Cooking on the Grange: Grilled Pizza; Making the Dough
The following series of posts detail a novel way for making grilled pizza.
Grilled pizza seems to be as popular as all get out, but after attempting it several times my pizzas always ended up burned. The conventional way calls for making it directly over a bed of coals, which means that you've got about a 20 second window between undercooked and charred.
To start, you need some good dough. Supermarkets sell raw dough for a buck or two and it'll render a pretty good pizza. Or you can make your own using,
1 C Water
2-2.5 C Bread Flour
1 tbsp. Olive Oil
1.5 tsp. Kosher Salt
2.25 tsp. active dry yeast
This seems to be a good starting point for pizza dough. Everything is approximate. Making dough is often more art than science. The goal is to create a fairly hydrated "wet" dough that'll be easy to stretch into thin pizzas. It's too hard to acurately describe what the perfect consistency is, but if you are a beginner, it'll probably be "wetter" than you think it should be. A rolling pin is quite useful in rolling out a super thin crust. The recipe above should easily be enough for four to five personal pizzas, provided that they are all quite thin.
Grilled pizza seems to be as popular as all get out, but after attempting it several times my pizzas always ended up burned. The conventional way calls for making it directly over a bed of coals, which means that you've got about a 20 second window between undercooked and charred.
To start, you need some good dough. Supermarkets sell raw dough for a buck or two and it'll render a pretty good pizza. Or you can make your own using,
1 C Water
2-2.5 C Bread Flour
1 tbsp. Olive Oil
1.5 tsp. Kosher Salt
2.25 tsp. active dry yeast
This seems to be a good starting point for pizza dough. Everything is approximate. Making dough is often more art than science. The goal is to create a fairly hydrated "wet" dough that'll be easy to stretch into thin pizzas. It's too hard to acurately describe what the perfect consistency is, but if you are a beginner, it'll probably be "wetter" than you think it should be. A rolling pin is quite useful in rolling out a super thin crust. The recipe above should easily be enough for four to five personal pizzas, provided that they are all quite thin.
No comments:
Post a Comment