Grilled Pizza -Three Ways

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is pretty much was my most-used recipe of this past summer. I'm still blown away by just how tasty this pizza really is. I was initially worried about the crust thinking it would be too thin and crispy, but the thickness and chewiness was just perfect. I had to use molasses due to the unavailability of malted barley syrup, but the dough tasted so great that I feel doubtful the latter would have improved the flavor much. The mixture for the grilled tomatoes also could not be better. This recipe needs no addition/modification whatsoever and my family members and I eagerly await this next summer with this recipe in mind.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just had to try cooking it over the stove top burner over a wire rack with vise grips! I have a grill and a piza oven but I liked the rustic idea and I had a whole day to burn anyway. These crackers are just awesome you have to roll the dough real thin all the way to the edges. I filled a gallon ziplock bag.

Just as a note it helps to roll over the sea salt and cracked black pepper to embed them into the dough before loading the dough over the rack.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is such an easy recipe! I didn't have malted barley syrup, so I used light corn syrup. I didn't expect it to work, but it did! The marinated tomatoes and garlic for the sauce work perfectly! I put some foil on the grill for the tomatoes, and it made it much easier. For a family bbq, we made a toppings bar (complete with mushrooms, olives, basil, cheese, bell pepper, onion, peperoni and more, and everyone topped their own pizza. It was a hit! AB does it again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best pizza recipe on here. The dough is wonderful and the use of malted barley syrup is genius. Both the margherita and date and prosciutto pizzas are great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Have made this twice. Love the pizza. Only a 4 b/c next time I need to try upping the flour and/or decreasing the water. (and yes, I weighed the flour both times. Out of the mixer at 15 minutes or even an hour it is not soupy, but completely unmanageable. A few tweeks and it will be perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wonderful recipe! My husband was skeptical at first when I wanted to try grilling pizza, but later said this was one of the best pizzas he's ever had. I made him a traditional pepperoni pizza with store-bought sauce, as he doesn't like big pieces of tomato. I had the margherita pizza, which was fantastic!

The dough was sticky after mixing, as expected, but fine after the rise. I suspect that those who had "soupy" doughs confused the measurements. The flour must be weighed. 16 oz. (by weight of flour is a lot more than the 2 cup "equivalent" some people used. A kitchen scale is a must, and fortunately easy to find and pretty inexpensive.

Barley malt syrup was hard to find. I ended up mail ordering it. I thought about substituting other syrups (molasses, maple, etc, but I didn't think they would work the same way since they probably are different types of sugars than the maltose in the barley syrup. Sounds like others have tried those and they work fine.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Only rating the pizza dough, it was excellent and simple. It is also patient. I put dough balls in gallon zip bags in the fridge one time and used over the course of a week. They still baked up perfectly. I used a pizza stone in the oven at 500oF since I do not have a grill anymore. If you do, use cornmeal not flour on the bottom to dust the peel (or inverted pan and prebake the crust for 5 minutes before topping and finishing the bake. (And always use less salt if using table salt - Alton must use a flakier salt

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great taste and easy to do. I have made several variations using these recipes and the all turn out very well. this is the first and best grilled pizza recipe I have found.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have historically not had much success with making pizza. This was not one of those times. I made the prosciutto and date pizza, mostly because my wife didn't want to try that one. The combination of sweet and salty was fantastic, and the thyme (I was a little worried it would be weird was a wonderfully surprising accent to an already great pizza. I knew I wouldn't have enough time to go through the dough-making process between work and dinner time, so I made the dough the night before. I put the dough balls in the fridge around the point where the recipe says to wait the last 45 minutes. The next day, I left them on the counter top for about an hour before rolling.

The only thing I would try to change the next time I make this dough is to use a little less salt. Maybe it was the prosciutto and parmesan, but it was a little too salty for my taste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you like thin and crispy pizza this is by far the best recipe I've found (and believe me I've been looking for a long time!

I found the barley malt at Whole Foods but it was almost $7 for a small jar. After reading the reviews I tried the molasses substitution, the crust turned out FANTASTIC!!

Be sure use your kitchen scale and measure the flour and liquid by weight.