Too hot to cook inside. So, I took it outside.
Grilled Pizza.
http://i82.photobucket.com/albums/j2...lledpizza1.jpg
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Too hot to cook inside. So, I took it outside.
Grilled Pizza.
http://i82.photobucket.com/albums/j2...lledpizza1.jpg
Man, that looks GOOD! :clap:
What's the recipe?
The Sponge
Two teaspoons of active yeast.
Two teaspoons of brown sugar.
Two Tablespoons of bread flour.
Enough water to make a batter.
Mix all the ingredients in a small bowl until you get the batter smooth. Let the yeast proof for a couple of hours until it is real bubbly.
Dough
One cup of Better for Bread flour.
Three cups of all purpose flour.
One teaspoon of salt.
Two Tablespoons brown sugar.
Three tablespoons olive oil.
One and half cups of water (water intake depends on weather).
The Sponge.
The brushing oil
One cup of olive oil.
Two cloves of garlic, minced.
Let the oil heat up in a small pan, just until a wisp comes off. Place the garlic in the oil and take off heat.
Mixing the dough
I used a Kitchen Aide mixer to mix my dough. Start with one cup of water and add as needed. When the dough comes away from the mixing bowl walls then I knead by hand for about six minutes, I put a good pinch of flour on the kneading board. Put the dough in an oiled bowl with a towel to cover until it raises double its size. Punch down and cut into equal portions, mine made six. Knead the dough pieces again into small balls. Use flour on board to help in the kneading. Let the portions rise again until almost double. Punch down and using the fingers; flatten to shape.
At the grill;
Brush one side of the pizza dough with olive oil and place the pizza dough oiled side down directly over the heat. And close the grill lid. Watch it closely, I turn the dough to ensure even cooking (and it gets some neat grill marks, too), it will take a couple of minutes. Take off the grill and oil the un-oiled side (which will be the bottom now). Turn the dough over to the cooked side up and place the toppings. Return the pizza to the grill and finish cooking the bottom (uncooked side) for a couple of minutes. Then, move the pizza over the cooler side of the grill and let the cheese finish melting with a close lid.
http://i82.photobucket.com/albums/j2.../toppings1.jpg
The topping picture here; caramelized onions, sliced black olives and basil.
The toppings
Pepperoni slices.
A couple cups of mozzarella cheese (next time I would like to try a cheese that melts a little faster)
Three large Roma tomatoes; seeded and diced.
16 ounces of sliced olives (one can, mas or menos).
A large bunch of basil leaves; julienned.
One onion; sliced and caramelized.
Other suggestions:
Canadian bacon.
Mexican chorizo; rendered out.
Cooked chicken.
Bacon; rendered and chopped.
New Mexico Green Chile.
Grilled Jalapeρos.
Breakfast sausage; rendered and chopped.
The booze; a nice Spanish Rioja or Tempranillo, porter, heady lager, Negra Modelo, Sam Adams. NO crap beer; coors, bud light, corona, tecate - you get the idea.
We make pizza at home once in a while, even on the grill sometimes, and despite my many efforts, I've yet to come up with a topping combination that can bump Italian Sausage and fresh Basil from the top billing.
I'll have to try your dough recipe - we usually just use Lavish bread or the trader-Joe's dough packs.
Did you use a stone on the grill, or pre-bake the crusts a bit to prevent them drooping through the grates?
Looks Yummy.
No, I don't use a stone. Remember we are cooking directly over the heat to make the bread. Once the pizza dough hits the grates it's cooking; so, there is no time for the dough to sag. Prime the grates of the grill before putting the dough on.Quote:
Originally Posted by rayfound
BTW, I use only charcoal, briquettes or lump. My Silver Smoker can get nice and hot. I put in a soaked hickory chunk for smoke.
Woodfired Pizza is the best (with fresh ingrediants) & washed down by a choice micro-brew !!!!!!!!!!!!! Ohhhhhhhhhhhh yahhh !!!!!! That looks too good Trucha !!!!!!!!!!!!! :bigthumb:
Decided we would have pizza tonight, so last minute I fired up the small Weber Smokey Joe grill and threw a pizza on that on as well as one in the oven.Quote:
Originally Posted by Trucha
Now, I went back here to check how you actually did it. Which was not exactly like I did. Forgot the part about cooking one side first, then turn it over and add toppings. I just added the topping to the dough resulting in a burned bottom and raw on top. Thank God I had one in the oven also :)