| No Pizza Oven? No Problem. Here Are 3 Tips For a Great Grilled Pie. | | | | | | Use a high-gluten dough. | | According to Matt Hyland, Executive chef and founder of the uber-popular pizzerias Emmy Squared, Emily, and Violet, you want to use high-gluten flour in your dough. “You’ll have better structure, your dough won’t fall through the slates, and it will just hold up nicely when it’s grilling.” |
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| | | | Stretch your dough in oil, not flour. | | While pizza dough is normally stretched out in flour, Hyland says to do this in oil because it’s going to make it both easier to work with and less likely to adhere to the grill or pizza stone. |
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| | | | Ditch the Mozzarella. | Blasphemy, right? Wrong. Mozzarella needs a lot of time to melt — time you won’t have when grilling a pizza. Instead, Hyland’s go-to’s are quick melting Havarti or Fontina (shredded yourself; pre-shredded cheese has a coating that prevents it from melting well) as your base. Whichever you use, Hyland says to also add “a ton of pecorino.” Why? “Pecorino is super salty, so it brightens up the sauce, the dough, and the other cheeses.
Read the rest of the tips here. |
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