* Exported from MasterCook *
Pizza Crust, Homemade Artisan Grilled
Recipe By : Leo Spizzirri
Serving Size : 0 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 C all-purpose flour -- (450g)
1 cup water -- cold tap, plus, (50-60F), (260g)
1 1/2 Tbsp water -- cold tap
1/2 tsp sugar -- granulated, (2 g)
2 1/4 tsp Platinum Yeast -- Note 1:
1 Tbsp sea salt -- (12.5g)
1 Tbsp extra virgin olive oil -- (12.5 g)
Homemade pizza on the grill has never been easier with this simple
recipe and step-by-step video. You'll love the artisan look and taste
of the pizza crust with all the bubbles and grill marks.
Note 1: Red Star Platinum Yeasr contains a dough enhancer
Mixing the Dough: Add flour to large bowl. Form a 'well' in the
middle that is large enough to hold all the water.
Pour water into the well, then add sugar and yeast.
Form a 'claw' with your hand and use your fingers as a whisk. Slowly
move your hand in a circular motion so the walls of the well don't
fall down too fast. You just want a little bit of the flour
incorporated at this stage, similar to a pancake batter.
Start incorporating more of the flour, whisking a bit more
aggressively, eventually creating a very shaggy dough.
Evenly sprinkle salt on the dough and continue to incorporate the
remaining flour until you have a thick dough and all the flour is incorporated.
Drizzle in the olive oil slowly and mix using your whole hand until
the dough ball is semi-smooth and the oil is incorporated.
Turn the dough out onto a clean surface and continue kneading until
the dough is well mixed and smooth. Form into a smooth round ball.
Resting/Proofing: Add 1 tablespoon olive oil to a medium size bowl.
Place the dough (top side down) in bowl, coating with oil. Turn the
dough over to coat rest of dough ball with oil. Cover bowl tightly
with plastic wrap. Let dough REST for about 20 minutes at room temperature.
Remove the dough from the bowl and knead on counter for about 1 - 1
1/2 minutes to incorporate the oil. Divide your dough ball into 2 or
3 equal portions, depending on the crust shape you desire, larger
oval or round.
Gently pull the corners of the dough piece into a square, then bring
the diagonal corners to the middle, and repeat with the opposite
corners. Continue to bring the points into the center a few more
times, then grab, pinch and rotate the seam like you're closing a
change purse, until the dough ball is smooth and tight. Repeat with
remaining dough ball(s).
Place each dough ball in bowl. Do not coat with oil or flour. Cover
with plastic wrap. Refrigerate the dough balls for 24 hours (or at
least overnight, 8 to 12 hours).
Remove dough balls from the refrigerator 1 - 1 1/2 hours before
using, allowing dough to come to room temperature.
Preheat grill (see note): Place pizza stone on one side of gas grill
grate to allow air to circulate and also leaving space to grill the
crusts. OR grill pizza dough first, and then preheat stone if grill
is not big enough, or you are topping pizzas later. (Pizza stone size
depends on the size of your dough and grill. We used a 14x14" stone
in the video.) Preheat gas grill to 450F.
Shaping: Round crust (10-12"): Turn dough out onto a clean surface.
Flatten and shape dough into a circle using your fingertips. Do not
use a rolling pin! Press across the dough with your fingertips once
it is shaped to 'dock' it. (See video for a no-fail shaping tip)
Oval/rectangular crust (~9x13"): First, spread a thin layer of olive
oil on a 1/2 sheet baking pan or large cookie sheet; set aside. Place
dough ball on a clean surface. Using your fingertips on both hands,
'dimple' across the dough on one side, then flip it over and 'dimple'
the other side. Repeat. Lay dough onto the center of the baking
sheet. Gently pull and dimple the dough out to almost the edges of
the pan. With fingertips, press across the dough to 'dock' it.
Grilling the crusts: Gently place dough directly on the grill (don't
add olive oil). Close grill lid. Cook 1 - 1 1/2 minutes (lift with
tongs to check for grill marks on the bottom). Flip over. Let cook
for 30 - 45 seconds more (to char the bubbles). Place on cooling
rack.* Add desired toppings then transfer to pre-heated stone with
peel, close lid and cook until hot and desired crust color is
achieved, about 6 - 8 minutes.
*NOTE: Grilled crusts can be made ahead of time for later use or to
freeze. To freeze grilled crusts, place cooled crusts in a freezer
bag or wrap with plastic wrap. Prior to use, bring to room temp, top
and proceed with cooking steps.
If using a charcoal grill, preheat to 500F. Par-bake crusts directly
on grill. Place stone over indirect heat until hot. Bake pizza until
toppings are done and crust is lightly browned.
Question: Can you use the yeast and sourdough to make this pizza dough?
Response: Yes, use one full packet of Platinum Instant Sourdough in
this recipe.
Question: Fabulous recipe for experience !!!
There is just one piece of information, which surprises me: you write
that flour is all-purpose, which surprises me, because to make pizza
here in France, we use number 00 !!!
Is it the Platinium yeast, which allows you to take an all-purpose flour?
Thank you for this very nice recipe and congratulations to the Chef
Response: Glad you like the recipe! Leo used all-purpose flour in
this recipe because it is malted flour.
S(Internet address):
https://redstaryeast.com/recipes/homemade-artisan-grilled-pizza-crust/
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Per Serving (excluding unknown items): 1860 Calories; 18g Fat (9.1%
calories from fat); 52g Protein; 363g Carbohydrate; 15g Dietary
Fiber; 0mg Cholesterol; 5662mg Sodium. Exchanges: 23 1/2
Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1212