Thursday, September 3, 2009

Grilled Pizza

I love making pizza. It is so much better than anything you can buy at the grocery store. You can put anything you want on it and you know exactly what you are eating. Plus it is alot better for you the way I do it. The pizza dough I used for this recipe is my absolute favorite recipe I have found. It's super simple and always works.
This time we grilled our pizza, and it was really good! Most of the time, I do it in the oven. Let me tell you a little trick too, throw your stone in the oven while it is pre-heating. Prepare your pizza on a peel dusted with cornmeal. Once it's ready throw it on theat hot stone. You will have a nice crusty bottom. It's like magic, I promise. You will no long have the need for late night calls to Papa John's.

(Ryan will hopefully enlighten us with instructions on the sauce and toppings. It may be a while though, he has had his head in a book at nights lately.)

Sweet Pea Pizza Dough:

Click here for her original recipe

2 1/4 t dry yeast
1 c of hot water (105-115 degrees)
2 c white flour
1 c whole wheat flour
3 T brown sugar
1 t salt
1 T olive oil
Dissolve the yeast in the water and let sit for 5-10 minutes. Add the flour and sugar and give a quick mix, then add the salt and olive oil. Mix until it forms a ball. Feel the dough...if it is still sticky, add a tablespoon or two of flour, and repeat until the ball is moist, but not sticky.

Then mix or process for 1-2 extra minutes to knead the dough.

Shape the dough into a ball, coat with some olive oil, and place in a bowl and cover with a towel to rise. Be sure to let it rise somewhere not cool or drafty. Dough is ready when it doubles in size, about 1-2 hours. (I also like to let it sit in the fridge over night to develop flavor. Or even make the dough in the morning and let it sit in the fridge all day long. Make sure to bring it out to warm and rise for about 30 minutes if you do this.)

Once you are ready for pizza, preheat the oven to 450 degrees and place your pizza stone in the oven.( This is crucial if you want the bottom of your pizza crispy.) Divide the dough into 2 balls, rolling each ball into an 12 inch circle and let rise for about 10 minutes. Top and bake for about 10 minutes at 450 degrees.

**If you use a peel, make sure to use lots of cornmeal or semolina. Especially your first few tries. Otherwise you'll have what we had, two guys, huddled over an oven, trying to salvage a pizza so the hungry wives don't eat them!

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