Our shop manager, Janet, is creative, innovative, artistic and all-together clever. She is one of those people with so many fantastic ideas who you truly want in your life. Grilled Pizza is one of those ideas: "Why didn't I think of that?" Raised in a matriarchal, Italian family, this is one of those recipes you wished you had tried earlier.
From Flatbreads and Flavors: A Baker’s Atlas
- 1 ½ cup lukewarm water
- 1/2 tsp dry yeast
- 3 ½ cups white flour (the ‘oo’ flour from Naples is superior)
- 1/2 cup whole wheat flour
- 1/4 tsp salt
- 2 Tbl olive oil
Stir the yeast into the warm water and dissolve in a medium bowl. You should see tiny bubbles on the surface when yeast is ready.
Stir in 1 cup of flour, stirring constantly in the same direction. Add another cup of flour and stir about 1 minute, to help develop the gluten. Cover the dough with a damp towel and let stand for at least 30 minutes or up to 3 hours.
Sprinkle the salt and oil over the dough and add flour, stirring it in 1/2 cup at a time. When the dough becomes too hard to stir, turn it out onto a well-floured surface. Knead, adding extra flour to your work surface as needed, for 10 minutes or until smooth and easy to work.
Clean and oil the bread bowl lightly, then place the ball of dough into the bowl. Cover and let rise until more than doubled in volume, about 3 hours.
Place on a well-oiled grill and turn once. After turning, place toppings. As a tip, add pepperoni or other meats after you remove the pizza from the grill. This will ensure the fats aren't lost onto the pizza.