by Chef Anthony Serrano
I love ordering pizza as much as the next guy, but let’s face it, nothing beats the bubbling cheesy goodness of freshly grilled pizza! You might not realize it, but cooking a homemade pizza on your Bull grill will take just about as long as ordering from your favorite pizza joint. The process is made easier and quicker by using store-bought pizza dough (yes, it exists and is great!), a PizzaQue pizza stone, and Bull grill.
Remember to work quickly and heavily flour your pizza peel so that your pizza slides onto your pizza stone with ease.
When you’re making a pizza at home, you’re only limited by your imagination and ingredients! Normally, I start off with a pound of pizza dough to make a 12-inch pizza on my PizzaQue pizza stone. The process of assembling the pizza can be pretty easy and straightforward. In some stores, they sell dough that is already stretched out; while other doughs need a little work. In a pinch, I’ve also used Naan bread or other styles of flatbread to act as the base for a pizza; but the cooking time will be considerably less.
Instructions
- Begin by preheating your Bull grill and PizzaQue pizza stone together. I place my stone in the middle of the grill and turn all my burners to high. Normally after 15–20 minutes, I check the grill using my infrared thermometer; and once your stone has reached 600° to 700° F, it is pizza ready.
- Prep an area to make your pizza. Start with a clean and heavily floured flat surface. I like using cornmeal, but all-purpose flour works great to keep your dough from sticking to the surface.
- If you’re not comfortable working with dough and throwing it in the air like they do on TV, use a rolling pin, wine bottle or other cylinder-shaped object to flatten your dough. The important part of this step is not to overwork your dough. It doesn’t have to be a perfect circle, and in fact, I think an oval/rectangular pizza tastes better!
- Once you’ve stretched out your dough, quickly transfer it to a heavily floured pizza pan, cutting board or Bull pizza peel. From here on out, speed is key so that your pizza doesn’t stick to your pizza peel.
- Add your sauce and toppings to the pizza and place on your pizza stone.
- If you’ve worked quickly and heavily floured your pizza peel, your pizza should slide off pretty easily onto your pizza stone.
- Close the lid and check your pizza in 5 minutes, then turn your pizza 180 degrees with the pizza peel and close the lid for another 5 minutes. After about 10 minutes, your pizza should be perfect! Slide the pizza peel under your pizza to check doneness and remove from the stone and grill.
- I let my pizza rest at least 2–3 minutes in a warm area before I slice it.