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Grilled Pizza Recipe

Recipe by Pedro M. A. Neves

Grilled Pizza is a rustic Italian preparation that transforms traditional pizza by cooking it directly over open flame, creating a smoky crust with charred edges and tender interior. The high heat from the grill gives the dough dramatic color and texture while keeping toppings fresh and vibrant. This method delivers authentic pizzeria results at home with minimal equipment.

Ingredients

• 500g (3⅓ cups) all-purpose flour
• 10g (2 teaspoons) kosher salt
• 5g (1½ teaspoons) instant yeast
• 325ml (1⅜ cups) warm water
• 15ml (1 tablespoon) olive oil, plus more for brushing
• 200ml (¾ cup) crushed San Marzano tomatoes
• 200g (7 oz) fresh mozzarella di bufala, torn into pieces
• 30g (1 oz) Parmigiano-Reggiano, grated
• 15g (½ oz) fresh basil leaves
• 2 cloves garlic, minced
• 5ml (1 teaspoon) dried oregano
• Sea salt and black pepper to taste

Instructions

1. In a large bowl, combine flour, salt, and yeast. Add warm water and olive oil, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.

2. Divide dough into 4 equal portions and form each into a tight ball. Lightly oil each ball, cover with a damp towel, and let rest for 15 minutes at room temperature.

3. Heat a grill or grill pan to medium-high heat (approximately 230°C/450°F). Oil the grill grates thoroughly to prevent sticking.

4. Stretch one dough ball on a floured surface into a thin 8-inch (20cm) round, about ¼-inch (6mm) thick. Work gently to maintain air pockets.

5. Place dough round directly on the hot grill. Cook for 2-3 minutes until the bottom shows grill marks and the surface appears set, then flip carefully.

6. Mix minced garlic, tomatoes, and oregano in a small bowl. Immediately spread this mixture on the grilled side of the dough, then scatter mozzarella and Parmigiano-Reggiano evenly.

7. Cook the topped pizza for 2-3 minutes more until the cheese melts and the bottom crust becomes golden with charred spots. The total grill time should be 5-6 minutes.

8. Remove pizza from grill using tongs or a pizza peel. Transfer to a cutting board and immediately garnish with fresh basil leaves, a drizzle of olive oil, and a pinch of sea salt.

Substitutions

• Use whole wheat flour (replace half the all-purpose flour) for nutty flavor and added fiber
• Substitute buffalo mozzarella with fior di latte or low-moisture mozzarella for easier handling on the grill
• Replace fresh tomatoes with roasted red peppers for a sweeter, smoky topping
• Use vegan mozzarella and nutritional yeast for a dairy-free version

Tips

• Oil the grill grates generously and heat them thoroughly to prevent dough from sticking and ensure proper browning
• If the bottom burns before cheese melts, move the pizza to the cooler edge of the grill or reduce heat to medium
• Prepare all toppings and garnishes before grilling, as the cooking happens quickly and timing is critical
• Allow the grilled pizza to rest 1-2 minutes after removal from heat so cheese sets slightly and flavors meld

Grilled pizza reflects the resourcefulness of southern Italian coastal regions where wood-fired cooking is traditional. This technique demonstrates how Italian cooks adapt classic pizza preparations to available equipment, creating pizzetta al forno griglia that maintains authenticity while departing from the conventional brick oven method.

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