Why This Recipe Works
The dough for our grilled pizza is easy to make in the food processor and proofs for at least 24 hours in the refrigerator, where it develops complex flavor. To ensure that it cooked up thin, we used a tiny amount of yeast to reduce air bubbles and a relatively high percentage of water, which made a relatively slack dough that easily stretched. Stretching the dough on a generously oiled baking sheet prevented it from sticking to our hands or the grill and also helped the exterior fry and crisp. To ensure that the toppings cooked quickly on a grill, we preheated the sauce and used a combination of fast-melting fresh mozzarella and finely grated Parmesan; we also sprinkled the Parmesan evenly over the dough to create a flavorful barrier against moisture before dolloping (rather than slathering) on the sauce and scattering chunks of cheese, all of which helped maintain the dough’s crisp texture. To prevent a hot spot at the center that would burn the crust, we placed the coals only around the perimeter of the grill rather than spreading them in an even layer.