Grilled Pizza

Name: Grilled Pizza
Yield: Serves 4 to 6
Ingredients: 3 cups (16 1/2 ounces) King Arthur, bread flour; 1 tablespoon, sugar; 1/4 teaspoon, instant or rapid-rise yeast; 1 1/4 cups plus 2 tablespoons, ice water (11 ounces); 1 tablespoon, vegetable oil, plus extra for counter; 1 1/2 teaspoons, Salt; 1 (14-ounce) can, whole peeled tomatoes, drained with juice reserved; 2 tablespoons, extra-virgin olive oil; 2 teaspoons, minced fresh oregano; 1/2 teaspoon, sugar, plus extra for seasoning; , Salt; 1/4 teaspoon, red pepper flakes; 1/2 cup plus 1 tablespoon, extra-virgin olive oil, plus extra for drizzling; 3 ounces, Parmesan cheese, grated (1 1/2 cups); 8 ounces fresh whole-milk, mozzarella cheese, torn into bite-size pieces (2 cups); 3 tablespoons shredded, fresh basil; Coarse, sea salt

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By Andrew Janjigian

Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV

Main Courses

Grilling & Barbecue

Pizza

After weeks of making burnt, puffy pies, we learned that the keys to crisp-tender, lightly charred pizza from the grill are quite simple: a strategic setup and a glug of oil.

SERVES4 to 6

TIME2 hours, plus 24 hours resting

has video

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 bub...

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