Servings: —
Source: Fine Cooking 9/2004
One of the things I like best about being a chef is sharing my passion for cooking with friends. So when I entertain, I like to get everyone involved. Throwing a “”make your own pizza”” party is a perfect way to do this. And in summer, a grilled pizza party is even better. Everyone loves pizza, but most people have never taken a turn at grilling it. Once they do, they flip over it.
Lots of make-ahead components mean more time to spend with your guests. The great thing about a party like this is that you can prepare the dough and toppings far in advance. The dough is flexible; it’s quick to work together and only needs about an hour to rise, so you can make it on short notice. But even better, you can make it a day ahead and let it rise overnight in the refrigerator. The dough also freezes well. A few hours before guests arrive, I bring the dough to room temperature, roll it into disks, stack them on a baking Sheet, and store them in the refrigerator so they’re ready to grill when the party starts.
The pizza toppings can be as simple or as luxurious as you like. I like to make a few interesting toppings ahead, so that my guests can have fun experimenting with different ingredient combinations. My favorites are roasted Vidalia onions, roasted red pepper purse, roasted garlic, and black olive tapenade (see the recipes on p. 39). You can make them all up to three days before your party. If you’re pressed for time, you could skip making the toppings and head for a good Italian deli for some fresh mozzarella, thinly sliced cured meats, and even highquality canned tomatoes. Either way, add a nice selection of fresh herbs, grated cheeses, and extravirgin olive oil, and you’re all set.
Ingredients
How to grill a pizza
Get set up: Arrange the toppings, pizza doughs, a cuffing board, and other tools (see the checklist at left) next to the grill within easy reach.
Gas grill: Prepare a two-level fire with the back and middle burners on high and the front burner on low. if your gas grill only has two burners, set one on high and the other on low.
Charcoal grill: Prepare a fire with hofter and cooler areas by spreading the majority of the hot coals on one side of the grill and fewer on the other half.
Oil the dough: Brush the top of one dough round with olive oil and sprinkle with a pinch of salt.
Transfer the dough: Use both hands to pick up a round of dough. Moving quickly and holding the top edge of the dough, lay the bottom edge (oiled side down) on the hot part of the grill As soon as the first edge of the dough makes contact with the grill grate, pull gently on the dough as you finish laying it down to stretch it thinly.
Brown one side: Brush the top of the dough with olive oil and sprinkle with salt. Grill without moving until the pizza browns and develops good grill marks on the bottom, I to 3 minutes; check frequently to prevent burning.
Flip: Flip the dough with a spatula and tongs and arrange your choice of toppings on the browned side of the pizza. (Work quickly, or move the pizza to the cooler area of the grill while topping.) When the bottom has browned and developed strong grill marks, I to 3 minutes, move the pizza to the cooler part of the grill.
Cover: Close the lid and grill until the pizza toppings are hot to the touch and any cheese has melted, 3 to 8 minutes.
Check: Check the bottom of the pizza frequently, turning the pizza from back to front and side to side to prevent burning in case your grill has any hot spots. Transfer the pizza to a cutting board and slice. Serve immediately.
Directions
Do-ahead plan
Up to three days ahead
Make the Roasted Red Pepper Purde (P. 39).
Make the Roasted Vidalia Onions (p. 39).
Make the Olive Tapenade (p. 39).
Make the Roasted Garlic (P. 39).
Up to two days ahead
Buy cheeses, extra-virgin olive oil, and any additional deli pizza toppings.
That morning
Make the pizza dough (or make it several days in advance and freeze it).
Up to four hours ahead
Roll out the pizza doughs, layer them between sheets of parchment, cover, and refrigerate.
Prepare a green salad.
Grate or slice the cheeses and cut any vegetables for the pizzas.
Half an hour before grilling
Assemble the items on the checklist at right
Start the fire on the gas or charcoal grill.
Checklist
Pizza ingredients
Several make-ahead toppings or easy, no-cook toppings
Cheese
Pizza dough rounds
Extra-virgin olive oil for brushing
Kosher or sea salt and freshly ground black pepper
Chopped fresh herbs for sprinkling on at the end of cooking (optional)
Pizza grilling equipment
Trays or baking sheets for
organizing tools and ingredients
Small bowls for salt, black pepper, and fresh herbs
Tongs
Spatula
Large cutting board
Chef’s knife or pizza cutter
Pastry brush for oiling the pizzas
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