Ingredients: |
Ingredients: Pizza Crust:
3 3/4 cups 00 Flour
1/4 teaspoon dry active yeast
2 teaspoons Kosher Salt
1 1/2 cups Water
2 Tbsp Olive Oil
Topping:
One 14 ounce can Diced Tomatoes with juice
1/2 teaspoon Kosher Salt
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Fresh Oregano
2 cups Mozzarella Cheese
Additional light toppings such as Pesto, Fresh Asparagus, or Fresh Chooped Mushrooms as desired
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Directions: |
Directions:Start one day ahead. Place flour, yeast, and salt in a mixer with a dough hook, and mix for one minute. Add water gradually while mixing. Scrape sides if necessary, and mix for 2 more minutes. Place dough in a non-metal bowl and cover lightly. Allow to rise at room temperature for 18 hours.
Heat a gas grill on high. The temperature will be about 500 - 600 degrees F.
Place tomatoes, salt, red pepper flakes, and oregano in a food processor and mix until puréed.
Divide dough into 4 balls. Place each dough ball on a floured surface, and roll into 12 inch discs, turning over a few times as needed to prevent sticking. Brush the tops side of crusts evenly with olive oil. Turn off one grill burner, and place pizza crusts oil side down, one at a time, directly on the grill, on the burner-off side. Cook with lid closed for 1-2 minutes each, and remove crusts from the grill.
Place grill side of crusts down on a platter, and place 1/4 cup of tomato sauce on each crust, spreading evenly to the edges. Top lightly with cheese and desired toppings. Return each pizza to the grill, on the burner-off side, and cook with the lid down for 5 - 7 minutes each until cheese is melted and toppings are lightly cooked. Serve and enjoy. |
This recipe for Grilled Pizza is from