A unique way to prepare traditional pizza is by grilling it—a simple recipe that allows you to customize the toppings to suit the personal tastes of your guests. Although this recipe is easy to make, there are a few secrets to achieving perfect results, especially when it comes to cooking. Timing is key, as the dough should be left on the grill for one to two minutes, ensuring it doesn’t burn. This recipe is perfect...
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In a bowl, combine the sifted flour with the salt.
Make a well in the center and add the crumbled fresh yeast, oil, and gradually pour in the lukewarm water while mixing until the dough pulls away from the sides of the bowl.
Transfer the dough to a floured surface and knead it for 10 minutes to activate the gluten, creating a soft, elastic, and smooth dough.
Divide the large dough ball into three equal portions, place them on a tray, and let them rise in a warm place until they double in size.
Once the dough has risen, roll out each portion to form pizzas. You can shape them round or rectangular, depending on your preference.
The heat should be the same as for cooking a barbecue—use hot embers, not direct flames, as the dough would burn otherwise.
Place the pizzas on the grill and arrange the embers in a circular pattern. Cook for two minutes, then flip the pizzas over.
Add the tomato sauce, grated mozzarella cheese, cooked ham, or any other toppings of your choice.
The cheese should be grated beforehand to ensure it melts easily. To help this process, you can place an upside-down baking sheet or pizza pan over the pizza.
Ensure the grill is hot enough to cook the dough evenly without burning it.
Grate the cheese beforehand to help it melt quickly and evenly.
Experiment with different toppings to suit your taste preferences.
Use lukewarm water to activate the yeast effectively when preparing the dough.
Cover the pizza with an upside-down baking sheet or pizza pan to help the cheese melt faster.
Can I use instant yeast instead of fresh brewer’s yeast?
Yes, you can substitute instant yeast for fresh brewer’s yeast. Use about 10 g of instant yeast for this recipe.
What type of grill works best for this recipe?
A charcoal grill works best as it provides the hot embers needed for even cooking, but a gas grill can also be used with indirect heat.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and store it in the refrigerator. Allow it to come to room temperature before shaping and grilling.
What other toppings can I use?
You can use a variety of toppings such as salami, spicy chorizo, onions, olives, or even vegetarian options like roasted vegetables.
How do I prevent the dough from sticking to the grill?
Ensure the grill grates are clean and lightly oiled before placing the dough on them.
