# There's Only One Right Way to Grill Pizza. A World-Class Chef Shows You How.
Fabio Trabocchi, the Michelin-starred chef behind Washington D.C.'s acclaimed Fiola restaurant, demonstrates that grilled pizza demands precision, not improvisation. His method strips away complexity to focus on technique and temperature control.
Trabocchi's approach centers on three core elements: dough preparation, heat management, and timing. He works with a high-hydration dough that develops flavor through a slow fermentation process. This creates a crust with proper structure to withstand direct grill heat without becoming charred or soggy.
Temperature control defines success. Trabocchi emphasizes maintaining consistent heat around 500 to 550 degrees Fahrenheit. This range allows the crust to develop a charred exterior while the interior remains tender. Direct contact with the grill grates for the initial sear matters most. He places the dough directly on the grates for 90 seconds to two minutes, creating those characteristic grill marks and a slight char that adds depth.
Oil placement changes everything. Rather than coating the dough before grilling, Trabocchi applies a light brush of quality olive oil after the first sear. This prevents burning while building flavor.
Toppings remain minimal. Heavy sauces and excessive cheese weigh down the crust and prevent proper charring. Trabocchi uses restraint, allowing the grilled dough's natural smoky qualities to shine through simple, fresh toppings. Basil goes on after cooking, never before, to preserve its flavor and texture.
The final flip happens only once. After 90 seconds to two minutes on the first side, he flips the pizza once and immediately adds toppings to the cooked side. This takes another minute or two.
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