Saturday, January 22, 2011

Smoke-Grilled Pizza

Tonight I tried a first. Making a pizza on my cooker. I have heard about it but never tired it. All I can say is WOW! It was great. It had all the yumminess of a pizza with the extra flavor that smoke adds to food.

I made two types. One of them I made the dough from scratch and cooked it directly on the grate. For the second one we used crescent roll dough and cooked it on a stone. I liked the way the homemade crust came out but it got a little charred. The one on the stone didn't cook all the way through which was disappointing.

Next time I make pizza on the cooker I think I will make the dough and cook it for a but on the stone, add the toppings and let it finish cooking.

Here is the recipe I used for the dough:

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon onion salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 cup water
1/4 cup white wine
2 tablespoons olive oil

Place 1 1/2 cups all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. Make a well in the center and add 1/2 cup water and 2 tablespoons olive oil.

Combine by gradually incorporating the flour into the olive oil and water, adding a little extra water if necessary. (Alternatively, combine the mixture in a food processor.)

Transfer the dough to a floured board and knead until smooth and elastic, 5-7 minutes.

Our toppings.

The dough spread out waiting to cook. I cooked it directly on the grill for a bit and then added the toppings.

The pizzas on the cooker.

The final product.

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