Grilled Pizza
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By Andrew Janjigian
Appears in Cook's Illustrated July/August 2016, America's Test Kitchen TV
After weeks of making burnt, puffy pies, we learned that the keys to crisp-tender, lightly charred pizza from the grill are quite simple: a strategic setup and a glug of oil.
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WHY THIS RECIPE WORKS
The dough for our grilled pizza is easy to make in the food processor and proofs for at least 24 hours in the refrigerator, where it develops complex flavor. To ensure that it cooked up thin, we used a tiny amount of yeast to reduce air bub...