It’s TOMATO WEEK here at the Keeping Up With Mrs. Smith, and I cannot wait to share my latest obsession with you:
Guys, why has it taken me this long to jump on the grilled pizza train??
I think part of the reason is a lot of grilled photos I’ve seen look so dry and crusty, and I like my pizza on the juicy side. Or, rather, on the saucy side. 🙂 Still, it’s taken me way too long to make my own saucy version of pizza on the grill. For a really good pizza you’ll need:
- Fresh sauce
- Good mozzarella
- Dough made with love
Homemade Pizza Dough
Never be afraid to make your own dough. Rather, be afraid of lackluster store-bought dough that comes in a can.
In a large glass bowl, add:
- 1 cup bread flour (or all-purpose, unbleached)
- 1 packet of Rapid-Rise yeast
- 3 tablespoons sugar
- 1-1/2 teaspoons of kosher salt.
Whisk to combine. Stir in 1 scant cup of very warm water and 3 tablespoons olive oil.
Cook’s Note: “Very warm water” means the water should feel like very warm bath water on your wrist.
Beat mixture for 30 seconds until smooth. Add another 2 cups of flour and stir until the dough forms a ball. Sprinkle the ball with another 1/2 cup flour and dump onto a well-floured surface. Knead dough for 5-10 minutes. If dough gets too sticky, add a little more flour.
Once you’ve kneaded a bit, give the dough a stretch. If the dough looks like this, it is not ready:
Knead, knead, knead until the dough forms a “window” when stretched:
Place dough in an oiled bowl and roll it around to coat every surface.
Cover with a damp towel and set in a warm, still place for 1 hour or until doubled in size.
Now for my favorite part….
Punch the air out of the dough with an ol’ one-two. Then divide in 2 pieces, shape into balls and set aside to rest for 10 minutes.
Homemade Pizza Sauce
Fresh tomato sauce on a pizza is a very beautiful thing. Start with 5 cored and quartered tomatoes. Dump them in a blender along with:
- 1 large clove of garlic, grated
- 1/2 teaspoon of salt
- 1/4 teaspoon Italian seasoning.
Pulse until smooth.
Cooking a pizza on the grill
Preheat your grill on the lowest setting. If your gas grill is like mine, then it tends to run so crazy-hot that “low” is actually around 600 degrees. For you charcoal grillers out there, set up coals on one side of the grill and allow them to die down a bit.
Roll or stretch dough out, flipping often, into a 12-inch wide and 1/4-inch thick circle. Sprinkle a piece of foil with cornmeal and place the dough circles on the foil. Brush the tops well with olive oil.
Carefully place the dough oiled-side-down directly on the grill. Cook with the lid open for 30 seconds or until the bottom develops good grill marks.
Quickly brush the tops with olive oil before removing dough with tongs or a spatula.
Flip the dough to where it is grill-mark-side-up and add the tomato sauce, mozzarella and your favorite toppings.
Transfer the dough, foil and all, to the top shelf of the grill (indirect heat).
Close the lid and grill for exactly 3 minutes.
At this point, check the bottom of the pizza for burning. If the crust is not too burnt, but you prefer a crispier crust, lower the lid and grill for 30 seconds-1 minute.
Remove pizza and foil immediately and allow to rest a couple minutes before slicing.
Cook’s Note: If you like fresh basil leaves on your pizza, add them post-grilling. Otherwise, they will turn black.
Mmmm, that’s a lovely slice. The slight char of the grill marks adds a whole new dimension of flavor while the crust is that perfect chewy-crusty texture one craves in a pizza.
You may never go back to baking pizza again.
Have you ever grilled pizza before?
- 3 cups bread flour, divided (plus more for kneading)
- 3 tablespoons sugar
- 1-1/2 teaspoons salt
- 1 packet rapid-rise yeast
- 3 tablespoons olive oil
- 1 cup very warm water
- 5 medium tomatoes, cored and quartered
- 1 large garlic clove, grated
- 1/2 teaspoon salt
- 1/4 teaspoon Italian seasonings
- To make the dough, add 1 cup flour and the sugar, salt and yeast to a glass bowl and whisk together. Stir in the warm water (it should very warm bath water on your wrist) and oil until smooth. Beat dough for a few seconds and then stir in the remaining flour until dough forms a ball. Dust ball with a little more flour and knead on a floured surface for 5-10 minutes until the dough makes a “window” when you stretch it thin. Place dough in a greased bowl, cover with a damp towel and set in a warm place for 1 hour or until doubled in size. Punch dough to release the air, divide into 2 pieces and set aside to rest for 10 minutes.
- Meanwhile, to make the sauce, place the tomatoes, garlic, salt and seasoning in a blender and pulse on high until smooth. Set aside.
- To assemble pizza, stretch dough into 12-inch circles about 1/4″ thin. Place on a piece of foil sprinkled with cornmeal and brush the top of the dough all over with olive oil. Heat grill on lowest heat and place the dough, oiled-side-down directly on the grate. Grill with lid open for about 1-2 minutes or until grill marks develop. (You might want to check the dough after 30 seconds depending on your grill.)
- Transfer dough to the piece of foil, brush the top (ungrilled side) with olive oil, flip the dough over and add sauce, cheese and toppings to the grilled side. Place the foil with the pizza on it on the grill shelf or if you are using a charcoal grill, over indirect heat.
- Close lid and grill pizza for 3 minutes exactly. Check the bottom of the crust for burning. If you prefer a crispier crust, close lid and grill another 1 minute. Immediately remove pizza from grill and allow to set for a couple minutes before slicing. Serve