Tuesday, April 28, 2009

Pizza on the grill


Last fall, I shared our love of pizza. I told of how I grill it and how we've made it on a fire a few times. Today, I want to tell you about grilling pizza again - for those of you that love your grills as much as we love ours.

In the past, I've always used a Boboli crust when making pizza on the grill. I've finally gotten over my fear of dough stuck to my grill grates and took the plunge. On Friday, I tried using a fresh dough crust.

Some months ago, I shared with you a pizza dough recipe we received from T's cousin. Here it is again so you don't need to go searching (I cut it in half for one pizza):

Pizza Dough (NC)

3 cups flour
1 tbs sugar
1 tbs salt (I use less)
1 tbs yeast
1 cup warm water
1 tsp olive oil (I use a little more)

Knead until smooth.

Place in oiled bowl and flip so oiled side of dough is up.

Let rise 30-60 minutes.

Split in half. Either use both or freeze one.

While the dough was rising, I chopped my green peppers and mushrooms (I kept it simple - and sliced them thin). Fire up the grill at some point, too - you'll want it on high. Note - You do need a grill with multiple heat zones for this. Otherwise, you're going to burn your crust.

Once the dough was ready, I tossed it to make my "round" (I know - it's not very round. I usually do get it round, I swear!). I then gathered all my supplies and headed outside. I sprayed my grates with Pam for Grilling and then tossed my crust on. Stay close. Once it starts to bubble and you have nice grill marks on the bottom, flip it over (Our large grill spatula was helpful in the flipping).

Layer on your toppings. Don't put it too thick. You'll either end up with undercooked toppings or a burnt crust to get your toppings cooked just right.

At this point, I followed the same steps as when using the Boboli:

"Be sure the flame directly underneath your pizza is turned off. The other burner[s] should be on low/med-low. I usually rotate the pizza quarter turns every 15 minutes (yes, that means it's on the grill for an hour)."

Just remember to stay close and check it often. I checked it every 5-10 minutes and rotated about that often. I didn't keep track of how long it was on - when it looks right, just take it off!

Boboli has lost my business because of just how easy this was.

I'd love to hear how it turns out for anyone else!

Enjoy!

8 comments:

gardenofsimple said...

Awesome - Thanks!

We make homemade pizza every Friday, in the oven - I wanted to try it out on the grill this summer, but wasn't quite sure the best way to go about it :D

ryan said...

that looks amazing..
next time you come home, i'd like you to make some.. :)

Jodi said...

GOS - Enjoy! I did a little google research to get an idea of what I should do (I didn't have a back up plan!). You get a crispy crust, which I didn't think Monkey would enjoy, but she devoured it.

Ry - Grilling season will be done by the time I get up there again. The plan is that we're parked on our fannies here until mid-September. Or at least until I have the baby.

Basic Bryan said...

did the Bobbbillieozie (couldn't spell it and wouldn't go back to see.) the store bought crust take as long to cook and rotate as much?
basic bry

Anonymous said...

lost the blog publish button so you may get this twice...but does the store bought crust take as long to cook and do you have to rotate it as often as the homemade?
Basic Bry

Jodi said...

U. Bry - I'm really not sure. I failed to note the time and count rotations. I was too focused on making sure it cooked well enough with not burning it. I do know it didn't take longer than the Boboli.

STAY AT HOME MOMMY FROM MAINE said...

I'm so proud, you overcame your fear of grilling fresh dough! Looks yummy!!

C said...

I'm intrigued. That looks really good and the dough recipe I use is similar to yours. I'll definitely have to try grilling the pizza this summer. Yum!

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