Sep 2, 2011

Pizza Dough for the Grill

The Cafe Sucre Farine
 (Photo from The Cafe Sucre Farine)

4 cups all-purpose flour
1 ½ cups hot tap water
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
½ teaspoon active dry yeast

1. Place dry ingredients in the bowl of a stand mixer with dough hook attached. Mix for about 30 seconds until well combined. Add hot water and olive oil. Mix with dough hook for about 10 minutes. After several minutes dough will leave the sides of the bowl and form a ball - continue kneading with the dough hook for the remaining time. After 10 minutes, remove bowl from mixer and turn dough out onto a floured surface. Divide into four equal pieces and turn to coat each with flour. Cover with a clean dish towel and let rest for 10 more minutes. This rest time allows the glutens in the dough to relax which will make rolling much easier.

2. Roll each ball out into approximately a 14-15 inch circle . Dough will be very thin, almost paper thin. Don't worry if circles aren't perfectly shaped - these are rustic pizzas, anything goes! Repeat rolling the other balls of dough and place each rolled circle onto an individual piece of parchment paper. (I put a piece of parchment paper on top of a large cutting board and then stack them up on top of each other, each one on it's own sheet of parchment paper. There is no rise involved with this thin-crusted pizza so you can just stack them up until ready to grill.)

3. Heat grill to medium high setting. Brush the grill surface with extra virgin olive oil. Quickly flip one circle of pizza dough onto the grill surface and carefully peel back parchment. Leave on the surface of the grill for 1-2 minutes checking often to see how the bottom looks. You want this side to be slightly browned with nice grill marks. At this point flip the pizza over and grill this side for about 1 minute or until just beginning to see grill marks. Remove from grill, place on a sheet pan and repeat process for other dough circles. At this point you can either top your pizzas and proceed with the next step or cool to room temperature and freeze for using at another time.

4. Turn grill down to medium-low heat level and place cover down while you are assembling your pizzas. I like to put my pizza stone on the grill and do the final baking on the stone but this is not necessary; you can bake right on the grill as long as your temperature is not too high.

5. To assemble pizzas, place lighter colored surface of crust face down. Top as desired and return to grill. Bake on grill with cover down until cheese is melted and bottom of pizza is crisp and nicely browned. Timing with vary from grill to grill - on my grill this takes about 3-5 minutes. If your grill is hotter, it will take less time. Check pizza frequently to make sure underside is not browning too fast. When cheese is melted and bottom is nicely browned, remove from grill, place on a cutting board, wipe the drool off your mouth and serve!

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