Friday, June 3, 2011

grilled pizza

pizza is definitely a favorite food around our place.  and it's even more of a favorite when grilled.  (the only way I've ever made it from scratch, actually)  if you haven't tried it you have to.  its super easy to make, you just have to think ahead so that the dough has time to rise.

Whole Wheat Grilled Pizza Dough

1 1/2 c. white whole wheat flour
1/2 c. all purpose, unbleached flour
2 tbsp. course ground cornmeal
1 tbsp. poppyseeds
1 tsp. salt
1 tsp. rapid rise yeast
3/4 c. lukewarm water
2 tbsp. + 1 tsp. extra virgin olive oil


- mix together everything but the water and olive oil in a bowl or food processor (the latter is easier, but I broke mine, so I've been using the ol' elbow grease method and it's worked out alright)

- add the water and 2 tbsp. olive oil while mixing (leave the food processor running, if that's what you're using; just add the liquids and get your hands in there otherwise) until a smooth and elastic ball of dough forms (add more flour/water if it's too sticky/crumbly)

- turn the dough  ball onto a clean, floured surface and knead it a few times 

- form it into a ball again and put it into a bowl with the remaining olive oil so that the ball is coated (I just use the same one I mixed it in, because I am lazy like that)

- cover with a damp cloth and let rise in a warm, draft-free place until doubled in size (1 to 1.5 hrs)

while the dough is rising, prepare your toppings and tomato sauce.
(or crack open a jar of good quality store bought sauce)

once it's done rising, I usually split it into four balls (to make four personal pizzas) then roll each one out pretty thin (like a 1/4 inch) - they rise a bit when you put them on the grill.  you'll also need to pre-heat your grill to medium/medium-high
*note:  if it's just the two of us, I usually freeze two of the dough balls - when we're ready to use them, I pull them out of the freezer the night before and allow them to thaw in the refrigerator all day so they're ready for dinner.  

next, brush one side of each pizza crust with olive oil and place it directly on the grill for 2-3 mins, until firm and slightly charred.  bring the pizza crusts back in and place your toppings on the side that you just grilled. after that you just put them back on the grill for 3-4 minutes or until your cheese melts nicely and you're all set to feast on amazing, yummy, oh-so-good pizza.


3 comments:

  1. it IS so good, Crystal! and Katelyn, we do this probably once a week when the weather's nice - love it!

    ReplyDelete

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