Toppings L-R: green onions, green peppers, tomatoes, chicken and pepperoni, mushrooms, homemade pesto (best part!).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.
5 comments:
That pizza looks so yummy!!
nice recipe!!
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mmm, that sounds delicious! I think I'll have to make some tonight :)
I'm so glad you posted this. I've been wanting to start a monthly make-our-own-pizza night. I'll have to try your dough recipe. I've never made dough, but I like that you can freeze the leftovers for next time. We have a pizza stone and I had no idea it could go on the grill?? We'll have to try that!
I make pizza all the time and am always trying new crust recipes. I tried yours last night and did individuals on the grill (like Tracy--dough directly on) and they were great. I liked your recipe. BTW, I used to sell Pampered Chef (a big seller of pizza stones) and we did not recommend putting them on the grill because they are not meant for direct heat like a broiler--a grill is almost the same. I'm just saying be careful with that one because it could break if it gets too hot with your grill flames.
How long do you let the dough rise? Looks amazing. alexandra.cannon@gmail.com
ps you have a very fun blog!
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