Providence, Rhode Island · 1980
Grilled
Cooked on the bars, topped on the grilled side
Get ingredient amountsDough straight onto the grill bars: it sets in about ninety seconds, gets flipped, and the toppings go onto the already-cooked side over indirect heat. Smoky, thin, and the only outdoor pizza that needs no special oven.
How to make it
- Make a firm-ish dough with a generous oil percentage and ball small.
- Set the grill up with a hot direct zone and a cooler indirect zone.
- Roll or stretch thin, then oil both sides well and carry it out on a floured peel or an upturned tray.
- Lay it straight on the bars over direct heat. It sets in 60-90 seconds; lift a corner to check for grill marks.
- Flip it with tongs onto the cooler zone, cooked side up.
- Top the cooked side fast, close the lid, and give it three to four minutes to melt.
Fermentation
| Stage | Time | Temperature | Notes |
|---|---|---|---|
| Bulk | 2 h | 22°C / 72°F | |
| Cold ferment | 24 h | 4°C / 39°F | Optional. |
| Warm up | 1.5 h | 22°C / 72°F |
This is the recipe's usual schedule. If you picked a different ready time in the calculator, follow the timeline on your ingredient list. How to read the dough →
The bake
Oven315°C599°F
Time90 seconds + 4 minutes
Surface. Grill bars, direct then indirect
Have everything prepped and within reach before the dough touches the grill. There is no time to go back inside.
On top
- Sauce
- Thin, applied sparingly. A wet sauce will not reduce in four minutes.
- Cheese
- Quick-melting: fresh mozzarella torn small, or fontina.
- Toppings
- Pre-cooked, always. Nothing raw survives the short second stage.
You got it right when Black bar marks on the underside and a smoky edge you cannot get in an oven.