We made this great pizza on the grill tonight. It can be topped with any toppings you wish. I thought it was very similar to the pizza at "Flat Bread Pizza ". My favorite is fresh tomato, garlic and basil. The kids like cheese and pepperoni.
Grilled Pizza Crust adapted from Craig Priebe
Up to 25 percent of the flour could be whole wheat. Any more than that, and the dough becomes too dense, heavy, and won’t rise enough. This recipe is easily doubled. Ingredients:
¾ cup warm water
1 packet active dry yeast (about 2¼ teaspoons)
½ teaspoon sugar
1½ cups unbleached flour
¼ cup whole wheat flour
1 teaspoon kosher salt
2 tablespoons cornmeal, preferably white, plus additional for the pan
2 tablespoons extra virgin olive oil, plus ¼ teaspoon for the bowl
Makes: two 12-inch (30 cm) pizzas
1. Pour the warm water into a small bowl or measuring cup. (If the water is too hot, the yeast will die. If too cold, it will not activate.) Add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand on your counter for about 5 minutes to prove that the yeasted water is active. A thin layer of foam will appear at the top, indicating that the batch is good.
2. Kneading with a stand mixer: Add the flours, salt, and cornmeal to a 4- or 5- quart (4 or 5 liter) standing mixing bowl. Use the dough hook attachment on the lowest speed to mix the dry ingredients. Add the yeasted water and the 2 tablespoons of olive oil. Mix on the slowest speed to allow the ingredients to come together. You may need to scrape down the sides with a spatula. Then move to medium-high speed and knead for 2 minutes. The batter should form a ball, unless it’s too wet or sticky. If so, add only enough flour to prevent it from sticking. The dough should come off the sides cleanly and form a ball.
Kneading by hand: Measure the flours, salt, and cornmeal into a large bowl. Add the yeasted water and the 2 tablespoons of olive oil. Mix well, stirring with a strong spoon. Lightly flour a clean, dry countertop. Form a ball of dough, place it on the counter, and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 8 minutes until the dough is smooth. (You will feel the dough change. It will soften and become more elastic.) Add only enough flour to prevent it from sticking.
3. Put the remaining ¼ teaspoon of olive oil in a medium bowl. The dough will be sticky, so flour your hands before picking it up, and place it in the bowl. Turn it over several times until it is coated in oil. This prevents a crust from forming on its surface as it rises.
4. Cover with plastic wrap, and place in a draft-free, warm place, 70° to 80°F (20° to 25°C), for 1 hour, until it rises to almost double in appearance.
5. Chill the dough in the refrigerator overnight, or for 1 hour to firm it up. Since this dough is slightly sticky, chilling the dough makes it easier to roll out. Chilling it overnight gives the dough more flavor and texture. Dough will keep in the refrigerator for 3 days.
Note: This recipe makes two crusts. If you’re planning to prepare only one pizza, grill the second crust anyway, because it will keep better than dough. Crusts keep in the refrigerator for 3 days, or for up to 3 months in the freezer. Then you’ll be ready to grill pizza anytime. You can even cheat by cooking the pizza in the oven. Try 400° (200°C) for 12 minutes, and check toward the end to avoid burning. Put the frozen crust right onto the grill. It will only take a minute to thaw. Or defrost it in the refrigerator or at room temperature; it will thaw quickly, within a half hour.
Whether you grill indoors with a cast iron pan on the stove top, or fire up a charcoal or gas grill outside - you'll be amazed at the results if you follow these basic steps for grilling pizza.
Roll out the dough with smooth even strokes, using a rolling pin, until it is about 12 inches in diameter and about 1/8 of an inch thick. Place the dough on a flat surface, such as an inverted cookie sheet.
Heat the grill to medium high.
Hold the cookie sheet over the grill and slide the dough onto the grill’s surface. Make sure the crust falls flat onto the grill.
The dough should take about 3 minutes to brown. It bubbles as it cooks.
When the crust has browned, remove it from the grill. Turn the crust over to the browned side. Top it with your favorite pizza toppings.
Slide the pizza onto the grill and brown the bottom for 3 to 5 minutes, until browned and crispy.
Remove the pizza by carefully sliding it back onto the cookie sheet. Cut and serve.
Sauce:
1 8 Oz Can Tomato Sauce
1 tsp Dry Oregano
1/2 tsp Marjoram
1/2 tsp Dry Basil
1/2 tsp Garlic salt
Combine and let sit for 1 hour while the dough rises.
This is what the bottom of my pizza looked like.........yummy!!
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