Grilled Tomato and Cheese Pizzas For Charcoal Grill
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Appears in Cook's Illustrated July/August 2005, America's Test Kitchen TV
Burnt or bland, most homemade versions of this restaurant classic can't come close. Could we make grilled pizza a success for the backyard cook?
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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 ...