There’s an expression that goes, “judge a man by how well he makes a pizza outdoors.” Well, not many people know about this expression. But don’t you agree? Seems valid. Here’s how to rock it and solidify your legendary status.
- Cook the crust first
Whether it’s dough from scratch or store-bought, stretch it out on the FIREDISC® for an initial cook. Then, flip it onto a baking sheet. Brush the grilled side with olive oil, then apply your sauce and toppings before returning it to the heat.
PRO TIP: No need to add a rim to the crust. Roll it out flat.
- Pre-cook your meats (and some veggies)
Grilling pizza doesn’t take long. Your veggies might be crispy, compared to baked pie. Cook meats, other than pre-cooked pepperoni before it becomes a topping. Grilled pizza will get soggy if you go crazy with topping volume.
PRO TIP: Have sauce, cheese, and toppings prepped and in bowls to deplore when the time comes. Keep the sauce light, too.
- Heat on high
Keep things moving when you grill a pizza. Lightly brush the crust with olive oil before you put it on ‘the disc. Watch for bubbles to form on the top, and keep an eye on the bottom for a good char that doesn’t go too far.
PRO TIP: If the crust seems to be heating unevenly, rotate it, oh, 45 degrees or so, and keep it cooking. It shouldn’t take more than a couple of minutes.
- Reduce heat when the pizza goes on with toppings
High heat is critical for a crispy, slightly charred crust. For the next step, you can bring it down a notch. You can turn it to low and close with the Ultimate Flattop Lid, but check it after a minute.
PRO TIP: Let the pie rest on a plate or pizza peel before slicing.
This summer, venture outdoors to cook your pizza — and keep the heat outside! It’s easy to set up a toppings bar for everyone to customize their pies, too. Post photos to social media with the hashtag #FIREDISCPizza.