Pizza On The BBQ

With summer laying on the heat, sometimes dinner preparation gets chased outdoors, where the heat can escape without cranking up the air conditioning. And pizza is one dish that requires a lot of heat! So tonight it’s pizza on the grill. I’m using my Neapolitan style crust, which holds up to heat well, makes a nice crisp crust and is still thin enough to ensure even cooking of the toppings.

Pizza On The BBQ

Crust (makes 3-6 pizzas, depending on size):

15 ounces flour (I like Bob’s Redmill Organic Flour)
3.5 ounces gluten (“00”) flour
1.5 teaspoons yeast
½ teaspoon salt
1 ¾ cups water (filtered or bottled if you have poor water quality)

Mix together 6.5 ounces flour, gluten flour, yeast and salt. Add in water and mix around 2 minutes. Let mixture stand around ten minutes or until the mixture starts to expand and bubble. Using a dough hook or kneading by hand, add in remaining 8.5 ounces of flour and knead for around 5 minutes. Bring dough together and let rest, covered in a warm place.

Divide dough into rounds and either use or store in a Ziploc bag in the refrigerator.

Sauce:

3 cloves garlic, finely minced
¼ teaspoon black pepper
1 teaspoon minced fresh oregano
1 tablespoon minced fresh basil
½ teaspoon minced fresh thyme
pinch of freshly minced rosemary
1 can organic tomato sauce

Mix all ingredients together and let rest.

The Pizza:

Preheat coals in BBQ. Put griddle or pizza stone on the BBQ and preheat to around 400 degrees. Sprinkle a pizza peel or flat pan (no lip) with a little corn meal. The corn meal will act as ball bearings and allow the pizza to easily slip off the peel.

Work out a round of dough by hand, rolling and tossing until thin. Place dough round on the pizza peel, top with a thin layer of sauce and top as desired. Today I’m using fresh mozzarella, tomatoes and fresh basil. Also, I want to give a shout out about these individual packs of fresh mozz by Bel Gioiso. Thank you to whoever invented these! Now I can have fresh mozz on the go!