Pizza on the barbeque is one of those things that I've heard people rave about, but never thought it could be worth the extra effort. I was wrong-o: it is definitely worth it! Adam found a fantastic recipe in Men's Health magazine, of all places (to me, every cover looks exactly the same and the content seems, well, mostly kind of silly. That's all that I'll say about that.)
This pizza is crusty and just plain perfect. I guess that's all there is to say about it, except that if you have a barbeque, try it. And you do need to plan ahead a bit for the dough, but I don't think you'll be disappointed.
The original recipe seems to be geared toward someone unfamiliar with cooking, and is really lengthy. I've copied it below, with a few adjustments we made, and some instructions omitted. Enjoy!
Pizza, Hot off the Grill
adapted from Men's Health magazine
Step 1: Develop Your Dough
What you'll need:
3 1/4 cups all-purpose flour
1 1/2 cups warm water (77° to 81°F)
2 1/4 tsp active dry yeast
1/8 tsp salt
How to make it:
1. Let the yeast dissolve in the warm water for about 5 minutes.
2. Combine the flour and salt in a bowl. Make a depression in the middle, pour the yeast and water into it, and combine the dry and wet ingredients by hand until the dough starts to come together. Keep working the dough with the palms of your hands for a few minutes, and then let it rest at room temperature for about 2 hours, or until it doubles in size. Now punch it down, squeezing out all the air bubbles. Cut the dough into four equal pieces and shape them into balls. Place them in the fridge for another 2 hours.
3. For each pizza, dust your table and the top of a dough ball with flour. Let the dough rest for 5 minutes. Use the tips of your fingers to stretch it outward to a 10-inch circle, with the edges thicker than the center. Leftover dough (kept in ball form) will keep in the fridge for 3 days.
Step 2: Whip Up The Sauce
What you'll need:
1 can (28 oz) whole tomatoes
How to make it:
Wash your hands and dump the entire contents of the can into a bowl. Squeeze each tomato until the sauce is smooth but not soupy. Chunks are okay.
Tip: Apply the sauce using a wide, flat spoon, instead of a deep ladle, for a more uniform consistency.
These cheeses work as a salt substitute.
It's summer, and you can grow these fresh herbs in a garden plot, or even on your windowsill.
Shop at an Italian market, or try marianofoods.com.
Usually a mix of cheeses, punched up with finely chopped garlic and a drizzle of olive oil.
Cut them thin to speed cooking.
Bring the heat
1. Charcoal Use a chimney starter; lighter fluid tastes lousy. When the coals are hot, toss on a handful of presoaked wood chips (apple or cherry) and wait until the chips start smoking.
2. Gas/Electric Ratchet the heat to 500°F, and then lower to medium or medium low. The grates will be hot enough to cook your crust.
Fire the crust
Transfer the crust onto the grill using a well-floured pizza board or cookie tray. Grill the crust uncovered for 20 seconds, or until the dough is slightly charred and rigid. Rotate it 90 degrees and cook for another 20 seconds. Now flip the crust; cook it for another 30 seconds. Remove it from the grill.
Fire the toppings
With the crosshatched side up, top your pizza. Return it to the heat and cover the grill. Cook the pie for 2 to 5 minutes, or until the cheese melts, the ingredients cook through, and the bottom is well charred.
Remove the pizza and finish it with a drizzle of olive oil and a generous shake of Parmesan or pecorino Romano. Cut into quarters and serve.
*Note: we topped ours with the tomato sauce, basil, local ground beef we needed to use up, and some mozza. I can't wait to try it again using more herbs and some other topping variations. Yum!