Pizza On The Grill I
Even with a baking stone, a conventional oven is no
match for a professional oven when it comes to making
pizza. At home, or rather in your backyard, the grill is the
way to go. The heat of a hot grill is perfect, and makes it
possible to make incredible pizza at home. Use your
favorite toppings, but keep in mind not to overload the
pizza. Keep it light. Try it - everything is better on the grill!
Makes 16 servings.
1 (.25 ounce) package active
dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil
Directions
1 In a bowl, dissolve yeast in warm water, and mix in
sugar. Proof for ten minutes, or until frothy. Mix in the
salt, olive oil, and flour until dough pulls away from the
sides of the bowl. Turn onto a lightly floured surface.
Knead until smooth, about 8 minutes. Place dough in a
well oiled bowl, and cover with a damp cloth. Set aside
to rise until doubled, about 1 hour. Punch down, and
knead in garlic and basil. Set aside to rise for 1 more
hour, or until doubled again.
2 Preheat grill for high heat. Heat olive oil with garlic
for 30 seconds in the microwave. Set aside. Punch down
dough, and divide in half. Form each half into an oblong
shape 3/8 to 1/2 inch thick.
3 Brush grill grate with garlic flavored olive oil.
Carefully place one piece of dough on hot grill. The dough
will begin to puff almost immediately. When the bottom
crust has lightly browned, turn the dough over using two
spatulas. Working quickly, brush oil over crust, and then
brush with 2 tablespoons tomato sauce. Arrange 1/2 cup
chopped tomatoes, 1/8 cup sliced black olives, and 1/8
cup roasted red peppers over crust. Sprinkle with 1 cup
cheese and 2 tablespoons basil. Close the lid, and cook
until the cheese melts. Remove from grill, and set aside
to cool for a few minutes while you prepare the second
pizza.
Even with a baking stone, a conventional oven is no
match for a professional oven when it comes to making
pizza. At home, or rather in your backyard, the grill is the
way to go. The heat of a hot grill is perfect, and makes it
possible to make incredible pizza at home. Use your
favorite toppings, but keep in mind not to overload the
pizza. Keep it light. Try it - everything is better on the grill!
Makes 16 servings.
1 (.25 ounce) package active
dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil
Directions
1 In a bowl, dissolve yeast in warm water, and mix in
sugar. Proof for ten minutes, or until frothy. Mix in the
salt, olive oil, and flour until dough pulls away from the
sides of the bowl. Turn onto a lightly floured surface.
Knead until smooth, about 8 minutes. Place dough in a
well oiled bowl, and cover with a damp cloth. Set aside
to rise until doubled, about 1 hour. Punch down, and
knead in garlic and basil. Set aside to rise for 1 more
hour, or until doubled again.
2 Preheat grill for high heat. Heat olive oil with garlic
for 30 seconds in the microwave. Set aside. Punch down
dough, and divide in half. Form each half into an oblong
shape 3/8 to 1/2 inch thick.
3 Brush grill grate with garlic flavored olive oil.
Carefully place one piece of dough on hot grill. The dough
will begin to puff almost immediately. When the bottom
crust has lightly browned, turn the dough over using two
spatulas. Working quickly, brush oil over crust, and then
brush with 2 tablespoons tomato sauce. Arrange 1/2 cup
chopped tomatoes, 1/8 cup sliced black olives, and 1/8
cup roasted red peppers over crust. Sprinkle with 1 cup
cheese and 2 tablespoons basil. Close the lid, and cook
until the cheese melts. Remove from grill, and set aside
to cool for a few minutes while you prepare the second
pizza.
