When I tell people that one of the best things you can put on your grill is a pizza I get a lot of blank stares. It seems a lot harder than it really is and the results will leave you turning you noses up at fast food pizzas forever. Pizza is fun to make outside and chances are that grill in your backyard is the perfect tool for making the perfect pizza.
All pizzas start with the dough. With a little bit of effort, my dough can easily be mastered. However, if you don't have time or are intimidated by working with yeast, call your local pizza place and see if they will sell you some of their dough. In some areas you can buy refrigerated dough, but the tube kind is not so good. If you use a heavy, bready, prebaked, vacumn packed pizza crust...it just won't be the same.
Here is the recipe for the dough I make, I like it as it has a little wheat in it, but not enough to make the dough tuff.
JJ's Pizza Dough
Makes four 8-10 inch pizzas
1/4 C. whole wheat flour
3 1/2 c. all purpose flour, plus additional for rolling
2 tsp. yeast
2 tsp. kosher salt
2 tsp. sugar
2 tsp. olive oil
1 2/3 c. luke warm water
Corn Meal for the stone and paddle
Proof the yeast; put the yeast in about 1 cup of the luke warm water. MAKE SURE THE WATER IS LUKE WARM, NOT TO HOT TO THE TOUCH, BUT NOT COLD!
Place the whole wheat flour, all purpose flour, yeast, salt and sugar in the food processor, pulse a few times; then with machine running add the oil and water. Once combined completely, turn off the machine and remove to a oiled bowl.
Cover with a tee towel, and put in a warm area. It will rise in 2-3 hours.
Take out of bowl, form a ball.
Divide with a pastry cutter or knife into four parts. Form into four balls.
Roll out to about 1/4" thickness with a rolling pin. Pizza is a very forgiving dish, so, you don't have to break out the calipers for this!! Just keep the dough uniform and well floured.
This dough is far wetter than you'd expect; but, makes a crisp, light crust. It may take a few times before you get it right, but be patient!! Err on the side of under processing the dough, so that it is not too tuff.
On this evening, I let my guests create their pizza from condiments I had ready prepared. I roll out the dough, put the cornmeal on the pizza paddle and place the pizza on the paddle. Then, let them create their own masterpiece! I learn a lot about my guests during this process!!
Some guests perfer to just sample all the creation's that others make and relax. Most guests jump right in and start their creative juices flowing!
|Tink, my daughter, made the first creation! It was perfection at it's finest!|
When I lived in Cabo San Lucas, Mexico, I would make pizza in my oven. I really hated the smoke that would billow out of the oven, from the cheeses. I thought, why not just put the stone in the barbeque??? An AHAA moment!! I took my round stone out to the barbeque and realized the lid on the barbeque would not fit all the way down, it rested on the stone. But, I was able to get the temperature up to 500F, which was good!! I was thrilled! Now, if I had applied that knowledge, at that time and patented a square pizza stone, I would be wealthy!!
Put your stone on the barbeque and heat the barbeque to 500 F with lid down. Have your corn meal ready!
|Nate Dogg created this master piece!|
Needless to say, lot's of fun can be had when you have a pizza party!!
Wednesday, I am bringing you a "Dessert Pizza", to round out your pizza party!!
|Over the weekend my golf partner Agueda and I won the 2012 Overall Net Championship at TPC Snoqualmie Ridge, Washington, Ladies Invitational! We were so excited and happy!|
Cheers! Love this Life! JJ