Grilled Pizzas

DOUGH:

4 cups bread flour (can substitute all purpose, but bread flour is better)
1 tsp salt
1/4 cup very warm water (about 105 F)
1 1/2 cups room temperature water
1 packet yeast
2 Tablespoons olive oil
4 cloves garlic, finely minced
1 Tablespoon minced fresh herbs of your choice (I used thyme and rosemary;
basil and oregano would also be good)

Sprinkle the warm water with the yeast and let sit for about 5 minutes, or
until it is foamy.  Mix the salt and flour well in a large bowl (if you’re
using a stand mixer, use the mixer bowl).  Add the room temperature water to
the yeast/water mix.

In a small skillet, sautee the garlic and herbs in the olive oil until the garlic just barely starts to brown.  Remove from heat immediately and allow to cool for a few minutes.  Add to the water/yeast mix.

If using a stand mixer, get the flour/salt going and slowly drizzle in the liquid until a soft, cohesive dough forms.  You can also do this by hand.  Using the dough hook attachment, mix the dough for five minutes, or until smooth and elastic.  Alternatively, knead the dough for about 10 minutes.

Put the dough in an oiled bowl and cover with plastic wrap.  Allow to sit about 2 hours, or until at least doubled in volume.

Punch down dough and turn onto a lightly floured surface.  Cut into 8 equal blobs.  Each blob will make a personal pizza.  Freeze any dough blobs you don’t plan to use.

Let the dough rest, covered with a damp cloth or plastic wrap, for at least 5 but no more than 30 minutes.  Press the dough blobs into a round, flat shape, 6-8 inches in diameter, stretching gently.  If the dough isn’t stretching well, let it rest for about 5 more minutes and try again.

Heat a grill to medium-high heat, or until you can only hold your hand 5″ above the gril for about 3-4 seconds.  Brush one side of each dough round with olive oil.  Working with not more than 2 at a time, put the dough rounds oiled side down on the grill.  Check for progress after about 1 minute.  You’re looking
for some good dark brown grill marks.  You may need to give it another 2 minutes or so.  Prick any big bubbles that form.

While side 1 is grilling, brush the tops with olive oil.  Once the first side is done, flip the dough rounds and immediately add your toppings.  Keep your toppings minimal, because too many toppings won’t get fully heated.

Suggested toppings:  tomato sauce, cooked chicken, cooked sausage, sauteed onions, sauteed peppers, pepperoni, mozzarella, smoked gouda, fresh mozzarella, thinly sliced tomato, basil leaves, pesto sauce…pretty much anything you like, except for raw stuff that oughtn’t be raw when you eat it.

Leave on the grill another couple-three minutes, lid down, until the toppings are hot and there are nice grill marks on the bottom.

The crust on this pizza is really good–it’s crispy and chewy and nicely flavored.  No pictures, sorry.  I have lots of frozen dough left, though, so there’s a good chance we’ll be eating this again soon.

Archive check:  One year ago today, I posted a recipe for stuffed squash blossoms.  In fact, I saw them again at the Farmers Market on Saturday; I should make those again.  They were good.