Well, not that I know anything about the lifestyle of a rock star, or even if a rock star would grill his own pizza. But if he did, I imagine it would look something like this:
A crust that’s perfectly crisp on the bottom, but soft and fluffy on top. Sauce that’s just the right mixture of sweet and savory. Cheese oozing with every bite. Fragrant and sinful.
Totally rockin’, in other words.
Start with your dough. I got this recipe from my mother-in-law, who makes fabulous pizza, and made just a few slight modifications. And never fear, this recipe is for the yeast-challenged! Believe me, I am one.
In a mixing bowl with a dough hook attachment, add 1 ¼ cups of hot water (about 120 degrees), 1 package of active dry yeast, ¼ teaspoon garlic salt, and 2 cups of flour. Mix for about 3 minutes, adding additional flour until your dough is moderately stiff. I used about 3 ½ cups of flour total.
Place your dough in a well-greased bowl, turning once to coat. Cover and let rise for about 40 minutes.
While you’re waiting on your dough to rise, make your pizza sauce. Certainly, you can use jarred sauce, but this recipe
is a snap to make and uses ingredients you probably already have in your cupboard. And it tastes soooo much better. Promise!
When your dough has doubled in size, punch it down, and divide it out. For ease of grilling, I divided my dough into four sections—approximately 6” each. If you want larger pizza, this recipe should make a two 13” to 15” pizzas. The great thing about grilling pizza is that this gives me an excuse to go for the “rustic” look. Also, I couldn’t toss a pizza to save my life.
Prick the tops of your pizza dough with a fork, then drizzle olive oil over the top. Sprinkle on oregano and garlic salt, to taste.
Flip your dough directly onto your grill grates, oiled side down. If you’re using a charcoal grill like we did, place your dough over indirect heat. For gas grills, set your temperature to medium low. Close the lid and let your pizza bake for around 5 minutes, or until pretty grill marks appear underneath.
When you’re ready to flip over your dough, be ready to work fast. Have all of your ingredients next to your grill and ready to go! This is really important, because the second side of your pizzas will cook quickly. Drizzle the top of the dough with some additional olive oil. We then ladled on our pizza sauce, and topped with red onions caramelized in brown sugar, prosciutto, sausage, olives, and fresh mozzarella. Close your grill lid again, and cook for another 3 to 5 minutes, depending on the thickness of your crust and the temperature of your grill.
I sprinkled fresh arugula on mine (perfection!) but my guys wouldn’t go for it. What’s your favorite kind of pizza?
Cindy’s Pizza Dough
[print_link] 1 1/4 cups water
1 package dry yeast
1/2 teaspoon garlic salt
3 1/2 to 4 cups flour
Heat water to 120 degrees. In a large mixer bowl, combine 2 cups flour, yeast, salt and water. Mix with dough hook for 3 minutes, adding flour to form moderately stiff dough. Knead until smooth, about 4 minutes. Place in a greased bowl, turning once to coat.
Cover and let rise until doubled, about 40 minutes.
Punch dough down and divide. Makes two 13″ pizzas or four 6″ pizzas.
If using your oven, baked at 450 for 20 to 25 minutes.