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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pizza on the Grill Recipe

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This recipe for Pizza on the Grill is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Dough
1 cup warm water
1 Tbsp sugar
1 Tbsp active dry yeast
2 1/4 cups all purpose flour
1 cup cake flour
1 Tbsp kosher salt
2 Tbsp olive oil
Toppings:
Ham
Pinneapple
mozzarella
pepperoni
sausage
artichoke hearts
red onion
sliced tomatoes
black olives
Parmesan cheese
Gorgonzola cheese
Fontina cheese
What ever your heart desires!

Directions:
Directions:
Combine the water, sugar and yeast in a small bowl- proof until mixture is foamy about 5 minutes.
Mix flours and salt in a bowl in the stand mixer fitted with dough hook. Add oil to proofed yeast mixture and then pour over the flour mixture. Knead on low speed about 10 minutes.
Place dough in a lightly oiled bowl turning to coat and cover with plastic wrap. Allow to rise in a warm place about 2 hours or until doubled.
Punch down the dough and divide into 4 balls. Cover with plastic wrap and allow to rise another hour.
Roll out dough on a floured work surface into 10 -12 inch shape of your choice rectangle/circle.
On the grill transfer the dough directly to the grill by lifting with your fingers and draping directly on the cleaned grate. over the hottest part of the grill. If the grill has hot spots you might need to move the dough around with tongs to cook evenly. This cooks very quickly so keep an eye on the bottom of the crust.
Once it has browned lightly turn the dough over onto a board or the cooler side of the grill. Add pizza sauce of your choice. and topping of your choice and grill on the second side with the grill cover closed until cheese is melted and toppings are starting to brown.

Personal Notes:
Personal Notes:
Pizza dough does best if you make it the day before you want to use it and store in the refrigerator after the first rise. I keep mine in a Zip lock until ready to use. Allow to warm before working with it.

 

 

 

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