I'm in the process of moving stuff over from the old mattbites site to here. I apologize for the redundancy and thank you for those who left comments back in the day. If I knew how to move them over here I would, but clearly I ain't got no game in the programming HTML department and this will have to suffice.

Did any of you read the Serious Eats feature on broiled pizzas, using an inverted skillet and broiler to create a crispy crust? It's a method that supposedly yields that ever elusive crust - crunchy and crisp without being burned. The secret is the high temperature that is achieved with a preheated skilled. I haven't tried it, but I'm not sure I have a pan that would fit into our broiler. However, I have figured out a way to get that perfect crust, and in order for this to work you gotta take it outside.

Pizza. It's such a subjective food. In this country I've seen the discussion of thin crust versus deep crust turn violent. I've seen people terminate friendships over toppings. And I've seen intelligence whittle down to one-syllable expletives over the origin of pizza. It's a battle that I quietly and politely escape, watching from the sidelines, offering nothing more than silence.

I'll keep my mouth shut, thank you very much.

Of course if you ask me I'll happily tell you, in detail, that my favorite type of pizza involves the thinnest of crusts, no more than 3 toppings usually, baked quickly in the highest of temperatures. To me, pizza doesn't have to be a 40-minute affair that's baked in a pan big enough for paella, deep-dished to high heaven with 13 pounds of sausage and peppers and enough gooey cheese to clog the arteries of a small army. Don't get me wrong, I lived in Chicago for many years and can eat my weight in deep dish. But at home it's a different story.

It wasn't until my first few visits to Europe that I realized how spontaneous, how simple and pleasurable a small, quick pizza can be. However, recreating the perfect crust and combination of unique ingredients proved to be a bit challenging. I was willing to give up the experience of eating with friends while staring into the Mediterranean ocean and drinking wine (somehow my backyard doesn't quite compare), but damnit, I wasn't going to give up the flavor. I was on a mission.

Three ovens, 4 pizza stones and two BBQ grills later I do believe I've come close.

It's all about the grill.

As it turns out, pizzas baked in high temperatures and dry heat taste the best. There's a reason why pizzas are baked in big brick and stone ovens, and until I win the lottery and have one installed in my home, I'm sticking with my BBQ grill. BBQ Grills reach a much higher temperature than home ovens, and it's this temperature that makes all the difference in a thin, crunchy delicious crust or a sad, chewy one. And in case your wondering, no, it doesn't make your pizza taste like a big giant BBQ'd slab of ribs, but come to think of it, that wouldn't be all that bad!

Pizza protocol for outdoor grilling is a slight bit different. You can't simply load up toppings on your crust and call it a day. No, it doesn't work that way. A grilled pizza crust must be brushed with olive oil, grilled quickly until nice large bubbles appear, carefully flipped and repeated. You'll have to really keep an eye on it too, as it only takes a few minutes over medium heat. Once you've done this you can place your toppings on the crust, but I'm not that daring. I remove the crust from the grill and add my ingredients off of the flame. Ouch.

If you're using sauce, it pays to heat it up a little bit before it hits the crust. Add your ingredients, and remember that less is definitely more. Once dressed, place back on grill, close the cover and cook for 3-5 minutes. Check underneath the pizza after a few minutes for desired doneness. The crust should be a nice, brown color. And if you're using herbs, they can be placed on top right before serving so that they don't become back and burned. (Although I've noticed that due to the high heat of the grill and the very short cooking time it's ok to add herbs before grilling. They'll be just fine.)

I'm not an exact type of cook and that is why these are all basic guidelines without a recipe. Besides, everyone has their favorite dough recipe and preference for pizza toppings. After all, it's fun to experiment, isn't it? If you make a mistake (as I have thousands of times), well, just eat it. You'll be too busy to argue about the history of the pizza with your mouth full.

Comments

[rob]

I like small, thin pizzas too, and if the crust is right it certainly doesn't need much in the way of toppings. For my money, there's nothing better than a basic margherita: tomatoes, buffalo mozzarella, and fresh basil. A perfect Italian dish, really: three simple ingredients with quality dough. Having never owned an outdoor grill, I can only speculate as to grilled pizza. Intuitively, at least, it makes sense. There's no better to get scorching heat.

[s'kat]

I love pizza in many ways, but grilled is a favourite!

It's been a week since my oven blew up, so we have been sadly pizza free. Tomorrow it's supposed to be warmer, perhaps I'll just take it outside...

[nika]

never had grilled pizza. Once the ice age receeds here and I knock the ice block off of our meager grill, I will give it a try.

Looks super delish

[Linda]

this looks wonderful... and wow is that a fast pizza; the way a pizza should be. i recently made one with thin rosemary crust, carmelized onion, the highest quality olive oil i had around, freshly cut tomoatoes and dollops of goat cheese -- it was amazing. less is more. perfect for pairing with a nice deep red wine, one of my musts when it comes to food.
thanks for the post. sadly, i live in one room tucked away in the east village and don't have access to a grill, but next time i make it out to Eastern L.I. to visit with my boyfriend's family, you bet i'll be taking over the grill for a few minutes to get a handle on this technique!

[Steve]

We did pizza on the grill for my birthday party last year and it was so great! We had a bar setup where everybody could pick their ingredients, etc. We made it super easy, though, and just used trader joes dough from the fridge case. made for a faster party. next time, though, we'll hire some kitchen help cuz we were in the kitchen too much! :-X

[kevin]

Dear God! I turn into Homer Simpson when faced with such a taste treat sensation. *drooling*

[Heidi]

This is great - my husband's birthday is coming up and he wants a "grown up" pizza party. Pizza and the BBQ? He'll think he's died and gone to heaven! Cheers

[Hugo]

Hey, Matt! You don't have to win the lottery to have a high-heat outdoor oven. We can build a cob oven! From what I read, with a few friends and a weekend it can be up in no time.

I started looking into them after reading an LA Times article on a fam in Pasadena that has their own farm. Wherever we end up, I'm thinking of building one so maybe one of us will have some experience before we tackle this backyard baking beast!

[diva]

From living here in Italy since 1984.. my secret to thin crust.
CAKE FLOUR.

lower in gluten.. delicate!

unlike bread flour with the higher gluten that gives chewiness!

Love your blog!

[deb]

Grilled pizza is my favorite, too, and I make it just like you do. The charred, olive oil, smoky thing is crust perfection. I'm so glad you're spreading the gospel! Now please, make is summer here so we can get our grills on again.

[babycakes]

I never made grilled pizza either ... I had some, once or twice while traveling but I actually never tried to make some by myself ... so far ... thanks to you i am now considering making some ... the weather being incredibly warm in south of France, this will be just perfect to launch the bbq season ... :)

[Nico]

This looks like a great technique. A good reason to finally go out and buy that grill that I've always put off buying. That, and it would be good for making those tasty slabs of BBQ ribs, of course! I'm completely with you on the number of ingredients though; in fact, except for thinly sliced proscuitto or tuna, I have a hard time tolerating meat on pizza. Oh, anchovies work too, of course..

PS. Glad I found out about this pizza post through your comment!

[andreea]

now this is a fast pizza, looks great, and less is definitly more! love it

[vanessa]

When I lived in Chicago I would have killed over deep dish pizza. Now that I live in Brooklyn I'm crazy for a thin-crust slice. When I visited Rome I loved the thin retangular pieces cut to the size you demonstrated with your hands, and I always put my hands waaaaaaaaaay far apart.

[pritya]

Matt, Pizza variants are many - and all seem so tempting - the thin crusts, the deep crusts, the extra cheesy ones and et. all. There is always place in the stomach for a slice of pizza.

[Jeanne]

Thin pizzas ROCK! And I have never tried them on the grill, but it looks like a fab idea. And yuor toppings look superb :)

[Randi66]

I agree, grilled pizza rocks. My wife and I just spent an insane amount of money on a coal fired pizza from a restaurant in Ft. Lauderdale( I blogged about it). I told her it reminded me of grilled pizza. What recipe do you use for your crust?

[Steamy Kitchen]

I'm not allowed anywhere near husband's stupid grill. Prob because one time early in our marriage I took out the grates and the "flavor bars" or whatever they are called and cleaned them with Easy Off...just as I would clean the oven, you know? Yeah. BAAAADDDD thing.