Alex has been dying to make pizzas on the grill. We made them a few months ago and they sucked. I don't even remember if I took pictures of them. The problem that time was the crust and how it didn't come together as expected. This time we tried a new recipe and it is a real winner and definitely a keeper. The dough was exactly what we expected out of a pizza made on the grill. It was delicious and crunchy. It also helped that it was topped with best sauce and cheese mix ever.We added pepperoni and chorizo to our pizza but you can either leave it plain or add whatever toppings you like best.
Lean-and-Mean Pizza Crust
Source:
Born to Grill by Cheryl and Bill Jamison
Yields two think 10- to 11-inch pizza crusts
1 envelope active dry yeast (about 2 1/2 tsp)
1/2 tsp sugar
2/3 cup lukewarm water, 105 to 115 degrees F
About 2 cups bread flour
1/4 cup stone-ground cornmeal
1 1/2 tsp coarse salt
2 Tbsp olive oil
1 garlic clove, minced
Combine the yeast and sugar with the water in a small bowl and let sit for a few minutes until foamy. In a stand mixer or food processor, mix the yeast with a scant 2 cups of flour and the rest of the dough ingredients for several minutes, until the dough becomes smooth and elastic.
Transfer the dough to a floured surface and knead at least 2 or more minutes, adding another tablespoon or two of flour if needed to get a mass that is no longer sticky. Dough on the dry side is more challenging to work with, but yields a crisper crust. Form the dough into a ball, then place it in a greased bowl and cover with a damp cloth. Set the dough in a warm, draft-free spot and let rise until doubled in size, about one hour.
Punch the dough down on the floured surface and let it rest for 10 minutes. Roll out the dough into two thin disks, about 1/8 inch thick and 10 to 11 inches in diameter.
Stack the crusts on a baking sheet covered with waxed paper, with more waxed paper layered between the crusts.
If freezing, first chill the dough for 30 minutes to firm the dough, wrap, and then freeze. Bring crusts to room temperature before grilling.
Quick Tomato Sauce
2 Tbsp extra-virgin olive oil
1 garlic clove, minced
1 1/2 cups canned tomato puree
1 1/2 tsp dried basil
1/2 tsp dried oregano
Salt to taste
Warm the oil in a skillet over medium heat. Add garlic and saute about 1 minute. Stir in remaining ingredients, bring sauce to a simmer over high heat and cook for 5 minutes.
Cheese Topping
3/4 cup grated mozzarella cheese, at room temperature
1/2 cup grated Parmesan cheese, at room temperature
1.5 tsp dried basil
1 garlic clove, minced
1/2 to 1 tsp crushed dried red hot chile
1/2 tsp dried oregano
Combine all ingredients.
Making the Pizzas
Fire up the grill to high heat. Place a baking sheet near the grill as the process for making the pizzas need to go quickly once you start cooking.
Place the crusts on the grill, laying them directly on the cooking grate. Grill uncovered over high heat for about two minutes, or until the crusts become firm yet still flexible.
Flip the crusts onto the baking sheet cooked side up. Spray with cooking oil and top with sauce, cheese, and any other toppings. Return to the grill, uncooked side down. Reduce heat to medium and cook, covered, for about 5 minutes or until cheese is melted and crusts have the desired doneness.
Slice the pizza into wedges and serve immediately.
