Saturday, July 17, 2010

Grilled Pizza

I've been wanting to try grilled pizza and finally did last night. It was GREAT! ... and the guests, I wasn't planning on, loved it too. My last post mentioned our Velveteen House (from an old post on my old blog)(look at last post for the link). Well ... 5pm approached and as I was grinding wheat flour for the pizza dough, Dawson walked in, along with Tim and Gary ... and then Matt came, right when we were eating and pulled up another chair to the table on the deck ... and then while cleaning up, Splarah (Dawson's girlfriend) and Lizzie, scaring mommy and baby elk on their way up our road, ate more pizza, and said it was great ... and as I started, prior to this long sentence ... not expecting guests, but they arrived, I doubled the pizza dough and made 4 large pizzas instead of 2 on the grill. Monte picked salad greens from the kitchen garden, I'd made a dressing, and sitting on the deck eating and yacking with these young adults - a nice meal.

-1C warm water
-1 tsp yeast
-pinch of sugar (I used succanat)
-1C flour
Slightly work the flour in, put the lid on the bowl (I'm using a Bosch Universal) and let sponge for 10 minutes, it should be bubbly.
Then add
-1 tsp salt
-(I added 1 TB of the Italian spice mix I mentioned in my last post)
-More flour (about 2 1/2C) till mixture starts cleaning the bowl and let knead for 6-10 minutes. (With WW flour it's best to have the dough still a bit tacky, not sticky, otherwise you've added too much flour and your bread will be dry. But this isn't as noticeable with pizza dough. I'll have to post bread making with fresh ground whole grain flour sometime. Detail bread making is in my cookbook.)

Turn on the grill to preheat.
While leaving the dough in the mixing dough to do some rising, get your pizza toppings ready. I had some natural pepperoni I'd removed from the freezer, a bit of ham left over, grated pepper jack, mozarella, and parmesan cheese, chopped some pineapple, sauted some onion and mushrooms, and opened a jar of spaghetti sauce. Also have a bowl of olive oil ready with a brush in it. And too, you need to oil the grill grate.

I divided the dough in 4ths and rolled them out on parchment paper. As you can see in the picture I stacked them on my pizza peal to take outside by the grill. Have everything ready by your grill. Have your salad and plates ready. Have a large serving board with pizza cutter ready. And beverage choice ready, sipping while cooking or waiting to eat.

Make sure the grill grate is clean and oil (I always keep a shallow bowl by my grill with a folded paper towel and oil). I kept one burner on high and the other side on medium. Put one pizza dough on the high burner. It'll start bubbling up. Check it for burning, but it seemed I left it there for 1-2 minutes, then turned it over onto the medium side. Immediately brush with olive oil and spread several spoonfuls of spaghetti sauce on and add toppings. Close the grill lid and cook till the cheese is melting - which seemed about 3-5 minutes. I pulled it onto the bread board for the guys cut it up while I began the next pizza.

You might ask, "You, Karey, are grilling? Don't guys usually do the grilling?" I always do the grilling. I love grilling. Monte never has grilled, unless helping me.

See the elk beyond our electric fence?

1 comment:

Anonymous said...

I have been wanting to try grilled pizza, especially since last Friday's pizza night temperature was around 95 outside, the last thing I wanted to do was heat up the oven... and the kitchen! Thanks for all the recipes, and the inspiration!!

Kathy in Sonora, CA

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