Wednesday, August 24, 2011

Grilled Pizzas

I got this recipe off of Pinterest (what else?). We made pizzas and barbeque'd them instead of baking. They were incredible!
The toppings we had were:
Marinara sauce
mozzerella and cheddar

and for on top (I like my pizza with salad on it):
homemade garlic cream sauce or ranch dressing
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.
pizza dough 1
Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.
pizza dough 2
Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. It should look something like this when it’s done!
The dough should be smooth and easy to work with. And the bowl should be clean!
pizza dough 3
Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. That’s it!
pizza dough 4
Now you can turn this dough into anything your little heart desires.
We had friends over, and we all agreed it was so good! I highly recommend using the grill instead of the oven. There's something so summery about it, plus it doesn't heat up your whole kitchen, PLUS you get a lovely smokey, charred flavor that you don't get otherwise. Cook it low and slow. Too high will burn the bottom and leave the top doughy.

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