Jun 1, 2010

Pizza on the Grill! The Future Looks Bright...




Home made pizza is a staple in our house, except in the summer when it’s just too dang sultry in new york to dream of using the oven.  So when my friend Krystal showed up at a barbeque cradling a big bowl of pita dough, which she proceeded to bake to perfection on the grill, a little light behind my eyeballs flicked on and I envisioned a future enriched with pizza in the summertime!   

This is the best home pizza we’ve made so far.  You just don’t get this type of crust in a home oven:  bubbled and blackened, crispy on the outside, chewy on the inside.  Imagine how the tables will turn when meat eaters at your next barbee longingly eye the vegetarian’s gourmet grilled pita pizza!  Better make enough dough to share…




To see the full instructional photo album, go to:  frankie makes pizza on the grill on facebook
This will make four 9 inch pizzas:

1 1/4 cups warm water
1 teaspoon active dry yeast
2 teaspoons kosher salt
1 tablespoon olive oil
3 cups all purpose flour (use up to 1 cup whole wheat if you like)

In a large bowl, sprinkle yeast over warm water and whisk until yeast is dissolved. Add salt and olive oil and whisk.  Gradually add flour and mix.  Turn dough out onto a floured surface and knead until it becomes elastic, adding flour as needed. 

I found that it took about three minutes of kneading for an all-white flour dough, and about 4 minutes of kneading for the dough in which I replaced one cup of white flour with whole wheat flour.  You’ve kneaded long enough when the dough starts to ball up on its own. 

Set the dough ball aside. 

Clean your mixing bowl and brush the inside with olive oil.  Place the dough back in the bowl and turn to coat with oil.  Cover with plastic and let rise until doubled in size.  It can take a couple hours, depending on ambient temperature. 

You can let the dough rise for as long as you like.  I start my dough in the morning and let it rise until the afternoon or evening when I’m ready to make pizza.  Or, I let it rise then pop it in the fridge and use it the next day. 


Make the pizza: 

Set your gas grill to high.  Sure, you can use charcoal.

Deflate the dough by tapping the bowl on the counter or table (if it’s already fallen, no problem, so long as it actually did rise at one point). 

Pinch off about a quarter of the dough and roll it out on a floured surface.  If you want a relatively thin crust and the dang thing keeps bouncing back to thick…let it rest for a couple minutes after you roll it out and then roll it some more. 

Place the crust directly on the hottest part of your grill.  It’ll only take a couple minutes for it to bubble and blacken.  Turn it over and repeat. 

Remove your awesome crust from the grill and add toppings.  I brushed mine with olive oil, then added grated parmesan, fontina, thyme, tomatoes and black pepper. 

Put your pizza back on the grill – this time on the upper rack.  Close the grill and give the toppings a few minutes to roast.

If your grill doesn’t have an upper rack or you’re using a charcoal grill:  cook the crust on one side.  Remove it from the grill and put the toppings on the cooked side.  Return to the grill. 

Go crazy!





3 comments:

  1. Glad to see you back, Frankie.

    ReplyDelete
  2. You can buy a pizza stone made for the bbq from Weber...I'm sure there are other companies that make them also..looks yummy by the way

    ReplyDelete
  3. What's up? Where's the next post at? LOL...
    Merry Christmas to you and yours and here's to a delicious 2011!

    ReplyDelete