Monte whipped up a batch of his pizza doughs this afternoon. Instead of our usual thin, thin crust in the oven on the pizza stone, he wanted to give it a try on the grill this time. We’ve tried grilled pizza before… once we put a pizza stone on top of the grate in a Weber charcoal grill and tried, unsuccessfully, to cook a loaded pizza dough on top. After that experiment, we ended up with 3 or 4 inedible pizzas that were black on the bottom and raw on top. And, the pizza stone eventually broke in 2 from the heat.
This time, he had something else in mind. We have a charcoal hibachi grill out back as well. This time he put one of our cast iron grill plates on the hibachi, and put the pizza dough on top of that. After turning it the dough once, he put sauce and cheese on top while the other side was grilling. It only took a few minutes per side – and it turned out great.
We made pizzas with Dan and Lynn at their house tonight. We brought the doughs, which Monte made ahead of time. Here is his most excellent recipe:
This thin and crispy pizza dough is best baked in a hot oven directly on a pizza stone. Use a pizza peel to move the pizza on and off the stone. This recipe makes four pizzas about 12 inches in diameter. Use a Kitchen-Aid mixer.
1 1/2 c. warm water
3 t. dry active yeast
3 T. sugar
2 T. olive oil
4 cup bread flour
1 T. kosher salt
Bring water to 110 degrees F. Pour half into warm mixing bowl. Add sugar and yeast, stir with a spoon. Wait for the yeast to proof, about 10 minutes.
Add the rest of the water, oil, salt, and mix. Install the dough hook and add flour in increments. Use a high speed while the mixture is soupy. As the dough comes together, set speed on 2 and run for 20 minutes. Adjust flour for dough that is moist but not sticky.
Divide the dough into four. Oil doughs and bowl lightly and let rest for an hour.
Roll then stretch pizza dough to size. Dust peel with corn meal and flour. Place dough on peel and add toppings. Slide pizza off peel directly onto stone. Bake 5-7 minutes in hot 450+ oven.