Grilling pizza is no longer a restaurant-only experience. With refrigerated pizza dough or pre-made pizza bases readily available, you can achieve that smoky, crispy, and utterly delicious pizza right in your backyard. But transitioning from oven-baked to grill-fired requires a shift in technique. This guide walks you through everything you need to know to transform a refrigerated pizza into a grilled masterpiece.
Understanding Refrigerated Pizza and the Grill
Refrigerated pizza dough and pre-made pizza bases offer convenience and consistent results. However, they react differently to the high heat of a grill compared to an oven. Grills can reach significantly higher temperatures, and the direct heat source demands careful attention to prevent burning. Understanding these differences is key to successful grilling.
The Benefits of Grilling Pizza
Grilling pizza imparts a unique smoky flavor that’s impossible to replicate in a conventional oven. The high heat allows for a rapid cooking process, resulting in a delightfully crispy crust and perfectly melted toppings. The slightly charred edges add a touch of rustic charm and enhance the overall taste experience.
Types of Refrigerated Pizza Options
You have two primary options when it comes to refrigerated pizza: dough and pre-made crusts. Dough requires more preparation, including stretching and shaping, while pre-made crusts offer the ultimate convenience. Both can be grilled, but the cooking times and techniques may vary slightly.
Refrigerated Pizza Dough: Offers more control over the crust’s thickness and shape.
Pre-Made Pizza Crusts: Provide ease of use, especially for beginners. Choose a crust thickness suitable for grilling. Thinner crusts cook faster and are prone to burning if not watched carefully.
Essential Grilling Equipment and Ingredients
Having the right tools and ingredients is crucial for a smooth grilling process. This isn’t just about having the pizza; it’s about creating an environment for success.
Grilling Equipment Checklist
Grill: A gas or charcoal grill works well. Gas grills offer more precise temperature control.
Pizza Stone or Baking Sheet: While optional, a pizza stone or baking sheet helps distribute heat evenly and prevents the crust from sticking to the grill grates.
Pizza Peel: Essential for transferring the pizza to and from the grill safely.
Tongs: For maneuvering the pizza and checking for doneness.
Oven Mitts: Protect your hands from the intense heat.
Pizza Cutter or Knife: For slicing the finished pizza.
Pastry Brush: For applying olive oil or garlic butter.
Key Ingredients for Grilling Pizza
Refrigerated Pizza Dough or Crust: Choose high-quality dough or crust for the best results.
Olive Oil: Prevents sticking and adds flavor.
Pizza Sauce: Use your favorite store-bought or homemade sauce.
Cheese: Mozzarella is a classic choice, but feel free to experiment.
Toppings: Get creative with your favorite meats, vegetables, and herbs.
Cornmeal or Flour: Prevents the dough from sticking to the pizza peel.
Preparing Your Grill and Dough for Success
Proper preparation is essential for achieving grilled pizza perfection. This involves getting your grill to the right temperature and preparing your dough or crust for grilling.
Preheating the Grill
Preheat your grill to medium-high heat (around 450-500°F). If using a pizza stone, place it on the grill grates during preheating to ensure it’s thoroughly heated. This will help the crust cook evenly and prevent sticking. For charcoal grills, ensure the coals are evenly distributed for consistent heat.
Preparing the Dough or Crust
If using refrigerated pizza dough, let it sit at room temperature for about 30 minutes before stretching or rolling it out. This will make it more pliable and easier to work with. Dust your pizza peel with cornmeal or flour to prevent the dough from sticking. Gently stretch or roll the dough to your desired shape and thickness. If using a pre-made crust, lightly brush it with olive oil to prevent sticking.
Grilling the Pizza: Step-by-Step Instructions
Now comes the exciting part: grilling your pizza! This requires a precise technique and a watchful eye to prevent burning.
Step 1: Grilling the First Side
Carefully slide the prepared pizza dough or crust onto the preheated grill grates or pizza stone. Grill for 2-3 minutes, or until the bottom is lightly golden brown and slightly firm. Watch carefully to prevent burning.
Step 2: Flipping the Pizza
Using tongs, carefully flip the pizza dough or crust over. This is crucial, as the first side needs to be cooked enough to support the toppings without becoming soggy. If using a pizza stone, you can use the pizza peel to help with the flip.
Step 3: Adding Toppings
Quickly add your sauce, cheese, and toppings to the grilled side of the pizza. Work efficiently to minimize the amount of time the pizza spends on the grill, as the bottom can burn quickly.
Step 4: Grilling the Second Side with Toppings
Close the grill lid and continue grilling for another 2-3 minutes, or until the cheese is melted and bubbly and the bottom crust is golden brown. Keep a close eye on the pizza to prevent burning. Adjust the heat if necessary.
Step 5: Removing and Serving
Carefully remove the pizza from the grill using the pizza peel or tongs. Let it cool for a minute or two before slicing and serving. Garnish with fresh herbs, such as basil or oregano, for an extra touch of flavor.
Tips and Tricks for Grilled Pizza Perfection
Mastering grilled pizza takes practice, but these tips and tricks can help you achieve consistent results.
Preventing Sticking
The key to preventing sticking is to ensure your grill grates or pizza stone are well-oiled and that you use enough cornmeal or flour on the pizza peel. You can also use parchment paper under the dough, but be aware that the paper can catch fire if it extends beyond the pizza.
Controlling the Heat
Grilling pizza requires careful heat management. If your grill is too hot, the bottom of the crust will burn before the toppings are cooked. If it’s not hot enough, the crust will be pale and doughy. Adjust the grill’s temperature as needed to maintain a consistent cooking environment.
Choosing the Right Toppings
Avoid using overly wet toppings, as they can make the crust soggy. Pre-cook vegetables with high water content, such as mushrooms and bell peppers, before adding them to the pizza. Use high-quality cheese that melts well.
Experimenting with Flavors
Don’t be afraid to experiment with different flavors and toppings. Try using different types of cheese, such as provolone or fontina, or adding unique ingredients like grilled vegetables, pesto, or balsamic glaze.
Troubleshooting Common Grilled Pizza Problems
Even with the best preparation, things can sometimes go wrong. Here’s how to troubleshoot some common grilled pizza problems.
Burnt Crust
If your crust is burning before the toppings are cooked, reduce the heat or move the pizza to a cooler part of the grill. You can also try placing a piece of foil under the pizza to shield it from the direct heat.
Soggy Crust
A soggy crust can be caused by using too much sauce or wet toppings. Make sure to drain any excess liquid from your toppings before adding them to the pizza. You can also try pre-baking the crust for a few minutes before adding the toppings.
Uneven Cooking
Uneven cooking can be caused by an unevenly heated grill. Make sure your grill is preheated properly and that the heat is distributed evenly across the grates. If you’re using a charcoal grill, make sure the coals are evenly distributed.
Sticking to the Grill
If your pizza is sticking to the grill, make sure you’re using enough oil and cornmeal or flour. You can also try using a pizza stone, which helps prevent sticking.
Grilling refrigerated pizza dough or crust is a fun and rewarding experience. With practice and attention to detail, you can create restaurant-quality pizza right in your backyard. By understanding the nuances of grilling and following these tips and tricks, you’ll be well on your way to achieving grilled pizza perfection. Remember to control the heat, prepare your ingredients properly, and don’t be afraid to experiment with different flavors. Happy grilling!
Grilling on a Gas Grill vs. Charcoal Grill
Choosing between a gas and charcoal grill for pizza often comes down to personal preference and the desired flavor profile. Each type offers distinct advantages and disadvantages.
Gas Grill Advantages
Temperature Control: Gas grills provide precise and easily adjustable temperature control, crucial for consistent pizza grilling.
Ease of Use: They are simple to ignite and preheat, making them convenient for quick meals.
Cleanliness: Gas grills produce less mess compared to charcoal.
Gas Grill Disadvantages
Flavor: They don’t impart the same smoky flavor as charcoal grills.
Cost: High-quality gas grills can be more expensive than charcoal grills.
Charcoal Grill Advantages
Smoky Flavor: Charcoal grills impart a distinctive smoky flavor that enhances the pizza’s taste.
High Heat: They can reach extremely high temperatures, ideal for achieving a crispy crust.
Cost: Charcoal grills are generally more affordable.
Charcoal Grill Disadvantages
Temperature Control: Maintaining consistent temperature can be challenging.
Preparation Time: Charcoal grills require more time to ignite and preheat.
Messiness: They produce more ash and require more cleanup.
Advanced Grilling Techniques for Pizza
Once you’ve mastered the basic techniques, you can explore advanced grilling methods to elevate your pizza game.
Using a Pizza Stone
A pizza stone helps distribute heat evenly, preventing hot spots and ensuring a uniformly cooked crust. Preheat the stone thoroughly before placing the pizza on it.
Indirect Heat Grilling
Indirect heat grilling involves positioning the pizza away from the direct heat source. This method is ideal for thicker crust pizzas or when you want to cook the toppings more slowly.
Adding Wood Chips for Smoke Flavor
For a richer smoky flavor when using a gas grill, add wood chips (such as hickory or applewood) to a smoker box or aluminum foil packet placed directly on the grill grates.
Serving Suggestions and Accompaniments
A perfectly grilled pizza deserves equally delicious accompaniments.
Salads
A simple green salad with a vinaigrette dressing complements the richness of the pizza. A Caesar salad is another classic choice.
Appetizers
Grilled vegetables, bruschetta, or marinated olives make excellent appetizers.
Drinks
Pair your pizza with a crisp white wine, a refreshing beer, or a sparkling water with lemon.
Refrigerated Pizza Dough Recipe (Optional)
While this guide focuses on grilling pre-made refrigerated pizza, here’s a simple recipe for homemade dough if you prefer to make it from scratch. This is an optional addition and is not necessary if you are grilling a refrigerated pizza.
Ingredients:
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 package (2 1/4 teaspoons) active dry yeast
* 1 1/4 cups warm water (105-115°F)
* 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine flour, salt, and sugar.
2. In a separate bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
3. Add the yeast mixture and olive oil to the flour mixture. Stir until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and divide it into two equal portions.
7. Roll out each portion to your desired thickness and shape.
This recipe is a great starting point for making your own pizza dough.
Enjoy the process of grilling your refrigerated pizza. Every grill is unique, and finding the best methods for your equipment will come with practice.
What type of refrigerated pizza dough works best for grilling?
While most refrigerated pizza doughs can be grilled, thinner crust varieties tend to work best. Thicker doughs can be difficult to cook evenly on the grill, often resulting in a burnt exterior and a doughy center. Look for doughs specifically labeled as “thin crust” or “Neapolitan style” for optimal results.
Consider also the ingredients. Doughs made with higher quality flour and fewer preservatives will generally taste better and have a more pleasant texture when grilled. Experiment with different brands and styles to find the one that suits your personal preference and grilling setup best. Don’t be afraid to try a gluten-free refrigerated dough as well, though they can be a bit more delicate to handle.
How do I prevent my pizza dough from sticking to the grill grates?
The key to preventing sticking is proper preparation and a well-oiled grill. Ensure your grill grates are thoroughly clean before you start. Then, lightly brush them with a high-heat cooking oil, such as canola or vegetable oil. Don’t use too much oil, as it can cause flare-ups.
Before placing the dough on the grill, lightly brush both sides with oil. This creates a barrier between the dough and the grates, minimizing the chance of sticking. Additionally, make sure your grill is at the correct temperature. A medium-high heat will help the dough cook quickly and prevent it from adhering to the grates for too long.
What is the ideal grill temperature for cooking pizza?
The ideal grill temperature for cooking pizza is generally medium-high, around 450-500°F (232-260°C). This temperature range allows the crust to cook quickly and develop a crispy exterior, while also ensuring the toppings are properly heated and melted. Use a grill thermometer to accurately monitor the temperature.
If your grill runs hotter, you may need to reduce the temperature slightly to prevent burning the crust before the toppings are cooked. Conversely, if your grill struggles to reach this temperature, it may take longer to cook the pizza and achieve the desired level of crispiness. Adjust the cooking time accordingly, keeping a close eye on the pizza to prevent undercooking or burning.
When should I add the toppings to my grilled pizza?
The toppings should be added after the first side of the pizza dough has cooked and developed a slight char. This typically takes 2-3 minutes. Once the first side is cooked, carefully flip the dough onto a baking sheet or pizza peel. This step prevents the toppings from falling into the grill.
Quickly add your desired toppings to the cooked side of the dough, and then carefully slide the pizza back onto the grill. Close the grill lid to allow the toppings to melt and the bottom crust to finish cooking. Monitor the pizza closely to prevent burning, and remove it from the grill when the cheese is melted and bubbly and the crust is golden brown.
How long does it take to grill pizza?
Grilling pizza typically takes between 6-10 minutes, depending on the thickness of the crust, the grill temperature, and the amount of toppings. The first side of the dough usually cooks in 2-3 minutes, while the second side, with toppings, takes an additional 4-7 minutes.
It’s crucial to keep a close eye on the pizza while it’s grilling to prevent burning. Check the bottom crust periodically to ensure it’s not becoming overly charred. If necessary, move the pizza to a cooler part of the grill or reduce the heat slightly. The pizza is done when the crust is golden brown, the cheese is melted and bubbly, and the toppings are heated through.
Can I use a gas or charcoal grill for pizza?
Yes, both gas and charcoal grills can be used for grilling pizza. Gas grills offer more precise temperature control, making it easier to maintain a consistent heat. However, charcoal grills impart a smoky flavor to the pizza that many people find desirable.
If using a gas grill, preheat it to medium-high heat and use the burners to create an even cooking surface. With a charcoal grill, arrange the coals in a circular pattern around the edge of the grill to create indirect heat in the center. This helps prevent the crust from burning while the toppings cook. Experiment with both types of grills to see which one you prefer and which best suits your cooking style.
What are some good topping combinations for grilled pizza?
The possibilities for grilled pizza toppings are endless, but some popular and delicious combinations include classic Margherita (tomato sauce, fresh mozzarella, basil), pepperoni and mushroom, and BBQ chicken with red onion and cilantro. You can also try more adventurous options like prosciutto and fig, or a vegetarian pizza with roasted vegetables and goat cheese.
When choosing toppings, consider the flavors and textures that will complement each other. Avoid overloading the pizza with too many toppings, as this can make it difficult to cook evenly and result in a soggy crust. Fresh herbs, a drizzle of olive oil, and a sprinkle of Parmesan cheese can add a finishing touch to your grilled pizza and elevate its flavor.