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judy-mass

REC: Grilled Pizza Dough


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Joined: Dec 10, 2005

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Posted to Thread #2268 at 10:20 pm on Jun 10, 2006

Pizza Dough, for grilled pizza
From BBQ USA, by Steven Raichlen

Advance Preparation:
1 hour 20 minutes to 1 hour 40 minutes for dough to rise

Ingredients:
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.
Yield:
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.


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