Posted by: tinkande | May 10, 2009

Grilled Pizza

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Its nice to give your pizza some fresh air.

We made grilled pizza for the first time last summer and we loved it so much that we had to share it with you.  This is yet another great way to utilize your grill during the hot summer months.  It’s also the closest thing to restaurant-style wood-fired pizza that we have been able to accomplish at home.  I hope to enjoy many more grilled pizzas this summer!

Grilled Pizza
Inspired by this method from the 101 Cookbooks blog
Dough from Mom

Mom’s Pizza Dough
1 1/2 Tablespoons active dry yeast (this may be more than one package)
3 cups all purpose flour
3/4 teaspoon salt
1/3 cup lukewarm water
Pinch of sugar
5 Tablespoons olive oil
1/4 cup milk

Yield: 2 large pizzas or 4 individual-sized pizzas

Warm a glass measuring cup with hot water for a few minutes, and then pour the water out. Fill the measuring cup with 1/3 cup lukewarm water. Sprinkle the yeast on top of the water, let it sit for a few minutes, and then stir it. Add a pinch of sugar to the yeast mixture. Cover the measuring cup with a kitchen towel, and let it sit for a few minutes until the yeast becomes active and bubbly.

In a food processor fitted with a metal blade, place 2 1/2 cups of the flour and the salt. Turn the processor on and while it’s running, add the yeast mixture all at once. Blend for a few seconds, then turn off.

Turn the processor back on and add the olive oil, mixing for a few seconds to incorporate. Measure the milk in a liquid measuring cup and then add enough cold water to it until the liquid measures 2/3 cup. Turn on the processor and pour in the milk and water mixture. With the processor running, add the remaining flour one tablespoon at a time until the dough isn’t sticky any more, comes together, but is still soft. Keep the processor running and let the dough knead until it is shiny (a minute or two). Add more flour as necessary to keep it from becoming too sticky. Carefully remove the dough from the processor and knead by hand for a few turns. Form the dough into a ball and place in a large bowl coated with 2 tablespoons olive oil. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size (1-1 1/2 hours). Punch the dough down in the bowl and it’s ready to use.

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I'm a distant cousin of funnel cake.

To roll out and assemble the pizzas:
Divide the dough into equal portions depending on how many pizzas you want to make. Roll out each ball of dough on a lightly floured surface to desired thickness. Brush olive oil on one side, and carefully and quickly place that side down onto the grill. A tip from 101 Cookbooks: Have all of your pizza toppings ready to go by the grill. Once you start the process, the next steps come in rapid succession whether you’re ready or not. Now that the dough is on the grill, brush the side that is face up with olive oil. If you are on a gas grill, put the cover down for 20-30 second stretches. Check on the bottom of the dough often, and when it is deeply golden, flip the dough (about 3-5 minutes for us). Now put your toppings on quickly and put the grill top down again. Check on the bottom of the dough regularly, and when it is deeply golden and the cheese has melted, use a spatula or pizza peal to remove.

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Yes, the rosemary has its own chair.

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Responses

  1. Mmmmmm… I want some of this.

  2. This looks absolutely delicious. What did you use for pizza toppings?

    http://preparednesspro.wordpress.com

  3. Thank you! This time we used leftover pesto and tomato sauce, olives, fresh basil, roasted red peppers, garlic, and of course cheese!


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