Nate Appleman's pizza techniques discussed in the beautiful book A16: Food + Wine for years and this weekend he scaled his Everest, cracked the illusive code, figured it all out - he made the perfect grilled pizza.
makes 2 pizzas
1 charcoal grill and chimney starter
4 unfinished ceramic tiles
2 balls of pizza dough, we like Seven Stars Bakery's
1 28 oz. can of whole San Marzano tomatoes
1 tablespoon kosher salt
4 cloves garlic, sliced very thing
2 balls fresh mozzarella, sliced thin
big handful basil leaves
good olive oil
Lay the 4 unfinished ceramic tiles on the grill. Nick bought these at a tile store and we use them in our oven to make pizza as well.
-Roll the dough out on a floured surface. Fold the dough in half then in half again to form a little package for easy transporting.
-Mix the can of tomatoes with tablespoon of salt in a big bowl. Squish the tomatoes with your hands to the consistency you like.
-We quickly build our pizza on the grill because we find it easier than transporting a topped pizza to the hot tiles.
-Lay dough on tiles - quickly spread on tomatoes, lay over cheese, garlic slivers, and basil leaves. Cover slightly and let cook for a few minutes - until the crust is crisp and the cheese is melted.
-Remove and sprinkle with kosher salt and drizzle with high quality olive oil.