From the Chopping Block
Have a “Pizza” – the Action on the Grill
We eagerly await this time of year because we get to take our love of cooking outdoors in our grilling classes at Lincoln Square. We cook under the Chicago sun or stars (depending on the time of your class) on our Big Green Eggs and Kalamazoo Outdoor Gourmet grills so you get the full experience of cooking on both gas and charcoal. Whether you are a grilling novice or BBQ competition ready, you’ll learn something in our classes.
One of our chefs’ favorite dishes to teach people how to grill is pizza! Everyone loves pizza, and coal-fired pizza is even better. Grilling your pizza will result in a crisp crust and browned top from the high heat created by the grill.
Be sure to always use hardwood lump charcoal which burns longer and is free of chemicals. You’ll also want to have a pizza stone for your grill for optimal results, and let it heat up with the grill. Once it comes to temperature, at least 400 degrees, it should only take about 5 minutes or so to grill your pizza. You’re looking for a lightly browned top and slightly browned crust that is crisp. The best dough to use for this type of pizza is The Chopping Block’s Neapolitan-Style Pizza Dough.
Neapolitan-Style Pizza Dough
Yield: 2 large pizzas, or 4 individual pizzas, or 8 mini appetizer pizzas
Active time: 20 minutes
Start to finish: 2 hours
1 tablespoon active dry yeast
1 cup lukewarm water (110o to 115o)
1 tablespoon extra virgin olive oil
2 3/4 cups hard-wheat (“00”) flour
1 teaspoon fine sea salt
- Sprinkle the yeast on top of the water in the large mixing bowl, and stir gently until dissolved. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes.
- Add the oil, most of the flour and salt, and mix until incorporated.
- Work in most of the remaining flour. Turn out the mixture, which may be slightly sticky, onto a floured surface.
- Knead several turns by hand until smooth and elastic, about 10 minutes. Adjust consistncy, if necessary with a small amount of flour. Dough should be barely moist and no longer sticky.
- Shape dough into a ball, place it in a bowl and cover with plastic wrap.
- Let the dough rise at room temperature until doubled, 60 to 75 minutes, or in the refrigerator overnight.
- Punch down the dough; roll out, top and bake according to directions.
Want more information on how to become a grill master? Download The Chopping Block’s Guide to Grilling. It’s full of tips, recipes and videos to help you become confident manning the grill this year.