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Grilled Pizza the Right Way: The Best Technique for Cooking Incredible Tasting Pizza & Flatbread on Your Barbecue Perfectly Chewy & Crispy
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The Secret to The Perfect
Pizza Is Your Grill!
John Delpha shows you the easy yet incredible way to make pizza on the grill-gas or
charcoal-to create a unique, crispy crust with a little chew and an unforgettable smoky
and cheesy flavor. With just a few minutes and a little technique, you will be serving pizza
off your grill inspired by Al Forno in Providence, RI, where John worked and where the
owner, George Germon, famously invented the grilled pizza thirty-five years ago.
Delpha offers up his terrific dough recipe for purists, and also uses store-bought dough for
absolutely delicious results. His cheese blend is simple, balanced and perfectly tangy paired
with his favorite topping combinations assembled in this amazing collection of pizza recipes.
Everyone who tries this pizza raves about it. It's simple, fun, delicious, amazing and
unforgettable-made the right way.
- Sales Rank: #65034 in Books
- Published on: 2015-03-10
- Released on: 2015-03-10
- Original language: English
- Number of items: 1
- Dimensions: 8.24" h x .60" w x 8.00" l, 1.00 pounds
- Binding: Paperback
- 208 pages
About the Author
John Delpha is the partner and chef of the Rosebud American Kitchen & Bar in Somerville, MA. He has worked at some of the East Coast's favorite restaurants, including Mistral, Clio, Harvest and Sorellina. He and his barbecue team, IQUE, have more than ten awards from the Jack Daniel's International BBQ Championship. John lives in Littleton, MA.
Most helpful customer reviews
18 of 19 people found the following review helpful.
Grilling Thin Pizza
By Quality Man
This is my second pizza grilling book, and it helps to have another book for comparison. My other pizza book, "Pizza on the Grill", goes into much more detail on getting started. The exception here is that "Grilled Pizza the Right Way" shows a lot pictures about how to make your own dough but doesn't offer much text to support to process. Both books state that the dough/crust is the most important part of a pizza but neither book spends enough time on the subject. Note that making your dough is optional in both books -- you can use store dough if you wish.
Where "Grilled Pizza the Right Way" shines is the number and variety of recipes. Of course there is something for everyone: meat eaters, vegetarians, desserts, and 30 pages dedicated to flatbreads. And note that the pizzas in this book (and my other book) are thin crust style only unfortunately. I prefer a thicker crust but perhaps this is harder to work with on a grill?
Both books I mention here support the use of charcoal or gas, and neither book requires the usage of a pizza stone. They just throw the dough right on the grill grate.
Production-wise, the book contains numerous high quality pictures and uses a thick stock paper. It may take a few attempts but hopefully you can get your pizza to look as gorgeous as the pictures in the book
Which pizza book do I recommend? It's going to come down to the recipes, so I have more cooking to do in order to evaluate. I will say that if you don't have a lot of hours with a grill, "Pizza on the Grill" would be better for a grilling beginner. And if you are looking for a larger amount of recipes and/or interested in flatbreads, go with "Grilled Pizza the Right Way". I think though with either book you can't lose.
7 of 7 people found the following review helpful.
The best "how to grill pizza" technique directions I have found.
By Stephen Cunningham
I have tried making pizza on the grill before, with mediocre results. In Grilled Pizza the Right Way, John, the chef and author, gives excellent instructions for the technique required to successfully create artisan style pizza on your grill. ( We have a nice 3 burner gas grill that does the job.) His dough recipe is reasonable simple, and can be made ahead of time and stored in the refrigerator, as well as frozen. The recipe makes 4 crusts. My first two were sad looking, but edible... I think the hardest part for me was figuring out the right time to stretch out the dough. Too soon or too cool, and the dough fights you, snapping back like a rubber band. Too soft or warm, and it tears. But if you figure out the right "feel", it's relatively easy to get a nice thin artfully shaped crust.
John also has a good sauce recipe, and a suggested pizza cheese blend. I thought it was very interesting that his cheese blend recipe did not contain mozzarella cheese. Many of the included recipes do call for mozz in addition to his own cheese blend. Anyway, I tossed up a batch of his cheese, and yup, it's very good. I only gave the book 4 stars because I am not interested in at least half of his pizza combination recipes. Either they include ingredients that I do not care for, (sorry... I just can't "do" goat cheese or lamb...), or else the ingredients are not available for purchase anywhere within 100 miles of where I live, not to mention at a price that I could afford. But with my trusty gas grill, and a bit of practice, the "Anything But Basic Cheese and Tomato Pizza" was delish. And I did give the Rueben Pizza a whirl, with great results. And then there was the Banana's Foster desert pizza. Oh MY........
5 of 5 people found the following review helpful.
These recipes will work well, IF you work with them….(and maybe not so well on your particular gas grill)
By I Do The Speed Limit
What I’m saying in my title is this: This book has a relatively short “learning” section of basic techniques, equipment, and recipes. For example:
--There is a dough recipe that is based on “temperate” climate conditions. Those in dry and humid conditions will probably need to adjust the water amount. I did. I was not hard for me to make an adjustment because I’ve worked with dough before. Then there are 18 pictures on two pages that show what the dough ball should look like, also what the dough looks like when rolled out. Those pictures are helpful.
--There are instructions for setting up a charcoal grill—it is a paragraph long…. Actual temperatures that you want to aim for are not included: In that one token paragraph, you will have to interpret terms like “manage a fire”, “getting too hot”, “a bit ashy”. (There are entire books written on “managing a fire”…..)
--There are instructions for using a gas grill, with either four burners or three burners—it is an even shorter paragraph long. ….. The closest you get to temperature control is “heat about ten minutes”. Actually, I decided to order this book because I saw the picture of a Weber grill in the “Look Inside” feature. But upon closer scrutiny of the picture (the only picture that shows a gas grill), I see that it does not look like any Weber grill I’ve ever used, and the placement of the pizza implies that the burners run side by side, when all the Weber’s I’ve used have burners running front to back.
NOTE: The gas grill technique used in this book works best on grills with burners that run side by side (like our old Kenmore), where you can have distinct, direct and indirect heat spots large enough to accommodate your pizza. It doesn’t work so well on Weber grills that have front, middle, back burners. AND, individual control of each burner is mandatory.
If you can’t get distinct direct and indirect heat spots, you will cook your dough on one side, flip it, toast its “new” bottom enough to hold its shape, then remove it from the grill with your pizza peel, build the pizza while it is on the peel, then slide it back on the grill. The problem I have had with pulling the dough off the grill to build the pizza is that I lose way too much heat.
INFRARED grills are not addressed in this book: I’d love my little Charbroil infrared grill to work as a pizza oven, and I’m still trying to find the right mix of temps and times to make it work.
Bottom line: Even after reading the entire first chapter several times, I expected more grill instruction, advice and tips for the actual grilling and am somewhat disappointed with--what I consider—should be the main highlight of the book. But, in the end, with the help of a wealth of additional information, tips and pictures in the basic “Anything But Basic” tomato and cheese pizza, I found the meager instructions adequate for me. But, I’m a grilling fool. (I also have six grills in my yard from which to choose.) You must think through if you are up to the challenge…..
--The basic sauce recipe works. And it is basic, with only four ingredients (including salt and EVOO). But at least you will get an understanding of the texture and density—then you can expand the flavors.
--The basic cheese recipe works. NOTE: NO mozzarella in the base cheese mix! Just cheddar, Parmesan and Pecorino Romano. (Although there are 13 recipes that add mozzarella as an extra ingredient.)
Master the basics (easier said than done) and you’ve got it made. The rest of the book is recipes. There are some great recipes here, and the instructions for each recipe can be paragraphs long, but you have to spend adequate time developing your style and technique before expanding into the majority of recipes. And you will need to spend a lot of time getting your particular grill and environment to do what you want it to do. There is more finessing here than the few introductory pages imply.
In the recipe directions you will find instructions/descriptions like: “Pull the dough toward you to place on the grill”, “check for color”, “When you see some color setting in”, “When dough is sufficiently brown”. The 18 pictures on that two-page spread in the first chapter do a good job to help describe some of the ambiguities.
You will also find some ingredients lacking: “Yeast” what kind? “Semolina” What grind? “Salt” coarse Kosher or fine table or sea salt?
I mention all this because some people take this type of instruction in stride, others will struggle and get frustrated. So, I’ve prepared you: Only you can assess if you are up to the grilled pizza challenge!
Pictures of most all of the recipes will make your mouth water….seriously. (Just writing that made my mouth water…..) Page layout is suited for quick glances, and you can easily zone in on where you left off. Ingredient lists are accurate and precise in both US/Imperial and metric measurements. Type style, point size and black ink are easy on the eyes. Directions follow logically. Index is nicely detailed—not too much, not too little.
If you decide to order this book, here are the ingredients (besides the norm) that you need to have on hand if you want to make a simple pizza on the day the book arrives: For the dough: Yeast, all purpose flour, semolina. Tomato sauce: Garlic cloves, EVOO, 28-ounce can whole tomatoes in heavy puree. The cheese blend: 1 pound shredded cheddar, ½ pound grated Parmesan, and ½ pound grated Pecorino Romano. Besides getting your grill up and running, you will need a light cooking oil, parsley for some color and pizzazz, a large, good knife or dough cutter, a half sheet pan, a brush for oil, and metal pizza peel and tongs. A kitchen scale would be helpful to divide your dough into even pieces.
You can see the titles of all the pizza recipes in the “Look Inside” feature on this product page. Most of them are self-explanatory. Also check out the index, which will give insight into some of the different cheeses, meats, veggies, sauces that come together to create some of those more ambiguously named pizza creations.
And in case you are wondering: I live in Texas, along the coast, where Spring has definitely arrived. And, yes, we grill and cook outside all year ‘round. And we have actually worked and experimented with the techniques and recipes in this book. If you have a specific question, leave me a comment—I always monitor them. But, hey, the book contains a huge amount of recipes, therefore ideas (which is what I always look for). You can hardly beat the value for the price. I think it is worth taking a chance on it. At the very least, it makes a great platform for taking your own leap into pizza-making outdoors.
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