Friday, August 21, 2009

CA BBQ Pizza

This weekend, Ian and I won't be able to cook together because we will be out of town and dang it, the hotel doesn't have a kitchen. That's OK. While I love cooking, I have nothing against a few restaurant meals now and then.

So last night, in an attempt to sort of salvage our cooking-together time, Ian and I made grilled pizza. All I have to say is, baked goods on the grill? Amazing! The crust cooked really well, got beautiful grill marks, and although Ian's spatula-and-tongs method of flipping it over inflicted a few flesh wounds, in the end we had ourselves one beautiful pizza. And it was almost too easy. It was appropriate, though--it was a California pizza, a sort of send-off for next week's trip to the Golden State (which I still say should be the Sunshine State--I've been to Florida. They should be the Sticky State).

Since I've got nothing particularly interesting to report, here's a pizza dough recipe, given to my by my cousin as part of a cookbook she put together for Ian's and my wedding. It's an excellent recipe, works every time.

Pizza Crust/Breadsticks

1 package dry active yeast
1 cup warm water
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2-3 1/2 cups flour (I find it best to go with less flour rather than more)
1 tablespoon cornmeal
Optional: garlic powder, basil, oregano

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 1/2 cups flour. Use dough hook to mix on medium speed about 2 minutes. Add remaining flour 1/2 cup at a time and mix about 2 minutes or until dough clings to hook and cleans sides of bowl. Mix for about 2 minutes longer. If you're making breadsticks, add the garlic powder, basil, and oregano.

Place dough in a greased bowl, turning to grease top. Cover with a kitchen towel. Let rise in a warm place, free from draft, about 1 hour or until doubled in size. Punch dough down.

Brush 14 inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around the edge to hold toppings. Pre-bake for about 5-10 minutes at 425 before topping.

For breadsticks, brush with melted butter and bake for 8-10 minutes at 425. For a cheesier option, sprinkle with parmesan cheese before baking.

1 comment:

  1. It looks Interesting. I will try the recipe and then I'll tell you the result! :D