Tuesday, September 16, 2008

Grilled to Perfection.

We grill pizza. Yep, right there on the plain 'ol gas grill. No fancy pizza stones. People seem shocked by this. Trust me. It doesn't stick to the grates. The trick is to have a VERY hot grill when you throw on the dough. Grill on one side then flip it over and put your toppings on the already-grilled side. Then slide the pizza back onto the grill (I use the wrong side of a cookie sheet often, as you can see.) Here's the recipe we use for crusts.

1 pk Yeast
1/2 ts Sugar
2 tb Olive oil
2 c Flour -- to 2 1/4 c
1/2 ts Salt
1/3 c Warm water
1/3 c Warm water
Soften yeast in 1/3 c warm water for 5 minutes. Add 2 c flour and the rest of the ingredients. Knead til smooth, adding additional flour as needed. Place in greased bowl and cover and let sit til doubled. Punch down and roll out to fit pizza pan. Or just stretch to your desired shape and size if you're grilling. I like an oval for grilling.

Source: Gourmet Magazine.

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