I’m so proud of this success that I absolutely have to share it. We’ve been talking about grilling pizza for what seems like forever. But I was always too nervous to try it. These hot temps have forced us outdoors and into the arena!
I always make my own pizza dough. It’s a variation on a recipe that I found in The Joy of Cooking. To make the dough:
Dissolve 2 1/4 teaspoons of yeast in 1 1/3 cups of warm/hot water. Around 110 usually does it. Let that sit for about five minutes.
Then add 3 3/4 cups of flour. I use unbleached all purpose for pizza dough. It just seems to work best. Also add 2 tbsps of olive oil and mix. I have a stand mixer so I usually let it run for about 5 minutes. I check back to see if it’s too sticky or too dry. Use your judgement as to whether or not you need to add more flour.
Once it’s all mixed up, I put it in a greased bowl and let it rise to 1 1/2 times it’s size. Tonight that happened pretty quickly, thank you heat wave.
For tonight’s pizza I sauteed fennel, scallions and some red pepper. (The fennel and scallions were from our share.) I made sure I had everything ready to go and then went out and lit the grill. Once it was good and hot we rolled out the pizza dough. I would have put it on a peel but we don’t have one. So instead, I covered one of my large cutting boards with cornmeal and put it on there.
Again, once I was sure the grill was hot I slid it on and voila! It started baking the dough. Within 3 minutes the first side was cooked. So I flipped them over, put some olive oil on and then covered with moz cheese and my sauteed veggies. I closed the lid and let the cheese melt. Within another 3 minutes, dinner was on the table.
So while it may not look all fancy, it was fantastic. We ate a whole one and have another in the fridge for lunch tomorrow. Oh yeah, the dough recipe makes enough to be split in half and rolled out into two doughs. Anyway, we will definitely be grilling pizza again very soon as it was sooooooo EASY and delish!