The trick is to smoke the meat and not make the meat smoke
GRILLED PIZZA DOUGH - FAST
Date: April 26, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Grilled Pizza Dough - Fast
The ingredients are simple: Bread Flour, Yeast, Olive Oil, Water, Honey, & Salt
The liquids are mixed first
The dough & salt are added and the dough is mixed with a hand mixer
The dough is needed briefly
The dough is placed in a greased dough rise pail. For a 15 minute rise time the oven is used. In a warm room it takes an hour
The dough doubled in volume
The dough is turned out onto a silicone rolling matte dusted with corn meal. It is punched down & divided into two balls
The dough is rolled out. The author’s say with tongue in cheek to not sweat the shape, the organic shapes taste better
In my opinion the biggest key to good grilled pizza crust is getting the temperature right.
The authors have you remove the pizza crust from the grill to top it.
This dough recipe & cooking method turns out a crust that is golden brown, crisp & crunchy
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The best part of grilled pizza is the crust. Grilled pizza has crust that has been exposed to the fire on both sides, not one like an oven baked pizza. The best grilled pizza crust is thin and crispy with a golden brown crust. The best dough for grilled pizza is one you make yourself. The author’s of Pizza on the Grill have several crust recipes. This one called Basic Pizza Dough - By Machine is a quick dough that can accomplish it’s rise in 15 minutes if you use a low oven and 1 hour in a warm space. I have made this quick recipe in both the 15 minute and one hour version. I really find no difference - they are both great. Another recipe called Artisanal Baker’s Dough requires 24 hours but little kneading is required. While I am looking forward to trying the Artisanal dough, I am really enjoying this basic quick dough immensely.