If you haven’t noticed, it’s finally summertime here at the Jersey Shore. While that means a lot of things to a lot of people, there’s one thing that you can be sure of—backyard cookouts. It’s a time honored summer tradition across the USA, but we like to think we do it right in our little corner of the country with clambakes, burgers, and dogs. But pizza in NJ is serious business and it doesn’t get enough love when people fire up their grills. If you’re looking to shake things up this summer, here is a great way to grill up some pizza this summer.
Right on The Grill
There’s no need to get too complicated with this. You can do it right on the grates for a crispy, smoky flavor that really combines the essence of pizza and grilling. You can get creative with your toppings here, sausage, chicken, arugula, or clams (Hey, it’s New Jersey after all), but the important thing is that you have them ready to go when you throw the dough on the grill. The experts at our NJ pizza place recommend that you coat one side of the dough with olive oil and lay that side down on the grates first for about 2 minutes with the top down. Brush the other side with olive oil while this is happening. You want to get grill marks on it, but you don’t want to get it crispy, as this will be the top of your pizza.
Once you’ve got the dough set, you need a pair of tongs to flip the dough over gently. When you flip it over, you need to work briskly to add your sauce, cheese, and toppings. That’s why you need them at your side and ready to go. Don’t overload the pie as it won’t cook well. Put the lid down and give it about 3 to 5 minutes. You can trust your nose to smell when it’s reached a satisfactory level of crispiness. If it smells like it’s burning, turn the grill down or move the pizza. Use a spatula to remove the pizza once the cheese is melted and the edges are nice and crisp. You’ve got yourself a perfectly grilled pizza for summer at the Jersey Shore!
Contact Mangia Brick Oven Pizza to order delicious Italian food. Give us a call at (732) 578-9000.