Yep you put the dough right on the grill. Grill the first side, then flip it and add your toppings. Make sure to keep the cover closed.I've never done that, but maybe this summer. Do you set it right on the grill or do you use a special pan? Give me the basics.
I'm going to try this one this weekend:
No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan
http://steamykitchen.com/blog/2008/...th-baby-arugula-and-shaved-parmesan/#more-274
imho.... you don't need fresh mozzarella. you don't need ANY mozzarella, or any cheese at all to have great pizza.
Make sure your oven is well heated before you put anything in it. any time, not just pizza. I use a 425 degree F oven for pizza. I use a cookie sheet (flat pan, no sides) and a piece of parchment, oiled. then the dough. spread as thin as possible. (Pan pizza is a whole nother story, we're talking thin crust, here.)
don't put too much on top. try just tomatoes, garlic, some herbs, salt and pepper, and great olive oil. see how good that is!
Pizza was always meant to be simple, peasant food. If you want sausage on your pizza, probably it's best to pre-cook it. Otherwise you will have to cook the pizza too long and the crust will be dried out and maybe burnt.
I learned to make Pizza when I was 10 from my girl scout leader who came from Palermo. we always use anchovies. I think that's Sicilian, but I just think it's good.
I agree that it's all about the dough! Sprinkle pizza peel liberally with corn meal ... build pizza right on pizza peel and shake it onto hot stone in oven (leave stone right on oven rack). I recommend preheating stone after oven has come to temp, all while you are putting pizza together.
I saw a pizza peel online (can't remember where) that had a folding handle. My wood peel is a bear to store, so I thought that was brilliant.
p.s. when I'm not home, DH likes to use Pillsbury Italian bread dough (yes, in the tube). It can be hard to find, but is much better than their pizza dough. In fact, the French bread dough makes a better crust than the pizza dough does. Before you turn your nose up, try it. Decent alternative for non-cooks!!
I'm sold, LadyCook! Your pizza and your flatbread look divine! I've never made pizza from scratch but I will tomorrow. I sure hope it turns out half as good as yours.I had some no knead dough left so I decided to make stuffed crust pizza
with the Italian sausage I ground and made this morning that has peppers and onions in it and topped with Mozzarella cheese and red peppers. I had added Italian seasonings to the dough yesterday.
I'm sold, LadyCook! Your pizza and your flatbread look divine! I've never made pizza from scratch but I will tomorrow. I sure hope it turns out half as good as yours.
Deffo going to try no knead dough, have a 6 yr old who loves pizza and he'd get a great kick out of helping me make it!