Our New Favorite Way to Make Pizza is on the Grill
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- Опубліковано 9 січ 2025
- Dan shows Julia our new favorite method for homemade pizza on the grill.
Get the recipe for Grilled Pizza: cooks.io/2qIZ47c
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Grilled pizza dough and Sauce ATK
DOUGH
- 16 1/2 ounces bread flour
- 1 tablespoon sugar
- 1/4 teaspoon yeast, rapid rise/instant
- 11 ounce water (use a scale)
Drizzle in water
Mix in food processor for about 10 seconds
Let sit for 10 minutes
- 1 tablespoon veg oil
- 1 1/2 teaspoons salt
Pour onto counter (cutting board) lightly oil and kneed
Divide dough into thirds, rolling each dough third, into a dough ball
Let rest in the refrigerator overnight (covered, use cooking spray on plastic wrap)
SAUCE
14 ounce can whole peeled plum tomatoes
(Strain (but keep juice), because it chops up better in food processor)
Pulse 10 to 15 times
- Add back the drain juice
- Add 2 tablespoons olive oil
- Add 2 teaspoons oregano, fresh if available
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes, optional
Put into saucepan, Bring to a simmer, and cover.
MAKE PIZZA
To form pizza, place on well oiled sheet pan or a cutting board
Stretch on oiled sheet pan or cutting board
Flip dough onto Grill,
- grill each side for 2 to 3 min rotate and grill for an additional 2 to 3 min
- flip and repeat process grill 2 to 3 min, rotate and grill 2 to 3 min
TO BUILD PIZZA
- Drizzle crust with olive oil
- Use fresh Parmesan cheese
- Use mozzarella or fresh mozzarella
- Dollop sauce onto pizza
Reheat / Melt cheese on grill
- Drizzle with olive oil
- Sprinkling of sea salt
- Basil, Chiffonade cut Chiffonade
- Very light sprinkling of sea salt
The grilling technique is wrong. The pizza comes out too crusty.
Thank you!
I’ve made LOTS of pizza on the grill using many dough recipes. This by far is the best. It is NOT oily tasting
Thank you for increasing your use of Dan.
Dan’s thee best!
I use this technique for flat-breads. For pizza I use (olive) oiled steel pans and a pizza stone, rotating between the rack & stone to balance cooking the base and toppings. I can cook 3 at a time, creating great (but thick crust) pizzas.
I prove a dough ball under clingfilm/wrap in each oiled pan, and then use the wrap to shape the dough in the pan, minimising mess/waste.
Why do I watch these videos on an empty stomach and an empty wallet. 😭 It looks delicious! 😋
Looks more like he made nan (Indian bread) than a pizza? I've gotten perfect results with a pizza stone and hi yeast, hi hydration dough, pre-cooked 2m in the grill before adding source and toppings. All this weirdness with changing the dough and so much oil made no sense to me, but next time I make nan, this looks like a great recipe in absence of a tandoor.
Totally agree with you!
Absolutely… and I agree about the actual dough recipe. Just makes no sense and is just too much work for a simple dough.
I was thinking the same thing about to comment, then I read your comment.
I actually thought this is so much easier to make a pizza though. I never seen a pizza dough be prepared in 15 mins with minimal work. I made it today even my hands and kitchen are clean, which is unheard of. Either way, make your pizza how you prefer (:
high yeast is one of the worst things you could do.
The best homemade pizza I ever made was with regular dough, topped it, slid it onto my Weber charcoal grill, put on the cover and let it go! So smoky and so delicious. Too bad my wife and her family were away; and I mean that sarcastically. Since then, I have added liquid smoke to my sauce.
I like sauce on each bite. If I spread the sauce on top more evenly will it make the dough soggy?
Made this pizza today on the grill!
Thanks for the expertise
Preheat grill to high and cook on both sides for several minutes? Not a formula for success!!! We did not even have grill on high, but that was way too much heat and time. Ruined first pizza. Turned grill down considerably and cooked much less time for remaining 2 pizzas. Still had a few grill marks that tasted burnt - very fine line between grill marks and burned taste. All of that being said, the pizzas that were not over done tasted fantastic. The crust was crunchy and we could easily eat slices by hand. We put more topping than demo, but crust was still not soggy. Still not convinced this is the perfect grill pizza, though. Will keep experimenting.
The best homemade pizza I ever made was on my Weber charcoal kettle grill using my standard dough and recipe. I arranged most of the coals (half chimney) around the edge with just a few scattered evenly though the middle area. It was smoky, crispy and came out perfectly cooked. It was on a hot day in San Diego, around 100 degrees outside. No, the toppings didn't fall off. I miss that grill! (even though it's just outside; the Nazis here at my apartment complex don't allow charcoal grills even though they have FIREPLACES INSIDE!) Maybe I need a fireplace pizza technique lol.
Yeah! Dan is in the kitchen!
That is A LOT of work!
mrbear1302 it’s worth it though
Not really, it’s just a lot of steps.
Majority of the time is just waiting
I've tried this dough...amazing
🌟༻🅹🅰🆈🅵🅰༺ ✓ • 5 years ago A lot of steps can be performed in a minimal amount of time. “A LOT” of work to me is more about time spent than tasks involved.
Should have called it cajun style crust the way that bottom was burned. Notice they did not show the bottom after the final grilling with the toppings.
Would you have to use bread dough, or would all purpose be ok?
I made this recipe last week, it was fantastic!! Way better than the premade naan or pocketless pitas we used to use for grilled pizza. The dough looks like it will not work on the grill, but it does!! Thanks for a great way to grill pizza
7:21 "oh hell y-ooh"
This was great to watch in the daze between sleep and awake, Dan is such a cutie! I want more of him :3
Thats what Im wondering. Made it tonight and OMG so good
I disagree; standard pizza dough works wonderfully on the grill. With the sauce and cheese (and additional toppings if you're into it) the center doesn't puff considerably as you describe. The end product in this video looks "flat" for lack of a better term. Also, I wouldn't recommend the process here to anyone making grilled pizza.
A lot of commenters apparently never had grilled pizza. It's not flat bread. It's not naan. This is what a grilled pizza looks like. Pizza cooked on a grill.
Is it normally burnt?
Actually it is a flatbread; an unleavened flatbread to be specific.
Even 'normal' pizza is a flat bread.
Looks awesome! WHAT pizza peel is that?
Yes, I want that peel!!!
Great clip! Looks amazing. I just might take a run a this recipe............
Uhmm, I think it needs a bit more oil
Great Grilled Pizza, Thanks so much for the videos, Love them
That grilled dough looks like naan
Wow mind blown 🤯 looks so banging !!! 👨🏾🍳👌🏾😍
The bottom crust looks so tasty
Can you freeze the dough?
close to how i do it. going to have to try this.
The lady in red is always hungry!!
J'ai d'abord suivi cette recette, eu des problèmes, et fait les modifications suivantes:
1. Moins étirer la pâte (trop mince, elle brûle vite).
2. Laisser cuire les galettes 1 min au lieu de 2-3 min pour chacune des phases (pour éviter qu'elles ne brûlent).
Les indications de chaleur de la recette sont assez approximatives. J'ai trouvé que pour la cuisson des galettes, la chaleur maximale fonctionne, mais pour la cuisson finale de la pizza, il faut chauffer beaucoup moins fort, de préférence de façon indirecte.
C'était pas mal de travail, mais le résultat final a été bon.
Great way to make Pizza on the grill. Thanks.
I par cook my crust then add uncooked toppings and cook until cheese is cooked right. Extra par cooked crusts can be plastic wrapped and refrigerated for a later meal. I water mist that cold, par cooked crust that was saved for a later meal and then build my pizza ingredients. All this is done in a regular oven, not on a BBQ grill. I’m still searching for grill videos that don’t blacken the bottom at all.
Never had one problem making grilled pizza with the dough i always make . Never had a any of the toppings falling off of it being raw in the middle . But then again I have been a working Chef for 37 years
Amazing. Thank You.
How hot is the grill?
That is a lot of OLIVE OIL, said nobody ever!
There's a restaurant nearby where I live called Joe's Farm Grill that used to have the BEST grilled pizzas. Absolutely amazing levels of flavor. Unfortunately the custom grills they used kept breaking so they discontinued them after years in favor of deep dish :(
I flip a plastic bin over my doughs, no more plastic wrap. 🌹🙏
Bin the size of your pans.
Her cooing is so funny whenever she eats.
Annoying I would say.
Better than Chris's old "UGGNNHHHH"
Pizza is usually just meh for me but that was fantastic. I could eat that everyday
Nice method.
At 0:55 "filtered" water 💧 to remove the solids
I think that is the best 🍕 EVER.... Off to make the dough. 💬
What would change if you were to use sourdough starter instead of yeast
I'll stick with standard pizza dough.
Yum
8:51 "Ill see you later" Seemed rather sexual
I luv you Dan ❤️
good method but try the PizzaQ sold by - bbqpizzagrill - is a much better way to cook the pizza on a BBQ
Is it crucial to pour the water through a strainer before adding it to the flour?
If you don't want the ice cubes to fall into the dough, it is.
Aqualad it was only to stop the ice going in the water
@@joeymama4666 totally missed that in the first go. seemed funny to me. now i feel kinda stupid.
@@aqualad6220 ice makes pizza extra cool.
The iced water is intended to keep the dough cool by countering the heat generated by the food processor.
Pizza looks good. Video has a cheesy element like an infomercial.
There's not enough sauce on that pizza.
How fun!
You completely burned the pizza! Why not use a pizza stone so you don't end up with a piece of charcoal? I do grilled pizza that has a great grilled flavor and isn't burned. How can you say it looks good when half the pizza is black?
My pizza stone burns the bottom every time on my Napoleon.
this is the first time i've ever been MAD at a Dan segment.
I don’t know about this one guys. The dollops of sauce seems wrong.
The trick to pizza is to make a cheese only pizza and cook any toppings separately to remove moisture. Been doing it that way for years and it is so much better to have the toppings prepared in the 'best method' and the pizza cooked perfectly with a dry center. Sausage with some searing on the skin form grilling or saute, vegetables that still have some snap to them, everything cooked appropriately instead of compromised to just throw it on top and be a bit lazy. Almost all toppings add way to much moisture. This method makes a frozen pizza actually good, just get cheese only and make your favorite toppings. it makes a homemade pizza epic. Always make the toppings separate, its just so much easier to control that moisture and never have soggy dough.
I do the same.
@@s1iznc1d34 I use sauce.
@@s1iznc1d34 yes sauce, that is integral to the pizza didn't think it needed to be mentioned. Its flatbread without sauce.
But how do you make separate bacon, onion, etc....?
I also have problem with moisture in my home made pizza.
@@jareknowak8712 I actually par cook everything and then put on pizza as normal,but cooled down. Even pepperoni I fry it for a few seconds or so to render the fat.
UM THAT IS NOT PIZZA
Um yes it is you cretin
You can use traditional pizza dough on a grill. Just use a Teflon grill mat and prebake the dough on both sides before adding the sauce, cheese, and toppings.
Lol Teflon? - Pizza should be cooked at 450-550F (at temperatures that Teflon becomes toxic).
Marco Pierre would love the amount of oil here
Get some bacon on it boi
Oil. It seems so obvious now. :)
so much oil.
Oh, Jesus, stop clutching your pearls, people! It's healthy olive oil.
Frank Ulfberht | you must be a really bad cook
it doesn't look like a pizza,more like Italian topping on a naan bread. prob. delicious but not a
PIZZA!
You use ounces when every baker in the world uses grams?
uhm yes you can.... you don't need another dough
I will eat the bread just like this. No toppings for me
Hi, interesting
Hello
clearly sponsored by an oil company!, not sure you can really call that a pizza, as much as fried dough with pizza toppings
Damn the amount of oil on that thing.
If you’re not making your own pizza dough by hand you’re not living.
Noooo no sugar in the dough.
❤
You just made flatbread, not pizza
No pepperoni, no sausage? Not pizza.
I caught that salt bae
sifting water... Next level geek shit.
You gotta coarsely grind that red pepper. It gets between the gums and teeth. ;)
What about cauliflower crust?
Id eat that.
all the eye contact is making me uncomfortable
I'd call that pizza oil.
"the deep brown side"
Uh huh, Dan. 🤣🤣 How about you show what you think black is, and put it next to your "deep brown" pizza. Then explain the difference. 😂😂😂
I stopped watching when he burnt the fuck out of the crust.
Is this how naan made by indians ..
I have to say I am a little disappointed by the looks of it, I mean I had majestic pizzas before so the expectation is high. Ok, let's give it a try
Never add oregano. Italians never use it.
🍉
The only thing I think is better is to use a peel and to use a hot pizza stone. He is making more like naan bread here. I usually find their recipes really good, make sense etc. BUT this one is just double work and isn’t really pizza to me. It’s naan bread with some stuff on it. I agree with Jonathan. There are much better ways to make pizza on a grill.
I'm pretty sure autolyse is not pronounced autoleese. Just saying consult a biologist please XD
@Jyoti Das how interesting. What a neat little fact. So weird how it's a prefix and suffix of one language different together in smother. I think cells end up being broken down in the baking version as well? Perhaps both work
This is a nonsense way to cook a pizza. There is a reason why traditional pizza is done in an extremely hot oven and not over an open flame. Just use a pizza stone or even a preheated baking sheet. Dan makes it look simple but when you do it the dough is going to stick or fall between the grates and you'll be putting out flames and cleaning that grill for a while, instead of eating pizza.
This is a topped flatbread. I’m sure it’s delicious, but it’s not pizza!
Are you crazy, that is ruined by burned.
Meh....It doesn't look cooked enough on top. This is the first recipe on test kitchen I had an issue with. I know my grill, I can adjust.
Looks burnt as fuck!
This is not a great pizza, this is just an oily pizza, you are full after one bite.
What was the point of pouring the water through a sieve?? The pizza base was scorched, and the amount of oil used ridiculous. Wouldn't it just be easier to place a pizza stone on the grill and use an ordinary dough base?
Karl Delavigne he was catching the ice cubes before he weighed the water.
Karl Delavigne you get a completely different flavor from grilling directly over the fire.
And, I would not say it was scorched. Have you ever seen the bottom of a true Neapolitan pizza crust that has been fired in a 900 degree wood burning oven? It’s definitely “charred” on the bottom. Tastes delicious
No thanks! Too much work for a crude pizza.
Maureen Healy *rustic