Pizza on the Grill

Last night we made pizza on the grill. Everyone gets to make their own pizza and choose their own toppings. I made my basic dough recipe earlier in the day, but I used Caputo 00 flour from Italy. It makes a huge difference in the dough. You can also use regular unbleached flour, which I have done for years. You could have a Pizza party and ask you guests to bring the toppings.

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Pizza Dough

1 package or 2 1/4 tsp dry yeast
1 tsp sugar
2/3 cups warm water (110 to 120 degrees)
1 2/3 cup all-purpose flour
¾ tsp salt
2 tsp extra virgin olive oil

Topping Ideas:
Tomato Basil Marinara Sauce
Grilled sliced chicken
Grilled sliced onions
Sliced Kalamata olives
Green bell pepper pieces
Sliced portobello mushrooms
Shredded fresh mozzarella cheese

Arugula

Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes.  Put flour and salt into a food processor fitted with a metal blade and turn on machine.  Pour yeast mixture through the feed tube and process about 45 seconds, until dough pulls away from sides of bowl.  Add oil through feed tube and process 60 seconds longer.

Place in an oiled bowl, turning once to coat the surface. Let rise, covered, in a warm place for 1 hour or until doubled in bulk. Punch the dough down.

Cover with a towel and let stand for 10 minutes. Divide into 2 equal portions. Stretch gently by hand or roll each portion into a 1/8- to 1/4-inch-thick round.

Place the dough rounds on the grill rack. Grill, covered, over medium heat for 2 to 3 minutes. Slide rounds onto a floured baking sheet or a cool part of the grill. Turn over the crusts cooked side up.

Arrange the toppings of choice over the crusts. Place back on the grill rack. Grill, covered, for 5 minutes, being careful not to overcook.

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