Pizza.
I've been grilling pizza for nearly two decades. The intense heat of the grill with a nice, thin dough gives you that great New York style crust which picks up just the right amount of char and a hint of smokiness. When making dough for a grilled pizza, I use more olive oil than usual to help prevent sticking:
- 2 full tablespoons of extra virgin olive oil[/*:m:3s9imsd3]
- 8 ounces tepid water[/*:m:3s9imsd3]
- 11 ounces high protein flour[/*:m:3s9imsd3]
- 1 ounce whole wheat flour[/*:m:3s9imsd3]
- 2 generous pinches of sugar[/*:m:3s9imsd3]
- generous pinch of kosher salt[/*:m:3s9imsd3]
- 1 teaspoon of instant yeast[/*:m:3s9imsd3]
Mix liquids together. Add dry ingredients to a food processor bowl outfitted with a the dough blade. Run machine, and slowly add liquids until a ball forms that cleans the side of the bowl. Process an additional 90 seconds to knead. Remove dough, spray with nonstick oil spray, place in a clean bowl and let rise in for 2 hours.
To cook, make a two-level fire. Then prepare a glaze of a dozen crushed garlic cloves and red pepper flakes in olive oil, heated until the garlic just begins to sizzle.
Throw & stretch the dough to a 10 inch round, brush the glaze on top, flip, and grill over the high heat for just a minute.
Remove the dough, and brush the glaze on the uncooked side and flip. The cooked side is now up, and you should have those lovely grill marks. Add your toppings—I like to keep it simple: no sauce, fresh sliced tomatoes, buffalo milk mozzarella, chiffonade of basil leaves, freshly cracked black pepper, and kosher salt. Tuck the herbs beneath the other ingredients to prevent them from burning. Slide the dough back onto the grill on to the cool side and close the lid. About 5 minutes the cheese should be nice and gooey.
Oh yeah.
That's a pizza.
Or go crazy with:
- Torn prosciutto, peppery arugula, shallots, and mozzarella[/*:m:3s9imsd3]
- Maitake and shiitake mushrooms, scallions, havarti cheese, soy reduction, sesame oil drizzle[/*:m:3s9imsd3]
- Smoked salmon, crème fraîche, fresh dill, and chives[/*:m:3s9imsd3]
- Grilled asparagus, grilled chicken, fontina, sage, red onions[/*:m:3s9imsd3]
- Curry shrimp, sliced zucchini, coconut shavings, golden raisins, and a coconut béchamel sauce[/*:m:3s9imsd3]
- Sliced spam, pineapple, dried cherries, and BBQ sauce[/*:m:3s9imsd3]