PIE comes in many forms, and in honor of National PI(E) Day let’s talk about PIZZA!
I don’t know about you, but Sunday night pizza has been a “thing” in our family for years and years. And our winter Sundays spent in Florida are no different. So one Sunday I decided to treat some of our snowbird condo neighbors and friends to my pizza on the grill.
I even made my own dough. And this pizza crust recipe is the best one I’ve ever found. You can double or triple the recipe with no change in quality. I made a triple batch so I would have enough left to make foccacia later.
PIZZA DOUGH FOR THE GRILL
4 cups BREAD FLOUR (makes a MUCH more elastic dough than regular flour)
1 1/4 cups lukewarm water
1 pkg active dry yeast
2 T olive oil (extra virgin)
1 t salt (kosher-coarse)
1 t sugar .
1/4 cup milk OR water
Mix flour and salt in large bowl and set aside.
In liquid measuring cup heat water to lukewarm in microwave. Add the sugar, dry yeast. Stir and set aside for 5 minutes to allow to foam up. After 5 minutes, stir in the olive oil and pour liquid ingredients into flour and salt mixture. Stir together using a wooden spoon or God’s best utensils–YOUR HANDS. Dump onto work surface and KNEAD for about 8 minutes or until dough is elastic and smooth. (You will need to sprinkle with some additional flour as you work the dough.) When finished, drizzle with a little olive oil and cover with a damp cloth. Let rise at room temperature for 30 min. to an hour. Punch dough down and GET READY TO GRILL.
Pre-Cook all pizza topping ingredients since the pizzas cook very fast on the grill and don’t over-do the toppings. (Line up toppings in bowls and let guests build their own pies!)
Roll out dough or stretch to desired thickness. Brush one side with Extra Virgin Olive Oil and place THAT side DOWN on the hot grill grates. Allow the dough to cook for several minutes. While that side cooks, brush TOP side with EVOO and remove from grill. Place on work surface with the RAW side DOWN. Top cooked side with your sauce and toppings and slide raw side back onto the grill. Close the lid and cook until toppings and cheese are bubbly. If bottom crust browns too fast turn burner off under pizza but leave other burners on and close the lid until done. OK, enough words…pictures are worth a THOUSAND of them…
Our neighbor John was looking for new recipes to share with his family and friends, so this was a great one to pass along. John was such a quick study I was soon able to sit down and drink my iced tea…and I turned the pizza making over to him! The pictures tell the story…
First John rolled out the dough…Then he brushed it with oil and flipped the oiled side down on the hot grill. While that side cooked he brushed the raw side with more EVOO. Then he removed the dough from the grill.
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