Post by gobucks on May 22, 2007 8:38:12 GMT -5
Pizza From The Grill
Pizza Dough
Makes enough for four 12" pizzas
Total Time: 15 minutes + 3 hours rising
Combine:
1 cup warm water (105-115 degrees)
1 Tbsp sugar
1 pkg (1/4 oz) active dry yeast (2 1/4 tsp)
Mix:
2 1/4 cups all-purpose flour
1 cup cake flour
1 Tbsp kosher salt
Add
2 Tbsp olive oil
Combine water, sugar, and yeast. Proof until foamy, about 5 minutes.
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook.
Add oil to yeast mixture once it has proofed, then pour into flour mixture. Knead on low speed 10 minutes (if kneading by hand, knead same amount of time).
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.
Punch dough down and divide into four balls, pinching the bottoms closed. Cover with plastic wrap, and let rise in a warm place another hour.
Oven-Roasted Tomato Sauce
This recipe makes more sauce than you'll need for pizzas. Use leftovers as a light pasta sauce.
Makes 5 cups
Total Time: 50 minutes
Combine:
8 cups (4lbs) Roma tomatoes, quartered
1 cup yellow onion, chopped
4 cloves garlic, whole
2 tsp kosher salt
1 tsp red pepper flakes
1 tsp sugar
Toss with:
1/2 cup olive oil
Stir In:
1/2 cup fresh basil, chiffonade
Preheat oven to 450.
Combine tomatoes, onion, garlic cloves, salt, pepper and sugar in a large casserole dish.
Toss with olive oil and roast 35-40 minutes until tomatoes have softened. Remove from oven and mash with a potato masher, keeping tomatoes a bit chunky.
Stir in basil.
The dough;
Shaping: Roll out the dough on a dry work surface dusted with flour. Shape it into a 10-12" circle or rectangle-don't worry if it's not perfect. An irregular shape makes it look rustic.
On the grill: To transfer the dough to the grill, use your fingertips to lift it by the edges and drape directly onto the hottest part of the grill. The high, direct heat from the fire will penetrate the crust and firm it up. Use tongs to move the crust around if the grill has hot spots.
Toppings: Before adding toppings, move the crust to the cool side of the grill. (If you don't have a double burner, move the crust to a baking sheet to top). Then return the pizza to the hot side for final cooking-check it frequently for burning. Use a pizza wheel to slice, and listen for the great crunch!
Topping Ideas;
Pepperoni Pizza: Brush dough with olive oil, then top with fresh mozzarella, sliced pepperoni and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced fresh spinach, grated Parmesan cheese, coarse sea salt, and red pepper flakes.
Mediterranean Pizza: Brush dough with olive oil, then top with cubed fontina, slices of salami, quartered marinated artichoke hearts, and slivered kalamata olives. Sprinkle with diced fresh tomatoes and grated Parmesan cheese. Add torn fresh basil leaves when the pizza is off the grill.
Sausage Pizza: Brush dough with olive oil, then top with grated white Cheddar, cooked and sliced link Italian sausage, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced red onion, grated Parmesan cheese, coarse sea salt, and crushed red pepper flakes. Add torn fresh basil before serving.
Source; Cuisine at Home, Issue No. 40, August 2003
(edited to correct roasting time for sauce, had 35-4- instead of 35-40)
Pizza Dough
Makes enough for four 12" pizzas
Total Time: 15 minutes + 3 hours rising
Combine:
1 cup warm water (105-115 degrees)
1 Tbsp sugar
1 pkg (1/4 oz) active dry yeast (2 1/4 tsp)
Mix:
2 1/4 cups all-purpose flour
1 cup cake flour
1 Tbsp kosher salt
Add
2 Tbsp olive oil
Combine water, sugar, and yeast. Proof until foamy, about 5 minutes.
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook.
Add oil to yeast mixture once it has proofed, then pour into flour mixture. Knead on low speed 10 minutes (if kneading by hand, knead same amount of time).
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.
Punch dough down and divide into four balls, pinching the bottoms closed. Cover with plastic wrap, and let rise in a warm place another hour.
Oven-Roasted Tomato Sauce
This recipe makes more sauce than you'll need for pizzas. Use leftovers as a light pasta sauce.
Makes 5 cups
Total Time: 50 minutes
Combine:
8 cups (4lbs) Roma tomatoes, quartered
1 cup yellow onion, chopped
4 cloves garlic, whole
2 tsp kosher salt
1 tsp red pepper flakes
1 tsp sugar
Toss with:
1/2 cup olive oil
Stir In:
1/2 cup fresh basil, chiffonade
Preheat oven to 450.
Combine tomatoes, onion, garlic cloves, salt, pepper and sugar in a large casserole dish.
Toss with olive oil and roast 35-40 minutes until tomatoes have softened. Remove from oven and mash with a potato masher, keeping tomatoes a bit chunky.
Stir in basil.
The dough;
Shaping: Roll out the dough on a dry work surface dusted with flour. Shape it into a 10-12" circle or rectangle-don't worry if it's not perfect. An irregular shape makes it look rustic.
On the grill: To transfer the dough to the grill, use your fingertips to lift it by the edges and drape directly onto the hottest part of the grill. The high, direct heat from the fire will penetrate the crust and firm it up. Use tongs to move the crust around if the grill has hot spots.
Toppings: Before adding toppings, move the crust to the cool side of the grill. (If you don't have a double burner, move the crust to a baking sheet to top). Then return the pizza to the hot side for final cooking-check it frequently for burning. Use a pizza wheel to slice, and listen for the great crunch!
Topping Ideas;
Pepperoni Pizza: Brush dough with olive oil, then top with fresh mozzarella, sliced pepperoni and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced fresh spinach, grated Parmesan cheese, coarse sea salt, and red pepper flakes.
Mediterranean Pizza: Brush dough with olive oil, then top with cubed fontina, slices of salami, quartered marinated artichoke hearts, and slivered kalamata olives. Sprinkle with diced fresh tomatoes and grated Parmesan cheese. Add torn fresh basil leaves when the pizza is off the grill.
Sausage Pizza: Brush dough with olive oil, then top with grated white Cheddar, cooked and sliced link Italian sausage, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced red onion, grated Parmesan cheese, coarse sea salt, and crushed red pepper flakes. Add torn fresh basil before serving.
Source; Cuisine at Home, Issue No. 40, August 2003
(edited to correct roasting time for sauce, had 35-4- instead of 35-40)
