Grilled Pizza

We make homemade pizza fairly often in the winter, but who wants to turn their oven up to 500° when it’s in the 90s? Enter grilled pizza, which, you still have to stand around a hot grill for, but at least your whole house doesn’t get overheated.

I used Bon Appétit’s method for the pizza, but I really don’t like supermarket pizza dough, so I made my own

This is my second-favorite pizza dough recipe, because my favorite pizza dough recipe takes six hours, so you have to know before noon that you want pizza for dinner. This one, adapted from Lynne Rossetto Kasper’s The Italian Country Table, only rises for two hours, so you can be a little more spontaneous. I quadrupled the recipe, for six personal-size pizzas.

1 to 1 1/4 cups all-purpose flour
1/3 tsp instant yeast
1/2 tsp salt
1/2 cup warm water

1. Mix the dry ingredients, then add the water and mix until combined. Knead for about five minutes, until the dough comes together, and is soft, but not too sticky, adding more flour as needed.

2. Form into a ball (or as many balls as you’d like pizzas, if you’re increasing the recipe), and place on well-floured surface. Flour the top of the dough, cover, and let rise for two hours, or about tripled in bulk. Then make some pizzas!

Bonus no-cook pizza sauce recipe: Combine a 28 oz. can of crushed tomatoes (these can be pre-crushed, or you can drain some whole tomatoes and run them through a food mill. You might have to experiment with different brands to get a flavor and consistency that you like) with olive oil, salt, pepper, and a clove or two of minced garlic. Taste and add lemon juice or sugar if the flavor needs adjusting, then let it sit while you’re busy with your other pizza business.

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