A few weeks ago I asked Chef about grilling pizza on a stone. Meaning, I put a pizza stone on my grill grate, heat it up and everything promptly burns. If I put the dough directly on the grate I had more control, but I could not get that thin, lightly charred pizza (Neapolitan Pizza). Jacob gave me a few reasons for why the dough burned. There was oil in the dough (yep) and I was using AP flour (yep).
Yesterday I made a 00 flour dough without oil. Cranked up the grill with the stone in place and made pizza that is worthy of being called Neapolitan. The crust was perfection... Thank you Jacob!!
FYI, we made two kinds of pizza. One was a three cheese with gorgonzola, fresh (drained) mozzarella and a sprinkle of Parm.
The other was a Margharita with torn fresh basil a simple sauce and mozz.
Neapolitian pizza is all about balance. Each single layer of flavor and texture is as important as the rest so when it comes to toppings, less is more. This was a perfect crust!
Thanks Jacob,
N