If you like pizza with a crisp crust, trying making pizza on the grill. There’s no need for special equipment like a pizza stone or pizza pan–the fire is all it takes to produce a crisp, blistery crust. The recipe suggests dividing the dough into two portions, but make the pizzas however large or small you want. Offer a variety of toppings or stick to a few simple ingredients. We used pesto, grilled red onions and fresh mozzarella on our pizzas–superb!
Basic Pizza Dough
Makes enough dough for two 9-inch pizzas.
Active time: 30 minutes.
Start to finish: 1 ¾ hours (includes rising).
1 (¼ -ounce) package (2¼ teaspoons) active dry yeast
About 1¾ cups unbleached all-purpose flour, plus additional for kneading and dredging (half can be substituted with whole wheat flour)
¾ cup warm water (105°-115°F), divided
1½ teaspoons salt
1½ teaspoons olive oil
sauce and toppings for pizza
Make the dough and let it rise:
Stir together yeast, 1 tablespoon flour, and ¼ cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes. (If mixture doesn’t appear creamy, discard and start over with new yeast.)
Stir together 1¼ cups flour and salt in a large bowl. Add yeast mixture, oil, and remaining ½ cup warm water and stir until smooth. Stir in enough of remaining flour (about ½ cup) so dough comes away from sides of bowl. (The dough will be wetter than other pizza doughs you may have made.)
Knead dough on a dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form into 2 balls, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1¼ hours.
Shape the dough for grilling:
Do not punch down dough. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to work surface. Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough ( like turning a steering wheel), allowing weight of dough to stretch to roughly 7 inches. Lay dough flat on lightly floured work surface and continue tot work edges with fingers, stretching it into a 9-inch round. Transfer to a floured tray. Repeat procedure with remaining ball of dough. Lightly dust a piece of plastic warp with flour and invert loosely over pizza rounds. Let stand for 10 to 20 minutes before grilling, to puff slightly.
Grill the pizza:
Preheat on high, covered, for 10 minutes, then reduce heat to moderately high. Lightly brush dough with olive oil. Carefully transfer rounds, oiled sides down, to grill rack with your hands and brush tops with oil. Grill crusts, uncovered, until undersides are golden brown, about 2 minutes (rotate them if one side of grill is hotter than the other). Flip crusts over with two metal spatulas, spread each crust evenly with sauce and add desired toppings. Grill pizzas, covered with lid, until undersides are golden brown and cheese is melted, about 3 minutes more.
–The dough can be allowed to rise, covered and refrigerated in a bowl (two bowls if making the grilled pizzas), for up to 1 day. Bring to room temperature before shaping.
–The dough can be frozen for up tot 1 month. Thaw and bring to room temperature before shaping.
From The Gourmet Cookbook (Houghton Mifflin 2004, p 199).