Grilled pizza is the best way to achieve the charred and tender texture of a high-powered wood oven in the back yard. Get full recipe and breakdown here: slice.seriouseats.com/2011/07...
At the restaurant we did 'this'. For the cooks at home (in real life) here's what you can do. I love that you don't delete things like 'oops' when the brush separated, forgetting to oil a side and using a wine bottle. Helps clutzier folks like myself feel a little less freakish.
I love this too. Gordon Ramsay and co. live in a world where time runs at 4 times its regular speed and all their ingredients come in little glass jars which dissipate into a fine mist when they're done using them.
I love grilling pizza, lately I've been doing a sourdough version where I make the dough the day before, let it bulk ferment for a few hours and then keep it in the fridge overnight to slowly proof. It's really nice, great flavor and texture!
I made those yesterday and had a blast! I didn't know they where even possible until the Yoda master kenji showed the other side of the pizza force. I never made better pizza at home then from the grill. Thank you for sharing this recepie you reinvented all of my barbecues and pizza nights.
So glad my son turned me on to your channel Kenji! (My son is 38 & is a great chef in his own right) Love your recipes/cooking, love your personality and all the good you stand for! Thank you.
Videos like this make me want for spring / summer returning to Canada. Both charcoal and N.Gas B.B.Q. grills are in the backyard deck open to the elements, snow, ice and minus temps of winter. Thanks for the inspirational video.
My man, u gotta put out a PSA to BingingwBabish cuz he keeps mentioning you like you're a long dead food researcher. I was surprised when your vids came up on my feed!!! Also, Keep up the tasty work!! You're making magic!
Just want to thank you profusely for today’s article on this subject in the NYTimes. Tonight I nailed grilled pizza for the first time in more years than I’ll ever admit. The difference makers were smaller 5 oz dough portions and rolling out the dough. Thanks again!
I did one last week with a traditional style crust. Threw the pizza stone on the grill, cooked closed, then finished directly on the grill. The cheese was bubbling, and you still get the crispy bottom. It was fantastic.
At last one "cooking" channel that is not full of ads and beggars (for sub/likes). Which is not staged, tried, re-tried. POV cam is the only way (imho) that it should be done :) My deepest respect.
Whoa! Just made this...we're under fire restrictions today so I used the gas grill on the Wolf stovetop and the flattop on medium for the "cool" side...turned out soooo good...thin and crispy and the caramelized onions & mushrooms were a revelation. Thank you!
Thank you so much for this. I tried it for the first time today, and it was a smashing success. I did it on a gas grill as you mentioned a friend of yours does, and I will be doing this many times in the future. 🙂
100% grate. If you don't have a pizza rig of any sort grilling right on the grates of a grill is a grate way to go. With summer feeling like it's here, all about that outdoor pizza lifestyle. Thanks for the vid!
love ya kenji, you always do your best to spread positivity while cooking, and i really believe that it encourages people to cook more often and enjoy your videos more. Thanks for all the content you create for us you never seem to miss or make a bad video.
I just want to throw a huge shoutout to you for calling alioli it's original name and not messing with a prized Catalan creation like most Americans calling it Aioli the english adapted word from Occitan.
I use an oversized slip of parchment paper to form pizza and add toppings making transfer to and from household oven safe, clean and easy for clean up…simply hold sides of parchment to pick up pizza and slip into oven and pull out of oven same way.
Loved watching you toss that dough on the grill! We are definitely trying this. I don’t quite understand the cold toppings though. Didn’t seem like the tomatoes & mushrooms & such had time to heat up. The sauce globs threw me off a bit too but the thought of biting into a dollop of pesto does sound delicious!
Nice vid man, i love grilled pizza, i once went to a place called WEST 9 in West Roxbury and had a pizza with grilled corn, pulled pork topped with a chipottle mayo wich was the best grilled pizza i ever had, this was about 10 years ago. Once i saw your corn going in that memory just clicked... Good job with the fresh good. Cheers from Brazil
Al Forno's. One of my favorite restaurants in Providence when I had an office there. Capriccio's Andino's, The Arch, The Old Canteen, and Angelos were my others.
@Will Hogan Yes it is. When I tell people traveling to RI or Boston from California I tell them to go to both places for great Italian food. When they come back they all rave and turn against the California Italian food scene. LOL
@Will Hogan It's California Italian out here. Things like ravioli stuffed with a pumpkin stuffing and a pumpkin sauce. My Sicilian Grandmother would roll over in her grave if I ever made that.
Alternatively, you can also do pizzas on a smoker, like a Traeger. Lots of wood-smoke flavor. We sometimes do it with take and bakes from Papa Murphy's. I've gotta try this method, now; it's WAY faster! Thanks!
When you roll dough with wine bottle, it reminds me of the owner of Lucalli in NYC, who does the same thing. Btw, FANTASTIC PIZZA; one of the best in NYC.
Kenji, I was born and raised in NJ and have never seen pizza with cheese under sauce*; in my mind NJ pizza is second to NYC same style, just NYC is better. To me, any pizza with cheese under sauce, I would think it's Chicago or Detroit first. That said, I get the reasoning why you do it this way and it looks like a phenom pizza so I'm not sure if I should really even be complaining lmao. It is a super nice method though to throw toppings on and not worry about them. All the tomatoes, nice pickled stuff, etc.
Love your videos. Started watching at the beginning of NJ quarantine and wish I started sooner. Long time fan of your articles, books, and all posted literature. What size weber kettle are you working with here? I have the 22.5" just want to know what to expect. GoPro footage is great but makes it hard to guess measurements
Hey Kenji, i've been going through the backlog of your videos after realizing that you're uploading over the quarantine. I saw that you have an interesting way to split frozen veggies and everything else in the freezer. I'd really like to see a video explaining how you like to set things up in your fridge/freezer.
I was on set at paramount Pictures with Michael Bay and Mark Wahlberg and the chef made pizza hust like you did wow it was GOOD !!! I have to try that!!!
Hello, I have a gas grill and I'm going to try this out. I also have a pizza stone, would it make sense to preheat the stone on the grill or forget the stone and put the dough on the grill grates?
At 2:20 you can hear someone off to the left yelling something in the distance. I’m listening on headphones, after putting the kids down and though, ‘$hit, what happened...’ 😂
Hey Kenji, I feel like you've shown it at one point but im wondering what you're using for the first person PoV because everything I've tried has been showing 6 or 7 inches above what I can actually see.
