- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.eVyALSMd.dpuf born and raised: Pizza Pie in the Sky

Tuesday, October 5, 2010

Pizza Pie in the Sky

Finally, pizza!
As I've mentioned before we love pizza, and we eat a lot of it. It has been awhile though. This summer has been so busy for us and we have been eating other things... like eggs.
The key to pizza success is good dough and high heat. We have aspirations to build a wood-fire oven in the backyard, but we just haven't gotten to it. The next best thing is on the grill.
It is true that everything tastes good if you grill it, but is especially true with pizza. Grilled pizza is crispy, chew, smokey, perfect.
There are a few tricks to grilling pizza; thin crust is ideal (always, right?), and less is more when it come to toppings.

 Nick makes the most amazing dough,
1/4 tsp active dry yeast
11/2 cup warm water
2 tsp extra virgin olive oil
2 tsp salt
4 cup flour
Add yeast to warm water, let proof for 10 minuets. Yeast should become a frothy paste.
Stir in olive oil
Add flour and salt, knead for 10 minuets
Refrigerate overnight
Take the dough out and punch and flip dough, then put it back in the icebox for at least 4 hours

We have found that making the dough a few days ahead of pizza night give the dough a really beautiful sour flavor.

Pizza night! Prepare your grill, you want your coals to be medium hot, not too low, the point it to quickly cook on high heat (without burning)
Roll out or pull out your dough, we usually keep our pizzas on the small side because it is easier to work with.
Brush your dough with olive oil and grill for 3 minuets
Flip over and add toppings, sometimes we pull the pizza away from the grill to add toppings so we can grill another dough.
When you have the toppings on cover the grill an check every few minuets. Remove when your cheese has melted or underneath is golden.

Experiment with toppings. We love the classic Margarita pizza, fresh tomatoes, fresh basil, fresh mozzarella. If you can afford it (we usually can't) get yourself mozzarella di bufala. It's not local but it is the best. We opt for Belfiore mozzarella from Berkeley.

On this night our second pizza was sliced pears from my dads tree, fresh local goat cheese, spinach, and a little bit of Gruyere.

It's never too late in the year for using the grill!

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