There's no one better to teach the secrets of perfect grilled pizza than Jim Lahey, owner of Sullivan Street Bakery and Co. pizzeria in New York, and the mind behind the famed no-knead bread. These expert tips and recipes will help you create perfectly pro pizza at home.
The signature of excellent pizzerias is an airy, crispy, just slightly charred crust. Lahey's no-knead recipe, which rises slowly for better flavor and a chewy texture, is the perfect complement to your grill, which gets hotter than an oven. The combo of these two elements is what creates the perfect pizza.
How To Make Perfect Grilled Pizza1. Make the dough one day before using his special no-knead recipe.
2. Shape your dough into four 10-inch circles and transfer to a hot grill. Cook until grill marks appear, about three minutes, then flip.
3. Spoon a quarter of homemade bechamel (recipe here) on each round, with a sprinkle of parmesan cheese, mozzarella, garlic, basil, and any other toppings you want.
4. Cover the grill and cook each pizza for three to five minutes.
Simple, satisfying, and sure to make an impression on your guests!
What are your grilled pizza secrets? Do you have any favorite toppings or techniques?
Read More and Get the Recipes: Jim Lahey's Tips on How to Make Perfect Grilled Pizza at Details
Related: Recipe: Grilled Potato, Gorgonzola and Prosciutto Pizza
(Image: Sara Kate Gillingham-Ryan)
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I still have trouble shaping the dough. Always comes out way too thin in the middle and too thick at the edges. And not round. And sometimes holey. Can anyone help with this?!
@TODDLESS: Use a rolling pin and roll out on a lightly floured board, this always helps me!
And we LOVE to grill pizza - the kids especially love being part of the process. Somethig I can always count on them to eat!
Maybe it's just my personal preference, but I don't like flipping the dough. It makes it more like a flatbread and less like what I think of as pizza. Instead, I'll treat my grill as if it's an oven - let it get really hot, put the whole pizza in, and keeping the lid closed during cooking. For me, the results are better this way.
Ditto what Kakugori said. I use a pizza stone on the grill and cook it on there for about 10 min. Tastes like pizza, rather than flatbread-pizza.
I like to grab the edge of the dough with my fingers and let gravity stretch it out a bit, in addition to rolling it with a rolling pin. The gravity edge stuff helps to keep the center from being too thin and the rest thick, and the rolling pin kind of events the rest of it out. I also try to o roll from the middle out to each edge.