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Re: Pizza on the Grill

andyfrog@aol.com
Mon, 07 Jun 2010 07:14:21 -0400
v110.n019.2
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