Pizza on the BBQ

The only benefit to the ungodly heat we experience in the summertime is that it is warm enough to be outside.  This means it is also warm enough to cook outside.  The best pizza I have ever had outside of Italy (and pizzas cooked in a brick oven) is pizza prepared on a BBQ.  Timing is essential when doing this.  Do not make the mistake I have made in summers past which involves trying to dice vegetables while the crust is going through its initial cook session.  It will come out black and may even be foot shaped.  It happened.

Okay so first thing is first.  Pizza is not pizza without a crust.  Many stores provide prepared pizza dough which is extremely convenient.  I approve.  If you do not have this option or you want to be able to enjoy pizza during a zombie invasion and therefore view dough making as a survival skill, here is a recipe:

Dough

1 package active dry yeast
I cup warm water
3 cups bread flour
1.5 teaspoons salt
1.5 teaspoons olive oil


Combine the olive oil, salt, water, and yeast in a large bowl.  Stir well until the yeast has dissolved into the liquid.  Set aside for five minutes.  After the five minutes are up, ad half of the flour to the mixture.  Stir it well.

Transfer the dough to a lightly floured surface and knead it for 5 minutes adding additional flour as needed to make it dough-like.  Lightly oil the outside of the dough.  Cover with a damp towel, store it in a warm place, and let it rise.

Once it has risen (it takes approximately one hour), roll it out an inch thick.  I love a super thin crust as much as the next girl but the BBQ will turn it into a burnt cracker.  An inch thick seems to work.

Sauce

I make a homemade sauce that is incredibly simplistic.  It involves crushed tomatoes, herbs, black pepper, and olive oil.  Sometimes I throw in a little curry powder just to jazz it up.  Basil, oregano, and rosemary are a must.

BBQing

Allow your BBQ to heat up to 350 degrees. Oil the grills without lighting yourself on fire.  Lay your dough directly on the grill and let it grill for a minute or so until it becomes less pliable. Flip it over and repeat for the second side.  Keep an eye on it.  It is sneaky when one side is already toasted. I grill the second side briefly.

  Once both sides are cooked Pull it out, put your sauce, cheese, and toppings on the side you cooked first.  Put it back in the BBQ and cook until your cheese is melted and dough is completely done.







Plate it.