Cheese Pizza (On the grill. Or not.)

Photo by Lee C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/4

    teaspoon instant yeast

  • 1

    cup lukewarm water

  • 1

    teaspoon sugar

  • 1/2

    cup semolina flour

  • 2

    cups bread flour

  • 1

    teaspoon salt

  • 1

    tablespoon olive oil

Directions

Combine the yeast, water, sugar, and semolina flour in the bowl of your stand mixer. Stir to combine and let it rest for 5-10 minutes. Add the bread flour and salt and knead with the dough hook until the dough is smooth and elastic. Using your finger poke it into the dough. If the dough sticks to your finger knead a little more. Dough is ready when your finger comes away clean. Form the dough into a ball, drizzle with the olive oil, and return it to the bowl. Cover with plastic wrap and set aside to rise until doubled, about an hour. Use a gas grill, start preheating about 20 minutes before the dough has risen, with a cast iron pizza pan in the grill,(Lodge makes a great one!) with the heat on either side of the pan on medium and the burner directly below off. The pan gets plenty hot. When the dough has risen, divide it in half. You have your choice of making 2 pizzas, one after the other, or stashing that second half of the dough for another day. Roll the first half into a disk about 12 inches in diameter. Sprinkle your pizza peel (or whatever you'll use to transport pizza to grill) with cornmeal or semolina. Transfer the pizza to the peel and add your preferred toppings. Transfer the pizza to the hot stone, close the lid, and let the pizza cook for 8 minutes. Open the lid just enough to peek inside to check the cooking. Cook a few minutes more, if needed. If the bottom of the pizza is getting overdone and the top is still underdone, you can turn on your oven broiler and give the pizza 30 seconds under the broiler to finish it. No need to preheat - just turn it on and let it go.

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