Рецепт Grilled Pizzas
| Порций: 4 |
Ингредиенты
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Инструкции
- Combine the water and yeast in a mixing bowl and stir till the yeast dissolves. Stir in 1 Tbsp. of extra virgin olive oil and 1 c. of the flour. Stir in a second c. of flour and the salt. Sprinkle some of the remaining flour over a work surface and on your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour till the dough no longer feels sticky.
- Lightly oil a large bowl. Shape the dough into a ball and rotate it in the bowl to coar it with the oil. Cover the bowl tightly with plastic wrap and set in a hot, draft-free place till doubled in bulk, about 1 hour.
- Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise till doubled again, about 45 min.
- Meanwhile, about 30 min into the second rise, start a charcoal fire.
- When the dough has doubled, punch it down and divide into 4 equal pcs.
- (At thiw point, the dough can be rolled into 4 balls and frzn. Defrost overnight in the refrigerator prior to use.) Lightly oil the backs of 2 large baking sheets. Roll out each piece of dough into a 9 inch circle
- (pizzas do not have to be perfectly round) and place them on the baking sheets. Cover with plastic wrap.
- When the coals turn white, place 1 or possibly 2 of the pcs of pizza dough on the grill (depending on its size) and cook for 1 minute, they will start to puff. Turn the crusts over with a spatula and grill till browned and crisp, about 2 to 3 min longer. Watch constantly to kee crusts from burning. Repeat with the remaining dough. Immediately top the pizzas and serve.
- Yield: 4 main course servings or possibly 16 slices