Fortunately, there are ways to achieve a similar flavour and texture as a wood oven pizza using what you already have.Julie Van Rosendaal/The Globe and Mail
There are plenty of elements that collectively make an amazing pizza – it’s an art many have dedicated their lives to mastering. Perhaps most notable is the crust – and the intense heat required to create that crispy-chewy texture, and slightly charred edges. Temperatures of 600 F and above help achieve this – and while some are lucky enough to have backyard wood-fired pizza ovens, there are more and more streamlined indoor gas tabletop models that reach temperatures of up to 950 F, cooking your pizzas in about 90 seconds.
Those ovens, however, can cost upward of $1,000. Fortunately, there are ways to achieve a similar flavour and texture using what you already have. Preheat your oven to the highest temperature it will go, and heat a large cast-iron skillet or griddle on the stovetop to preheat before placing in your dough, topping it with sauce, cheese and toppings, and sliding it into the oven.
Or cook it directly on the grates of a preheated grill. There’s no need to oil it first – the intense direct heat will create a crust that will release from the hot metal. Once your crust is cooked and char-marked on one side, flip it over, turn the heat down to low, quickly top with whatever you like and close the lid, creating an oven-like environment that will allow your cheese to melt. Grilling any peppers, mushrooms, onions and other toppings you like first will add more smokiness, or tuck a box or foil packet of wood chips onto the back of the grill and start cooking your pizza once it starts to smoke, for wood-fired pizza flavour.
Recipe: Pizza on the Grill
Virtually any pizza dough can be cooked on the grill – though it will need to have enough structure to transfer it to the hot grate. Giving your dough 24 hours to proof in the fridge – the cold will slow down the rise – creates more complex flavours and texture.
Dough:
1 cup warm water
2 tsp active dry yeast (regular or instant – or 1 package is fine)
2 1/2 to 2 3/4 cups all-purpose flour
2 tbsp (approximately) olive or other vegetable oil (you can free-pour this)
1 tsp salt
Tomato sauce, pesto or other sauce of your choice
Toppings of your choice
Grated mozzarella
fresh basil or arugula, for serving (optional)
To make the dough, place the warm water in a large bowl or the bowl of your stand mixer. Stir in the yeast and let it stand for a few minutes to dissolve and start to get foamy. (This isn’t really necessary with instant yeast, but doesn’t hurt.)
Add 2 1/2 cups of the flour along with the oil and salt, and stir (or mix with your dough hook attachment) until the dough starts to come together. Continue to knead – turn it out onto a floured countertop if you’re doing it by hand – until smooth and elastic. Return to the bowl, cover and let rise for at least an hour – if you want to leave it more than a few hours, put it in the fridge to slow the rise. Time does allow the texture and flavour to develop, so don’t be afraid to leave it for 24 hours.
When it’s time to make your pizza, divide your dough in half and shape each into a ball, stretching the surface tight like a balloon, pulling it together on the bottom. Let it rest while you get all your toppings ready and preheat the grill to high. (If you want to finish it in the oven, turn it on to about 450 F, or turn on the broiler.)
Shape each piece into about a 12-inch round or oval. (It won’t stay round when you put it on the grill, so don’t worry too much about the shape.) Put your first piece of dough directly on the grill (no need to oil it – the heat will create a crust and it won’t stick) and close the lid. Cook for about five minutes, then check and turn it if it’s cooking unevenly. When it’s golden and grill-marked on the bottom, flip it over, turn the heat down to low and quickly top the crust with sauce, cheese and your choice of toppings. Close the lid (this traps the heat, creating an oven-like environment) and cook for another five to 10 minutes, until the cheese melts. Alternatively, slide onto a baking sheet, top with your sauce, cheese and toppings, and transfer to the oven until melted. Repeat with your remaining dough.
Serve your pizzas topped with fresh basil or arugula, if you like.
Makes two pizzas.