Grilled pizza is one of those things that sounds difficult but is actually quite effortless once you get it down.  For a quick and easy pizza, you can always turn to store bought flatbread or pre-made pizza crusts but in all honesty you're not going to get the same depth of smokey flavor or perfectly crisped crust as you would when working with fresh dough.

To get you started on the road to grilled pizza perfection, Grillocracy is turning to Karen Adler and Judith Fertig whose book Patio Pizzeria (Running Press 2014) is packed full of great recipes, not only for grilled pizzas and flatbreads but also paninis, bruschetta, salads, and more.  

In the book, Adler and Fertig explain that smaller pizzas can be done directly on the grill grates while larger ones like this recipe for a classic pepperoni and mushroom pizza are best done on a pizza stone.  Either way, I'm certain that you'll never look at delivery pizza the same way after trying your own live fire version!

CLASSIC PEPPERONI AND MUSHROOM PIZZA WITH A KISS OF SMOKE

 If you plan ahead, you can try this with the Slow-Rise Pizza Dough, which needs 24 hours to rise. Slow-Rise Pizza Dough has a slight sourdough flavor and a wonderful “bite.” With really good pepperoni, fresh mushrooms, pizza sauce, and two cheeses, this classic combination tastes even better on the grill. The kiss of smoke comes from dry wood chips smoldering on or near the fire.

Ingredients

Makes 2 (12-inch) pizzas

2/3 cup shredded fontina or provolone cheese

2/3 cup shredded buffalo mozzarella cheese

1 recipe Classic Pizza Dough (see below), Herbed Gluten-Free Pizza Dough (see below), or Slow-Rise Pizza Dough (see below)

All-purpose flour for rolling and dusting

1/4 cup cornmeal for sprinkling

1/2 cup San Marzano Pizza Sauce (see below)

1/2 cup sliced pepperoni

1 cup thinly sliced fresh mushrooms

 

Instructions

Prepare a medium-hot fire in your grill with a pizza stone on the grill grates over direct heat.

In a large bowl, combine the cheeses and toss to blend.

If you’re using a gas grill, place 1 cup of dry wood chips, such as hickory, mesquite, or apple wood chips in an aluminum foil packet with holes poked in it or a metal smoker box next to or near the pizza stone. If you’re using a charcoal grill, sprinkle the chips through the grill grates onto the embers below. Close the grill lid. When you see the first wisp of smoke, the grill is ready.

Divide the dough into 2 portions. On a floured surface, pat or roll each portion into a 12-inch-diameter circle.

Sprinkle a pizza peel or a flexible cutting board with half of the cornmeal. Arrange a pizza circle on the cornmeal-dusted peel.

Hold the pizza peel level with the grill rack so that the dough round will slide onto the center of the hot pizza stone. With a quick forward jerk of your arm, slide the dough round from the peel to the stone. Close the lid and let grill-bake for 2 to 4 minutes, or until the crust is browned on the bottom and firm. Turn the pizza crust with tongs and spread quickly with half of the pizza sauce. Dot with half of the pepperoni and mushrooms, and sprinkle with half of the cheese. Cover and grill for 2 to 3 minutes, or until the cheese has melted. Repeat the process with the other pizza.

 

CLASSIC PIZZA DOUGH

With just a little bit more flour and a little kneading, you’ve got a sturdier dough that more easily forms the classic pizza circle. For a vegan dough, substitute agave for the honey.

Ingredients

Makes 4 (6-inch) individual pizzas

2 1/2 cups bread flour, plus more for dusting and kneading

1 1/4 teaspoons salt

2 teaspoons instant or bread machine yeast

1 cup lukewarm water, plus more if needed

1 teaspoon honey

1 tablespoon olive oil

 

Instructions

In a medium bowl, stir the flour, salt, and yeast together. Combine the water, honey, and olive oil and stir into the flour mixture until the dough comes together. If the dough is dry, add a tablespoon of water at a time until the dough is just moist. Transfer the dough to a floured surface. With the heel of your hand or your knuckles (or both), knead the dough, adding flour as necessary to keep it from sticking, until it is smooth, not sticky, and springs back like a pillow when you make an indentation in the dough with your knuckle, about 4 minutes. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour. Use immediately, or refrigerate for up to 3 days before baking. Let come to room temperature before using.

Variation: Garlic and Herb Pizza Dough. In a small skillet over medium heat on the stovetop, sauté 2 tablespoons of minced garlic in 2 tablespoons of olive oil until golden. Stir in 2 teaspoons of dried Italian herb seasoning. Let cool, then add the garlic mixture to the dough with the water, honey, and olive oil. Proceed with the recipe as directed.

Variation: Whole Wheat Pizza Dough. Use 11/4 cups of finely ground whole wheat flour and 11/4 cups of bread flour, and add an extra 1/2 teaspoon of salt and 1/2 teaspoon of instant yeast. Let the dough rest for 30 minutes after mixing and before kneading to let the whole wheat flour absorb the liquid. Then proceed with the recipe.

Variation: Brick Oven–Style Dough. The lower-protein “00” flour (available online and at Italian markets) lets you roll or hand toss this dough very thinly. Simply substitute “00” flour for the bread flour and continue with the recipe.

 

SLOW RISE PIZZA DOUGH

Good things come to those who wait the 24 to 48 hours it takes for this dough to rise—namely, a pizza dough with a slight sourdough tang and great flavor. For a vegan dough, substitute agave for the honey.

Ingredients

Makes 4 (6-inch) individual pizzas

2 1/2 cups bread flour

1 1/4 teaspoons salt

1/4 teaspoon instant or bread machine yeast

1 cup lukewarm water, plus more if needed

1 teaspoon honey

1 tablespoon olive oil

 

Instructions

In a medium bowl, stir the flour, salt and yeast together. Combine the water, honey, and olive oil and stir into the flour mixture until the dough comes together. If the dough is dry, add 1 tablespoon of water at a time until the dough is just moist. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, 24 to 48 hours. Use immediately, or refrigerate for up to 3 days before baking. Let come to room temperature before using.

 

HERBED GLUTEN-FREE PIZZA DOUGH

Now that gluten-free all-purpose flour blends are readily available (we use Bob’s Red Mill blend), gluten-free pizza dough is easy to make on the grill. Xanthan gum, a powdered ingredient also available in the gluten-free aisle, takes the place of gluten so the pizza will keep its shape. For a vegan dough, substitute agave for the honey.

Ingredients

Makes 4 (6-inch) individual pizzas

2 1/2 cups gluten-free all-purpose flour blend

2 teaspoons xanthan gum

2 teaspoons dried Italian herb seasoning

11/4 teaspoons salt

2 teaspoons instant or bread machine yeast

1 cup lukewarm water, plus more if needed

1 teaspoon honey

2 tablespoons olive oil

 

Instructions

In a large bowl, stir the flour, xanthan gum, herb blend, salt, and yeast together. Combine the water, honey, and olive oil and stir into the flour mixture until the dough comes together. If the dough is dry, add 1 tablespoon of water at a time until the dough is just moist. Cover the bowl with plastic wrap and let rise at room temperature until doubled in size, about 2 hours. Use immediately, or refrigerate for up to 3 days before baking. Let come to room temperature before using.

 

SAN MARZANO PIZZA SAUCE

Often the simplest of ingredients are the best and that is the case with our San Marzano Tomato Sauce. You can buy store-bought pizza sauce in a jar or a can, but why, when this is so simple to make. You may substitute whole tomatoes for the crushed or chopped; they’ll just take longer to break down into a sauce.

Ingredients

1 (28-ounce) can San Marzano tomatoes, crushed or chopped

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

2 garlic cloves, minced

4 whole basil leaves

1/2 teaspoon kosher salt, or more to taste

 

Instructions

Place all the ingredients in a saucepan and bring to a boil on the stovetop. Stir, cover, and lower the heat. Simmer for 30 minutes. Spoon the sauce over a pizza crust or pasta.

 

Reprinted with permission from PATIO PIZZERIA (c)2014 by Karen Adler and Judith Fertig, Running Press, a member of Perseus Books Group.