Pizza, hot off the grill!
Living Magazine, May 2004, p. 146
2 C warm water (about 110 C)
½ tsp sugar
2 envelopes active dry yeast (scant 2 Tbsp)
3 Tbsp EVOO, plus some for bowl
6-7 C all-purpose flour, plus more for dusting
1 Tbsp salt
1) Stir warm water, sugar, yeast in a small bowl until yeast is dissolved. Let stand 5 min. until foamy. Brush a large bowl with oil and set aside.
2) Stir together 6 C flour and the salt in large bowl. Pour in the yeast mixture and the oil, stir mixture until all of the flour is incorporated. Continue to stir until a stiff dough forms. Turn out dough onto a lightly floured surface, and knead with floured hands, just until the ball becomes smooth, 2-3 minutes.
3) Place dough in oiled bowl, smooth side up. Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
4) Punch down dough, and transfer to a clean work surface. Cut dough into sixths. Knead each piece 4-5 turns to form ball. Cover all but one with plastic wrap.
5) On a lightly floured surface, flatten dough ball into a disk. Loosely cover with plastic wrap, let rest 5 minutes. Using a rolling pin, flatten and push dough evenly out from center to form a 9-in circle.
6) Heat grill. Brush one side of dough with olive oil and place oil-side down onto grill. Grill that side for about 3-4 minutes, until the bottom is a golden brown and has grill marks.
Living Magazine, May 2004, p. 146
2 C warm water (about 110 C)
½ tsp sugar
2 envelopes active dry yeast (scant 2 Tbsp)
3 Tbsp EVOO, plus some for bowl
6-7 C all-purpose flour, plus more for dusting
1 Tbsp salt
1) Stir warm water, sugar, yeast in a small bowl until yeast is dissolved. Let stand 5 min. until foamy. Brush a large bowl with oil and set aside.
2) Stir together 6 C flour and the salt in large bowl. Pour in the yeast mixture and the oil, stir mixture until all of the flour is incorporated. Continue to stir until a stiff dough forms. Turn out dough onto a lightly floured surface, and knead with floured hands, just until the ball becomes smooth, 2-3 minutes.
3) Place dough in oiled bowl, smooth side up. Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
4) Punch down dough, and transfer to a clean work surface. Cut dough into sixths. Knead each piece 4-5 turns to form ball. Cover all but one with plastic wrap.
5) On a lightly floured surface, flatten dough ball into a disk. Loosely cover with plastic wrap, let rest 5 minutes. Using a rolling pin, flatten and push dough evenly out from center to form a 9-in circle.
6) Heat grill. Brush one side of dough with olive oil and place oil-side down onto grill. Grill that side for about 3-4 minutes, until the bottom is a golden brown and has grill marks.
(This is our stove top grill, but any grill will work. As you can see the dough gets bubbly)
7) Flip the dough and add toppings while the other side cooks.
8) With a spatula, lift up an edge and then slide the pizza onto a cutting board or baking sheet.
7) Flip the dough and add toppings while the other side cooks.
8) With a spatula, lift up an edge and then slide the pizza onto a cutting board or baking sheet.
(I've modified this slightly. The original recipe has the dough rising a second time. However, at the time, I had guests coming over and forgot about the second rising, so I skipped it and it turned out great!)
1 comment:
I am so disappointed Michelle! Ha ha... don't forget to post that you can do it in the bread maker, but it makes a LOT... but works and is yummy. Cannot wait to come over on Sat, but it is supposed to be so HOT... ugh
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