Grilling Pizza At Home On The Rise (NAPSA)—The number of American grill owners who have grilled a pizza has nearly doubled in the past year, the 21st annual Weber Grill Watch Survey shows. In addition, 32 percent of American grill owners say they are using grilling accessories, such as pizza stones, more now than in the past. “Tt’s no surprise that more people are grilling pizza at home,” says outdoor grilling expert Jamie Pur- ~* (| . +. viance, author of the New York Times best-selling cookbook “Weber’s Way to Grill.” “Kids can help roll out the dough and choose toppings, and parents get to work the grill. It’s a great way for everyone in the family to get involved and create a tasty meal together.” Busyfamilies can look for pizza dough in the refrigerated section of a grocery store. Those wholike to make homemade dough should plan on a half-hour to prep and approximately two hours for the dough to rise. When it comes to toppings, mozzarella cheese, pepperoni, mushrooms and sausage are the most popular choices among pizza grillers—but the options are endless. Here are six tips for grilling the perfect pizza from Chef Purviance: 1. A grill pan is a handy tool for grilling small pizza toppings, such as chopped mushrooms and bell pepper slices. For garlic lovers, Purviance suggests roasting the garlic in a sealed foil pouch over indirect heat until the cloves are soft and beginning to brown. 2. Pizza dough is easy to flatten and stretch out whenit is at room temperature. When using The whole family may flip for this pizza with mushrooms, peppers, garlic and smoked mozzarella. refrigerated dough, let it sit out for a few hours so it will warm up and relax. 3. The dough will be even easier to flatten if you use a small amount of olive oil on your hands as you press it into whateversize pizza you want. Finish flattening each piece of dough on a sheet of oiled parchment paper cut a little bit bigger than the dough. 4, The parchment paper will help to hold the shape of the dough as you carry it to the grill and flip it onto the grate. After a minute or so of grilling, peel off the paper with a pair of tongs and discard. 5. The olive oil will prevent the dough from sticking and promote even browning. When the underside is crisp and toasted, transfer the crusts to a work surface, with the grilled sides facing up. 6. Arrange the toppings of your choice on the toasted sides and continue to grill the pizzas until the bottomsof the crusts are crisp and the cheese has melted. Another tip for making pizza on the grill is to use a ceramic pizza stone such as the new Weber Style Pizza Stone. The ceramic helps absorb excess moisture and distributes the heat evenly, for a crisp, perfectly cooked pizza. For more information about grills and accessories or to purchase a copy of the cookbook,visit www.weber.com.
