My husband and I like to battle Iron Pizza Chef every once in a while. We each make a pizza and then decide whose is better.
Here’s the funny thing: My husband always makes the same pizza. His is pepperoni and green olive. Mine is everything from margherita to bacon to vegetable to arugula. I gotta admit that more often than not, it also has an egg. And some sort of pork product. (But you all know me enough by now to have guessed, right?)
Here’s a typical ‘za battle:
Those are Boboli crusts. Easy in a pinch. And I’ve been battling my own self forever when it comes to rolling out dough. It either gets a whole or it’s too thick.
Well anyway, last night we threw a new wrinkle on the plan. We used refrigerated dough from Whole Foods, and grilled the pizza. I’ve done this a few times, but it’s never come out very well. I have a new technique — learned by reading Weber’s The Way to Grill: Parchment paper. First, I used the bottom of a sheet pan to help shape my dough without tearing it:
Then I put a piece of parchment paper over the top. (Sorry.. no photo.) I peeled the bottom of the dough off the sheet pan and placed it gingerly onto the grill grate. Cook for about 3 minutes, then remove it to put your toppings on the crisp side. Put the wet side down (obviously):
My husband used jarred pizza sauce and Parmesan cheese, so his pizza was much drier to start with.
He also had big pepperoni and olives.
I used San Marzano tomatoes and fresh mozzarella, so mine had to go into the oven at 550 for about 5 minutes AFTER it came off the grill. But man oh man. Once it was finished?
I threw some basil from the garden on there and was in heaven.
Sorry. I think I win again.