pizza pizza

Because it was so warm last week we opted to do our cooking outside (except for one foolish day) and so we finally tried grilling pizza. And by we, I mean David.

 

I wish I had some fantastic pointers to give on how to successfully grill pizza, but I was running errands while the actual grilling took place, so I can only relay what David said. In summary, it wasn't that bad. The hardest part was getting the dough on the grill, which he said he had to "just throw on there." Both flipping and removing the pizza he thought he could have done without a peel, but having the peel "definitely made it easier." Ground breaking advice.

We used this recipe, like usual for the dough. Then loaded the pizza with (pre-sauteed) spinach, portabellas, tomatoes, onions, garlic, and feta. It was delicious. 

The dough is always good- we continue to use the recipe as written because it has always turned out well for us and it's quick, easy, and cheap to make. Sometimes however, we substitute wheat flour for some of the white. And when we bake the wheat dough in the oven it does not turn out quite as good as the white- it's a little harder and denser- but whatever, it's better for you and still good, quick, and easy. Last night we went with a batch of wheat dough and (now here is where it actually gets interesting) the texture of the wheat dough grilled was way better than the wheat dough baked; even though, as David admitted, the grilled dough was probably 1 minute overcooked. 

At this point I can't definitely say I like grilled pizza better than baked pizza, I can tell you that last night's pizza turned out better on the grill than it would have in the oven. Now we will have to do a little more experimenting with the grill and the dough to see if we can pick a winner between the two.

So in summary, go buy a peel, or don't... but try grilling pizza this summer!