How to Grill Pizza With Kenji Lopéz-Alt | ChefSteps

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat while maintaining flavor.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: balsamic vinegar

Balsamic vinegar is a more affordable alternative with a tangy flavor.

Mix dry ingredients: 300 g all-purpose flour, 7.5 g kosher salt, and 1.5 g sugar in a bowl.

Add 183 g water and olive oil to the dry ingredients.

Mix until it comes together into a cohesive ball.

Let the dough sit for about 15 minutes for hydration and enzymatic action.

Knead the dough until it feels smooth and silky, checking for gluten development.

Form the dough into a ball and place it on a lightly oiled surface.

Cover the dough and let it bulk ferment for about 3 hours until it doubles in volume.

Divide the dough into three equal pieces.

Shape each piece into a tight ball, ensuring a smooth surface.

Let the shaped dough balls rest until ready to grill, which can be between 3 to 6 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens