Grilled Stonefired Pizza Summer Sizzle on a Slice
Recipe Introduction
Fancy a bit of Italy in your garden? Have you ever tried pizza on the grill with a pizza stone? Oh my gosh, it’s a game changer! This is all about that smoky, crispy crust, and fresh toppings.
Quick Hook: Grill Pizza Goodness
Seriously, ditch the soggy takeaway and get grilling. We're making proper Grill Pizza , the kind with that amazing wood fired taste. This recipe gives you that smoky flavour and crispy base.
Brief Overview: Grilled Pizza Recipes
The art of grilled pizza recipes comes from Italy. Grilling brings a smoky twist. It’s medium difficulty, taking about an hour and 45 minutes, including dough rising. This recipe makes four servings.
Main Benefits: Why Grill Pizza?
Grilling adds a unique smoky flavour that's impossible to resist. It's fab for summer barbecues. This pizza in the smoker (though we're using a grill) is special because it's fun, fresh, and a proper crowd pleaser.
Get Ready To Fire Up That Weber Grill Recipes!
Okay, time to gather your bits and bobs. First, you need your ingredients for the dough. Then, grab all your toppings.
Next, how to grill pizza on a gas grill , it all starts with the right stuff.
The Dough: A Labor Of Love
To start with our base recipe, mix warm water and sugar. Next, add the yeast. In another bowl, mix flour and salt.
Add the yeast mix and olive oil to the flour. Knead until smooth, then let it rise. Honestly, the dough is the heart of any great pizza.
Sauciness is key.
For the sauce, simmer crushed tomatoes with garlic, oregano, and basil. Season with salt and pepper. A good sauce makes or breaks it, you know? Don't be shy with the herbs.
The Best toppings for grilled pizza!
Mozzarella, Parmesan, pepperoni, red onion, and fresh basil. Drizzle with olive oil. Get creative and use your favorites. Honestly, sometimes less is more! We can't forget, though, Charcoal grill pizza recipe can turn out amazing.
Pizza on grill stone : Tools And Equipment
You'll need a grill, obviously . A pizza stone, pizza peel (or rimless baking sheet), bowls, and a rolling pin (optional).
That stone is essential for a crispy crust. Make sure it's hot!
Alright, let’s talk pizza on the grill with a pizza stone. Honestly, it's a game changer! I remember the first time I tried it.
My crust stuck to the stone and I almost burned the house down. But, hey, we live and learn, right? Now, I'm practically a Grill Pizza master.
Let’s get into what you need for this fantastic Grilled Pizza Recipes .
Ingredients & Equipment
Okay, let’s break down the essentials. We're making Grilled pizza dough recipe from scratch for that authentic taste.
Main Ingredients
- Warm water: 1 cup (240ml) , aim for 105- 115° F (40- 46° C) . It's gotta be warm, not scalding!
- Sugar: 1 teaspoon (5ml) . Just a pinch to feed the yeast.
- Active dry yeast: 2 teaspoons (10ml) . Make sure it's not expired, or your dough won't rise.
- All-purpose flour: 2 1/2 cups (300g) , plus extra for dusting. Use good quality flour; it makes a difference.
- Salt: 1 teaspoon (6g) . Don't skip it; it balances the flavors.
- Olive oil: 2 tablespoons (30ml) , plus more for greasing. Extra virgin is always a good shout.
- Crushed tomatoes: 1 (14.5 oz/411g) can. San Marzano tomatoes are the bomb, if you can get them.
- Garlic: 1 clove , minced. Fresh is best, always!
- Dried oregano: 1 teaspoon (5ml) . Adds that classic pizza flavour.
- Dried basil: 1/2 teaspoon (2.5ml) . A little goes a long way.
- Salt & Pepper: 1/4 teaspoon (1.25ml) each. Adjust to your taste.
- Olive oil: 1 tablespoon (15ml) .
- Fresh mozzarella: 8 ounces (225g) , sliced. The wetter, the better.
- Grated Parmesan: 1/2 cup (50g) . Adds a salty, nutty kick.
- Pepperoni: 1/2 cup (50g) , thinly sliced. Because who doesn't love pepperoni?
- Red onion: 1/4 cup (40g) , thinly sliced. Adds a bit of zing.
- Fresh basil leaves: 1/4 cup (15g) . For that final flourish.
Seasoning Notes
Honestly, the sauce is where you can really play around. I love adding a pinch of red pepper flakes for some heat.
A dash of balsamic vinegar can also brighten things up. If you don't have fresh garlic, a pinch of garlic powder will do in a pinch.
Experiment with different herbs like thyme or rosemary for a unique flavour profile when thinking about Best toppings for grilled pizza .
Equipment Needed
You don't need fancy gear for grilling pizza on grill !
- Grill: Gas or charcoal will do. If you are using How To Grill Pizza On A Gas Grill , try using an indirect heat setup.
- Pizza stone: A must have for that crispy crust, you could achieve Pizza on grill stone .
- Pizza peel: Makes transferring the pizza a breeze, specially when cooking a Charcoal grill pizza recipe .
- Small and Large Bowls
- Rolling pin: Optional, for shaping the dough.
- Pizza cutter: Or a sharp knife.
- Weber Grill Recipes work wonders too. Pizza In The Smoker is also a cool method.
If you don't have a pizza peel, a rimless baking sheet will work in a pinch. A large chopping board is your friend for prepping everything.
So, what are you waiting for? You are now ready to make pizza on the grill indirect heat .
Grilled Stone Fired Pizza: Summer Sizzle on a Slice
Forget about ordering in! Ever tried pizza on the grill with a pizza stone? It's like turning your backyard into a proper Italian trattoria.
This Grilled Pizza recipe gives you that awesome, slightly charred flavour you normally only get from a wood fired oven. We're talking crispy crust, melty cheese, and all your favourite toppings.
Get ready, it's pizza night, but levelled up! I promise, you won't regret trying these Grilled Pizza Recipes .
Pizza Prep: Get Your Ducks in a Row
First things first, mise en place is key. That's fancy chef talk for having everything prepped and ready. It stops you from faffing about later.
- Measure out all your ingredients. That's the essential mise en place.
- Chop your veggies. Slice your mozzarella. Grate that Parmesan.
- Keep everything in easy reach. It saves time and stress, trust me.
- Wash your hands! Seriously, important.
Grilling Pizza Like a Pro: step-by-step
Right, here's the How To Grill Pizza On A Gas Grill bit. Don't worry, it's easier than it sounds!
- Heat your grill to medium high ( 450- 500° F ). Pop the pizza stone on there. Let it get HOT (at least 30 minutes ). This is crucial for a crispy base.
- Stretch or roll out your dough. Aim for about 12 inches. My first attempt looked like a map of Ireland, but hey, that's part of the fun!
- Quickly assemble your Best toppings for grilled pizza . Sauce, cheese, pepperoni, red onion, basil... whatever floats your boat. But don't overload it.
- Slide the pizza onto the hot stone. Close the lid. Cook for 4- 6 minutes . Rotate halfway through for even browning.
- Keep a close eye, till crust is golden and cheese is bubbly. Remove and let it cool slightly, then slice and serve. Enjoy the best charcoal grill pizza recipe!
My Secret Weapon: Grill Pizza Tips
Want to really nail this? Here are a few tricks I've picked up over the years.
- Don't have a pizza peel? Use the back of a baking tray to get your pizza onto the pizza on grill stone .
- If your crust is browning too fast, lower the grill heat a touch. Sometimes I use pizza on the grill indirect heat .
- Weber Grill Recipes include some great pizza sauce ideas have a look for inspiration.
- If you're feeling adventurous, experiment with Pizza In The Smoker for an extra smoky flavour.
- Always preheat that stone properly! Seriously, don’t skip this step.
- You can make the dough ahead of time. Just store it in the fridge and let it come to room temperature before using. Or try a pre-made grilled pizza dough recipe
Recipe Notes: Nailing That Pizza on the Grill with Flair
Alright, so you're ready to ditch the delivery guy and try some proper Grill Pizza . Ace! Before you fire up the grill, let's chat about some finer details that'll make your pizza on the grill with a stone bangin' .
Honestly, it’s all about getting the hang of it and having fun. I still remember the first time I tried How To Grill Pizza On A Gas Grill .
Blimey, it was a bit of a disaster. Burnt crust, raw toppings. But hey, we live and learn, right?
Serving Suggestions: Level Up Your Presentation
So, you've got this gorgeous Pizza In The Smoker , all bubbly and charred. Don't just whack it on a plate, yeah? Presentation matters.
- Plating and Presentation Ideas: Think rustic. A wooden board, a sprinkle of fresh basil, a drizzle of good olive oil. Simple but effective. Slice it up nice and even.
- Complementary Sides or Beverages: A crisp salad with a lemon vinaigrette cuts through the richness of the pizza. As for drinks, a chilled Italian white wine or a sparkling lemonade works a treat. Or a pint of your favourite ale, because, why not?
Storage Tips: Making the Most of Leftovers
Right, so you've made a feast of Grilled Pizza Recipes and miraculously, there's some left. Don't bin it!
- Refrigeration Guidelines: Pop any leftover slices into an airtight container and bung 'em in the fridge. They'll keep for up to 3 days .
- Freezing Options (if applicable): Freezing cooked pizza isn't ideal, honestly, but if you must, wrap slices individually in cling film and then foil. Use within 1-2 months .
- Reheating Instructions: Best way? Back on the grill, indirect heat, for a few minutes. Oven works too. 350° F/ 175° C until warmed through. Microwave? Only if you're desperate.
Variations: Mix It Up!
Fancy getting creative? I had a mate who swore by Pizza on grill stone with pineapple. Each to their own. Here are some sane alternatives:
- Dietary Adaptations: Go vegetarian! Swap the pepperoni for grilled courgette and peppers. Lush. Or try a gluten-free grilled pizza dough recipe for a lighter option.
- Seasonal Ingredient Swaps: In the summer, fresh tomatoes and basil are a must. Autumn? Try roasted squash and sage.
Nutrition Basics: Keeping it Real
Alright, I'm no nutritionist, but here's the gist. Think of Charcoal grill pizza recipe as an occasional treat, not an everyday staple.
- Simplified Nutrition Information: Each serving (based on our recipe) packs around 550-650 calories . It's got protein, fat, and carbs.
- Key Health Benefits: You're getting some lycopene from the tomatoes and some calcium from the cheese. Plus, making it yourself means you control what goes in.
So there you have it! Loads of food for thought! Whether you are using Weber Grill Recipes or just a humble gas grill, remember that with right heat and a bit of love, Best toppings for grilled pizza turn into something truly special.
Now, go make some Pizza on the grill indirect heat magic happen!
Frequently Asked Questions
Help! My pizza keeps sticking to the pizza stone. What am I doing wrong?
Ah, the dreaded pizza stick! This is a common hiccup when making pizza on the grill with a pizza stone. Firstly, make sure your stone is scorching hot before sliding the pizza on we're talking at least 30 minutes preheating. Secondly, dust your pizza peel generously with flour or cornmeal.
Think of it like greasing a cake tin you don't want any doughy disasters!
My pizza crust is burning before the toppings are cooked. Any tips?
Sounds like your grill is channeling its inner dragon! To avoid a charred catastrophe when cooking pizza on the grill with a pizza stone, try turning down the heat a notch. You can also move the pizza to a cooler part of the grill, or even try indirect heat for part of the cooking time.
You might want to invest in a grill thermometer to keep better tabs on the temperature, too.
Can I use different toppings on my grilled pizza? What are some good combinations?
Absolutely! This recipe is just a jumping off point. Get creative! Think of it like a blank canvas, ready for your culinary flair. Some popular combinations include prosciutto and fig with a balsamic glaze, or a classic Hawaiian with ham and pineapple.
Just remember not to overload the pizza soggy bottoms are nobody's friend.
Is it possible to make the pizza dough ahead of time? How should I store it?
You bet! Making the dough in advance is a cracking idea, especially if you're short on time. After the first rise, punch down the dough, wrap it tightly in cling film, and store it in the fridge for up to 24 hours. Just remember to bring it back to room temperature for about 30 minutes before rolling it out.
This will give you a much easier dough to work with.
I don't have a pizza peel. Is there another way to get the pizza onto the hot stone?
No worries, a pizza peel is handy but not essential! A large, rimless baking sheet flipped upside down can work in a pinch. Just dust it well with flour or cornmeal, assemble your pizza on it, and carefully slide it onto the preheated stone. Be extra cautious, as it might not be as sturdy as a proper peel.
Safety first, always!
What's the best way to reheat leftover pizza that's been cooked on the grill with a pizza stone?
The best way to revive your delicious pizza is in a skillet on the stovetop! Place a slice or two in a cold skillet, then turn the heat to medium low. Cover the skillet and let it heat up slowly for a few minutes until the cheese is melted and the crust is crisp.
This method gives you a crispy bottom without drying out the toppings.
Grilled Stonefired Pizza Summer Sizzle On A Slic
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 600 |
|---|---|
| Fat | 22g |
| Fiber | 4g |
