A Food that I/we have mastered.

I love to cook, and I love to try new recipes.  It's not often that I make the same recipe repeatedly.  I don't work to perfect recipes, I just try something new.  But there is one recipe that Matt and I have been attempting to perfect since 2005 to master, and in the last year we have finally mastered it, and that is pizza on the grill.  We have had soggy pizza, we have had burnt pizza, we have had pizza that took hours to cook.... but we finally figured it out, and it is something that we are proud of, and happy to serve company.  If you come to visit us and we want to make something good for you, we probably will make pizza on the grill, because we have it figured out, and it is always good. 

So I thought I would share our perfected recipe and technique.  (The recipe came from Martha Stewart Everyday Food).

1 teaspoon sugar
1 packet active dry yeast
2 teaspoons extra virgin olive oil (plus a little more to grease the bowl)
course salt and pepper
2 1/4 cups bread flour (all purpose flour also works)

Pour 1 cup warm water in to a bowl, add sugar and yeast.  Let stand 5 min (it will get foamy and smell yeasty)

Whisk oil and 1 teaspoon salt into yeast mixture.  Add flour and stir with wooden spoon until liquid is incorporated.  Turn onto a floured work surface.  Knead until dough comes together (2 min or so).  I sometimes just do all of this in the Kitchenaid mixture. 

Transfer dough to oiled bowl, brush lightly with oil.  Cover with plastic wrap and place in warm draft free place and let rise 45 min (or until double is bulk). 

Punch down, and cover.  Let rise another 30 min (Start charcoal during this time). Charcoal should be on 1 side of the grill.

Turn out dough onto lightly floured work surface.  Divide into 4 pieces.  Roll dough out.  It should be about 10 inches oval.  Brush one side with olive oil and sprinkle with pizza seasoning, salt and pepper.

PLace the dough on the grill over the coals (I wrap the doll around a rolling pin to carry it to the grill).  Grill on each side 1-2 minutes.  Slide dough to cooler side of the grill, and top with your desired toppings.  Cook 2-5 minutes, until cheese is melted.

This is how we perfected our pizza making.

I am really proud of it.