted and bottom is lightly charred (the array of black spots is called leoparding). Slice, serve, and enjoy the first step to cult membership. All photos by Neal Santos.

Johnny Utah

Posted 2010-04-20 08:38:20

Do you have to hold your arm out like a Maitre D when you remove the pizza from the grill like in the 4th pic?

Lust4Mike

Posted 2010-04-20 11:06:47

This guy shoulda been a hand model. Grill it baby! Seriously, this looks delish. I'm going to try it ASAP. Nice work you guys.

uberVU - social comments

Posted 2010-04-20 12:27:09

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Nate

Posted 2010-04-24 15:11:46

Aw man! You totally beat us to bloggin' about this! We've been making pizza's like this for the past two weeks like crazy. We're addicted and have been making them almost every other day! SO quick and easy!

Posted by Felicia D'Ambrosio @ 4:44 PM Permalink | Post a comment

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Founded in October 2008, Meal Ticket is a City Paper blog about food, drink and assorted other things that make you go mmm. We do recipes, interviews, restaurant news, commentary and much more. We don't do restaurant reviews here — those are handled in print, mostly by our critic (and Meal Ticket contributor) Adam Erace. Got a tip, question, thought or concern? Just want to say hello? Please shoot a note to caroline@citypaper.net.

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