Anyway, I have been meaning to type this post up for awhile now and since Keith is busy watching football for the next 5 months I figured I would do it this morning before I start the day of cleaning!
So Keith gets Men's Health every month and he found this recipe in the July/August issue and decided he wanted to try it so we did. It was really tasty, and not hard to make, but messy! So I hope you try it!
Ingredients for Dough:
6 1/2 cups all-purpose flour
3 cups warm water (77 to 81 degrees F)
4 1/2 tsp active dry yeast
1/4 cup salt
(we cut the recipe in half as it makes about 4 pizzas and though we like to eat, I didn't think we needed that much)
Directions for Dough:
1. Let the yeast dissolve in the warm water for about 5 minutes.
2. Combine the flour and salt and dump the mixture onto a flat surface.
Make a depression in the middle , pour the yeast and water into it, and combine the dry and wet ingredients by hand until the dough starts to come together. (this was the biggest mess... I know there is an easier way) Keep working the dough with the palms of your hands for 7 to 8 minutes, and then let it rest at room temperature for about 2 hours, or until it doubles in size.
(this was before it doubled) Now punch it down, squeezing out all the air bubbles. Cut the dough into four equal pieces and shape them into balls. Place them in the fridge for another 2 hours.3. For each pizza, dust your table and the top of the dough ball with flour. Let the dough rest for 5 minutes. Use the tips of your fingers to stretch it outward to a 10-inch circle, with the edges thicker than the center. Leftover dough (if kept in ball form) will keep in the fridge for 3 days.
Here is the dough all rolled out and ready to go on the grill. The dough tasted great which I was a little surprised about since it was my first time attempting to make pizza dough!
Transfer the crust onto the grill using a well-floured pizza board. (We didn't have one of these, but found the easiest thing was to pick the dough off the cookie sheet and basically throw it on the grill) Grill the crust uncovered for 20 seconds, or until the dough is slightly charred and rigid. Rotate it 90 degrees and cook for another 20 seconds. Now flip the crust; cook it for another 30 seconds and remove from grill.
Cooking Directions for the Toppings:
With the cross hatched side up, top your pizza (off the grill). Place on heat and cover the grill. Cook the pie for 2 to 5 minutes, or until the cheese is melted, the ingredients cook through, and the bottom is well charred.
Here is the dough all rolled out and ready to go on the grill. The dough tasted great which I was a little surprised about since it was my first time attempting to make pizza dough!For Sauce:
1 can (28 oz) peeled San Marzano tomatoes, like Cento
Directions for Sauce:
Wash your hands and dump the entire contents of the can into a bowl. Squeeze each tomato until the sauce is smooth but not soupy. Chunks are ok. (this was so easy for a sauce and so fresh!)
Cooking Directions for the Crust:
Transfer the crust onto the grill using a well-floured pizza board. (We didn't have one of these, but found the easiest thing was to pick the dough off the cookie sheet and basically throw it on the grill) Grill the crust uncovered for 20 seconds, or until the dough is slightly charred and rigid. Rotate it 90 degrees and cook for another 20 seconds. Now flip the crust; cook it for another 30 seconds and remove from grill.Cooking Directions for the Toppings:
(Of course with a pizza you can top it with another you choose. We used fresh mozzarella, prosciutto, pepperoni and mushrooms! It was wonderful.)
With the cross hatched side up, top your pizza (off the grill). Place on heat and cover the grill. Cook the pie for 2 to 5 minutes, or until the cheese is melted, the ingredients cook through, and the bottom is well charred.Now just enjoy!!
