summer lovin' :: grilled pizza!
last summer i decided it was time i learned how to make pizza dough. really good pizza dough. i had made many "sort of okay" doughs in the past, but now i wanted to step it up. and i wanted to grill it. because, lordy, i was 7 months pregnant and it gets hot here in New England and there is no need for heating the oven. and also, i was having *major* pizza cravings. so, i went for it. i tried and tested and came up with a good dough and a great method for grilling. and i ate a LOT of pizza.
turns out, it was not just the pregnancy making me want the cheesy goodness. cause we've declared every friday around here, "Pizza Friday!" (and trust me, there ain't no baby coming). every morning me and my son get up, get dressed, have breakfast and make the dough! it's so fun and we can almost do it in our sleep now.
one of my favorite attributes of pizza is that i can customize it to fit my latest food whim....or base it on whatever is coming home from the CSA farm.
lately i'm all about the tomatoes (no sauce), fresh garlic, fresh chopped basil, mushrooms of any kind, spinach and fresh mozz'. seriously, I could eat it for breakfast. . . and if there's leftovers, I often do.
pizza making can intimidate folks. i'm not sure why. maybe it's the prospect of making ones own dough that does it. there are certainly many a'grocery store who carry pre-made dough. but it's not even close to tasting as great as home made.
maybe it's that the picture they have in their heads is of a suave Italian guy tossing a big, round dough disk perfectly in the air while they feel too clumsy for that kind of kitchen move.
or maybe, like me, they just hadn't figured out how to get the dang thing to not stick to the pizza stone. It's not hard. really--i'll prove it.
No air tossing necessary.
Makes 2 10" pizzas
1 cup all-purpose flour
1/2 cup bread flour, plus a little more, about 2 tablespoons
1 tsp. instant yeast
1 tsp. sugar
1 tsp. salt
2/3 cup room temperature water
4 teaspoons extra-virgin olive oil
1. Begin this process at least 6 hours before you want to roll the dough out--overnight is best. In a large bowl, whisk the flour, yeast and sugar. Whisk as you pour the salt in (it shouldn't come into contact with the yeast).
2. Make a well in the center and pour water in slowly, gradually stir the flour into the water until all the flour is incorporated and a dough begins to form. It'll still be quite sticky and
rough, but don't over mix it--gather it together and drop it onto a lightly floured surface. Knead gently just for 2 minutes (no more!) until the dough is gathered and somewhat smooth.
3. Let it rise! Pour the olive oil into a clean bowl, add the dough. Turn the dough over so that it's covered in oil. Cover the bowl tightly. If you are planning to use the dough right away, let it sit at room temperature for an hour. If you will be using it 6 hours or more later, let it sit 45 minutes at room temp, then put it in the refrigerator. Take it out 30-45 minutes (depending on how warm your kitchen is!) before you wish to bake it.
next time--rolling, shaping and grilling!