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

I sometimes grilled pizza using refrigerated dough from Trader Joes, but I found Alton's dough is so much easier to work with that I think I'll try to make the time to do it from scratch in the future.

I did hold back on a little bit of the water he calls for, that's baking folks. Depending on the humidity, the flour, etc it always varies a bit, better to hold back some liquid, see if it gets to the right consistency, and add a bit more if it's too dry.

I went with a cheap metal peel, after reading some reviews online of cheap wooden peels that had a chance of splitting after a few uses or careless washing and drying. When Alton buys his stone, wood-fired oven, I'll be buying a pricier pizza peel, but for now the metal one works great.

If you don't want to rush to put the toppings on while the pie is cooking, just oil the raw side, use a spatula to flip the dough raw side down onto your peel, and take it away and top it. To put it back on the grill, you'll have to tug the edge with your hand to slide it back off the peel, or you could probably use cornmeal on the peel to make that easier.

another topping I like is fresh mozzarella, sliced and pressed between paper towels to get out moisture; arugula; and salt. Drizzle with olive oil after it comes off the grill.

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 made the dough and tried the date topping. It was delicious.

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'm with the people that had issues here. My dough was extremely sticky, soupy, and completely unmanageable. I had to add an additional 8 oz of flour and knead by hand just to be able to shape the dough. I absolutely love AB, but I couldn't seem to get this right. Even in Dallas (similar climate to Atlanta the dough came out poorly. Perhaps this recipe was formulated in the winter?

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

We had tried making thin crust pizzas in the past using the pre-made dough from Trader Joe's, but we could never get the right texture. Alton's recipe is awesome! We made a pizza with grilled steak (since the grill was hot anyway, caramelized onions, and gorgonzola cheese -- delicious!

Question... Has anyone tried refrigerating the dough for use the next day, and if so, does the pizza turn out just as good?

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

My husband and I have been on the hunt for a good thin crust pizza dough and this is it! I followed the instructions, made sure to weigh my flour, and it turned out fantastic! I was even able to make my pizzas round! A tip I learned from watching this episode.

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

The dough was very easy - just mixed in the mixer. Weigh all dry ingredients - don't measure. The water is fluid oz. My kids and their friends were over for dinner and ate it up. I could have made 2 more and they would have been eaten!

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 made this a few times for my family. It's great, we can all have a different pizza. Make sure you weigh the flour and just use 2 cups. By weight, this ends up being over 3 cups. Dough is a little sticky, but just throw it a bowl the rise after kneading it with kneading attachement for mixer. After rising, knead it with a little extra flour before separating. Came out perfect everything I've made it.

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 tried this with AB's other pizza dough recipe, and it was great. If you're making the margherita version, don't throw out the leftovers from marinating the tomatoes--the olive oil/tomato juice/garlic/pepper flake makes an excellent dip for the crust.

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

It was very humid when I made the dough so it came out too sticky, nothing a few extra pinches of flour didn't fix, but keep it a little moist so it holds up to the heat of the grill. I especially loved the grilled fresh tomato mash for a sauce- simple and elegant! Date, prosciutto, and goat cheese pizza is amazing! Have EVERYTHING ready to go next to the grill because there is very little time to work. Both of these pizzas were a hit, and a nice change from meats and veggies when you feel like cooking outside :

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

Can anyone tell me if the ten ozs. of water is a weight or fluid measurement?