Monday, May 31, 2010

Grilled Pizza?

Jeff, can I use your pizza dough reciper on the grill? I'm going to reactivate the blogging after I take my test on Sat. In fact I'm getting the meat smoker fired up on Sunday, so be prepared!

3 comments:

  1. Hellz yeah dude, good to see some blog. Sure, the dough recipe would work great. This recipe is for a 24 hour cold ferment, you'll be happy you did it. Long story short- Mix everything together cept the oil, add it add the end when everything else is already pretty mixed together, slap it in some tupperware with a lil oil and into the fridge over night. Take it out about 2 hours before you plan to use it and let it sit out at room temp loosely covered. This recipe is for NY style which uses bread flour, Pick up some King Arthur Bread flour from Kroger if you want, if not, AP would prolly work just as well. Not sure if you've ever done pizza on a grill or not, but make sure you got it oiled pretty well and the heat cranked, grill it for a min or so and flip, then grill for another min on the other side, then take off and top, reduce heat to medium or so to finish, least that's how I do it. Speaking of grills- I got a new one yesterday, will be dropped off tomorow!! Here's the recipe, makes 2 pizzas at about 13in, let me know if you need help decoding :)


    Flour (100%): 420.75 g | 14.84 oz | 0.93 lbs
    Water (63%): 265.07 g | 9.35 oz | 0.58 lbs
    IDY (.4%): 1.68 g | 0.06 oz | 0 lbs | 0.56 tsp | 0.19 tbsp
    Salt (2.25%): 9.47 g | 0.33 oz | 0.02 lbs | 1.97 tsp | 0.66 tbsp
    Oil (1.5%): 6.31 g | 0.22 oz | 0.01 lbs | 1.4 tsp | 0.47 tbsp
    Sugar (.5%): 2.1 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
    Total (167.65%): 705.39 g | 24.88 oz | 1.56 lbs | TF = 0.11
    Single Ball: 352.69 g | 12.44 oz | 0.78 lbs

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  2. For some reason I don't have an option to edit. Forgot to add that after you get the dough mixed together you should knead it by hand really well for about 8 minutes, then split it into two balls, shape the balls, then into tupperare to fridge.

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