Makes a great dish for company, and also just to try out different things. I made the dough in the morning and then we selected all of the toppings. Especially good was when we brushed the crust with the garlic-olive oil and again across the final pizza right before cutting.
Combos included jalepeno, sweet white corn, cilantro and lime; sausage with red pepper, onion and mushroom; salami with green pepper & onion; zuchinni, squash, jalepeno & mushroom... You can pretty much do this with anything your tastebuds fancy.
The dough takes awhile to rise but comes together quickly. Combine a cup of warm water (between 105 and 115 degrees) with a tablespoon of sugar and 2.25 tsp active dry yeast. Let it proof for five minutes. (If it doesn't bubble and double the yeast is dead or not active. Start over.) Meanwhile, mix 1 cup cake flour with 2.25 cups all purpose and a tablespoon of kosher salt. Once the proof is ready, add 2 tablespoons olive oil and pour into flour mixture. Knead with the dough hook for 10 minutes. Turn it out, knead into a ball, and turn into an oiled bowl or other receptacle. Cover with plastic wrap and let rise at room temperature in a place that isn't drafty, until it's doubled. It's gonna be about two hours. Then, punch it down gently, divide it into four even balls and pinch the bottoms close. I like to lay it out on a cookie sheet on wax paper and cover it with plastic wrap. Let it rise another hour.
We use a charcoal grill.
When you're ready to go, roll the dough out to about a 10-12 inch circle on a lightly floured surface. Take it with your toppings, and put it over the grill for about 5 minutes over direct heat, until the bottom starts to crust. pull it off, flip it over and brush the grilled part with olive oil. Add pizza sauce (make a ton by roasting 4 pounds of romas, two onions and five garlic cloves in a 350 oven for 30 minutes), cheese and toppings and put slightly off the heat, cover with lid, open vent and cook until crust browns & cheese melts. Brush with olive oil, cut, devour.
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| Sauce makings PIZZA ON THE GRILL, FIRST GO ROUND |
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Pizza on the grill, round two: toppings (and yummy drinks!)
Fellow Pizza Creators: Tom & Sarah
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