Written by: FARE305 Editor • June 12, 2023• Eat + Drink

Grilling The Perfect Pizza for Father’s Day

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.

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