We made Pizza for dinner a couple of nights ago so I thought i'd do a fun post on it today... Photos didnt show up in the last one after all the effort of typing in this darned recipe 
Recipe:
Grilled Pizza Recipe
============
Yields enough for 8 small pizzas
Dough
----------
1 pkg (2.25 tsp) active yeast or 1 oz fresh yeast
1.25 cups warm water (about 105 F)
1.25 lbs (about 4.25 cups) all purpose flour
2 tsp kosher salt for dough, little extra for grilling
0.25 cup olive oil, little extra for bowl
Stir yeast into water, let sit for 15 mins. Combine flour and salt in a large bowl (a stand mixer comes really handy at this stage).
While stirring with a wooden spoon, add the yeast mixture and olive oil alternately to the flour.
Knead for 6 mins in a stand mixer or on a floured surface (if kneading by hand) until the dough becomes elastic. It should feel soft and just a little sticky. If it feels dry or grainy, add 1 tablespoon water at a time. Knead for another 2 mins by hand on a floured surface.
Transfer the dough to a lightly oiled bowl that is atleast twice the size of the dough and cover with a damp dishtowel. Let rise at room temp until almost double (about 1 hr). The dough is ready when you poke a finger in it and it holds the impression.
Punch down the dough and divide into eight 4oz balls. Put each on a floured surface and with your hands, flatten and stretch it into a disk thats about 0.5" thick. The dough will be fairly elastic and try to spring back.
Cover each sheet with plastic and let rest for 5 mins. Stretch or roll each disk into a 8"-10" round about 1/8th inch thick (the thinner the better). If the dough is very resistant to rolling let it rest for a few more minutes. Use immediately or refrigerate for upto 4 hrs.
Toppings
--------------
You can use pretty much what ever you want. We used diced tomatoes, fresh sliced mozzarella, fresh basil, sun dried tomatoes, some pesto and some Barilla pasta aauce with red peppers, garlic and onions.
Grilling
---------
Prepare a 2 level fire (high temp at the back, lower in the front)
Brush the top of the dough round with olive oil and sprinkle with a pinch of salt.
Use both hands to pick up a round of dough. Moving quiclkly and holding the top edge of the dough, lay the bottom edge (oiled side down) on the hot part of the grill. As soon as the first edge of the dough makes contact with the grill grate, pull gently on the dough as you finish laying it down to stretch it thinly.
Brush the top of the dough with olive oil, and sprinkle with salt. Grill without moving until the pizza browns and develops good grill marks on the bottom - 1-3 minutes. Check frequently to prevent burning.
Flip the dough with a spatula or tongs. Arrange your choice of toppings on the browned side of the pizza. You can do this on the grill or take out to put on the toppings. Work quickly.
When the bottom has browned (1-3 minutes) move the pizza to the cooler part of the grill. Close the lid and grill until the pizza toppings are hot to the touch and cheese has melted (3-8 minutes).
Check the bottom frequently, turning from back to front and side to side to prevent burning in case your grill has any hot spots. transfer to cutting board and slice. Serve immediately.
You can also make this in the over. Put on the toppings before putting the pizza into the over (there is no need to flip sides). Cook a little longer to make sure the pizza is completely cooked.
Enjoy!!!
gk
Comments and critiques always welcome!
Recipe:
Grilled Pizza Recipe
============
Yields enough for 8 small pizzas
Dough
----------
1 pkg (2.25 tsp) active yeast or 1 oz fresh yeast
1.25 cups warm water (about 105 F)
1.25 lbs (about 4.25 cups) all purpose flour
2 tsp kosher salt for dough, little extra for grilling
0.25 cup olive oil, little extra for bowl
Stir yeast into water, let sit for 15 mins. Combine flour and salt in a large bowl (a stand mixer comes really handy at this stage
).While stirring with a wooden spoon, add the yeast mixture and olive oil alternately to the flour.
Knead for 6 mins in a stand mixer or on a floured surface (if kneading by hand) until the dough becomes elastic. It should feel soft and just a little sticky. If it feels dry or grainy, add 1 tablespoon water at a time. Knead for another 2 mins by hand on a floured surface.
Transfer the dough to a lightly oiled bowl that is atleast twice the size of the dough and cover with a damp dishtowel. Let rise at room temp until almost double (about 1 hr). The dough is ready when you poke a finger in it and it holds the impression.
Punch down the dough and divide into eight 4oz balls. Put each on a floured surface and with your hands, flatten and stretch it into a disk thats about 0.5" thick. The dough will be fairly elastic and try to spring back.
Cover each sheet with plastic and let rest for 5 mins. Stretch or roll each disk into a 8"-10" round about 1/8th inch thick (the thinner the better). If the dough is very resistant to rolling let it rest for a few more minutes. Use immediately or refrigerate for upto 4 hrs.
Toppings
--------------
You can use pretty much what ever you want. We used diced tomatoes, fresh sliced mozzarella, fresh basil, sun dried tomatoes, some pesto and some Barilla pasta aauce with red peppers, garlic and onions.
Grilling
---------
Prepare a 2 level fire (high temp at the back, lower in the front)
Brush the top of the dough round with olive oil and sprinkle with a pinch of salt.
Use both hands to pick up a round of dough. Moving quiclkly and holding the top edge of the dough, lay the bottom edge (oiled side down) on the hot part of the grill. As soon as the first edge of the dough makes contact with the grill grate, pull gently on the dough as you finish laying it down to stretch it thinly.
Brush the top of the dough with olive oil, and sprinkle with salt. Grill without moving until the pizza browns and develops good grill marks on the bottom - 1-3 minutes. Check frequently to prevent burning.
Flip the dough with a spatula or tongs. Arrange your choice of toppings on the browned side of the pizza. You can do this on the grill or take out to put on the toppings. Work quickly.
When the bottom has browned (1-3 minutes) move the pizza to the cooler part of the grill. Close the lid and grill until the pizza toppings are hot to the touch and cheese has melted (3-8 minutes).
Check the bottom frequently, turning from back to front and side to side to prevent burning in case your grill has any hot spots. transfer to cutting board and slice. Serve immediately.
You can also make this in the over. Put on the toppings before putting the pizza into the over (there is no need to flip sides). Cook a little longer to make sure the pizza is completely cooked.
Enjoy!!!
Comments and critiques always welcome!
