Grilled Pizza Nancy Harrison
Crust Recipe
4 c flour (can use
3 c white and 1 c whole wheat)
1 tsp sea salt
1 tsp yeast (1
package)
1 ½ c warm water
(100-115 degrees)
Place warm water
in the bowl of a stand mixer, sprinkle yeast on top and allow to bubble for 2-3
minutes. Add flour and blend with dough hook. As the dough mixes and comes
together, sprinkle salt over. Mix on slow speed for 3-5 minutes until smooth
and elastic indicating it’s kneaded and ready to rise. Lightly oil the top and
place in a greased bowl in a warm spot in the kitchen and allow to rise for 1-2
hours. Punch the dough down and allow it
to rise again until doubled in size.
Remember that
flavor develops with the long, slow rise so resist the temptation to start this
at 5 PM for dinner! When ready to make pizza, punch the dough down and divide
into thirds; roll out into a roughly round shape. Place the pizza crust on a
rimless baking sheet covered with course corn meal to keep it from sticking.
Place it on a preheated grill on high, then immediately turn it to medium heat.
Add a drizzle of olive oil, kosher salt and fresh ground pepper. Watch the
crust carefully and when it’s stiff enough to turn, use tongs to turn it to the
other side. Oil, salt and pepper the cooked side, add toppings, close the lid
of the grill and cook until the pizza is cooked through and the cheese is melted.
Choose 3- 4 ingredients
only to avoid overloading your pizza. Choose from marinara sauce, pesto or your
choice of sauce; meats, veggies and of course plenty of cheese.
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