Instructions
- Step 1: Heat the grill Stoke your coals or prime your propane and get your grill to a high heat. When hot, brush the grate with warm olive oil. This will provide a nonstick surface so your pizza stays in one piece.
- TIP: If you don’t have outdoor grill, use an indoor grill pan on a stovetop burner.
- Step 2: Roll out your dough Place the dough on a floured piece of aluminum foil. Use the heels of your hands to stretch the dough until it’s about 14 inches in diameter and an eighth of an inch thick.
- TIP: Don’t worry about making a perfect circle—ragged edges will give your pizza a rustic feel.
- Step 3: Oil and cook Lightly brush your dough with olive oil, and place it onto the open grill, oiled side down.
- Step 4: Flip Brush the top of the dough with olive oil. When the bottom is browned, use tongs to flip the dough to the other side. Since you’re working with a thin crust over a high heat, it’ll cook quickly. Keep a close watch!
- Step 5: Add toppings When the second side is nicely browned, use tongs to remove the dough from the grill. Off the heat, place the cooked dough onto a cookie sheet, and add toppings.
- Step 6: Cool down Let your grill cool to a medium heat.
- Step 7: Melt the cheese Leaving the pizza on the cookie sheet, return it to a closed grill, and cook it for several minutes until the cheese is just melted.
- Step 8: Cut and serve Carefully remove your finished pie from the grill. Use a pizza cutter to slice and serve your masterpiece.
- FACT: In 1905, Lombardi’s—a New York City staple—became the first licensed pizzeria in the United States.
You Will Need
- A grill
- Warm olive oil and a brush
- A floured piece of aluminum foil
- Enough pizza dough for a 12- to 14-inch round
- Pizza toppings
- A small cookie sheet
- Tongs and oven mitts
- A pizza cutter
- A grill pan
