Ingredients
Equipment
Method
- Preheat grill and stone/steel to ~ 350 / 400
- Bring dough to room temperature if refrigerated
- If using a steel oil generously, I use avocado oil
- Divide dough in half
- Flour your peel and stretch out the dough to the size/thickness desired.
- Using a brush very lightly oil the entire top side of the pizza
- CAREFULLY, flip the oiled surface of the dough onto the pizza stone/steel. THIS THIS IS A BRANDING IRON, so try to avoid any third-degree burns
- Close the grill and cook for 4-6 minutes until a crust forms and starts to take color.
- Using the pizza peel, flip the dough and dress as desired.
- Close the grill and cook 8-15 minutes, checking every 4.
- Use the peel to move to cutting board and rest 5 minute
- Cut Serve and eat.
Nutrition
Notes
Lots of notes here:
I'll actually discuss the grill and steel in my post, but I have a high BTU to square inch of cooking space grill, and a 1/2 thick baking steel.
- Watch your heat, I suggest an infrared thermometer. Looking for 300-400 on the steel.
- Top your pizza sparingly
- Cook raw toppings.
- Uncooked raw toppings must be WAFER THIN.
- You will NEVER, EVER, EVER get a decent-looking round pizza, go with the flow, go rustic.
- Expect some charred burnt bits, it is part of the experiance.