- Wednesday, March 23, 2011
Spring is coming, so it's time for some...
This crust is from 's Grill It! cookbook, and I improvise on the toppings. The crust turns out wonderfully if you cook it on a that you have preheated on the grill (see comments below).
3/4 c. warm water
1 tsp active dry yeast
6 T. olive oil (divided use)
2 c. AP flour plus extra for rolling
1 tsp. kosher salt
Mix the water and yeast and let stand until foamy. Add 2 T. of the oil, the flour and the salt and stir until combined. Transfer to a lightly floured flat surface and knead until dough is smooth. Grease the bottom and sides of large bowl with 1 T. of the remaining oil. Add the dough and turn to coat in the oil. Let rise covered with a cloth in a warm place until doubled in size, about an hour. Divide the dough into 2 equal pieces and roll into 2 8 inch circles. Place on a pizza palate or baking sheet sprinkles with fine cornmeal.
Cooking the pizza: Preheat the grill to high with a pizza stone. Brush the crust with olive oil flavored with minced garlic, sprinkle with kosher salt and cracked pepper.
I improvise with toppings-here are a list of my favorites:
Arugula, prosciutto and shaved parmesan (yum)
Basil, sliced garden tomatoes and feta cheese
Sausage, oregano, zucchini and onion
Spinach, scallions, artichoke hearts and
Cook the pizza on the stone for about 5-7 minutes.
Alternate method: Bobby actually grills the crust for 3 minutes on the grill rack without the stone, then flips it and puts on the toppings, and finishes it for another 2-3 minutes. I find that harder to do to be honest, so changed to cooking it on a stone more like a regular pizza.