Unlocking the Secrets of Perfect Grilled Pizza: A Culinary Journey from Pizzeria Roots to Backyard Delights

For those who know me well, it’s no secret that pizza holds a very special place in my heart – it is, without a doubt, one of my absolute favorite foods. There’s something undeniably comforting and joyous about a perfectly crafted pizza. My ideal evening often revolves around the simple pleasures: a delicious, piping hot pizza, paired with a fine glass of wine, and perhaps concluded with a scoop (or two!) of my favorite ice cream. It’s a combination that truly defines a perfect dinner experience, don’t you agree?

Despite growing up immersed in the bustling atmosphere of a family pizzeria, where I witnessed my dad craft what felt like a million pies over the years, I surprisingly never ventured into making my own pizza at home. You’d think that after countless hours observing his skilled hands, I’d be able to do it with my eyes closed. Yet, for the longest time, the idea of tackling homemade pizza dough felt somewhat daunting. That apprehension finally began to melt away during my memorable Grown Folks Pizza and Ice Cream Social event. It was there, watching my friend Dan effortlessly toss a disc of pizza dough high into the air, that a spark ignited within me. I realized it was time to step up and carry on the cherished family tradition of pizza making. Since then, I’ve dedicated myself to practicing, and I must say, it’s been an incredibly fun and rewarding journey of discovery.

Having finally gained confidence in handling and shaping pizza dough, I found myself eager to explore new culinary horizons. My next challenge? Grilled Pizza. This intriguing concept had been popping up frequently across the food blogosphere, and I even caught an inspiring episode about it on Grill It With Bobby Flay just the other day. While the idea was enticing, I confess, the thought of actually grilling a pizza made me a little nervous. The grill, with its direct heat and open flames, felt like an entirely different beast compared to a conventional pizza oven. I worried about uneven cooking, scorching the crust, or simply not getting that perfect balance of crispiness and chewiness that defines a great pizza.

Embracing the Grill: My First Successful Attempt

Let me tell you, if you’ve been hesitant like I was, don’t be scared to try this! My first attempt at grilled pizza turned out so incredibly well that I literally cannot wait to make it again. The crust achieved an astonishing level of crispness – a perfect golden-brown that truly surprised me, especially considering I played a direct role in its creation on the grill. The unique char and smoky flavor imparted by the grill added an entirely new dimension to homemade pizza, elevating it beyond anything I’d made in the oven.

Of course, no new culinary adventure is without its minor hiccups, and my first grilled pizza experience was no exception. I encountered a slight obstacle during the cooking process. My initial strategy involved grilling the bottom of the pizza dough first, aiming to make it sturdy and easier to handle when adding the toppings. Once that side was par-cooked and beautifully marked by the grill, I carefully removed the dough, loaded it with sauce, cheese, and all our delicious additions. Then, with the help of my amazing sister-in-law and her husband – and perhaps a little liquid courage from a glass of Pinot Grigio – we carefully placed it back onto the hot grill rack and closed the cover.

However, the top of the pizza didn’t cook and brown as quickly as I had anticipated. To avoid the risk of overcooking or even burning the bottom, we made a quick executive decision. We swiftly transferred the pizza from the grill to the oven, finishing it off under the broiler for a few crucial minutes. The results were absolutely spectacular, and we were far from disappointed with the outcome. The cheese melted perfectly, the toppings warmed through, and the crust maintained its incredible crispness. Despite this successful improvisation, it left me pondering: how could I achieve that perfect, entirely grilled pizza without needing to resort to the oven? I recalled Bobby Flay’s method on “Grill It,” where he grilled both sides of the pizza dough before adding any toppings. This will definitely be my approach next time. For all you seasoned grilled pizza pros out there, any advice or tricks of the trade? Please share your wisdom!

Regardless of the minor adjustment, this pizza was undeniably a winner. The combination of its wonderfully light and crispy crust, imbued with that subtle smoky flavor from the grill, and the vibrant freshness of our chosen toppings made for an unforgettable meal. This particular pizza recipe has been a favorite in my kitchen and was even featured before in my Foodbuzz 24 post. It was so exceptionally good that I simply couldn’t resist sharing it with you all once again!

Oh, and on a completely different note, reflecting on a past highlight:

…one of my cherished recipes was once a finalist in MyRecipes’ Who Makes the Best Summer Dessert? contest! It was an incredibly exciting time, and I was so grateful for all the support. You can check out the memories from that contest here (please note, voting concluded quite some time ago, back on Thursday, July 23rd!).

For more inspiration and a wide array of flatbread creations, be sure to check out my dedicated Pinterest board. It’s packed with ideas to spark your next culinary adventure!

Follow Aggie’s Kitchen’s board Pizza & Flatbread on Pinterest.