Sunday, July 13, 2008

Grilled Pizza

This is quite possibly the easiest pizza dough ever. You don't need a mixer. You don't need a pizza stone. And if you grill it, you don't even need an oven. And the end result is some of the best homemade pizza I've had.

This recipe yields one smallish (10 inch?) thin crust pizza.

1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (you may need to add another tablespoon or 2)
1 tablespoon olive oil

Also: toppings, sauce, cheese (I recommend using a nice mix of different cheeses. We did mozzarella and parmesan and I think our pizzas could have benefited from a little romano and asiago thrown in the mix as well), etc.

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can (in my case: not like a ball at all), dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball (if you are finding this difficult just leave the dough on your floured surface, covered by the upside bowl, for 2-5 minutes. It should be easier to knead after).

Knead just for a minute or two. Lightly oil the bowl with a spritz of cooking spray, dump the dough in, turning to coat, cover with plastic wrap and leave undisturbed for an hour or two until it has doubled in size.

Dump onto a floured surface and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape and let it sit under the plastic wrap for 20 more minutes.

Preheat the grill on HIGH. Roll out dough, brush oil on one side and sprinkle with cornmeal. Turn the grill down to MEDIUM and flip the dough on to the grill (oiled side down) directly over the heat. While it is cooking coat the other side of the dough with oil and cornmeal and then flip it over (give it a minute or 2 to cook...it should have grill lines and maybe a little charring by the time you flip it). Turn the grill off (or, if you have other burners off to the side, turn off the one directly under the pizza and leave the other ones on to keep the internal temperature up). Quickly add sauce, toppings, cheese, etc. and close the grill lid. Cook 5-8 minutes until cheese is melted and bubbly around the edges, toppings are cooked, etc.

Enjoy!

Recipe and cooking method pulled from posts and comments over at Smitten Kitchen

1 comment:

Gretchen said...

This was great thanks. Especially because it gave me the guts to try pizza on the grill. Yay for not heating up the house to make pesto veggie pizza (and a pepperoni one for the kids)!