Pizza on the Grill
|Pizza on the Grill.doc||42 KB|
In a small bowl, mix water, oil and sugar.
Sprinkle yeast on top and let it sit until foamy. (about 5 min.)
In a medium bowl, mix flour and salt.
Slowly add water mixture to the flour mixture mixing in ½ cup at a time.
With a large spoon (or your hands) mix until the dough feels soft and slightly sticky. (If too stiff, add a Tbs. or more of water. If too sticky add a Tbs. or more of flour)
Transfer dough to a well-floured surface and knead with your hands. (about 1 minute, don’t over work) Add extra flour if it sticks to the surface.
Form dough into a ball and place in an oiled bowl. Drizzle more oil on top of the dough and cover with plastic wrap. Place bowl in a warm area. (I put mine near a sunny spot in the house) Let it rise for an hour. Punch the dough down with your fist and lightly knead on a floured surface for a minute or until smooth. Cut dough into two equal balls with a sharp knife.
Reserve one in a large baggie and refrigerate if you’re not making both right away.
Preheat the entire grill on high with the lid down for 10 minutes. Next, reduce the heat of all burners to medium.
Place dough on a floured surface and roll dough out either with a rolling pin or your hands. You want it to be approxiamtely 12 inches wide and 1/8” to 1/4” thick. The dough should not be perfectly round. Lightly dust both sides of dough with flour, then lightly drizzle olive oil on both sides.
Fold the dough in half and then half again to transfer from counter to grill. Gently unfold the dough and lay directly on the grill.
Spoon pizza sauce (about 1/2 of the can) on to crust starting at the center and working it to the edges spreading evenly. Add cubed cheese, cooked sausage, beef and sliced tomatoes all over.
Top with grated parmesan cheese and close the lid. Allow cheeses to melt for 7 - 10 minutes.
Remove from the grill with a large spatula and top with fresh basil and shaved parmesan cheese.
Lightly drizzle extra olive oil on top and cut into slices or squares. Serve immediately.