Grilled pizza

Wednesday, August 04, 2010

It takes a lot to impress me with pizza but if it is homemade and grilled it is likely to be great, if you ask me! I make my own crust and, with all the different kinds of flour out there, there is a bit of alchemy that goes into this process. I love the amazingly supple and authentic dough that I can make with "00" Italian flour but I love the wholesomeness of whole grain flours (which make a thicker, more bread-like crust). I am always changing up the recipe based on what I have in the pantry too.

Monday night I used some amaranth flour in the mix and it turned out great- wholesome but still on the thin side. I use my bread machine to make the crust and that simplifies the process quite a bit. Here is my crust recipe using the flours that I used on Monday.

*Feel free to substitute any or all of the flours for all-purpose or another kind of flour you like (total should be 3 cups of flour)*:

Homemade pizza dough
Makes enough for about 4 adults

1 cup lukewarm water
1 Tbsp olive oil
1 tsp salt
1 Tbsp sugar
1 1/4 cup bread flour*
3/4 cup amaranth flour*
1 cup whole wheat flour*
1 Tbsp active dry yeast

  1. Place all ingredients in a bread maker in order suggested by manufacturer and set to "dough" setting. Check a few minutes into the process and add flour or water, if necessary, so that the dough isn't crumbly and dry or sticky.
  2. When the bread maker has finished, divide the dough into 4 balls (or as many as you like). Roll the balls with a rolling pin on a floured surface to desired thickness (should be on the thin side).
  1. Dissolve the yeast in about 1/4 cup of the water; stir in 1 tsp of the sugar and set aside for 10 minutes. The mixture should get foamy- if it doesn't, the yeast isn't active or the water was too hot.
  2. Mix the rest of the sugar with the salt, olive oil and remaining water and set aside.
  3. Put the flour in the bowl of a food processor or mixer. With the processor running, slowly pour in the water/oil mixture. Then add the yeast mixture and process until the dough forms a ball. Add more flour or water, if necessary, so that dough isn't crumbly or sticky.
  4. Place dough on a lightly floured surface and knead until smooth. Transfer to an oiled bowl and let rise for about an hour.
  5. When the dough has finished rising, divide it into 4 balls (or as many as you like). Roll the balls with a rolling pin on a floured surface to desired thickness (should be on the thin side).
Grilling pizza
I don't have a pizza stone or peel or any other fancy pizza-making equipment. Here are my basic instructions for grilling pizzas on a gas barbecue grill.

  1. Preheat your barbecue grill on high. Just before placing the crusts on the grill, turn the temp down to low to medium-low. Place as many crusts on the grill as you can fit and leave the top of the barbecue open. Let brown slightly on one side only then remove from the grill, flipping so that the cooked side is up on the pan.
  2. Top the cooked side of the crusts with your favorite sauce and toppings. Note: I recommend slicing the veggies very, very thin so they get cooked enough when the pizzas go back on the grill.
  3. Place a sheet of aluminum foil coated with olive oil or cooking spray on the grill and place the pizzas on top. Make sure the grill is on low heat and close the lid. Watch the bottom of the pizzas closely- they will brown quickly! Remove them as soon as they are done and enjoy!

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