Inspired by our line of Sauces for Pizza, Ashley Cuoco creates a tour of Italy with pizzas recalling the cuisines of Positano, Parma, and Napoli.
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To make dough: combine yeast and sugar in a large bowl. Add warm water and let sit until puffed and foamy, about 5 minutes. Add 4 cups flour and salt; stir with a wooden spoon until dough comes together.
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The dough will be sticky—sprinkle countertop or worksurface with a generous amount of flour. Keep the remaining 1 cup of flour beside you as you work. Set the dough onto the floured surface and knead, adding flour little by little to prevent sticking, until dough is smooth and elastic—about 10 minutes. Use a bench scraper to help lift and move dough along. You may not use all the flour.
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Lightly oil a bowl with olive oil and add dough, turning it around in the oil to coat. Cover with a dish towel and let sit in a warm place until doubled in size, about 1 hour.
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Divide dough into 4 equal pieces and form each into balls. Place on a sheet tray lined with parchment paper. Sprinkle with a dusting of flour, cover with a clean dish towel and let rise again while you prepare the grill.
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Preheat gas grill to 500 degrees F. Brush grates so they’re clean. Use a silicone brush to lightly coat with olive oil. You’ll want to create an area of direct and indirect heat—once the grill is preheated, turn one side of the burners off. If using a charcoal grill, push coals to one side to create the same effect. Have the balls of dough, sauces and toppings ready to go once grill is hot. Keep the grill covered until you’re ready to cook.
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Pick up the first ball of dough and use your hands to gently stretch it until it’s roughly 8 to 10 inches in diameter. Carefully place the stretched dough onto the area of direct heat. Cook about 2 minutes, until it puffs up and grill marks appear. Using metal tongs and a spatula, flip pizza over and onto the area of indirect heat. Spoon sauce directly onto this side and top with cheese only. Cover grill and let cook about 3 minutes.
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Transfer pizza from the grill onto a cutting board. While hot, immediately top with remaining toppings, always finishing with a drizzle of extra virgin olive oil and cracked pepper to serve. Repeat with the remaining balls of dough.
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Recipe Tips: Give these other topping variations a go, as inspired by regions of Italy:
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Try Positano sauce with shredded provolone and thinly sliced roasted eggplant. Or, try it with tangy goat cheese, basil and lemon zest for brightness.
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Try Parma sauce with dollops of ricotta, sautéed pancetta and mushrooms. Top it with baby arugula that’s been tossed in extra virgin olive oil. Or, top with fresh pomorodori and basil.
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Try Napoli sauce with shredded mozzarella and thinly sliced, fried zucchini. Or, try it topped with grilled green peppers and fried zucchini blossoms.
This grilled pizza recipe is a delicious way to explore the flavors of Italy through different combinations of sauces, cheeses and toppings. Cooking the homemade pizza dough directly on the grill creates a lightly charred crust with distinctive grill marks and a crisp exterior. From roasted aubergine and provolone to pancetta, mushrooms, mozzarella and zucchini, each variation offers a different interpretation of Italian pizza inspired by regional ingredients.
The secret to perfect grilled pizza dough is creating both direct and indirect heat. Start the dough over direct heat until it puffs and develops grill marks, then flip it onto the cooler side before adding the tomato sauce and cheese. Keeping all your toppings ready beforehand makes the process much easier, as pizza on the grill cooks quickly. Experiment with the Positano, Parma and Napoli-inspired combinations, then finish each pizza with extra virgin olive oil and freshly cracked pepper for an aromatic final touc
