We got a new BBQ last week, and we have been grillin up some good stuff. Last night I tried out grilled pizza. It turned out really good. I made some cheese and some pepperoni ones for my first try, but next time I am going to try out some new toppings. Maybe grilled vegetables, mmmmmm! Here is the recipe I used. I got this from Sunset magazine a few years back, and it is by far my favorite pizza dough recipe. I use my food processor to make it, but if you don't have one (or you don't have a very good one), you can double the recipe and make it in your Kitchen Aid mixer, or by hand. The sauce recipe is from America's Test Kitchen. I really like it because it's flavors are so simple.Tony’s Pizza Dough
½ pkg. (1 1/8 tsp.) active dry yeast
½ c. warm (90’ -100’) water
½ c. ice-cold water
½ T. sugar
½ T. salt
1 T. olive oil
2 ¾ c. flour (I used 3/4 cup of fresh ground whole wheat)
1. In small bowl, with fork, stir yeast into warm water. Let stand until yeast is dissolved, about 5 minutes.
2. In another bowl, mix cold water, sugar, and salt until dissolved; stir in oil.
3. Place flour, yeast mixture, and cold-water mixture in the food processor bowl and whirl until dough is smooth and elastic, about 2 minutes. (If machine stops, wait a few minutes, then resume.) If dough is still sticky, add 2 to 3 more teaspoons flour and whirl until dough is smooth. Transfer to a floured board.
4. Scrape dough onto a lightly floured board. With floured hands, pick up dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place in a 1-gallon plastic bag. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 2 days. Yield: 4 mini pizza's for use on grill, or 2 thin crust pizza's to make in oven, or 1 thick crust to make in oven
To make:
1. Let pizza dough stand at room temperature until almost doubled and no longer cold, 30 minutes to 1 hour.
2. Remove dough from bag; coat with flour. On lightly floured board
½ pkg. (1 1/8 tsp.) active dry yeast
½ c. warm (90’ -100’) water
½ c. ice-cold water
½ T. sugar
½ T. salt
1 T. olive oil
2 ¾ c. flour (I used 3/4 cup of fresh ground whole wheat)
1. In small bowl, with fork, stir yeast into warm water. Let stand until yeast is dissolved, about 5 minutes.
2. In another bowl, mix cold water, sugar, and salt until dissolved; stir in oil.
3. Place flour, yeast mixture, and cold-water mixture in the food processor bowl and whirl until dough is smooth and elastic, about 2 minutes. (If machine stops, wait a few minutes, then resume.) If dough is still sticky, add 2 to 3 more teaspoons flour and whirl until dough is smooth. Transfer to a floured board.
4. Scrape dough onto a lightly floured board. With floured hands, pick up dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place in a 1-gallon plastic bag. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 2 days. Yield: 4 mini pizza's for use on grill, or 2 thin crust pizza's to make in oven, or 1 thick crust to make in oven
To make:
1. Let pizza dough stand at room temperature until almost doubled and no longer cold, 30 minutes to 1 hour.
2. Remove dough from bag; coat with flour. On lightly floured board
3. Roll or stretch out into thin round
4.Place dough on a grill grates (grill needs to be on high heat, with grates oiled before heating). Cook till bottom of dough is done, about 3 minutes. Remove from heat.
5. Top pizza on cooked side of dough. Don't add too much sauce.
6. Slide back onto grill grates and shut lid. Cook till bottom of pizza is cooked and cheese has melted on top, about another 3 minutes.
7. ENJOY!!!
Basic Pizza Sauce
1 T. olive oil
2 cloves garlic
1 can (28oz) crushed tomatoes
Table salt and ground pepper
Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes. Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes. Season with salt and pepper.
1 T. olive oil
2 cloves garlic
1 can (28oz) crushed tomatoes
Table salt and ground pepper
Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes. Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes. Season with salt and pepper.
2 comments:
I'm going to have my Daniel do this ASAP. I'm so excited it looks delish.
love and hugs,
kat
That looks delicious- we are definitely going to try it!
How about sharing your bread and cinnamon roll recipes too:)
Did you cut your hair?
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