Pizza on the Grill

Hub and I love our pizza.  We received a pizza pan set when we got married that I’m still using.  Here’s the dough recipe…

1 package yeast
1/3 cup + 2 tablespoons warm water
1 & 1/2 cups flour
1/4 cup olive oil
1/2 teaspoon salt

Disolve the yeast in the water.  Mix with the other ingredients.  Knead for 5 minutes.

Simple enough, huh?  I’ve found that some people have problems with pizza dough.  A friend of mine says hers seized up so much she couldn’t even roll it or pull it out.  I believe the secret is not to try too hard.  You aren’t fighting the dough into submission.  You’re mixing the ingredients and warming up with your hands. 

Let the dough rise in a lightly greased bowl covered with a towel for an hour.

Here’s my sauce…

I’d say that’s about 3/4 of a cup of olive oil, 5 or 6 thinly sliced garlic cloves, 10 peppercorns, a few shakes of crushed red pepper and a couple of sprigs of rosemary.  You bring this up to a sizzle and then take it off the heat.  You want to take that raw punch out of the garlic, but not cook it until it’s bitter or anything.  My favorite tool for this job is my mini-mandoline.  If you don’t have one of these, get one.  I’ve seen them at Sur La Table and Central Market.  They’re great for turning a garlic clove into tiny little slices.  Very yummy on a pizza.

Then I cook about a pound of Jimmy’s Italian sausage.  We usually get the spicy type.  Do I need a whole pound of sausage for the pizza?  No.  But, we tend to nibble on a good bit of it while we’re cooking.  So, I just go for the whole pound. 

Then, I carmelize some onions.  And slice up about a pound of fresh mozzarella.  Chop up a few tiny tomatoes for color more than anything because you can barely taste them.  They really look nice, though. 

So, now we’re about ready.  I roll out the dough and then to get it on to the pizza pan, I sprinkle on a little flour and fold it in half.  Then I sprinkle a bit more flour and fold it into a quarter of it’s original size.  This folded dough is much easier to handle than a full round pizza dough.  I spray the pan with a little olive oil and lay down the dough.  Our pan has little holes all through it.  That helps to crisp up the final product while it’s cooking. 

I slather the olive oil and garlic, minus the peppercorns and rosemary, onto the dough.  I usually do not use all the olive oil.  It’s not supposed to be in huge puddles or anything.  Add the mozzarella, sausage, onions and tomatoes.  Then hand it off to Hub.

Hub cooks our pizza on The Big Green Egg.   He’s able to regulate the temperature on the grill.  So, we cook it on a pizza stone at 425 degrees for 15-20 minutes.  It comes out perfect every time.  And here it is.  

Before we serve it, we add chopped fresh basil and freshly grated Parmesan cheese.  It’s sooo good.  And also fun to do as a party.  We bought a bunch of different topping ingredients.  Each couple made their own dough and topped their pizza.  Then we took them out to Hubbard to cook.  Of course, sharing the results was mandatory and a really tasty way to spend the evening.


4 responses to “Pizza on the Grill

  1. that looks incredible!!! great job! 🙂


  2. Mmm… it’s making me hungry.


  3. Looks delicious-I’m hungry!


  4. Do you deliver?


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