Margherita pizza is the ultimate celebration of everything that makes pizza so great — crisp and airy dough, rich tomato sauce, and amazing mozzarella
The classic pizza Margherita may be my all time fave, and I am not alone. It is so simply elegant: Just dough, tomato sauce, cheese, and fresh green basil. Legend has it that it was first made by a local baker named Esposito in 1889 to commemorate the visit of Italy’s Queen Margherita to Naples. He decorated it with the red, green, and white colors of the Italian flag.
Perfectly crisp and full of deep smoky flavor, our recipe for grilled Margherita pizza comes closer to brick oven pizza like you get in Italy or France than anything you can do indoors. This one depends heavily on fresh basil and it just cannot be made properly with dried basil, so don’t try. Before you start grilling, I recommend you read my article The Science of Grilled Pizza (Pizza alla Griglia)
About the cheese. This pie is measurably better if you get fresh mozz, the kind sold at deli counters in water.Optional. You can use tomato sauce if you can't find really fresh fully ripe tomatoes.
Mix the dough. Make the dough a day in advance and store, wrapped in a container with room for it to expand in the fridge. About an hour before you're ready to bake the pizza, take the dough out of the fridge. You should have two 8-ounce dough balls, one for each pizza.
Fire up. Preheat the grill with direct heat on all burners, put in a pizza stone, and let it heat up to about 600°F on the top surface. You may need to do a test run to determine the ideal stone and air temp. I discuss this in more detail in my article on the Science of Pizza here.
Prep the toppings. Stem, seed, and chop the tomatoes.
Form the crust. Throw some flour on the counter and press out each dough ball to a 8" diameter. Start by making the rim, pressing your fingers all around the dough about 1/2" from the edge. Then press your fingers and palms from the center outward, gradually stretching the dough to am 8" circle. See more details in the dough recipe here. Place the crust on a pizza peel or back of a sheet pan to transfer it to the pizza stone.
Add the toppings. Pour the oil on the dough and with a brush, spread it to the edges. This helps seal the dough from the water in the fresh tomatoes. Lay the tomatoes on the oil, then the fresh whole basil leaves, then the cheese, then the salt. In the picture above I used tomato sauce rather than fresh tomatoes because it was winter. A good technique is to chiffonade the basil. This means that you gather the leaves and stack them neatly on top of each other. Then roll them like a cigar. Cut them in 1/8" slices making ribbons. Sprinkle the ribbons on before the cheese so the cheese will cover some of them and they won't cook as much. You'll then have a mix of well cooked and rare basil.
Cook. Slide the pizza from the peel to the hot stone and bake until the cheese bubbles and the bottom is golden brown brown.
Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.
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Griddle And Deep Fryer In One
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone’s Rangetop Combo With Deep Fryer does it all!
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.
The Good-One Is A Superb Grill And A Superb Smoker All In One
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.