{"id":7087,"date":"2014-07-03T15:16:39","date_gmt":"2014-07-03T20:16:39","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=7087"},"modified":"2020-06-20T11:14:36","modified_gmt":"2020-06-20T16:14:36","slug":"five-rules-for-making-great-grilled-pizza-outdoors-with-red-star-platinum-yeast-new-video","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2014\/07\/03\/five-rules-for-making-great-grilled-pizza-outdoors-with-red-star-platinum-yeast-new-video\/","title":{"rendered":"Five Rules for Making Great Grilled Pizza Outdoors on the 4th of July, With Red Star Platinum Yeast: NEW VIDEO!"},"content":{"rendered":"

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Getting a perfect result with homemade pizza on the gas grill <\/a>in the summertime is easy–you just need to mix up some lean dough from any of our books–we’ve been testing with Red Star Platinum Yeast<\/a>–with fantastic results (today’s dough was the light whole wheat<\/a>, but you can use any of our lean doughs)…<\/strong><\/p>\n

\"Platinum<\/a><\/p>\n

… and follow\u00a0a few simple\u00a0rules from Artisan Pizza and Flatbread in Five Minutes a Day<\/a>…<\/strong><\/p>\n

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1. \u00a0Clean the grill’s grates<\/strong>
\n2. \u00a0Get your dough thin, to 1\/8 of an inch thick<\/strong>
\n3. \u00a0Bake the first side of the\u00a0crust “blind” (without toppings) for about three minutes, then flip and top. Prep all your toppings in advance.<\/strong>
\n4. \u00a0Cut the cheese into small cubes, or grate it so it melts fast, before the bottom crust burns. That way, after\u00a0flipping and topping, the pizza will be finished in five\u00a0to ten\u00a0minutes, depending on burner heat and position under the pizza.<\/strong>
\n5. \u00a0Don’t overload with toppings<\/strong><\/p>\n

\"grilled<\/p>\n

Here’s a video on how to do it: (includes demo of pizza dough-throwing technique):<\/strong><\/p>\n