We’ve made a lot of grilled pizzas here at Bread in Five, but almost all of them have been on a gas grill. If you’ve ever attempted a pizza on a charcoal grill you know why this is: the pizza is much easier to manage, and there is less change of burning when it’s not over flaming hot coals. However, many people do not own a gas grill, and so we set out to figure out some helpful tips and tricks in making a charcoal grilled pizza a little bit easier. Twenty pizzas later, and we finally have something for you.
There were quite a few things we learned along the way: bread flour makes a nice, sturdy dough, olive oil in the dough keeps the pizza from sticking to the grill, building a hot and cool side in the grill is a must, and keeping the pizzas on the small side makes them easier to manage.