Cooking pizza on the grill is nothing short of a miracle. (Like: why doesn’t the dough slip through the grate?) The only challenge is transferring the topped dough to the grill.
I’m starting here with pizza bianca: white pizza that has no sauce or cheese, just a sprinkle of coarse salt and rosemary and a drizzle of good-quality olive oil. It’s essentially bread — only way better. Serve this as is with dinner, as a vehicle for a spread or dip, or to make sandwiches.
But since it’s peak tomato season in many parts of the country, also consider the margherita pizza. It’s insanely good, as the heat of the grill concentrates tomato slices to a sauce-like consistency.
If you’re going to be grilling pizza frequently, think about investing in a peel. This tool makes getting the dough onto and off the grill a lot easier, especially if you get one of those stainless steel paddles that look like a giant spatula. You can use an inverted baking sheet, or just wait to add the toppings until after the dough is on the grill and work quickly.
Don’t be tempted to make one large pie — it’ll be too unwieldy and you’ll end up with disappointing results — and go easy on the toppings. This should be about the crust.
Makes 2 or more small pizzas
Time: 2 or 3 hours, largely unattended, if making own dough
3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons kosher or coarse sea salt, plus more for sprinkling
2 tablespoons good-quality olive oil, plus more for drizzling
1 tablespoon or more chopped fresh rosemary
- Whisk the flour, yeast, and salt together in a large bowl. Add the oil and 1 cup water and mix with a heavy spoon. Continue to add water, 1 tablespoon at a time, until the dough forms a ball and is slightly sticky to the touch. In the unlikely event that the mixture gets too sticky, add flour 1 tablespoon at a time until you have the…