Pizza night is always a hit and there’s nothing better than a nice pizza with a crisp crust and slightly smoky taste, giving the impression that it was baked in a wood fired oven.
Since I put the dough directly on the grate, I use a basic dough recipe from Steve Raichlen’s Barbecue Bible. This takes a bit of planning as the dough needs a couple of hours to rise.
Preheat the grill to medium. For the smoke, I use apple or cherry wood chips, soaked in water and then wrapped in foil and placed on the heat shield of the grill.
Flatten out the dough and then roll thin, brush with extra virgin olive oil. Once the wood chips are smoking, place the dough directly on the grates over medium heat.
Add some sliced Chris Brothers pepperoni to crisp up while the crusts are getting ready.
After the crusts begin to bubble up flip them over to add the toppings.
Brush the crust with olive oil and and add some crushed tomatoes, Italian seasoning (basil, oregano, thyme, garlic and parsley). Some grated mozza, sliced goat cheese, crisp pepperoni and a dusting of parmesan complete the toppings. Keep cooking over medium until cheese is melted and crusts crisp.
Pizzas were great with crisp crust and tasty cheese toppings.
Have a great night.