Pizza on the Grill

Making pizza on the grill with Steven Raichlen! Unfortunately, my camera didnt do a good job of capturing the pizza making skills on the grill. So, instead, you get to learn directly from the person who taught me! Enjoy.



Pizza on the Grill!

Summer is here and its time for everybody’s favorite summertime treat, grilled pizza. The first step to a great pizza on the grill is stopping by Paulie’s for some of our fresh homemade sour dough crust and homemade pizza sauce! After you have our famous scratch-dough & sauce, its time to fire up the grill. Personally I like to use a grill loaded with¬†lump charcoal, its carries the taste of wood without all the additives found in regular charcoal briquettes.

1. While your grill is warming up (gas or charcoal), its time to stretch the dough into the shape of your pizza. If the dough acts like an elastic band and wants to shrink after you’ve attempted to stretch, let the dough rest for 5-10 minutes. Do not shape your dough with a raised rim, this will come naturally through the grill process.

2. In a small bowl mix together some fresh minced garlic and Extra Virgin Olive Oil (E.V.O.O.). Brush the mixture on the grill grates (make sure they’re clean first!)

3. This is where a pizza peel may come in handy. Once the grill is hot enough (when you can’t hold you hand over the heat for more than 2 seconds) slide the pizza onto the grill and close the lid for about 2 minutes. If you don’t own a peel, you can still manage to “toss” the pizza neatly on the grill.

4. After the 2 minutes, check the bottom of the pizza with a spatula, make sure the bottom is evenly browned; if not rotate 90 degrees. Once the bottom is lightly browned, pull the pizza off the grill and place grilled side up on a cookie sheet.

5. Using a pastry brush, lightly spread your olive oil/garlic mix on the grilled side of your pizza. With a ladle, spread Paulie’s pizza sauce (less is more when it comes to toppings & sauce, nobody likes a soggy pie!) on top of the dough.

6. Add your favorite toppings and slide back onto the grill. Close the lid and cook for another 2-3 minutes, or until the bottom is lightly charred and the cheese is bubbly.

7. Pull off the grill with a spatula or your pizza peel and place on a cutting board. Mangia!

Look for a video later this week!


Freshness guaranteed

Summertime in New England, nothing quite like it. From Memorial Day weekend just past Labor Day, the liveliness of the north east in unrivaled. Road trips, beaches, boats, beers, barbecues (or more like grilling by southern definition), and fresh vegetables from my pop’s garden. My oldest sister had just graduated from the University of Hartford with a business degree but pursuing a culinary education at the Culinary Institute of America (CIA) in New York was a no brainer to her. In her time at CIA she landed an externship and eventually a full time job at Alice Water’s Berkeley mecca, Chez Panisse. It was here where the farm-to-table movement really kicked off, and that ideology rubbed off on me. To this day Chez Panisse has provided me with a culinary experience like no other (Austin has some close seconds). Upon moving to Austin, that whole concept stuck with me and I still try to buy as much locally sourced ingredients as possible, I even started my own garden. I seem to have gotten a little bit off topic, but the point I wanted to share is, many people do not know the origin of there food. Also, many people do not understand the chemicals or modifications that are made to they food they buy and consume or the effects this food has on the environment and the human body.

Start from scratch

Growing up, I always took for granted my family’s home cooking. It wasn’t until high school that I realized my friends anticipated dinner at my house more than coming over to throw the football. When I went away for college, I found myself really missing my families cooking. After reading an article on the laxatives they add to your favorite college cafeteria plan meals, I picked up preparing my own meals. At first it was a lot of trial and error; if you didn’t notice, Italians can be stubborn, that word doesn’t describe me enough, neither does persistent. One of my favorite things I missed about home was the pizza. Unfortunately, Rhode Island made a terrible slice. Pizza nights, whether making our own from scratch or visiting one of the famous local eateries was a huge part of my childhood. It wasn’t until going away to school that I discovered the college craze of chicken bacon ranch and buffalo chicken flat breads (I can’t even call them pizza). The dough was so bad the the pizza needed condiments to be edible. This is where my passion for pizza began.