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Food » rec.food.cooking » My Grilled Pizza Experiment
| My Grilled Pizza Experiment [message #289745] |
Fr, 14 Juli 2006 08:17 |
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I have been wanting to try making grilled pizza for a long time, but
never got around to it. I finally decided to do it tonight, and I was
will definitely be trying it again!
I used a refrigerated, canned (Pillsbury?) pizza dough, and some crappy
pizza sauce that's been lingering around my freezer for a really long
time.
I brushed the whole crust with olive oil before I put it on the grill.
Grilled the first side for a few minutes, then turned it over and
applied my toppings.
Both sides of the pizza were burnt to a crisp (cajun style!), and the
cheese didn't quite melt all the way - I took it off because I didn't
want it to be TOO blackened! But it was still REALLY good!! I think
that with a little bit of practice, I could make a pretty darn fabulous
grilled pizza!
Does anyone else here grill pizza? Is there some kind of 'trick' to
getting it all melty and gooey without the crust burning too much? I
just dumped all of the coals in as thin a layer as I could make - I'm
thinking maybe putting the coals on one side and grilling on the other
side using indirect heat will work. (A little bit of burn is
good...even the blackest parts were REALLY tasty!)
It was REALLY good even with all of the flaws (we'll just call it
CHARACTER!), so even if I DON'T improve it, I'll still be making it
again! ;)
~Shelly
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| Re: My Grilled Pizza Experiment [message #289756 ] |
Fr, 14 Juli 2006 09:50 |
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shelly1205 wrote on 14 Jul 2006 in rec.food.cooking
> It was REALLY good even with all of the flaws (we'll just call it
> CHARACTER!), so even if I DON'T improve it, I'll still be making it
> again! ;)
>
Moosehead Dough Recipe
makes 4 patties
1 ˝ cup Moosehead Beer
1 cup water (lukewarm temperature 72°F)
1 tbsp Sea Salt
1 tbsp sugar
16 g Yeast (pressed yeast) (or you could use Fleishman’s instant dry
active yeast)
6 tsp Extra Virgin Olive Oil
1000 g (6 cups) unbleached white flour (all purpose)
1. Dissolve sugar and salt in water/beer mixture (use wisk).
2. Add yeast and wisk until dissolved.
3. Add flour and mix on low speed for 3 minutes
4. Stop mixer, add oil and mix on low speed for another 3 minutes
5. Stop mixer, mix on high speed for another 3 minutes.
Total mixing time 9 minutes.
Weigh out dough in four - 13 oz (or .81 lbs) for medium dough patties
(12” pizza). Roll into balls – but careful not to over work the dough.
Cover and put in walkin cooler (fridge) overnight for proofing.
Approximate yield – 4 Medium (13 oz) dough patties
--
Curiosity killed the cat, but for a while I was a suspect
-Alan
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| Re: My Grilled Pizza Experiment [message #289766 ] |
Fr, 14 Juli 2006 13:26 |
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Mr Libido Incognito <Not [at] vaild.null> wrote in
news:Xns98001D1B12A46Incognito [at] 69.28.186.120:
> Moosehead Dough Recipe
>
> makes 4 patties
>
> 1 « cup Moosehead Beer
..
..
..
> 16 g Yeast (pressed yeast) (or you could use Fleishman's instant dry
> active yeast)
Mr. Libido Incognito,
Ahem... for the benefit of Mr. Kite...
What kind of beer is Moosehead? Lager, pilsner? (I have some bud lite
laying around).
The yeast, which is it, instant OR active dry yeast??
Andy
of The Hendersons
;)
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| Re: My Grilled Pizza Experiment [message #289768 ] |
Fr, 14 Juli 2006 14:08 |
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Andy wrote on 14 Jul 2006 in rec.food.cooking
> Mr Libido Incognito <Not [at] vaild.null> wrote in
> news:Xns98001D1B12A46Incognito [at] 69.28.186.120:
>
> > Moosehead Dough Recipe
> >
> > makes 4 patties
> >
> > 1 « cup Moosehead Beer
> .
> .
> .
> > 16 g Yeast (pressed yeast) (or you could use Fleishman's instant dry
> > active yeast)
>
>
> Mr. Libido Incognito,
>
> Ahem... for the benefit of Mr. Kite...
>
> What kind of beer is Moosehead? Lager, pilsner? (I have some bud lite
> laying around).
lager
>
> The yeast, which is it, instant OR active dry yeast??
I've used either but mostly I use the Fleishman's active
>
> Andy
> of The Hendersons
> ;)
>
--
Curiosity killed the cat, but for a while I was a suspect
-Alan
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| Re: My Grilled Pizza Experiment [message #289801 ] |
Fr, 14 Juli 2006 17:40 |
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shelly1205 wrote:
> I have been wanting to try making grilled pizza for a long time, but
> never got around to it. I finally decided to do it tonight, and I was
> will definitely be trying it again!
>
> I used a refrigerated, canned (Pillsbury?) pizza dough, and some crappy
> pizza sauce that's been lingering around my freezer for a really long
> time.
>
> I brushed the whole crust with olive oil before I put it on the grill.
> Grilled the first side for a few minutes, then turned it over and
> applied my toppings.
>
> Both sides of the pizza were burnt to a crisp (cajun style!), and the
> cheese didn't quite melt all the way - I took it off because I didn't
> want it to be TOO blackened! But it was still REALLY good!! I think
> that with a little bit of practice, I could make a pretty darn fabulous
> grilled pizza!
>
> Does anyone else here grill pizza? Is there some kind of 'trick' to
> getting it all melty and gooey without the crust burning too much? I
> just dumped all of the coals in as thin a layer as I could make - I'm
> thinking maybe putting the coals on one side and grilling on the other
> side using indirect heat will work. (A little bit of burn is
> good...even the blackest parts were REALLY tasty!)
>
> It was REALLY good even with all of the flaws (we'll just call it
> CHARACTER!), so even if I DON'T improve it, I'll still be making it
> again! ;)
>
> ~Shelly
Hi Shelly,
My trick was a small aluminum cookie dough pan with a lip.
I like real charcoal you can buy it in trader joes.
And leave the lid on my beat up old black weber classic.
I like a heap of carmelized onions on top of moz and sharp cheese with
fatty fresh ground beef.
I used a pre made fresh dough pressed out on the sheet and olive oiled.
I didn't use any fresh herbs because of the intense heat.
You can chop them and sprinkle on after you pull it off while its
cooling.
/just trying to help
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| Re: My Grilled Pizza Experiment [message #289817 ] |
Fr, 14 Juli 2006 18:39 |
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Mr Libido Incognito <Not [at] vaild.null> wrote in
news:Xns980048E53BA0CIncognito [at] 69.28.186.120:
>> The yeast, which is it, instant OR active dry yeast??
>
>
> I've used either but mostly I use the Fleishman's active
But... but... normally it takes less instant yeast than active dry.
Andy
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| Re: My Grilled Pizza Experiment [message #289830 ] |
Fr, 14 Juli 2006 19:13 |
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MMmmmmm...the caramelized onions sound REALLY good!
Not that the rest of your suggestions don't sound good! :)
Thanks!
~Shelly
timmm30 [at] gmail.com wrote:
>
>
> Hi Shelly,
>
> My trick was a small aluminum cookie dough pan with a lip.
>
> I like real charcoal you can buy it in trader joes.
>
> And leave the lid on my beat up old black weber classic.
>
> I like a heap of carmelized onions on top of moz and sharp cheese with
> fatty fresh ground beef.
>
> I used a pre made fresh dough pressed out on the sheet and olive oiled.
>
> I didn't use any fresh herbs because of the intense heat.
>
> You can chop them and sprinkle on after you pull it off while its
> cooling.
>
>
> /just trying to help
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| Re: My Grilled Pizza Experiment [message #289841 ] |
Fr, 14 Juli 2006 19:37 |
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"Andy" <q> wrote in message news:Xns980080D2890AFcotd [at] 216.196.97.136...
> Mr Libido Incognito <Not [at] vaild.null> wrote in
> news:Xns980048E53BA0CIncognito [at] 69.28.186.120:
>
>>> The yeast, which is it, instant OR active dry yeast??
>>
>>
>> I've used either but mostly I use the Fleishman's active
>
>
> But... but... normally it takes less instant yeast than active dry.
>
> Andy
The recipes might call for less, but bread is pretty darned forgiving, if
you work by results rather than time. Less yeast, and it will probably take
longer to rise, all other things being equal.
Then again, all other things are seldom equal. One day the house is warmer
and another you add more salt to the dough. So a bit more or less yeast
isn't going to make a whole lot of difference, unless you're looking for
absolutely consistent results, like you'd want in a commercial bakery. Then,
it's a whole different ballgame.
The biggest difference I've found with instant (bread machine) yeast vs.
active dry is that the bread machine yeast can be added to the dry
ingredients and liquid added to that. The active dry is much happier if you
dissolve it in water first, before you add it to the dry stuff.
YMMV
Donna
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| Re: My Grilled Pizza Experiment [message #289854 ] |
Fr, 14 Juli 2006 19:57 |
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"shelly1205" <shelly1205 [at] gmail.com> wrote in message
news:1152857831.401444.75280 [at] i42g2000cwa.googlegroups.com...
>I have been wanting to try making grilled pizza for a long time, but
> never got around to it. I finally decided to do it tonight, and I was
> will definitely be trying it again!
>
> I used a refrigerated, canned (Pillsbury?) pizza dough, and some crappy
> pizza sauce that's been lingering around my freezer for a really long
> time.
>
> I brushed the whole crust with olive oil before I put it on the grill.
> Grilled the first side for a few minutes, then turned it over and
> applied my toppings.
>
> Both sides of the pizza were burnt to a crisp (cajun style!), and the
> cheese didn't quite melt all the way - I took it off because I didn't
> want it to be TOO blackened! But it was still REALLY good!! I think
> that with a little bit of practice, I could make a pretty darn fabulous
> grilled pizza!
>
> Does anyone else here grill pizza? Is there some kind of 'trick' to
> getting it all melty and gooey without the crust burning too much? I
> just dumped all of the coals in as thin a layer as I could make - I'm
> thinking maybe putting the coals on one side and grilling on the other
> side using indirect heat will work. (A little bit of burn is
> good...even the blackest parts were REALLY tasty!)
>
> It was REALLY good even with all of the flaws (we'll just call it
> CHARACTER!), so even if I DON'T improve it, I'll still be making it
> again! ;)
>
> ~Shelly
>
Yes, grilled pizza is great! You are onto the right idea with indirect heat.
this allows the pizza crust to cook completely and everything to melt like
you want it too without turning your pie into charcoal. A gas grill with one
burner on low will work nicely as well. If you don't have a gas grill, take
some of the charcoal out so there are just a few briquettes, it doesn't take
many. You can tell if it's right by holding your hand over the grill. You
should be able to hold your hand over it for a few seconds. Lump charcoal is
the best, it burns clean and hot. I use Boboli pizza dough, (though I am
going to make a Moosehead dough on Monday, that sounds like a good one) load
it up with everything that will work on a pizza and cook it until it's done.
I have never cooked both sides before, just the bottom, and it always comes
out perfect. I like trying different things, here's a really tasty one:
BBQ Chicken Pizza
Spread your favorite BBQ sauce on the pizza dough
Take some leftover bar-b-que chicken and break it up all over the pizza
Add lots of jalapeno slices
Cover with pizza cheese
Spread grilled red onions and fresh garlic all over it
Lightly salt with seasoned salt
Shake some dried Oregano and Basil (not too much)
Cook it till you like it!
I like mine with Tabasco sauce and lots of fresh grated Parmesan cheese.
- A -
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| Re: My Grilled Pizza Experiment [message #289861 ] |
Fr, 14 Juli 2006 20:11 |
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> The biggest difference I've found with instant (bread machine) yeast
> vs. active dry is that the bread machine yeast can be added to the dry
> ingredients and liquid added to that. The active dry is much happier
> if you dissolve it in water first, before you add it to the dry stuff.
>
> YMMV
>
> Donna
Donna,
I've gotten into bread making late in the cooking game and have had
wonderful failures with foccacias in the beginning. Then I read up on
yeasts and have had better results as a result.
I don't own a bread machine yet. I'm enjoying the kitchen aid mixer and
the learning curve/gooey fingers process. Then I learned about flouring
the hands before handling. DOUGH!!! ;)
Andy
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| Re: My Grilled Pizza Experiment [message #290000 ] |
Sa, 15 Juli 2006 04:09 |
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"Andy" <q> wrote in message news:Xns9800906B1FEB6cotd [at] 216.196.97.136...
> I've gotten into bread making late in the cooking game and have had
> wonderful failures with foccacias in the beginning. Then I read up on
> yeasts and have had better results as a result.
>
> I don't own a bread machine yet. I'm enjoying the kitchen aid mixer and
> the learning curve/gooey fingers process. Then I learned about flouring
> the hands before handling. DOUGH!!! ;)
I've never owned a bread maker and probably never will. Years ago, I made
bread every weekend, then quit making it for some years when I got too busy.
Now, I'm back to baking bread regularly, and I can't remember the last time
I bought any. Working from home makes it easy to babysit a rising loaf, and
I like being able to have exactly the bread I want instead of settling for
whatever is at the store.
Have you tried sourdough yet?
Donna
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| Re: My Grilled Pizza Experiment [message #290213 ] |
So, 16 Juli 2006 00:44 |
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I love grilled pizza; I use a different dough for this than I do in
cooler weather in the oven.
Pizza on the Barbecue Grill
Chris Shenton
Serves 2
2005-08-08
Based on:
* Cook's Illustrated, July 2005
* Peter Reinhart, _American Pie: My Search for the Perfect Pizza_
* John Thorne: _Pot on the Fire: Confessions of a Renegade Cook_
Pizza on the barbecue has the advantage of heat like a pizza oven, but
benefits from the taste and aroma of smoke. Because things happen
quickly with this heat, mis en place is essential. While you could
make the dough and cook it the same day, developing the flavor of the
crust really requires a day or two of slow fermentation -- it
absolutely is noticeable. I use King Arthur all purpose flour which
is higher in protein than most flours, though not as high as proper
bread flour.
8 oz Flour, preferably high-protein bread flour
1 Tbs Durum flour (or other flour for taste/texture)
1 tsp Sugar (to promote browning the crust, not sweeten)
1 1/4 tsp Kosher Salt, coarse (less if using fine or table salt)
1 tsp Yeast
4 tsp Olive Oil
6 oz Water (more or less depending on humidity, etc)
Measure out Flours, Sugar, Salt, Yeast in bowl of stand mixer, keeping
Salt away from Yeast (it will dessicate it and kill it). Combine at
slow speed. Add Oil and Water, slowly adding water until the
ingredients become cohesive and form a dough ball. Increase speed and
mix then knead. I find that the best texture is achieved when the
dough is dry enough to clear the bowl but sufficiently wet that a
small "foot" sticks to the bottom of the bowl. Knead on medium for 8
minutes.
Turn out onto floured counter, fold and form into a tight ball -- just
like making bread. The tight surface should help retain fermentation
gases and provide a good rise. Remove to a bowl lightly lubricated
with oil and cover; I use a 1 Liter food storage tub with a tight lid,
sprayed with some cooking oil. Immediately put in the refrigerator for
a long slow ferment and rise overnight.
The next day, take the dough out about 6 hours before you plan to eat
and let it warm up slowly; it will start fermenting quickly after it
warms up. About 4 hours later, carefully scrape out the dough onto a
floured counter, trying not to break the gluten that's developed or
flatten the air bubbles in the dough. Dust lightly and cut into two
equal pieces, one for each pizza crust you'll make.
At this point you really should avoid destroying the air bubbles that
have been created in the dough: these are the areas that will enlarge
under the intense heat of the grill and give the dough lightness.
Gently shape each dough ball -- dimpling, stretching, or rolling with
a rolling pin (purists eschew rolling pins but I haven't noticed a
distinct difference). If the dough, after stretching, pulls back,
give it a rest and work on the other one while the first relaxes its
gluten.
Place each disc, about 1/16th - 1/8th inch thick and 12-14 inch
diameter, onto a pizza peel liberally dusted with coarse cornmeal
which will let the dough slide off later. (If you don't have a peel,
the back of a cookie sheet may be improvised; some folks recommend
assembling the dough on parchment paper and place that directly in
oven but I don't think that will work over the open flame of the BBQ).
Cover lightly with cling-film and let rise 30-60 minutes while you
prepare toppings and the fire.
I make a flavored oil with a couple cloves of minced garlic, some
chili pepper, salt and pepper; cook it low and slow to avoid burning
the garlic and turning it bitter. Pour through a strainer into a
little bowl to remove the solids; reserve for painting the crust after
it's first exposure to the grill.
Great pizza is based on a great crust: too many toppings obscure the
crust so exercise restraint here. I prefer a light amount of toppings
with intense flavors: arugula, pesto, Kalamata olives, sun dried
tomatoes, Spanish anchovies, paper-thin potatoes, proscuitto, fresh
mozzarella... I think wet toppings like tomato sauce ruin the crust by
making it soggy. Hold delicate aromatics like arugala or basil to the
very end, just before serving: heat kills their flavor; I reserve
finely grated Parmesan at the very end as well. Assemble your
toppings in bowls so you can dose each pizza quickly -- time will be
critical.
Build a decent fire in the BBQ; I use hardwood lump charcoal augmented
with some dry tree branches. When the coals are hot, dump them into
the BBQ and arrange them in a doughnut shape with a hollow center to
avoid scorching the middle of the pizza -- this trick really does
help. Keep one side of the BBQ free of coals; we reserve the side
close to the chimney of our BBQ/smoker. Carefully slide the first
pizza from its peel onto the grill grate, close the lid to maintain
heat and imbue the dough with smoke. In a minute (literally), check
it and poke out any large bubbles that have formed. Monitor it by
checking the bottom for scorching: you want a dark flavorful crust but
don't want to turn it black. This should take 1-3 minutes, so be
vigilant.
When done, take it off the grill and invert onto a work surface like a
cutting board. Put the next dough disc on the grill just like the
first. While it cooks, top the first quickly: brush with the flavored
oil, top with your sparse-but-intense toppings. Return it to the grill
on the cool side away from the coals so the toppings cook gently.
Check the bottom of the second pizza and if done, remove it for
topping and slide the first into its hot position. After topping the
second, place it on the cooler side of the BBQ to melt the toppings.
Remove each pizza when done in turn; slice and serve immediately. If
done right, the crust should be thin, slightly scorched brown/black
like singed paper, with bubbles, a great crunch, a slight chew, and no
leathery texture. The toppings should be bright and intense, but not
making the crust soggy. It really is outstanding and not something
you can do in a home oven or even a commercial pizza oven.
$Id: pizza_on_the_bbq.txt,v 1.3 2005/08/09 03:08:07 chris Exp $
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