PHILLY
EVENTS
How To Make ... Grilled Pizza
Dan Grimes and Mary Ann Ferrie, owners of Old City BYOB Chlöe, can’t remove this fig/blue cheese grilled pizza from their menu, thanks to its obsessed following.
Pizza dough
Makes six to eight pizza shells
2 c. lukewarm water
2 Tbsp. honey
2½ Tbsp. dry yeast
2 tsp. kosher salt
4 Tbsp. olive oil
5 c. all-purpose flour
Toppings
Makes one pizza
1 tsp. extra virgin olive oil
2 Tbsp. fig jam (See Chlöe’s recipe at phillymag.com)
2 slices cooked applewood smoked bacon, crumbled
1 oz. buttermilk blue cheese, crumbled
1 tsp. fresh thyme, chopped
To make pizza dough: In a large bowl, mix water, honey and yeast and let stand for 5 minutes. Add salt, olive oil and 4 cups flour. Mix with hands until ball forms, cover with a towel, and let stand 5 minutes. Add last cup of flour by kneading it into dough. Continue to knead until smooth and elastic, about 6 to 8 minutes. Place dough in a lightly oiled bowl, cover with a towel, and set aside in a warm place until doubled in size, 20 to 35 minutes. Cut dough into 6 to 8 equal pieces and form into balls. Place balls on lightly oiled surface, cover with plastic wrap and towel, and allow to rise another 15 minutes. Preheat grill to medium high. Using plastic wrap to prevent sticking, roll each ball into a 12-by-6-inch oval. Grill for 2 minutes on each side. Store grilled shells refrigerated in plastic wrap for 1 week, or frozen for 2 months.
To top pizzas: Spread olive oil on grilled shell, then spread with jam and top with bacon and cheese. Sprinkle with thyme. Warm over indirect heat on closed grill or on a sheet tray in a preheated 500˚ Fahrenheit oven until cheese is melted, about 4 to 5 minutes. Serve immediately.
Makes six to eight pizza shells
2 c. lukewarm water
2 Tbsp. honey
2½ Tbsp. dry yeast
2 tsp. kosher salt
4 Tbsp. olive oil
5 c. all-purpose flour
Toppings
Makes one pizza
1 tsp. extra virgin olive oil
2 Tbsp. fig jam (See Chlöe’s recipe at phillymag.com)
2 slices cooked applewood smoked bacon, crumbled
1 oz. buttermilk blue cheese, crumbled
1 tsp. fresh thyme, chopped
To make pizza dough: In a large bowl, mix water, honey and yeast and let stand for 5 minutes. Add salt, olive oil and 4 cups flour. Mix with hands until ball forms, cover with a towel, and let stand 5 minutes. Add last cup of flour by kneading it into dough. Continue to knead until smooth and elastic, about 6 to 8 minutes. Place dough in a lightly oiled bowl, cover with a towel, and set aside in a warm place until doubled in size, 20 to 35 minutes. Cut dough into 6 to 8 equal pieces and form into balls. Place balls on lightly oiled surface, cover with plastic wrap and towel, and allow to rise another 15 minutes. Preheat grill to medium high. Using plastic wrap to prevent sticking, roll each ball into a 12-by-6-inch oval. Grill for 2 minutes on each side. Store grilled shells refrigerated in plastic wrap for 1 week, or frozen for 2 months.
To top pizzas: Spread olive oil on grilled shell, then spread with jam and top with bacon and cheese. Sprinkle with thyme. Warm over indirect heat on closed grill or on a sheet tray in a preheated 500˚ Fahrenheit oven until cheese is melted, about 4 to 5 minutes. Serve immediately.
Originally published in Philadelphia magazine, May 2007
