When it comes to summer cooking, we have a pretty strict family policy: Do everything you can to avoid turning on an oven. Which is all well and good except that it clashes with our other family policy: Eat pizza once a week. By pizza, we don’t mean the takeout pie from Tony’s on Main Street or the personal pans the kids get on Fridays at the school cafeteria. We’re talking pizza – made, when possible, with a homemade crust — that may or may not include cheese, is topped with fresh ingredients (potatoes and bacon, arugula and ricotta), and can bring even the most reluctant eater (e.g., Abby) to her little knees with gratitude. In our minds, pizza is the ultimate family dinner – you can have three entirely separate meals on one crust and still, if you close your eyes, pretend that you’re all eating the same thing. But to keep our strict family pizza policy intact this summer, we had to learn how to do it without turning on the oven. We had to learn to cook it outside. This took some doing. We burned a lot of crusts, and yet, we fought on, grilling pizza after pizza after pizza until we got it right. Here is what we learned.
HOW TO GRILL PIZZA: SIX VERY IMPORTANT RULES
1. Oil Everything. If the crust sticks to the grate, you’re done. Avoid this by brushing the grate and both sides of the crust with olive oil. (more…)