Grilled Tomato and Cheese Pizzas For Charcoal Grill

Published July 1, 2005.

Why this recipe works:

The dough for our grilled pizza recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water and olive oil to prevent the crust from sticking to… read more

The dough for our grilled pizza recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water and olive oil to prevent the crust from sticking to the grill. We also discovered that we needed drier and more potent toppings than usual for our grilled pizza recipe. Salted and drained tomatoes kept the crust crisp, and full-bodied, soft fontina cheese mixed with a little Parmesan was potently flavored and didn't ooze.

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Makes four 9-inch pizzas

The pizzas cook very quickly on the grill, so before you begin grilling them, be sure to have all the equipment and ingredients you need at hand. Equipment includes a pizza peel (or a rimless baking sheet), a pair of tongs, a paring knife, a large cutting board, and a pastry brush; ingredients include all the toppings and a small bowl of flour for dusting. Timing and coordination are crucial; if you are unsure of your skill level, try cooking the first two pizzas one at a time, then work up to cooking the final two in tandem. The pizzas are best served hot off the grill but can be kept warm for 20 to 30 minutes on a wire rack in a 200-degree oven. Hardwood charcoal and charcoal briquettes work equally well. Whichever you use, it is important that the coals be spread in an even layer over three-quarters of the grill bottom; coals placed any higher will scorch the crust.

Ingredients

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