The other night we made pizza from scratch, like really from scratch. Our favourite go to is to buy pizza bread from Bosa, throw on our toppings and then in the oven it goes, but I remembered seeing a recipe in the Weber grill book for pizza on the BBQ and I really wanted to try it out.
I haven’t been very successful with making dough that has yeast in it, so I was a little weary of this recipe, but to my delight it turned out awesome!
For the dough you will need…
1 1/2 cup warm water
1 package rapid-rise active dry yeast
1/2 teaspoon granulated sugar
4 1/2 cups all purpose flour
3 tablespoons extra virgin olive oil
2 teaspoons salt
In the bottom of an electric mixer combine the water, yeast, and sugar. Stir briefly and let stand for 5 minutes. Add the flour, oil, & salt. Fit the mixer with a dough hook and mix on low speed for about 2 minute or until the dough begins to come together. Increase the speed to medium and continue to mix until the dough is slightly sticky, smooth, and elastic (about 10 minutes). Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has double in size, about 1 1/2 – 2 hours.
The dough it supposed to yield 8 small pizzas (about 6 inches across) but we made 2 larger sized pizzas and saved a smaller ball to do some pizza bread later on.
The best part about preparing the dough was the fact that I didn’t have a rolling pin and so I had to use a bottle of Pam to roll it out. Oh yea, classy all the way!
To prepare the dough for the BBQ lightly brush it with oil (top and bottom) and allow it to sit at room temperature for 10 minutes. Place the dough on parchment paper, as this will allow the dough to keep its shape while on the BBQ. Once you’ve done that, place the rounds on the BBQ over direct medium heat with the paper size up. With the lid closed, cook the dough for about 2 – 5 minutes. You want to make sure the dough is well marked and firm before you flip it over. Peal off the parchment paper and cook the other side.
The essence of an Italian pizza is simplicity. Clearly I did not get that message.
Chad made a classic Diavola with marinara sauce, Calabrese salami, mozzarella, and basil.
I used roasted tomatoes, mushrooms, zucchini, garlic, mozzarella, and basil, with a tiny drizzle of balsamic vinegar. Not very simple at all!
Back on the BBQ they go. Cook once again over medium direct heat for 2 – 5 minutes until the cheese is melted and everything is warmed and yummy!
NOM NOM NOM
The pizza turned out really good. The only thing we realized is that the dough becomes quite thick when it cooks, so the thinner you can roll it out the better (unless you like a thicker crust pizza).
My toppings were a good choice but I had way to many of them. Probably could have cooked half the veggies that I did.
Chad and I bought finished off our pizzas by drizzling flavoured Olive Oil over the top. We have a spicy one we bought in Seattle and it went so well with the pizzas. Flavour Olive Oils are my favourite ‘condiment’ ever, if you can consider it a condiment.
I was pretty proud of myself for not screwing up yet another yeast dough, so this has definitely given me the confidence boost I needed to try more yeast doughs.
Pizza on the BBQ. You should try it!