Pizza on the grill? You bet. Think about the best wood-fired pizzas you’ve had and you get the idea. After workingfor grilled pizza master Mario Batali in New York City, Jeremy Luers brought his pizza-making knowledge to Cincinnati last year via his O’Bryonville restaurant, Enoteca Emilia. Grilling pizza is easier than you think—and no, you won’t lose the dough through the grates. Luers says it involves nothing more than a gentle hand and pre-grilling the unadorned dough on both sides before topping it and giving it a final sear. Don’t overwork the dough trying to form it into a perfect circle. So what if it’s a little misshapen? That gives it rustic appeal and announces it’s handmade.This recipe is part of a full menu created by Jeremy Luers for the July 2012 issue.
(yields six to eight 10-inch pizzas)
4 cups warm water (110 degrees, or warm to touch)
1 Tablespoon dry active yeast
2 teaspoons sugar
2 Tablespoons extra virgin olive oil, plus extra
2 Tablespoons mild flavored honey
1 Tablespoon kosher salt
10–12 cups “00” flour (a finely milled soft grain flour; you can substitute all-purpose flour)
Mix water, yeast, sugar, and 2 teaspoons of flour. Set in warm spot for 10–15 minutes until foamy. In the bowl of a stand mixer with dough hook, mix the yeast mixture, olive oil, honey, and salt for 30 seconds. Add remaining flour and mix on low until combined. Turn speed to medium and mix until dough becomes elastic. (Squeeze it; it shouldn’t stick to your hand. Add a little more flour if it does.) Place in well-oiled bowl, cover with plastic wrap, and set in a warm spot. Once it doubles in size, punch it down, knead it for a few seconds, and cut into five-ounce portions. Roll each into a ball, place on a tray, and cover with plastic wrap. Refrigerate for at least 2 hours, or overnight.
To use, let dough sit at room temperature for 15–20 minutes. Heat grill to high. On a baking sheet drizzle 2 Tablespoons of olive oil. Press the dough into an 8-inch circle, then place on oiled pan. Remove dough from pan and put directly over the flame or coals, oiled side down. Once top begins to bubble, check the bottom. When it has some good char (but not too much), brush top with a little oil, flip, and repeat.
3–4 ears fresh corn (approx. 1 cup grilled corn)
4 scallions, thinly sliced, green part only
2 balls fresh mozzarella (break into coin-size pieces)
6 ounces ricotta cheese (coin-size chunks)
4 ounces Fontal (Italian fontina; available at specialty cheese shops like Krause’s in Findlay Market)
A few ounces Parmigiano-Reggiano for grating
Sea salt & pepper to taste
Preheat grill to medium high. Rub corn with olive oil, season with salt and pepper, and place on the grill. Once the corn starts to char, rotate it every few minutes for even char. When done, place in a bowl and cover with plastic wrap to steam for 15 minutes. Uncover and cool. Cut kernels off cob. On pre-grilled dough, spread ricotta and mozzarella, cup corn, and a thin layer of fontina. Place pizza on indirect heat, close lid, and cook 3 minutes, or until cheese is melted and bubbly and the dough has crisped up. Remove from grill. Sprinkle with scallions, salt, and pepper. Grate Parmigiano evenly across, and drizzle with a little olive oil.
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