We threw a party at our house for my coworkers and their families. We decided to make grilled pizza that we learned how to make during our visit to Napa Valley several years ago.
I made the dough the night before so it would have time to rise. Here's how I did it:
Mix together 2 cups of warm water, 1 teaspoon of dry yeast, and 1 tablespoon of sugar. Make sure that the yeast and sugar are dissolved and let rest for 10 minutes.
With a dough hook and the mixer on low, add 1 tablespoon of salt and 6 tablespoons of olive oil.
Measure 1 1/4 pounds of bread flour and slowly add the flour to the mixer on low.
Add only enough flour until the dough comes away from the side of the bowl. The dough will be wet and sticky to the touch.
Knead for 10 minutes at high speed and then remove from bowl and knead by hand until dough is smooth.
Put in greased bowl and allow to rise until doubled.
The next morning - DOUBLED!
Punch down and divide into 8 portions and roll into tight balls. Allow to rise for another half an hour before using.
Flatten and stretch dough into rounds.
Lay the dough rounds over an oiled grill. It will puff slightly and stiffen. I don't have a picture of this stage because I was rolling out all of the dough while Josh grilled them. Pretend you see a picture of this!
Normally, once one side of the dough is puffed, you use tongs to turn it over and top the done side with cheese and toppings. As soon as the bottom is done and the cheese is melted, pull the pizza off and serve.
Since we had so many people and this wasn't very realistic, Josh grilled all of the dough. Afterward, we let everybody pick their own toppings and finish them off in the oven.
Finished product - Deliciousness.
During the party, Emma put olives on each finger and thought it was great fun. She loves black olives!!
Digging in
Cindy's cobbler
Tony's cannolis
Great night! Can't wait to do it again!
No comments:
Post a Comment