Pizza on the Grill
See also Pizza Philosophy.
Prepare pizza dough:
3 cups warm water
2 Tablespoons (scant) dry yeast
1 tablespoon salt
3 Tablespoons (or so) olive oil
Dissolve the yeast in the water in a large bowl. Stir in the salt and oil,
Add 3 cups bread flour (real bread flour is important) and beat with a whisk or wooden spoon until the batter is smooth. Add enough more flour until you have a dough you can knead. Knead it right in the bowl, adding flour when it gets sticky, until you have nice, smooth dough which no longer sticks to your fingers. Round it into a nice ball and cover with a damp towel. Allow to rise in a warm place.
How long the dough rises is not really important, as long as it at least doubles, which will take about an hour. Half an hour before you plan to cook it, punch it down and divide it into fist size lumps of dough. You will want to flour or grease your hands so it doesn't stick too much to you. Place the dough balls on a cookie sheet or tray which has been sprinkled with cornmeal or flour, so they won't stick. Make sure to leave a little distance between them so they don't stick together. Cover them again with the damp towel. Just before you throw them on the grill, pat or roll them out as thin as you reasonably can - perfectly round is not as important as thin - you will probably need to flour the tray or board some more to keep them from
sticking. If one does stick beyond rescue, just scrape it up, make it into a ball again and set it aside to be the last one you roll out. it will rest.
You can expect to make 15 or 16 small pizzas this way.
Have your favorite toppings ready, grill the first side, turn and put on the toppings. The pizzas do NOT sag through the grill.
This information was placed on the web by Thomas J. Sienkewicz. If you have any questions about this document, you may contact him at firstname.lastname@example.org.