Fire up those rounds: Grill a tasty substitute for wood-fired oven pizzas

By Loretto J. Hulse, Herald staff writer

KENNEWICK -- This Fourth of July, let the neighbors grill hot dogs and burgers. You've got something just as American, and a lot more fun to toss on the barbie -- pizza.

In fact, invite the neighbors, your friends and family to join you.

"Pizza parties are fun," said Adam Walker, research chef at McCormick, a company that produces seasonings, spices and herbs.

"People get excited when they see you're going to cook pizza on the grill. It's unusual and that's part of the fun," he said.

But why is pizza on the grill so novel? It started out being baked in wood-fired ovens in Italy and the practice never totally died out. In fact, in recent years restaurants in the United States -- including pizzerias -- have re-discovered wood-fired ovens. So have homeowners, but they're pricy.

"A grill is a good substitute," Walker said.

So fire up those grills.

Either type of grill -- gas or charcoal -- will work. The key, Walker said, is to have an even heat under the entire crust. With charcoal grills, spread the coals out evenly -- don't mound them up in the center.

Use direct heat, not indirect, and not too much. Medium is about right, he said.

On a charcoal grill or an older gas grill without a temperature gauge, it's at medium if you can hold your hand about 6 inches from the grill for five to seven seconds, Walker said.

Walker's preference is a charcoal grill "because it gives the pizza that great smoky flavor, but controlling the heat is easier on a gas grill."

When it comes to the crust, there are three options. One is to buy a premade, precooked crust at the grocery store, top it and heat it on the grill. Another, making your own dough from scratch.

Or you can go the middle route as Walker does and buy frozen pizza dough at the store, a pizzeria or bakery. That can be hard to find in the Mid-Columbia. But avoid refrigerated pizza dough in a tube for this grilling technique.

"It tends to break apart on the grill," Walker said.

Another key to success is to roll the dough out to no more than 1/4-inch thickness. And don't obsess about shape. It doesn't really matter if it's a circle or a square. But too thick and the dough won't cook through quickly enough to prevent the bottom from burning before the cheese melts and the toppings are heated.

"Too thin and it gets crackly like a cracker," Walker said.

Because grilled pizzas are cooked directly on the clean and oiled grill -- hey, no dirty pans -- how do you transfer limp pizza dough to the grill without tearing it?

Walker recommends two methods. One, sprinkle the flattened dough with a little olive oil, spread it out evenly over the dough then wrap it over the rolling pin. At the grill simply unroll it, oiled side down.

"It's just like when you pull out too many paper towels and you have to roll them back up," he said.

Another way is to roll the dough out on a well-floured cutting board and brush the top with olive oil. Use the cutting board to carry the flattened disk of dough to the grill and -- using the board like a giant spatula -- flip it onto the oiled grill.

Don't worry about the dough dipping down between the slats of the grill.

"It really does set up quickly from the heat," Walker said.

When grilling pizzas, it's essential to have everything ready -- grill heated, dough rolled, toppings set out ready to be put on.

"It always surprises people how quickly they cook. It doesn't take long at all," he said.

Which is why he recommends precooking any meats or veggies. Plus it's a good way to build in flavor with marinades, rubs and other seasonings.

Leftovers, especially grilled leftovers, make great pizza toppings.

"Myself, I use the grill a few times a week and always have grilled leftover stuff -- a cup of chicken, some grilled veggies -- not enough for a meal, but put together, you have pizza," he said.

Walker's goal is to help people understand that grilling pizza "is not so crazy or difficult as it seems. Instead it's a fun way to be creative."

"Follow a recipe, get familiar with the process and then have fun. You can't go wrong," he said.

* Loretto J. Hulse: 509-582-1513; lhulse@tricityherald.com; more food and wine news at www.tricityherald.com/lifestyles/food

Get some help online

Watch videos of Chef Adam Walker, research chef at McCormick, as he prepares and cooks two pizzas on the grill at www.mccormick.com/Products/GrillMates.aspx and click on "What's Hot."

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Wednesday, Jul. 01, 2009

Fire up those rounds: Grill a tasty substitute for wood-fired oven pizzas

By Loretto J. Hulse, Herald staff writer