Grilled Pizza – basic method + recipe ideas

Featuring The Zachs!

This method produces some of the best pizza that you’ll ever be able to make at home, and with a little practice it’s pretty easy. The only equipment that you NEED is a grill, although a stand mixer will be your best friend if you want to make the dough at home.

Here are the components I use:
pizza dough (separated into portions 6 oz. – 8 oz. in weight)
olive oil for brushing
chunky pizza sauce
low-moisture whole milk mozzarella
various toppings (including chive oil – recipe below)

The following dough recipes work fairly well:
— http://www.seriouseats.com/recipes/2010/05/how-to-make-grilled-pizza-napoletana-on-a-barbecue-recipe.html
(I tried this recipe for the first time in this video. It’s decent, but I prefer the way that the crust crisps up when the dough recipe includes a little olive oil)

— http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4/index.html
(Not a bad recipe, but cut the salt in half and increase the amount of water to just under a cup.)

Chive oil

1/4 c. canola oil
1/2 c. olive oil
1 oz. bunch of chives
8 parsley sprigs (optional)
pinch of salt (optional)

Blanch the chives and parsley sprigs in boiling water for 20-30 seconds, and transfer to an ice bath. Separate the parsley leaves from the stems, and discard the stems. Pat the parsley leaves and chives dry and transfer to a blender (or put into a container that will accommodate an immersion blender). Add the oils and salt and blend until the herbs are somewhat smooth. Strain into a squeeze bottle.

This makes quite a bit more than you will need for pizza, but it’s also pretty great on eggs, pasta, grilled meats, etc.

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