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Grilled Pizza and Sauce


Pizza Dough:
– 1 (1/4-oz) package active dry yeast (2 1/4 tsp)
– 1 3/4 – 2 cups bread flour (plus more for kneading)
– 3/4 cup warm water (105-115 degrees F)
– 1 tsp table salt
– 1/2 tbsp olive oil
– cornmeal for dusting

1. Stir together yeast, 1 tbsp flour and 1/4 cup warm water in a measuring cup; let stand until mixture appears cream on surface, about 5 min (if it doesn’t, discard and start over with new yeast).

2. Stir together 1 1/4 cups flour and salt in bowl of stand mixer, then add yeast, oil and remaining 1/2 cup warm water. Mix until smooth. Add enough of remaining flour (1/4 -1/2 cup) for dough to come away from side of bowl. (This dough will be slightly wetter than other pizza doughs).

3. Change to dough hook and knead for 5-8 min, add flour as needed to make a smooth, soft and elastic dough.

4. Divide in half and form into 2 balls, then dust with flour and place each in separate medium bowl. Cover and allow to rise until doubled, about 1 1/2 hours. (Can be made 1 day ahead, covered and chilled after rising; bring to room temp before continuing)

5. Pat dough into circle and stretch by hand into 10-in pie. Place on baking sheet or peel. Repeat with 2nd piece of dough. Let rest for 10 min while you prepare your toppings.

6a. To bake: preheat oven to 500 (or highest setting). Position rack to top of oven and place baking stone, if using. Cover bottom of baking sheet with parchment paper and cornmeal (or dust a pizza peel generously with cornmeal.
Spoon sauce to cover dough to 1/2-in from border. Top with cheese and other toppings. Brush border with olive oil. Bake for 5-10 min, until dough is golden and cheese is melted

6b. To grill: Preheat grill on high. Brush one side of pizza with olive oil and place directly onto grate and brush top side with olive oil. Cook for about 1 min until golden. Flip and place toppings quickly, close top of grill and cook for another 1-2 min until cheese is melted. Enjoy!

(adapted from epicurious)

Super Easy Tomato Pizza Sauce:
– 1 (28-oz) can whole peeled tomatoes, drained
– 1 tbsp olive oil (good stuff)
– 1 tsp red wine vinegar
– 2 medium garlic cloves, pressed
– 1 tsp table salt
– 1 tsp dried oregano
– 1/4 tsp ground black pepper

1. Process all in food processor until smooth, about 30 sec. Transfer to a container and refrigerate until ready to use.

(from Cook’s Illustrated)