Though I would love nothing more than to engage in massive projects such as building a brick oven, my schedule, budget, and space won't allow it. I used the next best thing: a grill.
|look at those beautiful Italian colors!|
I also learned that even though flames are hanging out under your paper thin pizza crust, your pizza will not burn like paper in flames. It takes a little longer to achieve that.
4 c flour
1 tsp salt
1 tsp yeast
3 tbsp olive oil
1 3/4 c water
-Combine the first 3 ingredients in a bowl
-Combine the water and olive oil, then add to the flour mixture and mix well until a dough forms
-Knead the dough until it is smooth, then let rest for an hour to overnight (I was anxious and everyone was getting hungry, so we only let the dough rest for 30 minutes and it worked out fine)
-Cut the dough in two (or fourths) and roll out with a rolling pin to desired thickness, or if pliable enough, use various authentic Italian-looking pizza dough throwing methods...
2 c tomato sauce
1/4 c tomato paste
assortment of garlic, oregano, basil, rosemary, salt, pepper
2 tomatoes, sliced
1/2 red pepper, sliced into strips
1/2 yellow pepper, sliced into strips
1/4 onion, sliced
2 handfuls of spinach
as much mozzarella as you please
-In a medium bowl, combine the tomato sauce, paste, and spices until a uniform thickness is achieved
-Prep all the ingredients and arrange on a platter for easy and quick assembly
-Heat the grill to 400-450º F and pre-cook the dough as described earlier
-Add sauce first, then the rest of the ingredients with the mozzarella and tomatoes last to prevent everything else from drying out
-Close the lid of the grill and let cook for about 15 minutes, or until the mozzarella begins to bubble and brown
-Take out your pizza and let cool for oh... 20 seconds... and enjoy!