7 January, 2016
Grilled Pizza
Posted in : All, Main Dish on by : Jeremy
Makes 2 12” pizza’s
Yeast Mix:
1 cup warm water (105-115)
2 packets active dry yeast
¼ tsp sugar
Dough Mix:
2 Tbls olive oil
3 cups unbleached all-purpose flour
1 Tbls sugar
Sauce:
3 roma tomatoes
2 Tbls basil
¼ tsp coarse sea salt
¼ tsp kosher salt
Combine and Proof Yeast Mix, the foam on top lets you know the yeast is working, if no foam you have to start over.
Using the Dough Mix ingredients Stir dry ingredients together and stir into wet ingredients. Stir in one direction to help the gluten start forming stands. As soon as the dough can form a ball, start kneading. Push into the middle of the dough and away from you with the heel of your hand. Now fold the dough in half, give it a quarter-turn, and repeat. If the dough is sticky, add a little flour, a bit at a time. When done the dough will be soft and smooth. Poke the dough, and it will slowly spring back. This may take 5-10 minutes. Pour an additional tablespoon of olive oil in a bowl and put the dough in, turn it to get it coated. Cover with plastic wrap and let it rise until double in size.
Making and Shaping the Dough
Split dough in half. On a clean dry surface, start by pushing down around the outside of the dough forming it to a disk with a big mound in the middle. Grab a thick bit of dough from the center of the mound. Pull it outward, stretching the dough
Put Sauce ingredients in food processor and pulse to desired consistency.
Cooking the Pizza:
Have all toppings ready to go, once the crust starts cooking everything moves quickly.
Grill the dough until you get grill marks, the turn a quarter turn. When the dough is browned, flip it over and start topping. Put on a layer of cheese, then the sauce and only other toppings. A little olive oil adds a flavor kick that finishes the pizza, brushing on the crust. as you go. Stick it to the surface when it’s stretched. Repeat pulling it out until it is the shape you want.