Grilled Pizzas Recipe - Cooking Index
Grilled Pizzas Recipe - Cooking Index
| 1 cup | 237ml | Warm water |
| 1 | Active baker's yeast | |
| 1 tablespoon | 15ml | Olive oil - plus oil for bowl |
| 2 1/2 cups | 156g / 5.5oz | Flour - all-purpose, to 3 cups |
| 1 teaspoon | 5ml | Kosher salt |
| Favorite pizza toppings |
1. Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 1 Tablespoon of olive oil and 1 cup of the flour. Stir in a second cup of flour and the salt. Sprinkle some of the remaining flour over a work surface and on your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour until the dough no longer feels sticky.
2. Lightly oil a large bowl. Shape the dough into a ball and rotate it in the bowl and cover it with the oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.
3. Meanwhile, about 30 minutes into the second rise, start a charcoal fire. When the dough has doubled, punch it down and divide into 4 equal pieces. (At this point, the dough can be rolled into 4 balls and frozen. Defrost overnight in the refrigerator prior to use.) Lightly oil the backs of 2 large baking sheets. Roll out each piece of dough into a 9 inch circle (pizzas don't have to be perfectly round) and place them on the baking sheets. Cover with plastic wrap.
4. When the coals turn white, place 1 or 2 of the pieces of pizza dough on the grill (depending on its size) and cook for 1 minute, they will start to puff. Turn the crusts over with a spatula and grill until browned and crisp, about 2 to 3 minutes longer. Watch constantly to keep crusts from burning. Repeat with the remaining dough. Immediately top the pizzas and serve.
Yield: 4 main course servings or 16 slices
Source:
Little Mom
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