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Grilled Pizza Three Ways
ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 2 hours 50 minutes
Yield: 3 pizzas
Thin and crispy with just a touch of char, this Neapolitan-style grilled pizza dough is the perfect base for piling on your favorite toppings. My original Pizza Pizza dough is pretty good stuff, if you ask me. But it is on the poofy, chewy side, and I can see how it might be possible that someone might desire a crisper, thinner pizza crust more in the Neapolitan style, with bits of mahogany char, and I can see how, on occasion, you might want it fast. Truth is, that someone is me 90 percent of the time. Back when we made the fist pizza show, I wasn't hip to the miracle of malted barley syrup. Well, now I am, and this is now the only pizza dough I use. And I almost always grill it. This recipe first appeared in Season 14 of Good Eats.
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Dough
- 16 ounces all-purpose flour, plus extra for the peel and rolling
- 1 envelope instant or rapid-rise yeast
- 1 tablespoon kosher salt
- 10 fluid ounces warm water (approximately 105ºF)
- 2 tablespoons olive oil, plus 2 teaspoons for bowl
- 1 tablespoon malted barley syrup
Margherita Topping (For 1 Pizza)
- 1 large tomato, cut into 1/3-inch-thick slices
- 5 to 7 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2 ounce grated Parmesan cheese
- 1 1/2 ounces part-skim mozzarella, shredded
- 4 to 6 large basil leaves, shredded
Date and Prosciutto Topping (For 1 Pizza)
- 3 1/2 ounces fresh mozzarella, cut into 1/4-inch-thick slices
- 3 to 6 teaspoons olive oil, divided
- 1/2 ounce grated Parmesan cheese
- 1 ounce (3 slices) prosciutto ham, coarsely chopped
- 4 whole dried dates, pitted and finely chopped
- 1 teaspoon fresh thyme leaves
Pizza Cracker
- 2 to 4 teaspoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Specialized Hardware
ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 2 hours 50 minutes
Yield: 3 pizzas
Procedure
- Make the dough: Combine the flour and yeast in the work bowl of a stand mixer fitted with the dough hook. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
- Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the rest of the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
- Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until it tightens into a round. Cover the balls with a tea towel and rest for 45 minutes.
- Make the margherita pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
- In a medium-sized mixing bowl, toss the tomato with 1 tablespoon of olive oil, the garlic, salt, and red pepper flakes and set aside.
- Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
- Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid, and cook until the bottom of the crust is golden brown and the tomatoes are softened, 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using a pizza peel or large spatula. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella, and basil. Close the lid and cook until the bottom of the crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
- Make the Prosciutto pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris.
- Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2-pound weight. Set aside at room temperature for 20 minutes.
- Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
- Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates, and thyme. Close the lid and cook until the bottom of the crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
- To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11-by-17-inch rectangle to fit a standard, stainless-steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper to taste. Attach 2 Vise-Grips to one end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.
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