September 5th is National Cheese Pizza Day – and so to celebrate we are making pizzas on the grill. We use a pizza stone with our DCS gas grill which makes a great pizza oven and gives amazing results.
The key to a great crust is a simple homemade dough prepared the night before – I have adapted a recipe from Ken Forkish’s book Flour Water Salt Yeast.
Fire up the grill with the pizzastone in it over the center burner and all burners on high. After about 15 minutes turn off the middle burner and turn the two side burners to medium-low. On a lightly floured board prepare your pizza – stretch out the dough into a round shape using gravity and the back of your hands to stretch it into shape, brush the edges with olive oil and spread tomato sauce in the middle. Top with slices of low moisture mozzarella.
A Nancy Silverton chef tip: you want to use the low-moisture mozzarella that has had the water pressed out of it – this is what she uses at Mozza. She explains “The cheese, which is the supermarket variety that many of us are familiar with from our childhoods, is firmer that fresh mozzarella, and it is nice and gooey when it melts.”
Happy Cheese Pizza Day!