Upon the realization that i may never be able to own a stone pizza oven I searched and found a way to make pizza on my Weber Charcoal Grill. I like to use leftovers to make pizza. My recipe for pizza dough makes two so I always end up making an appetizer pizza first. The recipe for one of the tastiest garden fresh pizza is.....
Pizza dough: from an older version of Williams-Sonoma GRILLING cook book @WilliamsSonoma
1.5 cups warm water
1 pkg active dry yeast 2.5 tspns
3.5 cups BREAD FLOUR (a must for ease of use) the more protein the better
1.5 tspns salt
olive oil
Toppings
3 fresh as possible Roma tomatoes SLICED 1/4" thick
16-24 basil leaves
1.5 cups shredded mozzarella cheese
1/4 to 1/2 cups blue cheese crumbles
2 tspn garlic salt
1 tspn freshly ground black pepper
to make dough
mix water, 1 cup flour, and yeast in stand mixer let sit 5 min
add salt and rest of flour mix/stir and until a sticky shiny dough is formed
oil hands separate dough into two balls and place in oiled bowls
cover dough and allow dough to rise for 2 hours or until dough is doubled
the grill:
Set up coals on one side of grill
light the coals and then preheat the grill w/grate on for 30 minutes
making the crust:
When dough is doubled place dough on an oiled surface
Pat and stretch the dough until it is your desired size and thickness
place on peel or flat baking sheet and slide or flip onto grill
grill for 5 minutes then flip and turn to apply toppings
topping application:
lay tomatoes out within 1 inch of edge of pizza
apply garlic salt and pepper to tomatoes
leave both grates open one quarter of the way and close lid cook for 5 minutes
rotate pizza so edges don't burn place one basil leaf on each tomato
cover entire Pizza with mozzarella
sprinkle desired amount of blue cheese on top
cook until cheese is melted and begins to brown
remove from grill slice and serve
ENJOY!
"GARDEN FRESH SERIES"
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