Grilled Pizza

I like pizza. All kinds – Margherita with fresh tomatoes, buffalo mozzarella, and fresh basil; rustic crusts with caramelized onions and roasted garlic with toasted pignoli (kind of a Pissaladiere with a little extra umph); thinly sliced fresh plum tomatoes layered over olive oil and garlic and covered with chopped fresh oregano and shredded mozzarella and finally ¼” slices of homemade Italian sausage; and tomato sauce with oregano and red wine over olive oil and garlic and covered with just about anything. Before my hypertension, I used to order pepperoni and mushroom with extra cheese every chance I got.
Pizza Dough
Makes 2 small or 1 large pizza
2 cups bread flour (11 ounces), plus extra for dusting work surface; 1 teaspoon instant yeast (quick rise, or rapid rise); ¼ teaspoon table salt; 1 tablespoon olive oil, plus additional oil for brushing dough and greasing hands; and 1 cup water (8 ounces), warm (about 110 degrees).
In the work bowl of a food processor, pulse the flour, yeast, and salt to combine (about five quick pulses). With machine running, add oil, then water, through the feed tube; and continue to process until dough forms ball, about 15 seconds. Generously dust work surface with flour; using floured hands, transfer dough to work surface and knead until the dough is silky. Lightly oil a small bowl, place dough in the bowl, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours.
When dough has doubled, punch the dough down, remove and divide into 2 equal pieces. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece. Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes.
Coat fingers and palms of hands generously with oil, hold dough aloft and gently stretch to 10-inch length. Set the dough on to a floured counter and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into the shape of your pizza pan. Powder a pizza pan with corn meal and place the flattened dough on to it. Roll edge to create a lip to hold the toppings on.
Add what ever toppings you want and cook on a baking stone in a 500 degree oven until the crust is starting to brown; slide the crust off of the pan so it’s sitting directly on the stone; and bake until it’s golden brown on the edges and bottom.
This method may be used for most pizzas. It is a crispy, fairly thin crust.
It is an excellent pizza dough recipe. Now that grilling season is upon us, we can get back to grilled pizza. You can make it fairly easily. Make the dough and bake the crust until it starts to hold together on its own (five to ten minutes). Slather some vegetable or peanut oil on a hot side of a grill that has another side that doesn’t have any heat under it. Throw the crust, top side done on the hot part for five or ten (or so) seconds and let it get toasted and then move it over to the cool side to cool off; and turn it 45 to 90 degrees and put it on the hot side to toast some more. When you have good grill marks on the top, take it off of the grill and sauce it and put the toppings on it. Put it back on the cool side of the grill and place the cover on the grill. Cook until the toppings are done (cheese melted, sausage or other toppings completely cooked) and toast the crust again on the hot side – moving it on and off as needed so it doesn’t burn. It’s good eating!