June 1, 2011
Have you ever grilled a pizza? The first time we tried it, it ended in disaster! I remember coming home after my husband had grilled the pizza and my oldest son asked if we could order some “real” pizza. Needless to say, our kids were not impressed at our first attempt. That was about 10 years ago and I felt it was time to try it again. I know that people have great success with grilling pizzas, so I knew I had to try it again.
Did you know that grilling cookbooks don’t always just cover the traditional grilling recipes that you imagine. Sometimes they expand to do pizza dough! This is a fun cookbook for those who love to grill as for those who are new to grilling.
The Ruling: We made this with friends on their smoker grill. We grilled the bread and then added some non traditional ingredients, such as pesto and artichoke hearts as well as tomatoes, garlic stuffed green olives and mozzarella. One thing that I loved is that the dough that did not stick to the grill, like I thought it would. Success! I liked the addition of the beer, it added a level of flavor that was unexpected.
EZ Grill Bread with Personality, pg 77
- 1 tablespoon active dry yeast
- 3 cups all-purpose flour
- ½ cup warm water
- 2 tablespoons olive oil, plus more for brushing
- ½ cup beer of your choice, at room temperature
- ¼ cup yellow cornmeal, plus more for dusting
- 1 teaspoon kosher salt, plus more for sprinkling
- In the bowl of an electric mixer, stir together the yeast and ½ cup of the flour. Add the warm water and mix until just blended. Cover with a damp towel and let stand in a warm, draft-free place (inside the oven with the pilot light on, for example) for 30 minutes, until the mixture is thick and foamy and gives off a sound sort of like soda fizz when you stir it.
- Add the 2 tablespoons of oil and the beer to the yeast mixture and mix well. Now add the ¼ cup of cornmeal and the teaspoon of salt, then begin adding the remaining 2½ cups of flour, ½ cup at a time, to form a soft dough (you may not need all of the flour). Turn the dough out onto a floured board and knead , adding as much of the remaining flour as necessary to prevent the dough from sticking, until the dough is satiny and slightly sticky, about 8 minutes.
- Place the dough in an oiled bowl, turning once to coat. Cover loosely and let rise in a warm place until doubled in bulk, about 1 to 1½ hours. Divide the dough into quarters, then form each one into a ball. Sprinkle a cookie sheet with cornmeal and put the balls of dough on the sheet, then cover loosely and let rise again for 30 minutes. Or, if you want, at this point you can cover the dough with plastic wrap and refrigerate until about 1 hour before you want to cook the bread.)
- Build a multi-level fire in your grill: leaving one quarter of the bottom free of coals, bank the coals in the remaining three quarters of the grill so that they are three times as high on one side as on the other. When the coals are all ignited and the temperature has died down to medium (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 4 to 5 seconds), you’re ready to cook.
- Stretch each ball of dough into a rough circle or rectangle about 1/8 inch thick and 10 inches across. Brush with additional olive oil and sprinkle with kosher salt, then place on the grill directly over the coals and cook until black spots from on the bottom and bubbles form on the top, about 4 minutes. Flip the bread and grill the other side until golden and crusty, about 3 to 4 minutes. Remove from the grill and serve.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at http://www.ididit-fargo.com/.
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