Wednesday, July 25, 2012

Pizzas on the Grill

I am still waiting to visit the Pizza Farm.  It has been on my summer date bucket list for two summers now, but taking time off to go, and on a beautiful day, has proved to be quite challenging.  In the meantime, we make pizza on the grill at least once a month.  Here are a few of our pizzas we made this past month, and my go-to basic pizza dough recipe (sorry, I don't remember where it is from).

Pizza Dough


1 1/2 cups of warm water (105-110 degrees)
1/2 teaspoon yeast
4 cups all purpose flour
1 teaspoon salt
2 tablespoons vegetable oil


Mix water, salt, and yeast in a large bowl, and let stand for 5 minutes to proof.  Gradually pour in 2 cups of flour and stir to mix.  Mix for 1 minute to form a sponge.  Cover and let rise for 1 hour.  Put sponge in a mixer bowl with a dough hook and add 1/2 cup of remaining flour to dough while kneading until all flour is added.  Remove from the mixer and put into a large bowl that has been oiled.  Roll dough in bowl to cover with oil.  Cover and let stand 2 1/2-3 hours.

Roll dough to desired thickness (puffs up a bit  when it hits the grill) and oil both sides.  Turn grill on to 400 degrees and oil grates.  Cook on both sides 3-4 minutes.  Add toppings to the done side, once you flip it.

Makes 4 large pizzas.

Pizza fixings

Being a purist with mozzarella, tomatoes and basil

Grilled corn, bacon and blue cheese, what can be better?

No those aren't worms!  They are caramelized red onion, chicken apple sausage, apples, and gouda.  My new favorite!

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