Friday, August 15, 2008

Pizza on the Grill

One of the things I like most about the summer is grilling! We actually grill all year round even if it means digging through the snow and ice. But in the summer it is easier not to mention that it keeps the house from heating up! This season we were both craving pizza, the home made kind. While dreading to put the oven on I thought, why not just put the baking stone right on the grill! What's the worst that could happen? The stone could break or the pizza could be inedible, right? So, I took the plunge and guess what.....SUCCESS!
Below is my easy pizza dough recipe. As far as the sauce goes well, you have a good one I'm sure. Toppings, the sky's the limit on that subject. I heated the grill with the top down for about 10 minutes so as to heat the stone thoroughly. After the pie was assembled I placed it on the hot stone and closed the grill top allowing it to cook. The cooking time depends on how thick you make your crust and the amount of toppings. Mine took about 12 minutes and it was wonderful.
Pizza Dough
1 pkg dry Yeast
1 cup warm (110 degrees) Water
2 1/2 cups Flour
1 1/2 tsp Salt
1 1/2 tsp Olive Oil
1/2 tsp Sugar
In a large bowl, combine yeast with water, olive oil and sugar to proof (about 5 minutes). Add half the flour and all the salt; mix well. Add remaining flour (a little more if needed). The dough should not be sticky. Knead with the dough hook in a mixer bowl 5-7 minutes. Transfer to a lightly oiled bowl, turn to coat. Cover and place in a warm place to rise until double in size, about 1 hour. Divide the dough in half for a small pizza or keep whole for a larger pie. Place on lightly oiled sheet pan, cover. Let rest for 15 minutes. It's now ready to shape and top as desired.
Let me know how you make out. Enjoy!

1 comment:

Dana McCauley said...

I've also had success using a perforated metal pizza pan and, if the pizzas are small enough in diameter, placing them right on the grate itself can work, too. The secret for the second option is to use a very thin crust so that it cooks through before it scorches.