Grilled Pizza: The Ultimate Outdoor Entertaining Idea

Why Grilled Pizza is Perfect for Outdoor Entertaining

Warmer weather often brings to mind pool parties and outdoor cooking. One meal that consistently impresses guests is grilled pizza. There are a couple of reasons for this:

1. Delicious Flavor: Grilled pizza has a unique, smoky flavor that you can't get from a traditional oven.
2. Customization: Guests can personalize their pizzas with their favorite toppings.
3. Convenience for Hosts: You can prepare many elements ahead of time, making it easier to manage during the event.

Preparing the Dough

Ingredients

• 1 tsp. active dry yeast
• 1/4 cup warm water (about 110°F)
• 1 2/3 - 2 cups all-purpose white flour
• 1 cup cake flour
• 1 tsp. salt

Instructions

1. Activate the Yeast: In a measuring cup or small bowl, sprinkle yeast over the warm water. Stir until dissolved.
2. Mix the Dough: In a mixing bowl, combine 1 2/3 cups of all-purpose flour, cake flour, and salt. Make a well in the center and pour in the yeast mixture. Gradually stir in the flour, adding an additional 1/4 cup of warm water as you mix.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead until very smooth, soft, and no longer sticky, about 1 minute. You may need to add additional flour to keep the dough from sticking.
4. Let it Rise: Set the dough in an oiled bowl and turn to coat lightly. Cover with plastic wrap and let rise until doubled, about 2 to 2 1/2 hours. If preparing the dough the day before, lightly oil it and put it in a large zipper bag. It will rise in the refrigerator overnight.
5. Divide and Roll: Punch the dough down and turn it onto a floured surface. Use a pastry cutter or a thin sharp knife to divide the dough into 8 portions. Roll each piece out into 8-inch rounds.

Storage Tips

• Refrigeration: You can keep the dough in the refrigerator for up to 2 days.
• Freezing: The dough can be frozen for up to 2 months. If frozen, allow it to thaw in the refrigerator overnight before preparing.

Grilling the Pizza

1. Pre-Grill the Dough: Roll out the dough into 8-inch rounds and grill them lightly on one side at medium temperature. Stack them between paper towels after they cool. The grilled side is where the toppings go.
2. Prepare the Grill: Crumple up two or three paper towels and pour a bit of vegetable oil on them. Use tongs to rub this over the grate on your grill to help prevent sticking.
3. Assemble the Pizzas: Put the assembled pizzas on cookie sheets dusted with cornmeal for easy transport to the grill. Grill for about 5 minutes to cook the raw side of the dough and the toppings.

Topping Ideas

Here are some topping ideas to get you started:

• Cooked Italian sausage
• Pepperoni
• Chicken breast pieces
• Mozzarella
• Gorgonzola
• Parmesan
• Basil leaves
• Sage leaves
• Italian parsley
• Thinly sliced tomatoes
• Sautéed mushrooms
• Sautéed onions
• Pizza sauce

Pro Tip

Since these are thin pizza crusts, it's best to pre-cook toppings like sausage, onions, and mushrooms. This ensures they are fully cooked by the time the crust is done.

Fun for All Ages

Kids especially enjoy making their own pizzas, making this a fun and interactive party idea. If you prefer not to make your own pizza dough, you can purchase it in the refrigerated section of the grocery store or use flour tortillas. However, homemade dough offers a more authentic flavor.

Interesting Stats

• According to a survey by the Hearth, Patio & Barbecue Association, 64% of U.S. adults own a grill or smoker, making grilled pizza a feasible option for many households (HPBA).
• A study by Technomic found that 43% of consumers eat pizza at least once a week, highlighting its popularity (Technomic).

Conclusion

Grilled pizza is a versatile and delicious option for outdoor entertaining. With a little preparation, you can offer your guests a unique and customizable dining experience that they will love. So fire up the grill and get ready to enjoy some fantastic pizza!

References

• Hearth, Patio & Barbecue Association
• Technomic

Adapted from Eating Well's May/June 1994 Issue.