Some cosmetic changes in preparation for larger site changes in the works.
REC: Grilled Pizza Dough
Joined: Dec 10, 2005
Posted to Thread #2268 at 6:20 pm on Jun 10, 2006
Pizza Dough, for grilled pizza
From BBQ USA, by Steven Raichlen
1 hour 20 minutes to 1 hour 40 minutes for dough to rise
1 ¾ cup warm water
2 packages active dry yeast (about 4 ½ teaspoons)
1 tablespoon molasses
2 teaspoons coarse salt (kosher or sea)
3 tablespoons extra-virgin olive oil
3 ½ cups unbleached all-purpose flour, or more if necessary
½ cup whole wheat flour, or more all-purpose flour
1- Place the water, yeast and molasses in bowl of a stand mixer, stir to mix, and let stand until slightly foamy, 5 to 10 minutes.
2- Add the salt and 2 tablespoons of the olive oil and mix with a dough hook on low speed until combined, about 2 minutes. Add the all-purpose and whole wheat flours and mix on low speed until a smooth dough forms and pulls away from the side of the mixer, about 8 to 10 minutes. The dough should be soft and moist but not sticky. If the dough is too wet, add a little more flour. The dough can also be made in a food processor; in this case, add the flour and salt first, followed by the yeast mixture and 2 tablespoons of olive oil.
3- Use remaining 1 tablespoon of olive oil to oil the inside of a large bowl. Gather the dough into a ball and place it in the bowl, turning to coat all sides with oil. Cover the bowl with plastic wrap and let rise until doubled in size, 1 to 1 ½ hours at room temperature, or overnight in the refrigerator.
4- Remove the dough from the bowl and place on a lightly floured board. Knead the dough a few times with your hands, until it has reduced to it’s original size.
5- Divide the dough into 6 even balls about 3” in diameter. Place the balls of dough on a lightly oiled baking sheet and brush each with a little oil. Cover the dough with plastic wrap and let rise at room temperature until soft and puffy, 20 to 40 minutes.
Makes enough for 6 individual pizzas.
To grill the pizzas:
When ready to cook, brush and oil the grill grate. Working on the oiled baking sheet, flatten a ball of dough with the palm of your hand, then, starting at the top, stretch it out flatter. Rotate the dough disk and continue stretching away from center, using plenty of oil, until you have a very thin 12” oval.
(here is where I do my own thing…I placed the stretched dough onto a square of parchment paper and set aside, proceeding with each remaining piece of dough, and lining them up to be placed on the grill)
Gently lift the dough oval taking care not to tear it, and drape it on the hot grate over the hot zone of the fire. (I took a square of parchment and flipped it quickly over onto the grill, then peeled the paper off-less likely to distort the dough or fold it this way) Grill the crust until the bottom is golden brown all over, about 2 minutes.
Turn the crust over and move to the medium zone. Lightly brush the crust with olive oil, add toppings and slide back over the hot zone and grill until bottom is golden and cheese is melted, about 2 minutes more.
Every good dish deserves a good pot.
Other messages in this thread:
- 2268. ISO your favorite ingredients for pizza on the grill. - Denice - 4:31pm on 06/09/06 (30)
- No sauce. Arugula, proscuitto & mushrooms. Some cheese. That's all. [NT] - Marg CDN - 5:17pm on 06/09/06
- Oh... yes yes! [NT] - Denice - 5:37pm on 06/09/06
- I have not cooked with arugula. Any prep? also, what cheese? [NT] - Denice - 5:38pm on 06/09/06
- Just washed and very dry. No need to chop if it is tender. As for cheese... - Marg CDN - 1:29pm on 06/10/06
- I use an infused olive oil, carmelized garlic..... - judy-mass - 5:36pm on 06/09/06
- I have not used fresh mozz. but tomorrow I will! [NT] - Denice - 5:37pm on 06/09/06
- Hey do all of you make the pizza dough from scratch? As much as I'm a baker, it's practically all - Meryl - 5:50pm on 06/09/06
- I do make my pizza dough..... - judy-mass - 5:53pm on 06/09/06
- Judy, would you mind posting your pizza dough recipe? Especially the one for the grill. Thanks! [NT] - Dawn_MO - 11:08am on 06/10/06
- REC: Grilled Pizza Dough - judy-mass - 6:20pm on 06/10/06
- Thanks, Judy! [NT] - Dawn_MO - 7:46pm on 06/10/06
- I have made from scratch after receiving a recipe marked" not - Denice - 6:24pm on 06/09/06
- Iuse the one that came with my original K.A. mixer. It's still my favorite! [NT] - CynUpstateNY - 6:57pm on 06/09/06
- These two look great -(scroll about halfway down - poster is Shaya.. [NT] [LINK] - Meryl - 6:06pm on 06/09/06
- Here's another - scroll almost to the end - poster is Chufi... [LINK] - Meryl - 6:08pm on 06/09/06
- Tks! I checked it out and it looked like the one with arugula [NT] - Denice - 6:31pm on 06/09/06
- woops. [NT] - Denice - 6:31pm on 06/09/06
- woops again - Denice - 6:32pm on 06/09/06
- That photo is wild arugula. Quite common in Europe. There is much - Marg CDN - 1:37pm on 06/10/06
- Simple but good - desertjean - 6:27pm on 06/09/06
- So you put the tile on your grill? What a pleasure to have your - Denice - 6:36pm on 06/09/06
- We don't use tiles to grill pizza..... - judy-mass - 6:46pm on 06/09/06
- Judy, I love your grill "timer"! :-) [NT] - LisainLA - 9:06pm on 06/09/06
- LOL- I just took four 20" pizzas out of the ovens for our constuction crew... - CathyZ from Kauai - 7:49pm on 06/09/06
- Will you hire me for the summer? better yet, for the winter?? [NT] - AngAk - 8:23pm on 06/09/06
- LOL- sure! C'mon over [NT] - CathyZ from Kauai - 8:40pm on 06/09/06
- Hi Cathy, pretty please will you post your pizza sauce recipe? Thanks! [NT] - LisainLA - 8:53pm on 06/09/06
- FRC I'm afraid the whole concept of pizza on the grill escapes me. The one time I had it in a very - aajay - 4:17pm on 06/11/06