Wed 10 Oct 2007
Try this at your next barbeque - people will be amazed when you put dough directly on the grate and it doesn’t stick. Plus, they’ll be eating gourmet pizza that tastes like it was cooked in a wood-burning oven.
Ingredients
Crust
- 1 ½ cups unbleached all-purpose flour
- ¾ cup warm water
- 2 teaspoons active dry yeast
- salt
- 1 cup whole wheat flour
- olive oil
Toppings
- ½ cup tomato sauce
- ¼ cup diced kalamata olives
- 1 plum tomato - thinly sliced
- 16 whole basil leaves
- 1 cup shredded cheddar cheese
Directions
Make the sponge. In a bowl, whisk together ½ cup of the all-purpose flour, water, yeast, and a pinch of salt. Cover with a clean cloth and set aside to rise for 20 to 30 minutes.
Make the crust. Stir in the remaining 1 cup all-purpose flour, whole wheat flour, and ¾ teaspoon salt. Turn the dough out onto a clean surface and knead for 10 to 15 minutes, until you have a smooth, elastic, and slightly sticky dough. Wash and dry the mixing bowl and smear it with oil. Place the dough in the bowl and turn to coat with oil. Cover the bowl with a clean damp towel and set it aside until it doubles in volume, 1 to 2 hours.
Divide and rest. Punch down the dough to deflate it and cut into four equal portions. Form each portion into a ball and let sit, covered with a damp towel, for 5 minutes.
Start grilling. Form each ball into a 5-inch disk by pulling, tugging, or rolling out the dough. Place on a preheated medium grill and put the top down. Let cook for ~ 4 minutes until the underside is cooked. Flip the disks over and cover with toppings. Be sure to take it easy on the sauce and cheese or else they’ll slide right off. Grill another 5 minutes, or until cheese is melted.
Notes
After dough has risen, you may refrigerate it in a tightly sealed plastic bowl or bag for up to 24 hours. Let come to room temperature before dividing and rolling crusts.
Servings: 4