Being lazy, I make pizza dough in the food processor. But this always turns out a very thick dough which twists and squirms and generally resists being rolled out. So I used my other favourite Helper Monkey (the stand mixer) and adapted a recipe from infamous pizza master Chris Bianco.
VICTORY. The dough rolled out beautifully, and when I flung it on the screaming hot grill it sort of stuck to itself for a moment but I was able to adjust it with tongs.
The bbq pizza method is simple but requires some balls. You fling the dough onto the grill and blast one side of it over very high heat, then flip it off the grill and onto a baking sheet (cooked side up).
Top with very little, just raw onions, sliced cheese and tomatoes for example, return to the grill (now the uncooked side is facing the fire), turn the heat down to nearly nothing, close the lid and let cook til the cheese melts. Upon removal, you can add a bunch more toppings, like prosciutto and rocket tossed with lemon and oil. Mmm mm mmm.
Tossing the raw dough directly onto the grill is one of those acts you have to convince yourself is going to work. It does -- beautifully -- but like bungee jumping, it's hard to believe before you just do it.
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