Page 13 - MAY 2020 Barbecue News Magazine

Grilled Margherita Pizza
backyard bbq
Ray Sheehan
BBQ Buddha
Ray@BBQBuddha.com
Pizza Dough: Yields enough dough for two 12-inch pizzas
Ingredients:
3 1⁄2-4 cups bread flour or all-purpose flour, plus more for rolling
1 envelope -2 1/4 teaspoons of active dry yeast
2 tsp. Kosher salt
1 tsp sugar
1 1/2 cups warm water (105°F-115°F) 2 tbsp olive oil, plus 2 tsp
Prepare the dough:
Combine flour, yeast, salt, and
sugar in the bowl of a stand
mixer. While the mixer is run-
ning, add the water and 2 table-
spoons of the oil and beat until
the dough forms into a ball. If
the dough is sticky, add addi-
tional flour, 1 tablespoon at a
time, until the dough comes to-
gether in a solid ball. If the
dough is too dry, add additional
water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and di- vide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Pizza Ingredients:
1 Recipe pizza dough or 1 ball store bought pizza dough at room temperature, cut in half
Kosher salt
Black pepper
24 oz tomato sauce smooth or pureed
1 lb. soft, fresh mozzarella cheese cut into 1⁄4 inch slices
Pecorino Romano or Parmesan cheese grated extra virgin olive oil
fresh basil chopped
Prepare a charcoal grill for direct heat cooking:
Light up a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the hot coals into the grill. Using long handled metal tongs, even out the charcoal to create even heat distribution throughout.
Make sure that the grates of your grill are free of any debris from your last cook. Get them
hot and brush with a light coat- ing of olive oil.
While the grill gets up to temper- ature, on a floured surface, gen- tly stretch and shape the room temperature dough into 2-12- inch rounds or ovals. Brush the top of the dough with olive oil and lightly season with salt and pepper. Carefully transfer the
dough to the grill and place oil side down on the grates and cook until the bottom is golden brown, checking fre- quently. Rotate the dough 90 degrees and cook for one minute more. Brush the top of the dough with olive oil and using tongs carefully flip the crust over and cook until it is golden brown and crisp, about one minute. Transfer the pizza crust to a sheet pan and repeat with the remaining crust.
Top each crust with 12 oz of tomato sauce and 8 oz of moz- zarella cheese. Dust the pizzas with Pecorino Romano cheese and return to the grill, still on the sheet pan. Close the lid and cook the pizzas until the cheese begins to melt about 3-4 minutes. Transfer pizzas from the grill to a cut- ting board. To finish: Give the pizzas a drizzle of extra vir- gin olive oil and top with some chopped basil. Cut into slices and serve immediately.
MAY 2020
BarbecueNews.com - 13