Monday, May 14, 2012

Mother's Day Pizza on the Grill

My husband is obsessed with pizza. He has read and practiced 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. 

I got to play helper and reap the benefits. It was one of those days, that just happened to be Mother's Day, that I felt so lucky to be a part of this little family. To have these boys and the great honor of being Dylan's mother. I've never been so proud of something. 


Nick's Grilled Pizza:
makes 2 pizzas

1 charcoal grill and chimney starter
charcoal
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


First, get the grill ready. We like to use a chimney starter. When the coals are hot, arrange them in a circle around the outside of the grill so the center doesn't get too scorched. We've experimented with this and the pizza dough will burn quickly if the coals are piled up in the middle.

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.


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