How To make Grilled Pizza
6 Ounces pizza dough (recipe included)
1/4 Cup virgin olive oil for brushing and drizzlin
1/2 Teaspoon fresh garlic
minced
1/2 Cup fontina :
shred, loose pack
2 Tablespoons Pecorino-Romano Cheese freshly grated
6 Tablespoons canned tomatoes in heavy puree :
chopped
8 basil leaves
The Pizza Crust:
1 env active dry yeast (2 1/2 teaspoons)
1 c warm water
pinch sugar 2 1/4 tsp kosher salt
1/4 c johnnycake meal <<OR>>
1/4 c fine ground white corn meal
3 tbsp whole wheat flour
1 tbsp virgin olive oil
2 1/2 c unbleached white flour :
more as needed
=20 FOR THE PIZZA CRUST:
Dissolve the yeast in warm water with sugar. After 5 minutes, stir in the salt, johnnycake meal, wheat flour and oil. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
Empty the dough onto a floured board, and knead it for several minutes, adding enough flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let the dough rise in a warm place, away from drafts until double in bulk, 1 1/2 to 2= hours.
Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If the dough is sticky, knead in a bit more flour. Dough should be very soft however.
TO ASSEMBLE AND GRILL THE PIZZA:
Prepare a charcoal fire, setting the grill rack 3-4 inches above the coals.
On a large oiled inverted cookie sheet, spread and flatten the pizza dough with your hands into a 10-12 inch free form circle, 1/8 inch thick, do not make a lip. You may achieve a rectangle rather than a circle; the shape is unimportant; do take care to maintain even thickness.
When the fire is medium hot, use your fingertips to gently lift the dough by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza. Finally, drizzle the pizza with 1/2 tablespoon olive oil.
Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6-8 minutes. Serve at once topped with the basil leaves and additional olive oil if desired.=20
NOTE: There are several traps and difficulties that with experience you will overcome. To start, be careful not to stretch the dough so thinly that holes appear. Don't despair however if small holes do appear. Though you cannot repair them, you can work around them. To avoid flare-ups, do not drizzle any of the oil into the holes.
When you are lifting the dough off the cookie sheet, it will invariably stretch; do not try to compensate for this by moving your hands apart. Work as close to the grill as possible so the dough is without support for a minimum amount of time. If after 8 minutes the cheese has not melted and the topping is not bubbling, either you have been too cautious in your approach to the coals, or you have used too much cheese and topping ingredients. A longer time on the grill will only dry out the pizza and toughen it. The ideal crust should be both chewy and crisp. Do not be timid about the preparation of this pizza. From start to finish, the bold act will reward you with a first rate pizza.
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How To make Grilled Pizza's Videos
Pepperoni Pizza Bread Recipe | Over The Fire Cooking by Derek Wolf
#ad Pepperoni Pizza Bread for an epic meal with QALO! ????????????
After falling in love with this style of recipe, I thought we could take it up a notch with this Pepperoni Pizza Bread. Teaming up with QALO using their Q2X silicone ring that’s perfect for over the fire cooking as it’s able to withstand extreme temperatures all while being comfortable! We will stuff cheese into some Italian Style Bread and cover in spicy Italian sausage then grill until done. Next, let's pizza-fy this bread with sauce, more cheese and pepperonis. Baked till the cheese is melted, we have a dope appetizer, entree or just a fun snack. Find this whole recipe on my blog or by clicking the link in my bio! ???? ????
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HOMEMADE BBQ CHICKEN PIZZA!
How To Make Homemade BBQ Chicken Pizza
This is a recipe for classic BBQ chicken pizza with tangy BBQ sauce, chicken, and red onion. Mozzarella gives the homemade pizza the most delicious flavor and you can also add cilantro to it to add a touch of freshness. My pizza dough is made from scratch with 2 ingredients only. This dough recipe can make enough for one 12-inch pizza, It’s an easy thick and fluffy style pizza crust with unbeatable flavor. If you want to learn how to make pizza from scratch at home stay tune.
Ingredients
1 cup sliced red onion
8 OZ mozzarella cheese
2 cup BBQ sauce
1 Greek yogurt
1/ 1/2 cup self rising flour
2 cups shredded chicken
ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp butter
1 tp garlic powder
1/2 tsp dry parsley
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How to make pizza on the grill
Pizza on the grill is a super fun and easy way to get crispy crunchy pizza crust without turning on the oven this hot summer.
How to BBQ Pizza - Summer Grill Life Hack
How to barbecue a pizza. If you cook it straight on the grill it will probably end up burning, so try using a cupcake tray to bake your pizza on. Great summer life hack. Close the barbecue lid to make it like an oven. BBQ Pizza Tests:
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Pizza grilled on oven grates — crispy bottom without a stone or steel
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***RECIPE, MAKES FOUR PIZZAS***
For the dough
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12 gl) sugar
1 tsp (3 gl) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 gl) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough
For the sauce
1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready')
2-4 tbsp (30-60 ml) olive oil
1 tsp (4g) sugar
2 tsp (a fraction of a gram, I don't know) dried oregano
For the cheese
24-32 oz (680-910 g) whole-milk, low-moisture mozzarella, freshly grated (6-8 oz / 170-225 g per pizza)
grated parmesan for dusting (maybe 10 g per pizza?)
Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600 g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.)
Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)
For the sauce, simply mix together the ingredients.
When you want to bake, make sure your oven grate is reasonably clean, and position it near the top of your oven — the second-highest position works best for me. Turn your broiler (Brits call it a grill) on maximum, and let it heat up the oven grate while you roll out your dough. The grate should be be hot enough to make a wet towel sizzle before you bake.
Take the dough out of the refrigerator at the last possible moment — it will be easier to get into the oven if it's cold. Lay a dough ball on a floured working surface and roll it out using a rolling pin. (Hand-stretching will result in a product that does not cook evenly with this method.) Roll it until it's a hair thicker than your desired thickness, because it will stretch more on the way into the oven. Grease the top of the dough with a thin film of olive oil.
Open the oven door and slide the top grate out as far as it will go. Carefully drape the dough onto the grate oil-side-down. If any large areas of dough around the edge are hanging down a great distance, try to grab them and drape them over the nearest grate, keeping in mind that the grates are hot. Slide the grate back under the broiler and close the oven door. When the dough is as brown as possible and a few little burned spots are starting to appear (should take about 3 min), slide the grate back out, flip the dough and rotate it 180 degrees. Use the back of a spoon to spread on a thin layer of sauce, followed by a dusting of parmesan and 6-8 oz (170-225 g) of mozzarella.
Slide the grate back into the oven and close the door. Broil until the cheese is melted and browned to your liking, about 3 minutes. Consider rotating the pizza halfway through if it seems to be cooking unevenly. Remove the pizza directly to a cooling rack and let it rest for a few minutes before slicing.
How to Make Grilled Pizza | Get Cookin' | Allrecipes.com
Bring pizza to your backyard summer parties using this delicious homemade pizza recipe. In this video, Nicole shows you how to make grilled pizza with pepperoni and black olives. With a dough that’s made from scratch, knead and shape it before placing the dough on the grill. Top it with pizza sauce, cheese, and whatever toppings you prefer on your pizza. The heat from the grill gives the pizza a crunchy texture and a tasty flavor that beats what an oven could do!
#Allrecipes #Food #Recipe #Pizza #Grilling #Homemade
Read the article and get the recipes here:
0:00 Introduction
0:20 Making the Dough
1:00 Separating and Grilling the Dough
1:36 Adding the Toppings
2:06 The Perfect Bite
2:32 Bloopers
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How to Make Grilled Pizza | Get Cookin' | Allrecipes.com