Pizza on the Grill

  

Pizza on the Grill

Toppings

Pizza sauce of your choice, I will make this in class using a 28 oz jar of peeled tomatoes, oregano and minced garlic

Basil, speck or pancetta cubed and sautéed, sautéed onions, mozzarella, goat cheese, pepperoni or any other toppings you like on your pizza.

Dough

We will look at two dough recipes, ingredients are as follows:

Dough with Cornmeal

¾ cup warm water

2 ¼ tsp yeast

½ tsp of sugar or honey of your choice

2 Tbs olive oil

187 grams of AP flour

31 grams of Whole Wheat Flour

2 tsp Kosher salt

2 TBS cornmeal, preferably white but yellow is fine

AP flour dough

1 ¼ cup warm water

2 ¼ tsp yeast

½ tsp sugar or honey of your choice

¼ cup olive oil

531 grams of AP flour

2 tsp Kosher salt

¼ cup olive oil

To make the dough in advance add the sugar or honey to the warm water and stir to dissolve.

Add the yeast whisk to dissolve and let stand for 10 to 15 minutes.

Have your flour, salt (and cornmeal if making recipe one ) in a large bowl. Mix in your yeast mixture and olive oil and knead until smooth.

Oil a large clean bowl, place your dough in the bowl and roll to coat the entire ball of dough.

You can make the dough the night before and keep in the refrigerator overnight.

Remove dough from the refrigerator an hour before use.

You can also make the dough in a food processor. Have your flour, salt (and cornmeal if making recipe 1) in the large bowl of your food processor, add your yeast mixture and olive oil and pulse until dough comes together. Remove from the food processor and knead for a couple minutes more to make a nice smooth dough ball.

Equipment: Grill, pizza peel, large cutting board, medium sauce pan, parchment paper and a rolling pin.