Date: Mon, 14 Jun 2010 07:32:55 GMT -------------- BEGIN bread-bakers.v110.n019 -------------- 001 - "Margaret Cope" Subject: Pizza on the grill Date: Mon, 7 Jun 2010 06:45:21 -0300 Peter Reinhart has a great section on pizza on the grill in _American Pie_, p. 216 - 222. A great book for pizza lovers. I discovered it helps to have a helper when doing this and be well organized. I usually do it on a gas grill, but have done it using both which was wonderful. I also have an oven heated to keep the finished pizzas warm while finishing the outdoor pizzas. --------------- MESSAGE bread-bakers.v110.n019.2 --------------- From: andyfrog@aol.com Subject: Re: Pizza on the Grill Date: Mon, 07 Jun 2010 07:14:21 -0400 Just this weekend my soon to be 25 year old daughter came home with 9 friends for a long weekend. The highlight, as it has been every year since middle school, was making pizza on the grill. We've tried lots of crusts--they all work equally well. Fleischmann's even has a new yeast out just for pizza. No rise time needed. For purists, this may not be the thing but it also works great. We've used white, whole wheat, and multigrain crusts (and even store bought pizza dough when I underestimated just much dough we'd go through). Last year I bought Dad an expensive pizza stone gadget for the grill--totally unnecessary and it took away from the whole process. It was packed up and will replace the pizza stone I keep in my oven in the house when needed. To make the pizza on the grill: we simply roll out the size pizza the individual wants (or hand form it--one guest made his pizza in the shape of his home state!), put the dough on the preheated hot grill for about 2 or 3 minutes until grill marks show on the bottom of the dough. I did get a great stainless pizza peel at Sur La Table this year--it's got a handle that reverses for storage. Terrific tool. Remove the pizza from the grill when side 1 is ready, flip onto workspace, add toppings of choice. Use the peel (or large spatula) to place the pizza back onto the grill and it only takes a few minutes until the pizza and toppings are ready. Close the grill for best heat retention and to help the toppings cook faster. We don't have a brick oven, we make pizza on the grill several times a year, and one of the great things is the speed. I make the dough early in the day, portion it out into zipper baggies sprayed with Pam, and let it sit in the refrigerator until needed. The new pizza yeast makes the pizza on the grill gratification even faster. No waiting for dough to rise. I also mix the dough in the bread machine and do not complete even the basic dough cycle. I let it mix, rest, mix again and then I take the dough out. It's fast, fun--great recipes in the old Donna German _The Best Pizza is Made at Home_ book. Try it, you'll be hooked. Andy in NJ --------------- MESSAGE bread-bakers.v110.n019.3 --------------- From: "Judi and Mel Arnold" Subject: Pizza on the Grill Date: Mon, 7 Jun 2010 07:38:21 -0600 I love pizza on the grill and this is how I prepare it. Gently heat some extra virgin olive oil in a frying pan with several peeled, halved cloves of garlic and red pepper flakes until the oil takes on the flavors of both. Turn on gas grill to about medium high or prepare charcoal to approximately the same temperature. Roll out dough to a rather thin consistency and then brush one side with the flavored oil and sprinkle with kosher salt. Place the oiled side directly on the grill until it is gets some nice grill marks. Remove the crust, brush the oil on the uncooked side and repeat the process. Lower the heat of the grill, if using gas or make a spot without the charcoal if using a charcoal grill. Cover one side of the crust with desired toppings and place it on the grill. Close the grill cover and heat until the toppings are warmed through and the cheese is melted. I found that working with several smaller crusts instead of one large one makes grilling the dough more manageable. I hope this helps. Judi Arnold --------------- MESSAGE bread-bakers.v110.n019.4 --------------- From: sueherm@pacbell.net Subject: Pizza on the Grill Date: Mon, 7 Jun 2010 08:54:55 -0700 (PDT) We love pizza on the grill. We have a cast iron pan that sits on the grill, I think it's about 9 or 10 in. square, but that's OK since we always do individual sized pizzas. I roll out the dough into about 8 inch circles, then "pre-bake" them on the pan for a few minutes on each side. Then each diner puts on their own toppings. After that, the pizzas go directly on the grill to finish cooking, and for this step I close the cover. I can't really give timing, just go by appearance; by pre-baking the crust you don't need to worry about that getting cooked through, so it's just a matter of how melty the cheese, if you use that, and how brown the bottom of the crust, so check frequently. Namaste Sue --------------- MESSAGE bread-bakers.v110.n019.5 --------------- From: Judith Mayberry Subject: Better Than Pizza on the Grill! Date: Mon, 7 Jun 2010 15:01:03 -0700 There is a definite mystique to doing pizza on your outdoor grill. I have two Big Green Egg smoker/grills, and the pizza on a raised grid in them is delicious. But I've found a method of making them that is far simpler and to my mind absolutely the equal of pizza-oven pizzas. It started when I was in Costco and looked at Mario Batali's new book. He describes the pizzas made in his restaurant as all made on cast iron griddles. He sells his own enameled two-handled griddles for about $70, and reader reviews on the websites that sell them often complain that the handles arrive broken in transit, and some reviewers mentioned using Lodge's 14" cast iron griddle instead. I found it on amazon.com for $30, shipping included. It is Lodge's pre- seasoned Pro-logic 14" griddle pan with two handles. I added two more layers of seasoning when it arrived. You brown both sides of the pizza on the hot griddle (Mario says 375F, by a temperature laser gun, which I had), put on the toppings, and finish for a few minutes under the broiler, and I'm guessing you could also use a very hot oven. It is among the best pizzas I have EVER had! I used the Bobby Flay dough recipe that was in Parade magazine several weeks ago, and no matter how thin the dough was in spots, once on the griddle it cooked firm and the toppings never leaked through. I cut right on the griddle pan. An added bonus is that the griddle stays warm so long that the pizza that remains on it is still warm when you go back for more. If you have all the toppings ready to go you have the pizza ready in a flash. Judy --------------- MESSAGE bread-bakers.v110.n019.6 --------------- From: Reggie Dwork Subject: Bobby Flay's pizza dough recipe Date: Mon, 14 Jun 2010 00:25:59 -0700 Pizza Dough by Bobby Flay Recipe By :Bobby Flay Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups bread flour -- to 4 cups 1 teaspoon sugar 1/4 ounce active dry yeast -- 1 pkg 2 teaspoons kosher salt 1 1/2 cups warm water -- 110 F 2 tablespoons olive oil -- for dough 2 teaspoons olive oil -- for bowl Combine 3 1/2 cups of the flour with the sugar, yeast, and salt in a food processor; pulse to combine. While processing, add the water and 2 Tbsp of the oil until dough forms a ball. If the dough is sticky, add 1 Tbsp of flour at a time and continue processing until it comes together in a solid ball. If the dough is too dry, add 1 Tbsp of water at a time. Scrape dough onto a lightly floured surface and gently knead until smooth. Form into a smooth ball. Grease a large bowl with the remaining 2 tsp of olive oil, add dough, cover with plastic wrap, place in a warm area, and let rise until double in size, about 1 hour. Turn the dough onto a lightly floured surface and divide into two equal pieces; cover each with at clean kitchen towel and let rest for 10 minutes. Description: "From Parade Magazine, Apr 25, 2010" Source: "http://www.parade.com/food/recipes/parade/042510-make-your-own-pizza.html" Yield: "2 pizzas (14")" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 4g Fat (19.4% calories from fat); 5g Protein; 30g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : Bread flour will give you a crispier crust. All-purpose flour will make a chewier crust. --------------- END bread-bakers.v110.n019 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved