Search Blog
Blog Categories
Subscribe to our blog

Enter your email address:

Delivered by FeedBurner

« Celebrate Tomato Season | Main | How to Make Great Food Fast? Try an Ethnic Market! »

It’s a Grilled Pizza Party!

By Katie Barreira

One of the great injustices of apartment living is not having a grill. I’ve tried a few questionable substitutions, including a tailgating-esque fiasco on the fire escape. Beyond the obvious safety concerns, it’s just not fun to negotiate a window entrance with a platter of juicy burgers.

It simply is not summer without a real backyard ‘cue, so this past weekend I ventured to Jersey, usurped a friend’s grill and threw a make-your-own grilled pizza party.

Individual pizzas are perfect for a crowd of disparate eaters and a pizza topping station is second only to an ice cream sundae bar on the excitement scale. It’s also a great way to display August’s summer harvest.

Make the dough a day ahead and your party day prep is no sweat.

All-Purpose Pizza Dough
One packet (1/4 ounce) active dry yeast
1½ teaspoons sugar
4-1/4 cups flour
1½ teaspoons salt

1. Place 1½ cups warm water in a medium bowl. Stir in the yeast and sugar and let stand until foamy, about 10 minutes.

2. In a large bowl, combine 3 cups of the flour and the salt. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon. Transfer the rough dough to a floured work surface and dust with some of the remaining flour. Knead for 7 to 8 minutes, adding flour a little at a time as necessary until the dough is smooth and springy.

3. Place the dough in a large oiled bowl, cover and let rise in a warm place until doubled, 1 to 1½ hours. Turn the dough out onto a lightly floured work surface and divide into 9 portions, wrap each piece tightly in plastic wrap.

4. When ready to top, press dough ball flat, rest 5 min, then stretch or pat out, using as little flour as possible.

To Grill: Place rolled dough directly on the pre-heated grates over high heat to crisp the crust, 3 to 5 minutes. Flip and place over low heat, then top at will and cover grill until heated through.

How to Achieve the Right Temperature:
Gas- set one burner to high and the other to low
Charcoal- bank coals on one side of the grill
Wood- the best way to grill pizza is over a wood fire. To impart that smoky flavor without testing your Cub Scout skills, just scatter soaked woodchips over your coals.

Suggested Flavor Combos-
• Pesto and grilled peach slices
• Chopped tomato, basil (bring out whole bunches and allow guests to snip their own) and mozzarella (use bocconcini balls, which are already perfectly sized)
• Jarred roasted red peppers and crumbled cooked sausage

Special Fork bloggers blog Monday through Friday. For more recipes and ideas on your smartphone, check us out at Join the conversation on Facebook and follow us on Twitter @specialforksndy.

References (2)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    I ve readed carefully what you wrote , tranny are my passion I d really like you to post more!
  • Response
    Very informative post. Ive found your blog via Bing and Im really glad about the information you provide in your posts. Btw your blogs layout is really messed up on the Chrome browser. Would be cool if you could fix that. Anyhow keep up the great work!

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>