Grill Fired Up Pizza
Yesterday I was doing my little internet touring around, over here and over there, saying, hi here and there, and wow that’s a great recipe. I love seeing everyone’s creations, and reading their little stories, gets my creatives juices flowing, and gives me inspiration to come up with new, and intriguing recipes. So I came across a grilled pizza on the BBQ,, and I thought to myself, ” I have made this countless times, and never posted it before, Why? ”
I realized last night after I had made it for dinner, the reason why I never managed to post my grilled pizza recipe. I had been sitting down eating for a least 5 minutes, I was so excited to eat it, cause pizza is one of my all time traditional fav’s, I hadn’t taken any pictures of it, again! No wonder it’s never made it to a post. This time I made extra so the hubby could take one to work with him for lunch, but I was real quick at doing a few snappy photos, than went back to eating so I didn’t spend the usual time I do taking pictures. You know taking like 100 photos and using 3 maybe 4, not this time. I think I took 5 and hoped for the best:)
I love making pizza on the BBQ grill, it gives the pizza dough that texture and flavour of a traditional wood oven pizza, something I always strived to implicate, and why not enjoy the better flavour in the summer while we can get that grill fired up for a delicious homemade pizza crust. Add any toppings your heart desires, remember that a little less goes on long way not only on your waist line but also for the final result to your pizza. If you end up with soggy pizza that doesn’t cook evenly you may want to take a look at how much of the topping over load you are doing. Just a thought to keep in mind when trying to make the perfect pizza.
I wanted to give a mention to the web site that gave me my dinner inspiration, and reminded me of my own pizza recipe, it’s called Little B Cooks, and there are some very wonderful recipes to be found over there, including “the pizza on the grill”
I hope that you all give Grill Fired Up PIzza a try at some point this Summer, it’s a must do in my opinion, but you may not eat pizza in the winter ever again without your grill, cause it will never taste as good as a grilled pizza. Hope to hear from you Ciao for now.
* Just a quick little side note for my IC/PBS friends. If you love pizza, don’t think you can’t enjoy it anymore cause you can. Instead of using the traditional pizza sauce, which causes flare ups, substitute with a homemade pest sauce topped with goat cheese and mushrooms, great combination, and great tasting. If you buy pesto sauce from the store be sure it does not contain lemon juice, and sulfites.*
- 2 cups organic whole wheat flour
- 1-2/3 cups organic easy blending flour or 00
- ⅔ cup of cornmeal
- 1 cup of organic quick oats
- ½ tsp. sea salt
- 1 tbsp. quick rise yeast
- 2 cups of tepid water divided
- 1 tbsp. organic honey
- Pizza sauce & pizza toppings of choice like mozzarella, peppers, mushrooms etc.
- In a large bowl place both flours, with sea salt and cornmeal, whisk to blend set aside.
- Warm up a small bowl under warm tap water so the bowl is not cold, place one cup of warm, not hot, warm tap water in the bowl, add honey and quick rise yeast, whisk lightly and set aside for it to ferment, about 5-10 minutes. If the yeast doesn’t start to foam within that time, there is either something not good about the yeast or the water was not warm enough for it to ferment. If this happens, dump it out and start over. Yeast will usually stay good for a long time.
- While the yeast is fermenting place quick oats in a microwave safe bowl add another cup of water and just before the yeast is ready place it in the microwave and cook for 1 minute.
- Add the oats to the flour mixture and work it in, just till distributed as evenly as possible, add fermented yeast, and blend it in until a stick dough forms.
- Sprinkle a small amount of flour onto a clean work surface, pull dough out onto the work surface and start kneading it until the dough is smooth and holds together nicely without being sticky. Grab another bowl that has enough room in it for the dough to rise, but not to much room for to much air to flow and make the dough cold. Pour a small amount of olive oil in your hands and rub it around the dough, place the dough ball into the clean bowl, cover it with a clean kitchen towel and place it in a dry, warm place for about an hour or until it has doubled in size.
- I have kept the dough in the oven just with the light on, I find it works well to help the dough rise, especially if its a damp or breezy day. Just don’t forget about it or turn on the oven.
- Once the dough has risen return it to a clean work surface, sprinkle the work surface with some flour and place the dough there, knead the dough for a few minutes till it is soft at least 3-5 minutes, place it back in the bowl, cover it, and let it rise once more only for roughly 30 minutes this time, it should rise faster the second time around.
- This time you can pull the dough out onto a floured surface knead it into a nice log, cut out 4-6 evenly sized pieces, take one, cover the others with a kitchen towel, and start stretching them out or use a rolling pin. Also prepare a large baking pan dusted with a small amount of flour and cornmeal to place the pizza dough onto once you have stretched it out, you may need two pans.
- Spray your grill with a non stick cooking spray and heat your it up on low, temperature, make sure its low you don’t want to burn the dough. Close the lid and wait for it to reach a temperature of about 300
- Once you have stretched out the dough place them on the grill, the dough will start to bubble after about 2 minutes, keep a close eye on it, once it has lightly toasted turn it over and cook the other side for another 2 minutes or until lightly toasted. Remove from grill, spread pizza sauce onto pizza’s along with cheese and whatever toppings you like.
- Now what you want to do is heat up one side of the BBQ with the flame on, while you keep the flame off on the other side, place the pizza on the side of the grill where the flame is off, close the lid and allow for the cheese to melt and bubble. Tis will take about ten minutes. The temperature on the flamed side should be around a medium heat, this is so you don’t burn the bottoms of the pizza.
- One other thing to keep in mind is to pre-cook your toppings such as pepperoni, onions bacon etc, any of those toppings that are usually cooked from a top broiler. I usually pre-cook the pepperoni and onions for our pizzas, I like the peppers crunchy so I don’t pre-cook those they turn out perfect.