Review - Grilled Pizza The Right Way

Title: Grilled Pizza the Right Way: The Best Technique for Cooking Incredible Tasting Pizza & Flatbread on Your Barbecue Perfectly Chewy & Crispy Every Time
Author: John Delpha
Price: $19.99

This is one of the three books I was sent to review back in April. It's been a little hectic lately with end of school and work so I haven't had a chance to review it until now.

The book is by John Delpha who is a former Army officer and Helicopter pilot. He became a chef and cooked in some of Bostons top kitchens such as Clio, Mistral, Harvest, Sorellina and La Campania. He is a member of iQue, who won the 2009 Jack Daniel's World Barbecue Championship and loves to cook with fire. He learned how to grill pizza at Al Forno in Providence, RI and brings his experience and skill to the masses via this book.

I love to use my grill and I love to eat pizza. This book is perfect for people with similar tastes. If you want to try something new on the grill this book will help you learn how to grill a pizza and other flatbreads. It starts with savory pizzas and ends with dessert pizzas. There are a couple parts I found a little confusing, but overall it is a pretty straight forward cook book.

Smoke-Grilled Pizza

Tonight I tried a first. Making a pizza on my cooker. I have heard about it but never tired it. All I can say is WOW! It was great. It had all the yumminess of a pizza with the extra flavor that smoke adds to food.

I made two types. One of them I made the dough from scratch and cooked it directly on the grate. For the second one we used crescent roll dough and cooked it on a stone. I liked the way the homemade crust came out but it got a little charred. The one on the stone didn't cook all the way through which was disappointing.

Next time I make pizza on the cooker I think I will make the dough and cook it for a but on the stone, add the toppings and let it finish cooking.



Here is the recipe I used for the dough:

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon onion salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 cup water
1/4 cup white wine
2 tablespoons olive oil

DIRECTIONS
Place 1 1/2 cups all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. Make a well in the center and add 1/2 cup water and 2 tablespoons olive oil.

Combine by gradually incorporating the flour into the olive oil and water, adding a little extra water if necessary. (Alternatively, combine the mixture in a food processor.)

Transfer the dough to a floured board and knead until smooth and elastic, 5-7 minutes.



Our toppings.



The dough spread out waiting to cook. I cooked it directly on the grill for a bit and then added the toppings.






The pizzas on the cooker.



The final product.