It’s coming up to Memorial Day, and most of us will be firing up our grills, cooking some amazing food, opening a few cans of beer and toasting all the wonderful men and women who have given their lives in service of our great country.
Over the last few years, we’ve seen pizza become an ultimate Memorial Day dish served direct from the grill.
And it’s no wonder.
BBQ grills provide a lot more heat than the average home oven, so the grills can almost mimic the actions of a professional pizza oven; getting the crust to turn into that gorgeous, blistered shape that reminds us of our a local pizzeria and ensuring the cheese melts into oozing deliciousness etc.
However, cooking a pizza directly on grates is difficult.
You can’t be sure of even heat throughout the dough and, in most cases, you can end up with parts of the dough burnt and overdone, whilst other parts remains chewy and uncooked.
Which is why many BBQ pizza recipes call for a pizza stone to be used on top of the grates, which creates even heat.
However, pizza stones are expensive! Here’s how to get the same effect without needing to buy a pizza stone.
Pre-heat the grill correctly
We recommend a gas grill over a charcoal grill. The heat is more even, so the pizza dough is heated evenly throughout.
Set the burners to a medium to high heat and place a Chef Remi Grill Mat on top of the grates. Cover the grill and allow it to get very hot for about 10 minutes.
Now place your pizza dough onto the center of the grill mat.
If you only have a charcoal grill, you can still make pizza.
First, get a chimney’s worth of charcoal very hot.
Then, make a ring of coals around the edges of the grill, and place your grates on top.
Now, wait until the coals are gently glowing and no longer flaming, and then place your grill mat on top of the grates and cover the grill.
Allow about 20 minutes for the grill to get to a hot enough temperature to cook the pizza dough properly.
Use the right amount of dough
You need about an 8 ounce ball of dough stretched to 12-14 inches in diameter.
Using too much dough will mean a thick, chewy pizza where the dough does not cook properly (or burnt toppings trying to get the dough cooked through).
Too little dough, and you end up with a thin, fragile base that burns way too fast before your toppings are cooked.
You don’t need to make your own dough. Pre-made dough from the local pizzeria or supermarket is fine, but do allow it to sit at room temperature for about an hour before you attempt to stretch it (on a well-floured surface) for a more even pizza base.
Next time, we’ll look into how to get the best out of your toppings for pizza. But we hope you can now see how versatile your Chef Remi Grill Mats are.
Your family and friends are sure to be amazed when you start serving them freshly made pizza directly from the grill, with no pizza stone or pizza oven in sight!
Fantastic Grilling Tool!
Start making pizza on your grill today by grabbing your set of Chef Remi Grill Mats.
Coming in a set of three for only $19.95, they are dishwasher safe and make grilling and cleaning a cinch!
Watch one of our customers making pizza on a grill using our grill mats.
Better yet, you can get 15% off your entire order today!