Pizza on the grill
Making pizza on the grill has become really popular in recent years, and with good reason. Here we give you our favorite dough and good tips for toppings.
Approach
Mix the dry ingredients with lukewarm water. Knead the dough well for 10 minutes by hand or in a kneading machine.
Let the dough rise for 1 hour, or to double size before dividing it into 2 pieces. Form the pieces into 2 bowls and cover them. Let them rise for 1 hour to or to double size before you begin the process of shaping the dough.
Have plenty of flour on the table and press the dough out with your hands. Be careful not to push down the edge, you want to have air in the edge as that is what gives the fluffy big crust. Make sure that when you have the sauce, especially tomato sauce, the pizza should not lie on the counter for long, as the sauce quickly pulls through and makes the pizza unmanageable to get both on and off the pizza spatula.
Feel free to have some flour on the pizza spatula, push the pizza spatula firmly under the pizza and gently pull it back. Make sure you move the pizza after it has reached the pizza spatula a little back and forth to make sure it does not get stuck. Then you also have good control that it easily slips onto the pizza stone.
The most important element is the pizza base. If you master it, it will generally be good no matter what you top it with, as long as it is good ingredients of good quality.
Good luck with pizza on the grill!
Ingredients
PIZZADEIG
500 g wheat flour (Preferably flour type 00 of the type Tipo)
325 g of cold water
10 g fresh yeast or 2 g dry yeast
5 g salt
SAUCE
1 box of sour cream / tomato sauce
Season with salt and pepper
A little truffle oil is never wrong
TIPS FOR GOOD TOPPINGS
Good cheeses
Buffalo mozzarella
Red onion, spring onion
Spicy salami, serrano ham, bacon ham
Arugula, spinach
Basil, oregano, thyme
Parmesan, peccorino, blue cheese, chevre
Pine nuts, truffle oil
Pizza on the grill
Making pizza on the grill has become really popular in recent years, and with good reason. Here we give you our favorite dough and good tips for toppings.
Ingredients
PIZZADEIG
500 g wheat flour (Preferably flour type 00 of the type Tipo)
325 g of cold water
10 g fresh yeast or 2 g dry yeast
5 g salt
SAUCE
1 box of sour cream / tomato sauce
Season with salt and pepper
A little truffle oil is never wrong
TIPS FOR GOOD TOPPINGS
Good cheeses
Buffalo mozzarella
Red onion, spring onion
Spicy salami, serrano ham, bacon ham
Arugula, spinach
Basil, oregano, thyme
Parmesan, peccorino, blue cheese, chevre
Pine nuts, truffle oil
Approach
Mix the dry ingredients with lukewarm water. Knead the dough well for 10 minutes by hand or in a kneading machine.
Let the dough rise for 1 hour, or to double size before dividing it into 2 pieces. Form the pieces into 2 bowls and cover them. Let them rise for 1 hour to or to double size before you begin the process of shaping the dough.
Have plenty of flour on the table and press the dough out with your hands. Be careful not to push down the edge, you want to have air in the edge as that is what gives the fluffy big crust. Make sure that when you have the sauce, especially tomato sauce, the pizza should not lie on the counter for long, as the sauce quickly pulls through and makes the pizza unmanageable to get both on and off the pizza spatula.
Feel free to have some flour on the pizza spatula, push the pizza spatula firmly under the pizza and gently pull it back. Make sure you move the pizza after it has reached the pizza spatula a little back and forth to make sure it does not get stuck. Then you also have good control that it easily slips onto the pizza stone.
The most important element is the pizza base. If you master it, it will generally be good no matter what you top it with, as long as it is good ingredients of good quality.
Good luck with pizza on the grill!
