Host a Pizza-Grilling Party
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Sure, you could have friends and coworkers over for a backyard barbecue, offering them chicken and burgers and a thirst-quenching beer. But for a twist on the traditional BBQ, why not host a DIY pizza party? Not only are grilled pizzas to-die-for delicious, but they’ll save you—the tired, hardworking host—some work. Follow these tips to pulling off the event, and then use the recipe for the dough and a superb pie as guidelines to get started.
Practice your pies: If you haven’t ever barbecued a pizza before, you might consider practicing a few days before your party. Elizabeth Karmel and Bob Blumer, authors of Pizza on the Grill, (Taunton Press, Inc.; $16) have a tried-and-true method that starts by placing the rolled-out dough on the cooking grate. For gas grills, use medium direct heat and close the lid for about 3 minutes; for charcoal grills, move the briquettes to one side, place the dough over a side without the briquettes, and close the lid for about 4 minutes. Then, use tongs to pull the dough off the grill and onto a pizza peel or rimless cookie sheet. Next, flip the crust over and add the sauce, toppings, and cheese to the grilled side before returning the uncooked side to the grill to finish the pie. This last stage of grilling takes about 7 to 10 minutes.
Stock up: In addition to practicing your grilling skills, you’ll want to prep your pantry a day or two before your party to make sure you have all the necessary ingredients—namely sauces, cheeses, toppings, and supplies for making the dough balls. A few hours before the party, start chopping your herbs and veggies, precooking the meats, and making the sauces and the dough. (You can also use store-bought dough.) Then, organize the toppings, sauces, and cheeses at a topping station. You might even provide a recipe or two for a nontraditional pizza if you think your guests might want a bit of inspiration.
Create pizza prep stations: Space your stations out, and make sure your guests have plenty of space to roll out their dough. Furnish these stations with the necessary equipment: tongs, polenta or cornmeal (which give the crust a nice texture), a rolling pin, a small dish of olive oil, a pastry brush, a pizza peel, and the balls of dough (ready to be rolled at room temperature). After they’ve rolled out their dough, grill one side of their pizza and send guests to the topping station to create a culinary masterpiece.
Offer appetizers: Depending on the size of your party, finishing grilling the pizzas might take a bit of time. To keep guests occupied while you are grilling, offer snacks, salads, and beverages that will ward off their hunger until their pizza is done. Light bites might include crudités, flavored olives, and dips paired with herbed flatbread.
Basic Pizza Dough
Makes enough for 2 pizza crusts
1 cup lukewarm water, plus extra as needed
¼ cup olive oil, plus extra for oiling the bowl
1 teaspoon sugar or honey
1 package active dry yeast (2 ¼ teaspoons)
3 cups unbleached all-purpose flour, plus extra as needed
¼ teaspoon kosher salt
Prepare the water, oil, and sugar in a large bowl. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. In a medium bowl, combine the flour and salt. Add to the water mixture, ½ cup at a time, until well incorporated. If the dough is stiff, add more water. If it is very sticky, add extra flour 1 tablespoon full at a time until the dough is soft and slightly sticky. Continue to mix until it feels elastic. Turn the dough out onto a well-floured work surface. Knead for just about 1 minute, until smooth and easy to work with, adding extra flour as needed to prevent the dough from sticking. Do not overwork the dough or it will be tough. Place the dough in a clean, oiled bowl, turn it several times to coat all over with the oil, and then drizzle the top of the dough with a little oil. Cover tightly with plastic wrap, place in a warm spot, and let rise until it more than doubles in volume, about 1 hour.
After it has risen, punch the dough down and knead on a lightly floured surface for 1 to 2 minutes, until smooth. Divide into two equal-size balls and proceed with your pizza making. (The dough may be made ahead, frozen for up to a month, and thawed at room temperature before using.)
Spanish Fly Pizza
Serves 2 to 4
¼ cup uncooked grits or polenta, for rolling the dough
1 ball preprepared pizza dough, at room temperature
2 tablespoons olive oil
½ cup onion marmalade
4 ounces Spanish chorizo, very thinly sliced
1 ½ cups grated Manchego cheese
6 ounces quince paste, cut into ½ inch cubes
Smoked Spanish paprika (pimenton) to taste
Kosher salt and freshly ground black pepper to taste
Preheat the grill, roll out and shape the dough, and grill the first side on the crust per the grilling instructions. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the marmalade. Top with the chorizo, cheese, and quince paste cubes. Finish grilling.
Remove from the grill, finish with a dusting of paprika, and season with salt and pepper. Slice and serve immediately.
Note: Look for quince paste, olive marmalade, and Manchego cheese in specialty and gourmet food stores.
—Recipes from Pizza on the Grill, by Elizabeth Karmel and Bob Blumer