Hello dear and dear friends of Paulina Kitchen! On this occasion we invite you to turn on the grill , but not to make a typical roast, but a good grill pizza , that perfect fusion between two Argentine passions: the pizza and the sacred ritual of setting the fire.
Making grilled pizzas is not as complicated as it seems, but it does require patience, practice and knowledge of fine details to achieve balance. Today we see the final guide to make grill pizza without fear of failure. From the origins of this delicious creation, to the step by step of the grill pizza recipe and, of course, all the secrets and tips so that they look in front of their guests.
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About grilled pizza
To say that grilled pizza is like any other pizza but with a touch of smoke ... it would be correct, but not at all. The key to this technique is in the subtle management of fire and, of course, in a special pizza mass that resists direct heat without becoming a brick or, worse still, being raw in the center.
Making grilled pizzas is faster than you think , but it is also a delicate maneuver that requires precision and an attentive eye so that it does not burn or pass cooking.
The result? A crispy base , with that smoked touch that gives it an extra flavor, and a wet and generous cover.
How grilled pizza was invented
While grill pizza does not have an exact birth date, there are those who say it is a natural evolution of the roast . Because? Simple: In Argentina, every time the fire is turned on, new ways to take advantage of it are sought. Instead of making only meats, one day someone said: "What if we throw a pizza?" The rest is history.
Some say that this invention has roots in the creativity of local barbecues that sought something different to accompany the classic barbecue. Others ensure that it is a mixture between the Italian tradition of cooking pizzas in firewood and Argentine love for the grill . Anyway, the truth is that grill pizza has gained ground and today is an alternative that adds to roasts with friends or family.
5 Reasons to make grill pizza
- Crying mass : direct cooking on the grill guarantees a crunchy base , almost like a cookie. But, eye, it has to be fine so that it is not difficult to eat.
- Ahumado flavor : that touch that only the grill can give. The smoke of the embers penetrates the mass of the grill pizza and gives it a unique flavor , which is not achieved in the oven.
- Fast cooking : grilled pizza is cooked fast, so you have to pay attention to the times. In less than 10 minutes we can have a pizza ready, depending on the heat of the embers.
- Versatility grill pizzas can be made with a wide variety of ingredients. From the classics of Muzzarella, or Pizza Capore , to more gourmet combinations with arugula , raw ham or smoked cheeses.
- Fire management : Here is the trick. The grill temperature is key so that the base or grilled pizza is not burned. The embers must be well distributed, and the grill, clean and hot.
Can pizza cook on a coal grill?
The short answer is yes, you can cook grilled pizza with coal. In fact, it is one of the best ways to do it. Coal gives a unique flavor to pizza, that smoked touch we talked about before. But you have to keep in mind that cooking pizza on a coal grill requires a little more technique.
First, the embers have to be very hot , but not too close to the dough so that it does not burn. Second, it is important to move those embers to prevent the pizza from being shocked. It can also be made on a grill with firewood , or a mixture of both.
How to cook frozen pizza on the grill?
You can also make a frozen pizza on the grill , but there are some tips to take into account so as not to end a burned pizza.
- Let the pizza leave it a little before putting it on the grill. It is not necessary to be completely at room temperature, but it is not completely frozen.
- Use a medium heat to cook well without burning.
- Close the grill with the lid (if you have) or cover the pizza with an oven source, so that the heat is distributed uniformly and the cheese is overthrown well.
How to make grilled pizza:
The technique to make grill pizza is relatively simple, but has its flats.
- The first thing that is needed is a good pizza dough , ideally homemade and with a little more resistance than the typical oven, that is, with less liquid.
- The cooking of grilled pizza is done in two parts: first, the mass alone, so that it brown well on the one hand; Then, the ingredients are added and add.
- The trick is that the grill is hot but not so much to burn the dough immediately.
- And, most importantly, not hurry. Although the cooking of grilled pizza is fast, it is vital to control time and fire .
The best varieties of pizzas to grill
type of grilled can be done Among the favorites are:
- Pizza Margarita : With tomato, basil and fresh mozzarella. It is simple but delicious, and the taste of smoke gives it a special touch.
- Fugazzeta : The classic onion and mozzarella . The onion is caramelized a bit with the heat of the grill and is spectacular.
- Provolone with arugula and raw ham : for those looking for something more gourmet, this combination is perfect. The Provolone cheese melts wonderfully on the grill.
- Four cheeses : Ideal for cheese fans, there is nothing better than a good pizza with Mozzarella, Roquefort, Parmesan and Fontina .
- Napolitana fresh tomato slices and a touch of oregano. Simple and delicious.
- Calabresa : an intense flavor pizza thanks to the contribution of chorizo or sausage .
9 secrets for grilled pizza to come out perfect
- GRILL CLEANING : Always, always have the grill very clean before putting the pizza. If there are roast remains, they will hit the dough.
- Distribution of embers : put the embers uniform so that the heat is distributed well and does not have hot points that burn the grilled pizza.
- Oil the dough : a little olive oil in the dough before putting it on the grill helps not to stick.
- Do not overload ingredients : less is more. If too many ingredients are placed, the dough is not cooked well, and grilled pizza can be heavy. The key is in balance. With a little sauce , cheese and some topings is more than enough.
- Make a firmer mass : as we mentioned before, a lower fluid proportion is used, so that it is a firmer mass that supports the heat of the grill.
- Put the hot sauce: grilled pizza is done quickly , if tomato sauce is cold, it may not get to heat enough in the short cooking time. It is best to apply hot sauce.
- Fast turn : when the dough is put on the grill, let it cook only a few minutes, until it has a little color and some dark marquitas. Then, quickly, you have to turn it around and put the ingredients on top , so you finish cooking without burning.
- Indirect cooking : If the embers are very hot, a trick is to move the embers towards the sides, leaving the freer center, so that the cooking of the grilled pizza is softer and more even . This prevents the dough from burning below before the ingredients are cooking above.
- Cover the pizza: a good trick for grilled pizza to cook even is covered with it, either with the grill lid, if it has, or with a roasting, so that the cheese melts better and the ingredients are not cold .
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Grilled pizza recipe
Yields: 2 to 3 medium pizzas
Preparation time: Total time, telling the led: about 2 hours
Pizza cooking time: 7 to 10 minutes per pizza (total time)
Ingredients
For the dough
- 500 g of flour 0000 (if possible, use a good quality flour)
- 375 ml of warm water
- 10 g of dry yeast or 25 g of fresh yeast (if it is done one day to use only 10 g of yeast)
- 10 g of salt
- 20 ml of olive oil
For the cover (they can vary according to taste)
- 200 g of tomato sauce (homemade or canned, to taste)
- 300 g of Mozzarella grated
- Oregano, comfortable
- 1 tablespoon of olive oil
- Other ingredients: fresh tomato, ham, onion, olives, etc. (optional)
How to make grilled pizza step by step
Mass preparation:
- In a large bowl, mix the flour with the salt.
- In another container, dissolve the yeast in warm water and let it stand for a few minutes until it has bubbles.
- Add the water with yeast to the flour mixture together with the olive oil. Integrate the ingredients and knead well until you get a soft and homogeneous mass . If you are very sticky, add a little more flour, but without exceeding.
- Cover the dough with a wet cloth or film and let it rest in a warm place for an hour, or until its size has doubled. (If it is done overnight the rest is made in the refrigerator).
- While the dough reads, prepares in grill fire.
Prepare the pizza:
- Divide the dough into two or three portions, depending on the size for pizzas. Stretch each bun in a circular or rectangular form, but not too fine, approximately 0.5 cm.
- Slightly oil the grill and place the masses directly on the coals. Cook for 2 to 4 minutes or until the base is slightly roasted. Control that you don't burn; If it is very hot, lift the dough to verify.
- Once the first side is ready, turn the dough with a large spatula or clamp. Immediately, add the hot tomato sauce, cheese and chosen ingredients. Close the grill if you have a lid, or place a large metal tray on the pizza so that the cheese melts faster.
- Let the other side be cooked and the ingredients warm well, about 5 minutes. When the cheese is bubbly and the base is roasted, the grilled pizza will be ready to serve.
- Remove the pizza from the grill carefully and place it on a table to cut it into portions. Serve the grilled pizza immediately to enjoy that crispy base and the unique smoked flavor.
