Wednesday, May 27, 2009

Hot off the grill: Pizzas!

Living in Minnesota means that between May and September (if we are lucky) - we need to consume as much fresh air as possible. The winters are long - and the grill gets so lonely!

So, H. has become a master on the grill. Along with his good friend S. they have perfected the grilled pizza.

Early in the day, H. makes the dough. He likes the Bread Baker's Apprentice - and in fact, has
kitchen twine marking the spot to both the pizza recipe and brioche at the moment.

Pizza Napoletana (from the Bread Baker's Apprentice)
make six 6-oz pizza crusts
20.25 oz (4.5 cups) unbleached high gluten bread flour, chilled
1.75 tsp salt
1 tsp instant yeast
1/4 cup olive or vegetable oil
14 oz (1.75 cups) ice water
Cornmeal or Semolina flour for dusting

Stir together and use a dough hook to stir for 5-7 minutes (until smooth dough). The finished dough should be springy, elastic, and sticky, not just tacky. Registers 50 -55 degrees F.

Sprinkle flour on the counter and transfer dough to counter. Line a sheet pan (or cookie sheet) with parchment. Spray parchment with spray oil. Sprinkle dough with flour and cut dough into 6 pieces rolling into rounds. Spray dough balls with spray oil and cover with plastic wrap.

Rest the dough in the fridge 4 hours or overnight (up to 3 days). Remove dough 2 hours before using.

Heat the grill. There should be a "super hot" spot on the grill - and a spot that is "off the heat." This is referred to as the IDEAL temperature on S.'s grill.

Shape the dough and cook on one side. Flip to the other side to cook a bit more. Top with olive oil and your favorite toppings. We love to take the local Neapolitan Pizza joint's (PUNCH) take-out menu for inspiration.

It is necessary to prepare your toppings before your first pie hits the grates.
H and S's Topping Cart:
* Spicy Italian Sausage
* Mozzarella - crumbled
* Canned crushed san marino tomatoes
* Caramelized Onions
* Banana Peppers
* Blue Cheese
* Walnuts
* Raw white onions
* olives
* roasted red peppers
* sliced dry salami
* Pepper flakes
* garlic powder
* fresh basil
Favorite Combinations (from Punch Pizza Menu):
* Toscano: Sausage, roasted red pepper, cracked red pepper, basil
* Vesuvio: Spiced salami, olives, cracked red pepper, pepperoncini (banana peppers), basil
* Milanese: roasted red pepper, ham, gorgonzola, basil
* made-up: carmelized onions, toasted walnuts, goat cheese


Katherine Aucoin said...

Your pizza looks great! i've been wanting to grill pizzas and have put it off, but after seeing yours, i need to get busy!

Anonymous said...

yum- I love grilled pizza! My dad used to make them like this all the time.

Anonymous said...

Grilled pizza sounds awesome!

Cathy said...

We do grilled pizza all the time - yours look fantastic. And I hear you on the necessity to get outdoors! Calgary is the same - I don't care if it's May and cold...if it's sunny I'm outside on the deck (even in a parka).

Kate said...

I'm going to have to try that - we also love Punch, so achieving a similar taste at home would be great.

Tangled Noodle said...

Finally, we're getting consistently warm weather! I've always wanted to try grilled pizzas - thanks for this delicious encouragement!