Grilled Pizza

Name: Grilled Pizza
Yield: Serves 4 to 6
Ingredients: 3 cups (16 1/2 ounces) King Arthur, bread flour; 1 tablespoon, sugar; 1/4 teaspoon, instant or rapid-rise yeast; 1 1/4 cups plus 2 tablespoons, ice water (11 ounces); 1 tablespoon, vegetable oil, plus extra for counter; 1 1/2 teaspoons, Salt; 1 (14-ounce) can, whole peeled tomatoes, drained with juice reserved; 2 tablespoons, extra-virgin olive oil; 2 teaspoons, minced fresh oregano; 1/2 teaspoon, sugar, plus extra for seasoning; , Salt; 1/4 teaspoon, red pepper flakes; 1/2 cup plus 1 tablespoon, extra-virgin olive oil, plus extra for drizzling; 3 ounces, Parmesan cheese, grated (1 1/2 cups); 8 ounces fresh whole-milk, mozzarella cheese, torn into bite-size pieces (2 cups); 3 tablespoons shredded, fresh basil; Coarse, sea salt

Main Courses
Grilling & Barbecue
Pizza

By Andrew Janjigian ･ Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV

After weeks of making burnt, puffy pies, we learned that the keys to crisp-tender, lightly charred pizza from the grill are quite simple: a strategic setup and a glug of oil.

SERVES 4 to 6

TIME 2 hours, plus 24 hours resting

Why This Recipe Works

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