Pizza Perfect Tips
Want to try your hand at one of our delicious grilled pizzas this summer? Here are some helpful tips on making a perfect pizza every time:[infobox alignment=”right” title=”Grilled Pizza Recipes”]
- Premade refrigerated pizza dough is a time saver and can be purchased in traditional or whole-grain varieties. Look for it in one-pound bags in the refrigerated case near the deli or prepared foods section. Tubes of pizza dough can also be used, but you’ll need to use several to create that one-pound portion.
- Pizza dough will be so much easier to work with if you follow specific package directions to thaw properly before rolling out and shaping.
- No need to stress about making perfect circles. Just aim for a rustic-looking 8-inch type shape.
- You can make one large pizza with a one-pound pizza dough, but it’s so much easier to handle smaller pizzas on smaller and medium-size grills.
- Medium-low heat works best; higher heat tends to burn the crust quickly.
- No time to work with pizza dough? Just use premade pizza crusts and skip the first step (grilling dough until it puffs and bubbles up.)
- The entire grilling process will go smoothly if you have the toppings and shaped pizza crusts ready to go before cranking up the grill.
- Less is more with pizza toppings like proteins, cheese and vegetables. If the ingredients are too thick, the pizza dough will burn before the toppings are warm and cooked.
- If your pizza takes longer than 5 to 8 minutes to cook, either the heat isn’t hot enough or you have too many toppings. Too much grill-time results in tough, dried-out pizza.
- Raining outside? Preheat oven to 450 degrees, lightly oil a baking sheet and stretch the pizza dough on sheet. Proceed with adding toppings according to recipes above, then bake 15 to 25 minutes until crust is browned. Watch closely and check frequently as cooking time will depend on size of pizza and toppings.