RECIPE: Grilled pizza

[Guest guest]

Shawn, was it you thinking about grilling your pizza? Anyway, I was

reading my cookbooks picking a menu for a dinner party I'm having next

week and ran across this:MILLENIUM GRILLED PIZZA

 

" Yep, grilled pizza. We roll out our dough and place it on our hot

grill. The intense heat sears the crust immediately, causing the

leavening in the dough to create random small air pockets. We flip the

crust over and sear the other side, then place it on a pizza pan and

add the topping. The pizza goes under the broiler just long enough to

heat the toppings. If the topping is overly moist, the pizza is

returned to the grill to crisp the bottom crust. Now onto a plate and

out the kitchen door it goes. The whole process takes a matter of

minutes. This process does take a watchful eye, to prevent overcooking

and burning the crust. "

 

To grill: Using the peel or baking sheet, transfer the dough to the

grill over a hot fire. Sear the crust for 45 seconds to 1 minute, then

give the dough a half a turn and sear another 45 seconds to one

minute. This will create a cross-hatch pattern of grill marks and

prevent the dough from burning in any one spot. Flip the dough overand

sear another 30 seconds to 1 minute, or until the dough firms up but

is softer than on the first side. Transfer the crust to a peel or

baking sheet with the side with the cross pattern grill marks on the

bottom.

 

Spread 3 tablespoons sauce over each pizza, leaving a 1/2-inch border.

Evenly distribute the toppings over the pizza. Broil the pizza until

the toppings are hot and bubbling or browning, about 1 minute. If the

bottom crust appears soggy, place the pizza back on the grill for 30

seconds. Serve immediately.

 

At home, put the toppings on the crust as the bottom cooks on the

grill, then cover the grill to cook the top of the pizza as the bottom

sears, about 5 to 7 minutes.

 

Their pizza dough recipe:

 

Millenium Pizza

Makes enough dough for 4 individual pizzas

 

Millenium Pizza Dough

1/2 pkg active dry yeast

1/4 c warm water (105* to 115*)

1/4 tsp Sucanat or unrefined sugar

1 1/2 tbsp polenta

1/2 tsp sea salt

1 clove garlic, minced

1/4 tsp dried basil

1/4 tsp flaxseeds (optional)

2 c unbleached all-purpose flour (or bread flour)

sauce of choice

toppings of choice

 

In a large mixing bowl, combine the yeast, water and Sucanat. Let set

for 10 to 15 minutes, or until bubbly. Whisk in the polenta, salt,

garlic, basil and flaxseeds. Gradually whisk in the flour, 1/2 cup at

a time until the dough is too thick to whisk. Switch to a wooden spoon

and continue to add flour until the dough pulls away from the side of

the bowl.

 

Turn the dough out onto a floured surface and knead for 5 minutes,

adding a little more flour if necessary. Put the dough in a large

oiled bowl, turn it to coat the top, and let rise in a warm place

until doubled, about 1 hour. Punch the dough down. Turn it out on a

floured surface. Cut the dough into 4 pieces and form each into a

ball. If not using immediately, wrap them in plastic wrap and store on

a baking sheet in the refrigerator.

 

On a floured work surface, roll each ball of dough out to a 10-inch

round. Preheat the oven to 450*, with a baking stone inside if you

have one. Dust a baker's peel or baking sheet with polenta or flour.

 

Sprad 3 tablespoons sauce over each pizza, leaving a 1/2-inch border.

Evenly distribute the toppings over the pizza.

 

To bake: If using a baking stone, use a baking sheet or peel and

transfer 2 of the pizzas directly onto the preheated stone and bake

for 5 to 7 minutes or until the bottom is crisp and light brown and

the toppings are bubbling and browning. Otherwise, put the pizzas on 2

baking sheets and bake for 10 to 15 minutes. Slice and serve immediately.