My dad told us it wouldn't work, he was sure the dough would just melt through the grates & made a mess. I have to admit that thought was at the back of my mind too. But we just followed the directions in Mastering the Grill& it couldn't have been easier. (The foil trick with the dough was the key.)
The flavor was pretty darn great too. We tried making the crusts really thin & a little thicker & found we both preferred it thin. It's nice & crisp with a little bit of char. Its the closest we'll ever get to making a true Neapolitan pizza at home without a pizza oven. Plus it was really fun to do. Next time we have people over for a bbq I'll do this instead of pizzas or as an appetizers.
Here's how we did it...
(from Mastering the Grill)
1 c warm water (110 to 115 F)
2 1/2 t active dry yeast
1/2 t sugar
4 T olive oil
3 1/4 c all-purpose flour, plus more if needed
2 t kosher salt
Combine the water, yeast & sugar in a bowl & stir until mixed. Let sit 5 minutes until it gets foamy. Stir in 3 tablespoons of the olive oil.
Mix the flour & salt together in a large bowl. Add the yeast mixture & stir until the dough forms a ball. Turn out onto a floured surface & knead until smooth & elastic, about 5 minutes. The dough should be slightly sticky, not dry. If more flour is needed, add it in 1 tablespoon at a time.
Coat the inside of a large bowl with the remaining 1 tablespoon of olive oil. Put the dough in the bowl & turn to coat with oil. Cover & let rise until doubled about 1 hour.
Enough for 4 ten-inch pizzas
Making The Pizzas
Prepare your toppings. We did three different pizzas; olive oil, rosemary & kosher salt (my favorite) - tomato sauce, mozzarella & fresh basil - tomato sauce, mozzarella, salami & oregano.
Heat the grill to about 400 F.
Cut four piece of aluminum foil about 12" x 12". Spray the foil with non-spray or olive oil. Divide the pizza dough into four pieces. Stretch each piece of dough out to about a 10" circle on the prepared pieces of foil.
Coat the grill grate with vegetable oil.
Pick up one piece of dough on foil & flip it onto the grill dough side down. Then peel away the foil. Repeat for as many pizzas as you can fit on the grill. Close the lid & let cook 1 - 2 minutes, the top of the dough should be bubbly & the bottom should be grill-marked.
Take the dough off the grill & invert so the grilled side is facing up.
Add the toppings (its best to go light for this type of pizza) and return the pizza to the grill. Close the grill lid & let the pizza cook until the bottom is browned & the cheese is melted, about 5 minutes.
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski