Grilling Pizza: Pan Perfection

Grilling pizza is a fun twist on the traditional method of cooking it in an oven. It's a great option for when it's hot outside and you don't want to heat up your kitchen, and it adds a smoky flavour to the pizza. You can grill pizza on charcoal or gas grills, although gas grills are easier to keep super hot and prevent airflow issues. Before grilling, you should prepare your dough, sauce, and toppings. It's best to use a thin dough and cook it on a low heat to prevent burning. You'll also want to oil your crust generously to prevent sticking and use a pizza pan or sheet pan to move the dough and pizza around. Once you're ready to cook, place the pizza directly on the grill grates and close the lid to help melt the cheese and crisp up the crust. The cooking time will vary depending on your grill and desired level of doneness, but it usually takes around 10-18 minutes.

Grilling Pizza on a Pan

Choosing the right pan

When it comes to grilling pizza, choosing the right pan is essential for achieving the perfect crust and cooking your pizza evenly. Here are some factors to consider when selecting a pan for grilling pizza:

Material

The material of the pan affects how efficiently it conducts and retains heat, which in turn impacts the cooking of your pizza. Metal pans, such as those made from aluminized steel or cast iron, heat up quickly and evenly, resulting in a crisp crust. Cast iron, in particular, is a master at retaining heat and can withstand extremely high temperatures. Stainless steel pans are also durable and long-lasting, but they don't retain heat as well as cast iron. If you're looking for something in between, carbon steel is a good option as it heats up quickly, is generally lighter in weight, and has good heat retention properties.

Weight

The weight of the pan is important to consider, as heavier pans tend to absorb moisture better, resulting in a crispier crust. Cast iron pans, for example, are sturdy and reliable but can be a bit heavy and difficult to handle. On the other hand, lighter pans made of materials like aluminum are easier to manoeuvre.

Shape and Size

The shape and size of the pan depend on the number of servings you want and the size of your grill or oven. Round pans are typically used for smaller, individual pizzas, while rectangular pans allow you to make longer pizzas that can be cut into multiple slices. For personal pizzas, a small pan with a diameter of 6-10 inches is ideal. If you're feeding a family, a medium-sized pan of 12-14 inches should be sufficient. For larger gatherings or parties, consider a pan that is 16 inches or more in diameter.

Wall Height

The height of the pan's walls depends on the style of pizza you want to make. If you're going for a thin crust pizza, a shallow pan with shorter walls is all you need. However, if you're making a deep-dish pizza with thick, doughy crusts, opt for a pan with taller sides, at least 1-2 inches high, to accommodate the thicker crust and toppings.

Surface Design

The surface design of the pan can impact the texture of your pizza crust. A smooth surface allows for even browning and a uniform crust, and is versatile enough to handle various pizza types. Perforated pans, on the other hand, have small holes that allow air to flow underneath the crust, creating a crispier bottom layer. Ridged or corrugated pans have shallow grooves that minimise surface contact, facilitating better heat circulation and resulting in a slightly textured crust.

Non-Stick Coating

Some metal pizza pans come with a non-stick coating, which can be handy for preventing sticking and making cleanup easier. While this feature is not essential, it can simplify the process of removing your pizza from the pan and scrubbing off burnt crust residue.

In summary, when choosing the right pan for grilling pizza, consider factors such as material, weight, shape, size, wall height, surface design, and non-stick coating. Each of these factors will influence the cooking process and the final texture and taste of your grilled pizza.

Preparing the dough

There are many pizza dough recipes, but the ingredients are usually the same: warm water, yeast, flour, olive oil, and salt. The quantities of each ingredient vary depending on the recipe. For example, one recipe calls for 1 cup of warm water, 1 package of active dry yeast, 3 1/3 cups of flour, 1 tablespoon of olive oil, and 2 teaspoons of kosher salt. Another recipe uses 100°F warm water, active dry or instant yeast, all-purpose flour, fine salt or kosher salt, and olive oil.

The process of making pizza dough typically involves mixing the ingredients together, kneading the dough, and letting it rise. For the yeast, you can use 2 teaspoons if you plan to use the dough the same day or 1 teaspoon if you plan to let it rise overnight. Mix the water and yeast together in a bowl, then stir in the oil, flour, and salt. Knead the dough for 5 to 8 minutes by hand or using a stand mixer with a dough hook. The dough should form a smooth ball and feel smooth to the touch.

Let the dough rise at room temperature for 1 to 2 hours or until it has doubled in size. You can also place the dough in the refrigerator and let it rise slowly overnight or for up to 24 hours. Before using the dough, let it sit at room temperature for at least 1 hour.

To shape the dough, stretch it into a round shape using your hands or a greased work surface. The dough should be thin and even, aiming for a cracker-like crust. Place the shaped dough on an oiled pizza pan or cookie sheet, taking care to keep the thickness uniform.

Adding toppings

When it comes to adding toppings to your grilled pizza, the possibilities are endless! Here are some tips and ideas to get you started:

Choosing Toppings:

First, consider the type of pizza you want to make. Do you want a classic option like pepperoni or margherita? Or maybe something more creative, like a Greek-inspired or sweet and savoury combination? Here are some popular options:

• Classic: Pepperoni, Sausage, Onions, Olives, Red Peppers.
• Greek: Feta, Tomatoes, Artichoke Hearts, Garlic.
• Farm Fresh: Corn, Curly Kale, Basil, Jalapenos.
• Sweet and Savoury: Bacon, Nectarine, Onion (a twist on the classic ham and pineapple).

You can also get creative and experiment with different combinations. Just remember that too many toppings can weigh down the dough and make it soggy. Aim for no more than 5 toppings per pizza.

Preparing Toppings:

Some toppings may require preparation before going on the pizza. For example, if using fresh tomatoes, slice them into bite-sized pieces and place them in a colander with a pinch of salt to drain excess liquid. This step will help prevent a soggy crust. You can also brush your toppings with olive oil and season with salt and pepper to enhance their flavour.

Once your pizza dough is grilled on both sides and you've added your sauce and cheese, it's time to add your toppings. Here are some tips:

• Place quick-cooking toppings like roasted peppers, mushrooms, or onions onto the unmelted mozzarella before returning the pizza to the grill.
• For fresh greens like arugula or basil, add them after the pizza is grilled to prevent wilting.
• If using creamy cheeses like feta or burrata, sprinkle them on top after grilling, as they won't melt.
• Experiment with different combinations and don't be afraid to try something new!

Finishing Touches:

After adding your toppings, return the pizza to the grill and cook until the cheese is melted and the crust is golden brown. Remove from the grill, slice, and serve immediately. Enjoy the fruits of your labour!

Grilling the pizza

Before you place the pizza on the grill, drizzle olive oil generously over the pan and dust with flour. This will help to stop the dough from sticking. You can then stretch your dough and place it on the pan. It's important to get the dough as thin as possible, as this will help it cook through properly.

Now, place the pan with the shaped crust directly on the grill and cook until it is a golden, toasty colour. Then, remove the pan from the heat and flip the crust over. You can now dress the pizza with sauce and toppings. It's best to limit your toppings to around five, as too many can make the dough soggy and unable to support the weight.

Once you've added your toppings, return the pizza to the grill and cook until the cheese is melted and the crust is golden brown. This should take around 10 minutes, but the cooking time will vary depending on your grill's temperature and whether you're using gas or charcoal. If you're using a charcoal grill, keep the vents on the lid open to ensure the fire doesn't go out.

Finally, remove the pizza from the grill, slice, and serve.

Serving suggestions

Grilled pizza is a great dish to serve at parties, as everyone can create their own variations. It is also a good dish to serve at a casual get-together with friends and family.

If you are serving grilled pizza as a main course, you can accompany it with a classic Caesar salad, a fresh garden salad, or a tomato salad. You could also serve it with whole wheat dinner rolls, or watermelon sorbet for dessert.

If you are serving multiple grilled pizzas, you can par-grill the crusts ahead of time and stack them with parchment paper in between. When you are ready to serve, just add sauce and toppings, and finish cooking.

If you are grilling for a small crowd, you can set up a workstation with all the ingredients and equipment, and let everyone make their own custom pizza.

Frequently asked questions