Grilled Pizza from ‘Endless Summer Cookbook’
Photograph by Lucy Schaeffer
From Yahoo Food’s Cookbook of the Week: Endless Summer Cookbook by Katie Lee
Grilled Pizza
Makes One (10-inch) Pizza
Grilled pizza? Yes. I first had grilled pizza at a restaurant in Providence, Rhode Island, called Al Forno. Everything on the menu there is outstanding, but the grilled pizza is otherworldly. The first time I went there, I must have eaten about six pizzas on my own. The dough gets crispy on the outside from the hot grill, but stays chewy on the inside. It’s insanely good. Don’t be intimidated by working with dough on the grill. The key to success is a clean grill; the dough won’t stick to clean grill grates. And as always, when working with pizza dough, work with confidence!
9 ounces Pizza Dough formed into a 10-inch circle (see below)
Your choice of pizza toppings
Cheese
Extra-virgin olive oil
Preheat an outdoor grill to medium-high.
Place the the pizza dough on the grill. Cook for about 1 minute, then flip with tongs (the dough will “release” itself when it’s ready to flip). Move the crust to a cooler spot on the grill (about medium heat). Top with desired toppings and the cheese. Cover the grill and cook until the cheese is melted and the crust is crisp, 3 to 4 minutes. Use tongs to remove the pizza to a carving board and drizzle with oil. Cut into slices and serve.
Pizza Dough
Makes 4 (9-ounce) balls of dough, enough for 4 pizzas.
.10 ounce fresh cake yeast
2½ cups bottled spring water, at room temperature
.9 ounce sea salt
2 pounds double-zero (“00”) flour), plus more as needed (about 7 cups)
Put the yeast in a measuring cup and dissolve it in about ½ cup of the water. In a large bowl, dissolve the salt in the remaining water.
Add about ½ cup of the flour to the saltwater solution and add the yeast mixture. Use your fingers to mix well. Add the remaining flour and mix with your hands until it forms a dough. Transfer the dough to a floured countertop.
To knead the dough, grab the sides with your fingers and pull it up and over itself into the center. Using the balls of your hands, press the dough firmly in the center. Repeat, pulling the dough from the outersides inward. Press it fast from the edge inward. Working quickly will help prevent it from sticking. Continue kneading the dough until it is very smooth to the touch and springs back when pressed, 15 to 20 minutes. Shape the dough into a ball, place it in a clean bowl, and cover with plastic wrap.
Let the dough rise for 2 hours, then divide it into four 9-ounce portions. Shape the portions into balls. Cover the dough with a towel and let rise at room temperature for 6 hours.
Reprinted with permission from Endless Summer Cookbook by Katie Lee (Stewart, Tabori & Chang).
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