Toppings L-R: green onions, green peppers, tomatoes, chicken and pepperoni, mushrooms, homemade pesto (best part!).My husband works really late every Tuesday night, so I make pizza for dinner. He hates pizza... I know! Who hates pizza?! That's why Tuesday night=pizza night.
I on the other hand *heart* pizza. I think I could eat it every day. Seriously. This is my favorite commercial. Every time I make pizza I totally admit to singing this song.
In my opinion - the ONLY way to make homemade pizza is on the GRILL. Oh it's so tasty! And so trial-and-error to get it right. But I've figured out what works for me. Tracy does it differently. I used to do it the way she does, but I am lazy.
Option 1: Tracy's way: she gets her grill REALLY hot and then puts the pizza dough directly on the grill. Then puts the toppings on. It's too hot for me. I don't like leaning over the grill that much when it's already 106 degrees outside. But, the flavor is a little different then the other options. Very tasty.
Option 2: use a pizza stone on your grill heated up to 500 degrees. I don't have a pizza stone. I think this is technically how it's "supposed" to be done. But whatevs.
Option 3: buy cheap pizza pans from the dollar store (since they'll get trashed by the grill). Make your pizza on the pans - toppings and all.
Remember to spray the pans w/ non-stick cooking spray.
Have your grill heating while doing all of this then turn it on LOW-MED (this is the trial-and-error part), put your pizza on, and check after 6-8 minutes. Possibly rotate if not ready yet.
Enjoy! I love to put fresh Parmesan cheese on it too!
I modified a recipe for the dough, so I'll share it with you.
2 tsp active dry yeast
1 tsp sugar
1 1/4 cup warm water
mix together and let stand until foamy
3 1/3 cup all purpose flour
1 1/2 tps salt
3 tsp olive oil
mix these ingredients and then add the yeast/water mixture.
cover and let rise. *this is KEY*
This makes enough for 2-3 pizza depending on how thick you make the crust.
*When I roll out my dough I like to brush olive oil on the surface before I put on my toppings* Don't forget to sing ;)
also - this is so easy to make the day ahead and refrigerate. Pull it out to warm up the dough and it's ready. I usually freeze my left over dough too. I almost think the defrosted dough is better than the fresh stuff.
The recipe is good in that Artisan Bread book too, but I like to make mine in my food processor, and the recipe in the book makes too much to fit.