KIDDOCJJ
KIDDOCJJ
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pIZZA PIZZA!

I love pizza. Who doesn't?   But it's hard to think of firing up the oven and heating up the kitchen during the dog days of summer.  Why not grill it instead?!  The best part is that you can make the dough a day or two in advance, and keep it in the fridge until ready to use.  The dough retards (slows its fermentation and rising) and develops more complex flavor as a result.  The key to a successful crust is using a flour that lends structural strength to the dough - that means a higher gluten amount.  I would recommend using either Bread Flour or '00' Flour (high gluten, but milled to a finer texture) for your pizza.  Higher gluten flours hold up to lots of abuse!

I've also included a very easy, fresh tomato sauce to minimize your work, and maximize flavor!

 Classic MARGHERITA Pizza - tomato, basil, cheese. Simple. Delicious.

Classic MARGHERITA Pizza - tomato, basil, cheese. Simple. Delicious.

  DOUGH   -  6 cups high protein flour  -  1 1/2 TB sugar  -  2 tsp instant yeast (I use SAF)  -  1 1/2 cups cold water  -  1/4 cup extra virgin olive oil  -  2 1/2 tsp fine sea salt  Put all the ingredients into the bowl of your stand mixer outfitted with a dough hook.  Beat on low until dough comes together, then increase speed to medium and beat for 6 minutes until dough is soft and stretchy.  Remove dough hook and cover the bowl and let dough rest for an hour.

DOUGH

-  6 cups high protein flour

-  1 1/2 TB sugar

-  2 tsp instant yeast (I use SAF)

-  1 1/2 cups cold water

-  1/4 cup extra virgin olive oil

-  2 1/2 tsp fine sea salt

Put all the ingredients into the bowl of your stand mixer outfitted with a dough hook.  Beat on low until dough comes together, then increase speed to medium and beat for 6 minutes until dough is soft and stretchy.  Remove dough hook and cover the bowl and let dough rest for an hour.

  TOPPINGS   -  2  14oz cans fire roasted chopped tomatoes  -  1/4 cup extra virgin olive oil  -  1 heaping TB italian seasoning (for homemade: 1 TB each of of dried basil, oregano, fennel seed, garlic powder and 1/2 TB salt, 1 tsp each dried pepper flakes and black pepper.  -  mozzarella cheese (I use the softer, fresh variety)  -  fresh basil or italian parsley  -  extra virgin olive oil

TOPPINGS

-  2  14oz cans fire roasted chopped tomatoes

-  1/4 cup extra virgin olive oil

-  1 heaping TB italian seasoning (for homemade: 1 TB each of of dried basil, oregano, fennel seed, garlic powder and 1/2 TB salt, 1 tsp each dried pepper flakes and black pepper.

-  mozzarella cheese (I use the softer, fresh variety)

-  fresh basil or italian parsley

-  extra virgin olive oil

There's nothing like the freshness of a great tomato sauce, especially when it comes to pizza. You can also use this sauce on top of pasta - it serves double duty with no muss, no fuss - just FLAVOR!
  INSTRUCTIONS   1.  After dough has rested an hour, turn it out onto an un-floured surface.  2.  Grab a knife or bench scraper to divide the dough.  3.  Prepare a sheet pan by sprinkling liberally with flour. (make sure the pan fits in your fridge!)

INSTRUCTIONS

1.  After dough has rested an hour, turn it out onto an un-floured surface.

2.  Grab a knife or bench scraper to divide the dough.

3.  Prepare a sheet pan by sprinkling liberally with flour. (make sure the pan fits in your fridge!)

 3.  Cut the dough in half down the middle, and then cut each half into thirds - forming 6 wedges of dough.  4. Shape dough balls as outlined in the next video and place on a floured sheet pan.  Cover with saran wrap and refrigerate overnight.

3.  Cut the dough in half down the middle, and then cut each half into thirds - forming 6 wedges of dough.

4. Shape dough balls as outlined in the next video and place on a floured sheet pan.  Cover with saran wrap and refrigerate overnight.

Shaping a tight little dough ball will result in a perfect rise overnight!

 5.  2 hours before you want to make your pizza, take out the dough and let it warm up to room temperature.  6.  Put one ball on a lightly floured surface and with your fingers, flatten the center.

5.  2 hours before you want to make your pizza, take out the dough and let it warm up to room temperature.

6.  Put one ball on a lightly floured surface and with your fingers, flatten the center.

 7.  Using your fingertips, gradually work your way out to the edges, working on a quarter of the dough at a time.  Turn the dough and continue with the next section until the crust is now approximately double its size.   TIME TO HEAT UP THE GRILL TO HIGH.

7.  Using your fingertips, gradually work your way out to the edges, working on a quarter of the dough at a time.  Turn the dough and continue with the next section until the crust is now approximately double its size.

TIME TO HEAT UP THE GRILL TO HIGH.

 8.  Now pick it up and gently stretch it (no throwing necessary) in one direction. Rotate the dough a quarter turn and repeat until you've done this 3 more times.   

8.  Now pick it up and gently stretch it (no throwing necessary) in one direction. Rotate the dough a quarter turn and repeat until you've done this 3 more times.

 

 14.  First, swirl the tomato sauce on the crust.

14.  First, swirl the tomato sauce on the crust.

 9.  Flour your surface and now with palms flat, urge the dough out by moving your hands apart. Rotate the dough and do this again until you have a nice round.   

9.  Flour your surface and now with palms flat, urge the dough out by moving your hands apart. Rotate the dough and do this again until you have a nice round.

 

 15.  Next add torn fresh basil, your cheese and sprinkle on more seasoning mix.

15.  Next add torn fresh basil, your cheese and sprinkle on more seasoning mix.

 10.  Shape the rest of your doughs and bring out to the grill.  Brush one side of each dough with extra virgin olive oil.  11.  Right before you start turn off 1/3 of the flames (or if using charcoal, push the embers to one side)

10.  Shape the rest of your doughs and bring out to the grill.  Brush one side of each dough with extra virgin olive oil.

11.  Right before you start turn off 1/3 of the flames (or if using charcoal, push the embers to one side)

 16.  Top with parmesan or romano, and drizzle on some olive oil.  Close the lid and cook for another 5 minutes until the cheese is melted.  Quickly move your pies to over the flames for 30 seconds to crisp the bottom.

16.  Top with parmesan or romano, and drizzle on some olive oil.  Close the lid and cook for another 5 minutes until the cheese is melted.  Quickly move your pies to over the flames for 30 seconds to crisp the bottom.

 12.  Put the crust(s) on the flameless part of the grill, oiled side down. Close the lid and let cook for 5 minutes.  13.  Flip the crust over. Now it's time for toppings.   

12.  Put the crust(s) on the flameless part of the grill, oiled side down. Close the lid and let cook for 5 minutes.

13.  Flip the crust over. Now it's time for toppings.

 

 17.  Remove to a platter, cut, share and enjoy.

17.  Remove to a platter, cut, share and enjoy.