Recipe of the Week: Tomato Basil Grilled Pizza
When making grilled pizza, keep the toppings simple since you don’t want to mask the flavor of the grilled dough. Serves eight. (Chef tip: When proofing the yeast, make sure that your temperature is warm at 95-110 degrees. If the water is too hot, you will kill the yeast.)
1 recipe of pizza dough
2 tablespoons extra-virgin olive oil, or more to taste
2 cloves garlic, minced
2 large fresh, ripe tomatoes, peeled and seeded, then coarsely chopped
12 fresh basil leaves
Preheat your grill so that one side is on high and other is on medium. If using charcoal, set it up for two-tiered grilling, arranging the coals in a double layer on one side and in a single layer on the other.
Spray a large baking sheet and place one dish of dough on it. Use the fingers and palms of your hands to stretch out the dough into a 13-by-9-inch rectangle — it doesn’t have to be even. This stretching technique takes a little practice, so don’t be discouraged if your first rectangle isn’t perfect. Stretch out the other dish of dough on another spray baking sheet.
Working with one stretched-out piece at a time, using both hands, gently lift the dough rectangle from the baking sheet. Drape it onto the grill over the hottest part of the fire. Within a minute or so the underside of the dough will crisp, darken and harden, and the top will puff slightly. Turn the dough over with tongs or two spatulas and move it to the cooler side of the grill. Quickly brush the top of the pizza with a little oil.
After you turn the dough for each pizza, sprinkle the tops with chopped tomatoes. Arrange the basil leaves over all. Drizzle the surface of the pizza with salt and pepper.
Remove the pizza from the grill, cut into serving pieces, and serve while you repeat the procedure with the second stretched out piece of dough.
PIZZA DOUGH:
1 cup warm water (95-110 degrees)
2 packages dry yeast
1 teaspoon sugar
2 1/2 cups bread flour
1 tablespoon dry milk
1 teaspoon salt
2 tablespoons extra virgin olive oil
Place water in a bowl, stir in yeast and one teaspoon sugar. Cover with a wet cloth and let it proof for 10 minutes in a warm spot.
Mix one cup of flour with the proofed yeast. Add milk and olive oil. Mix with the help of a fork. The dough will be sticky and wet. Place in a bowl covered with the wet cloth and allow to rest for 20 minutes or more in a warm spot away from drafts.
Add remaining 1 1/2 cups of flour and salt. Mix ingredients well. Work the dough with the heel of your hands until smooth and elastic. (Add flour or water if needed.)
Make the dough into a ball and place it in an oiled bowl. Cover with a wet cloth. Let the dough rise until double in bulk for 20 minutes.