Nick Prochilo
Chef Extraordinaire
Seems lots of folks are trying grilled pizza now. Here is a recipe that was a while back from Weber recipe of the week. You can add any toppings, I'm really posting it for the technique.
Pepperoni Pizzas
Dough
1 envelope active dry yeast
1/2 teaspoon granulated sugar
2-1/2 cups all-purpose flour, plus more for rolling dough
Extra virgin olive oil
1 teaspoon kosher salt
12 ounces low-fat mozzarella cheese, coarsely grated
8 ounces pepperoni, cut into 1/4-inch slices
1 cup thinly sliced roasted red pepper
1 cup good-quality tomato sauce
1 teaspoon dried oregano
To prepare the dough: In a medium bowl, combine the yeast and sugar with 3/4 cup warm water (105°F to 115°F). Stir once and let stand until foamy, 5 to 10 minutes. Add 2-1/2 cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1/2 hours.
Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter. Lightly oil the top side of the dough. Lay the dough on the grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off.
Grill over Direct Medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Don't worry if the crusts bubble; they will deflate when turned over. Transfer the crusts from the cooking grate to the back of a baking sheet, with the grilled sides facing up.
Arrange one quarter of the cheese on each crust, leaving a 1/2-inch border around the edges. Arrange the pepperoni and red peppers over the cheese. Spoon the tomato sauce here and there, being careful not to wet the dough with too much watery sauce. Sprinkle the oregano over the pizzas. Transfer the pizzas from the baking sheets to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Cut into wedges. Serve warm.
Makes 4 small pizzas
I usually use a frozen pizza dough from the supermarket.
Pepperoni Pizzas
Dough
1 envelope active dry yeast
1/2 teaspoon granulated sugar
2-1/2 cups all-purpose flour, plus more for rolling dough
Extra virgin olive oil
1 teaspoon kosher salt
12 ounces low-fat mozzarella cheese, coarsely grated
8 ounces pepperoni, cut into 1/4-inch slices
1 cup thinly sliced roasted red pepper
1 cup good-quality tomato sauce
1 teaspoon dried oregano
To prepare the dough: In a medium bowl, combine the yeast and sugar with 3/4 cup warm water (105°F to 115°F). Stir once and let stand until foamy, 5 to 10 minutes. Add 2-1/2 cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1/2 hours.
Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter. Lightly oil the top side of the dough. Lay the dough on the grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off.
Grill over Direct Medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Don't worry if the crusts bubble; they will deflate when turned over. Transfer the crusts from the cooking grate to the back of a baking sheet, with the grilled sides facing up.
Arrange one quarter of the cheese on each crust, leaving a 1/2-inch border around the edges. Arrange the pepperoni and red peppers over the cheese. Spoon the tomato sauce here and there, being careful not to wet the dough with too much watery sauce. Sprinkle the oregano over the pizzas. Transfer the pizzas from the baking sheets to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Cut into wedges. Serve warm.
Makes 4 small pizzas
I usually use a frozen pizza dough from the supermarket.
