Sunday, September 6, 2009

Pizza on the BBQ recipe

Last week I made pizza on the BBQ. It was about the fourth time I made it that way and each time it gets better and better. The key is to leave it on the grill long enough for the crust to become golden brown and charred a bit. Once the bottom crust is done take it off and flip it over onto a cooling rack. Brush with olive oil and then spread some tomato sauce on top. Sprinkle with salt and pepper and add any ingredients you like. Return it to the grill and close the lid for about 4 minutes until the cheese has melted and is golden brown. Remove and let rest for a minute on a cooling rack. Then slice and enjoy.

5 tips to making great pizza:
1. Always preheat the oven or the grill for about an hour before you make your pizzas.
2. Make the dough at least 24 hour in advance. Store in the refrigerator over night and take it out at least 8 hours before you make your pizzas. This helps the dough develop more flavor.
3. Brush olive oil on the crust before spreading on the tomato sauce. This makes the crust crispy.
4. As you layer on ingredients remember to season with salt and pepper.
5. Allow the pizza to rest for about 30 seconds on a cooling rack before you cut it. Otherwise the crust will become soggy from the steam created by setting in on the counter.

Simple Pizza Dough:
3 cups all-purpose unbleached flour
1-1/2 teaspoon kosher salt
1/2 teaspoon sugar or honey
1 packet yeast
1 tablespoon olive oil
1-1/4 cup warm water

Put yeast and sugar in a bowl. Top with 1/2 cup of warm water, 85-90 degrees. Let rise for 10 minutes. In a mixing bowl add flour and salt and combine. Make a well in the center and pour in the yeast/water. Using a spoon slowly stir in the flour from the sides of the well. If you do this properly you can keep your hands from getting all doughy. Add more water as you go and begin to knead once all the ingredients are combined. Knead for about 10 minutes until the dough is soft and smooth. Put in a plastic storage bag, seal and let rise.

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