This was the first pizza we made. It was a chicken, spinach, sauteed onions & garlic, feta & mozzarella pizza. Here is Steven taking it off the grill...
The crust was prefect! Our stove just can't produce an authentic Italian pizza. On the grill, however, the pizza crust bubbled and even got slightly charred... just like in Italy. And even better, we did it outside so it didn't heat up the house! (I know, it's the end of October, but it's still in the low 90s here)
I had heard of grilling pizza, but didn't have the courage until I found this website. My friend had the first book and I borrow it from her. This book has changed the way I make bread. I really want the Healthy Bread version now (it even has Gluten Free Recipes, Mom)!
A friend asked me how much it cost to make a loaf and I calculated it because I was curious. A simple loaf of bread is only 20 cents! The same dough can be used to make a pizza crust... 10 cents for pizza crust! Unbelievable!!!
Making this pizza goes really fast. You can turn raw dough into a pizza ready to eat in 20 minutes. It's cheaper AND faster than a pizza out of a box... and tastier! I really wish I knew about this while in school!
This is how we've done it...
5:15 - Get dough out of the fridge, roll/stretch it out to a small circle (like a thick pita) and leave it on the counter to rest.
5:16 - Prep Toppings. Saute things and cook meats. Put cheeses, meats & other toppings on a plate to transport outside.
5:20 - Steven gets home and lights the grill (aim for a temperature of about 450).
5:25 - Stretch/roll rested dough into desired size (it will stretch very easily after it has rest for 10 minutes) and take it to the grill. Put the raw dough right onto the grill. Close the lid and wait for it to bubble up.
5:30 - After the dough bubbles, flip the dough over (uncooked side down). Quickly top the pizza and close the lid.
5:35 - Enjoy a yummy pizza!
The major thing that is different about this pizza is that you definitely can't over load the cheese. It doesn't take long to cook the dough, so the cheese won't have time to set if you overload it. I'm a big fan of this new style of pizza... my cheese loving husband it's as excited. Also, it's important to precook all toppings... but we already did that for homemade pizza so it's not a big change for us.
I mentioned that this book has changed the way I make breads and it is a change for the better. The idea is bread in five minutes (of prep work) a day. That doesn't include the resting/baking time so you kinda still have to be around... but at least you can fold laundry or write a blog post (he he) while the bread is resting/baking.
The best part is that for a little amount of work (5-10 minutes) once a week, you can have pizza dough or bread dough ready to use right in your fridge. Do you know HOW much you can do with pizza/bread dough? A ton! The idea that this dough can KEEP in your fridge for up to 14 days is liberating! Have something come up and can't get to the dough that night... no problem, just do pizzas tomorrow night. Don't know what to make for dinner... well, you have fresh yummy dough in the fridge; go make a pizza! LOVE IT!!!!
If you are really interested you don't have to have a copy of the book to start. There are a lot of recipes and ideas on the website, but I would still recommend a copy of the book; it really shows how much variety this dough can have.
Main Recipe (with instructions)
Healthy Recipe (with instructions)
Gluten Free Recipe (just for you Mom!... try it... I want a food review!)
Baking a loaf in a dutch oven.
Crackers! This is done on the grill, but could also be done in the oven.
Happy Bread Baking!
I want more pizza
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