Appetizers / Bake / Dinner / Grill / Main Dishes / Pizza

Pizza On The BBQ


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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

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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.

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

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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.

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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!

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Cover BBQ and cook for around 8 minutes, checking every so often to ensure even cooking and a good crust.

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Remove from heat, let rest, cut and enjoy!

Eat Well!

~Trish

 

 

One thought on “Pizza On The BBQ

  1. Pingback: Chili Cheese Tater Tot Pepperoni Pizza |

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