It’s been a while since we had a foodie thread. As usual, please share your recipes in the comment section.
Have you ever made pizza on the grill? No? Well, you’re missing out. This pizza is amazing. Do not be daunted by dough making. The olive oil in the dough makes for easy kneading – or if you have a KitchenAid mixer with a dough hook even better.
Perfecting this pizza took several tries (it was delicious every time) due to the speed at which it cooks. Below the recipe I’ll include some helpful hints!
PIZZA ON THE GRILL
Dough:
1 2/3 cups water
2 teaspoons active dry or instant yeast
1/4 cup olive oil
5 cups all-purpose flour
2 teaspoons saltCombine water and yeast and let sit for a few minutes until yeast is dissolved. Add remaining ingredients in order listed. Use a spatula to combine all ingredients. Knead the dough to form a smooth ball. By hand: approx. 6-8 minutes. By mixer with dough hook: 5-7 minutes on low speed.
Once the dough is ready, separate into 4 balls, place on a lightly greased cookie sheet (I use olive oil and coat each dough ball) and let rise until doubled in size (1 – 1 1/2 hours).
Roll out dough – mine end up being more rectangular in shape.
Ready for the notes? Yep, I have a lot of them!
1. Do not roll your dough out too thin or it will fall through the grill grates!2. I roll out the crust on an olive oiled surface. Then I brush a sheet of wax paper with olive oil, place one rolled out crust on it, brush the top of the crust with olive oil, and place another piece of wax paper on top. Brush the top of that piece of wax paper with olive and continue procedure with remaining crusts – form a stack. This allows the dough not to stick and makes making multiple pizzas easier and much quicker.3. Unless you have a really large grill, do one pizza at a time. The dough will cook quickly.4. Have all your toppings prepped and within easy reach.5. If you’re using garlic – and, really, who wouldn’t? – chop it in a mini food processor with olive oil The chopped garlic and olive oil mixture will allow you to use a pastry brush to apply.6. I saute bell peppers and onions (or any other veggie that takes time) rather than use them raw. The pizza cooks so fast that they won’t soften if used raw. Cook all meat beforehand.How I grill the pizza:1. Make sure your grill is hot – around 400-450 degrees. If your grill isn’t hot the dough will fall though the grates.2. Brush the side you’re placing down on the grill lightly with olive oil. Place on grill and close the lid. With tongs/spatula check the underside of the pizza. It should be lightly browned with grill marks. This will not take long!3. Before flipping the pizza, lightly brush the raw dough side (side facing up) with olive oil so it won’t stick to the grill.4. Once the first side is done, flip the pizza. Allow the second side to cook briefly – firm, but not completely cooked.5. Remove from grill. Add toppings. Return to grill and cook until done. *I do this because I have found that the dough finishes cooking before the cheese melts. Also, use cheese sparingly. These pizzas are done quickly and it’s easy to burn the crust while waiting for the cheese/toppings to be ready.
1. I make this is a 9″x13″ pan.2. Once the cake is slightly cooled do not forget to make holes (I use the rounded end of a wooden spoon) all over the cake – or else the milks will all run to the edges.3. When I’m pouring the milk over the cake, I place a ramekin/bowl/cup on a cookie sheet and place the cake pan on the ramekin to elevate. This way when the milk overflow the edges – and it will! – I don’t make a huge mess!4. This cake needs to chill for at least 3-4 hours or overnight.5. I have made this with the Grand Marnier, but I’m going to try it with Amaretto or Kaluha this weekend.