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Friday, August 30, 2013

Pizza on the Ol' Grill

I absolutely love grilled pizza but I've had problems with it burning on the bottom and not melting on the top. It really is about knowing how your frill works. This time around it came out perfectly. I kept my eyes glued to the pizza and flipped it as soon as it was browning. I ran inside and grabbed all my toppings, sorry I don't have pictures of the work in progress, I'll get better at that as I learn how to document the food making process.

I've also tried numerous pizza dough recipes and never really find the one that is chewy and not hard as soon as you pull it out of the oven or grill. I went to a trusted source, Our Best Bites .


1 1/2 cup warm water
1 Tbsp sugar
1 Tbsp yeast
1/2 tsp salt
3- 4 1/2 c flour (I substitute w bread flour)
In your mixer bowl combine water, sugar and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2c flour and mix well. Gradually add more flour depending on your elevation and your humidity until dough starts to pull away from the sides of the bowl and it barely sticks to your fingers.

Spray a bowl with cooking spray and put your dough in the bowl. Cover and allow to rise for 45 minutes or until doubled.

I divided in 4 equal balls. I used only two for pizza and will save the other for tomorrow morning and make monkey bread or donuts. ;)

Heat your grill on high, oil the dough on one side and place on grill. I turned my grill down otherwise it burns. Once the dough turns brown, flip it over and add sauce and toppings.

When the second side turns brown I took the pizzas off the grill and put them under the broiler in the over to finish the process.

I made mine odd shapes which I think adds to the charm. you can do individual pizzas for each person to if you want.

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