How To make Grilled Pizza
6 Ounces pizza dough (recipe included)
1/4 Cup virgin olive oil for brushing and drizzlin
1/2 Teaspoon fresh garlic
minced
1/2 Cup fontina :
shred, loose pack
2 Tablespoons Pecorino-Romano Cheese freshly grated
6 Tablespoons canned tomatoes in heavy puree :
chopped
8 basil leaves
The Pizza Crust:
1 env active dry yeast (2 1/2 teaspoons)
1 c warm water
pinch sugar 2 1/4 tsp kosher salt
1/4 c johnnycake meal <<OR>>
1/4 c fine ground white corn meal
3 tbsp whole wheat flour
1 tbsp virgin olive oil
2 1/2 c unbleached white flour :
more as needed
=20 FOR THE PIZZA CRUST:
Dissolve the yeast in warm water with sugar. After 5 minutes, stir in the salt, johnnycake meal, wheat flour and oil. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
Empty the dough onto a floured board, and knead it for several minutes, adding enough flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let the dough rise in a warm place, away from drafts until double in bulk, 1 1/2 to 2= hours.
Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If the dough is sticky, knead in a bit more flour. Dough should be very soft however.
TO ASSEMBLE AND GRILL THE PIZZA:
Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip. You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza. Finally, drizzle the pizza with 1/2 tablespoon olive oil.
Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes. Serve at once topped with the basil leaves and additional olive oil if desired.=20
NOTE: There are several traps and difficulties that with experience you will overcome. To start, be careful not to stretch the dough so thinly that holes appear. Don't despair however if small holes do appear. Though you cannot repair them, you can work around them. To avoid flare-ups, do not drizzle any of the oil into the holes.
When you are lifting the dough off the cookie sheet, it will invariably stretch; do not try to compensate for this by moving your hands apart. Work as close to the grill as possible so the dough is without support for a minimum amount of time. If after 8 minutes the cheese has not melted and the topping is not bubbling, either you have been too cautious in your approach to the coals, or you have used too much cheese and topping ingredients. A longer time on the grill will only dry out the pizza and toughen it. The ideal crust should be both chewy and crisp. Do not be timid about the preparation of this pizza. From start to finish, the bold act will reward you with a first rate pizza.
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How To make Grilled Pizza's Videos
How To Grill Pizza On The Weber Pizza Stone! | Pizza On The Barbecue | Outdoor Kitchen
Are you wondering how to grill a pizza? Don't worry! Grilling pizza is easy and tastes so amazing! This homemade pizza is perfect! All of my favorite ingredients tossed together. Cheese, Pepperoni, Italian Sausage, and much more! Watch and learn how to make a pizza on your grill. Delicious, entertaining and some what ridiculous. I hope you enjoy!
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Pepperoni Pizza Bread Recipe | Over The Fire Cooking by Derek Wolf
#ad Pepperoni Pizza Bread for an epic meal with QALO! ????????????
After falling in love with this style of recipe, I thought we could take it up a notch with this Pepperoni Pizza Bread. Teaming up with QALO using their Q2X silicone ring that’s perfect for over the fire cooking as it’s able to withstand extreme temperatures all while being comfortable! We will stuff cheese into some Italian Style Bread and cover in spicy Italian sausage then grill until done. Next, let's pizza-fy this bread with sauce, more cheese and pepperonis. Baked till the cheese is melted, we have a dope appetizer, entree or just a fun snack. Find this whole recipe on my blog or by clicking the link in my bio! ???? ????
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Our New Favorite Way to Make Pizza is on the Grill
Dan shows Julia our new favorite method for homemade pizza on the grill.
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Pepperoni Pizza Bread Recipe | Over The Fire Cooking by Derek Wolf
Pepperoni Pizza Bread for an epic meal with QALO! ????????????
After falling in love with this style of recipe, I thought we could take it up a notch with this Pepperoni Pizza Bread. We will stuff cheese into some Italian Style Bread and cover in spicy Italian sausage then grill until done. Next, let's pizza-fy this bread with sauce, more cheese and pepperonis. Baked till the cheese is melted, we have a dope appetizer, entree or just a fun snack. Find this whole recipe on my blog or by clicking the link in my bio! ???? ????
Recipe here:
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If you only have 10 MINUTES, you have to make this for lunch!
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3 Grilled Pizza Recipes | Good to Grill
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