Given the bumper crops from gardens and our CSA delivery at work, many of our meals this Summer have been based around vegetables, but this weekend I decided to fire up the grill to make pizza. We did this so much last Summer that my favorite Pizza Stone, meant for the oven, actually cracked in half so I was thrilled when *Crate and Barrel started carrying a Pizza Grilling Stone that is heat-resistant to 800 degrees. The stone was christened making these pizzas and it performed beautifully. I did two other things differently than in the past and want to share them with you. First, I used Fleishman Pizza Dough Yeast that requires no proofing or rise time so you can be spontaneous with making homemade pizza that usually requires planning ahead allowing the dough time to rise. Second, I did not put toppings on the dough when it first went into the heat. The great thing about grilling pizza is that it cooks almost as fast as you can get the dough rolled out so we had a little production line going and made 3 pizzas using the recipe below. Top with whatever you like, it’s all good. We just happen to be partial to pizza margherita with oregano rather than basil or some fresh arugula or tomatoes. Plain and simple, much better and faster than picking up the phone to order. Another great site with a very detailed explanation on making a true pizza is Forno Buono.
For 3 thin crust pizza’s you will need:
1 3/4 – 2 1/4 cups of flour (I use 00 flour milled from a softer wheat and available in most Italian Markets)
1 envelope Fleischmann’s® Pizza Yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup of very warm water (120° to 130° F)
3 tablespoons olive oil
1 can San Marzano tomatoes either pureed or broken up with a fork
3 cups grated mozzarella cheese
olive oil to drizzle over pizza topping before cooking
dried oregano or fresh basil leaves (if using fresh basil, put them on once the pizza is off the grill)
To make the dough either follow the great instructions that Fleishman’s gives on their pizza making tutorial video or follow these steps:
Combine 1 cup flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil. With a wooden spoon, mix together until well blended, about a minute. Add 1/2 cup flour and stir in until well incorporated. Dough will be very sticky at this point. Turn dough onto a well floured board and begin to knead dough away from you with the heels of your hands. Knead then turn dough a quarter turn and fold in half. Repeat this adding flour if dough becomes too sticky to handle, turning and folding after each time you knead it. After about 4 minutes the dough should feel elastic and smooth. The beauty of using this yeast is that the resulting dough does not snap back at you when you stretch and pat it into a 10-12″ circle. It pretty much stays in place which has always been my biggest challenge in making a thin crust.
Dust with a little flour then fold in half and half again making it easy to carry to the grill. If you have a pizza peel then you can slid it onto that and onto your hot pizza stone.
To grill the pizza, place a unheated pizza stone onto a cold grill allowing it to slowly heat to 500-550 degrees. Open the grill lid and lay the circle of dough down so it’s flat on the stone. Close the lid and cook for a minute or two. Flip dough over gently pressing any large air bubbles that have formed with a long-handled spatula. Spoon tomato puree almost to edge and sprinkle with mozzarella, a few drizzles of olive oil and generous shakes of dried oregano. Close the lid and in a few more minutes this gorgeous and fragrant pizza is done. Allow to cool a minute or two before cutting.
Lay dough on hot stone, turn after a minute or two and gently press any large air bubbles out
Top with uncooked tomato puree, mozarella, olive oil, oregano or any other topping you like
After removing from heat add greens such as sharp wild arugula
or sliced roma tomatoes
* remember I work for Crate and Barrel so the FTC requires I remind you of this fun fact.