Making pizza on the BBQ BT: Recipe(s) inside

[MeLoN BaLLaR]

We'll go a couple of levels here: The "me and my guests are really fcvked up so lets make this as easy as possible" to the "I cook better than Wolfgang" level.

Level 1, "We drank all the booze, someone go get more Stroh's while I toss these pies together". SHould make a decent pizza

Preheat BBQ, on high, ~5 minutes. If you have a multiple burner, put one on high, and one on low. If you have an upper rack, put all burners on high, and cover the upper rack with foil.

Buy ready made dough, I hear traders has some good stuff. Buy ready shredded cheese, and pizza sauce from a can. Buy precut pepperoni.

Roll dough out as thin as possible without breaking/tearing. Paint one side with olive oil, put the oiled side on hot part of grill. When the crust starts getting some nice grill marks on it, and the uncooked side is bubbling, paint the uncooked side with oilve oil and flip it over. Put on toppings. If the toppings aren't cooked but the crust is, move to either cool part of BBQ, or upper foil covered rack. Yank when done to your liking, eat and enjoy.

For over-achievers:

Sauces: you can make a few nice sauces, here are a couple, both easy,

Easy Classic Pizza Sauce
2-28 oz cans whole Roma tomatoes
Garlic (2 cloves is good)
olive oil
Italian herbs.
salt to taste

Strain/seed the tomatoes one by one into a fine strainer, by holding them over the strainer and squeezing out the seeds. They come right out, it's easy. Save strained juice and all the tomato pulp, just try and get rid of most of the seeds.

Slice/dice/crush (to your liking) the garlic, cook for about 1 minute in ~1 tbls olive oil, add the seeded tomatoes and juice. If you have dried herbs (I like dried oregano here), add them now, if fresh, wait till you take it off the fire. Simmer LOW until the sauce is thickened, 10-20 minutes.

Roasted Tomato Sauce
Pre heat oven to 450F
4 lbs Roma Tomato, quartered or diced
1 cup onion, diced
4 cloves garlic, whole or chopped
1/2 cup olive oil
1 tsp salt
1 tsp sugar
1 tsp red pepper flakes (optional)

Combine everything, put in open oven safe dish,cook for 40 minutes. Mash up the sauce a bit, add 1/2 cup fresh basil.

I have done something almost identical to the above, but the above is an adaptation to a recipe I got in magazine, I think it is better so I posted it.

Dough
Combine:
1 cup WARM water ~110F
1 tbls sugar
1 package active dry yeast
wait 5 minutes, then mix with:
1.5 cups all-purpose flour
1.5 cups durum flour
1 tbls salt.
1 tbls olive oil

Kneed the above for about 10 minutes, put in an oiled bowl, cover with plastic, let sit in a warm spot for an hour, it should double in size.

Punch it down, seperate into 4 to 6 balls, depending on how much flour/water you added while kneeding. Let these rise for another hour, then roll them out, or toss them. Don't make them perfectly round, they aren't supposed to be.

All-purpose flour can substitute for the durum flour, but the durum adds some denseness/old-home quality that I enjoy.

To cook the dough, this is a repeat of the above:

Roll dough out as thin as possible without breaking/tearing. Paint one side with olive oil, put the oiled side on hot part of grill. When the crust starts getting some nice grill marks on it, and the uncooked side is bubbling, paint the uncooked side with oilve oil and flip it over. Put on toppings. If the toppings aren't cooked but the crust is, move to either cool part of BBQ, or upper foil covered rack. Yank when done to your liking, eat and enjoy.

Toppings:

I make 2 or 3 pizza types usually, and mix up the cheese. Mozzarella, fontina, and gorgonzola are always on my list, but asiago, parmesan and romano sometimes show up. I rarely use pepperoni, as the times/temps of the BBQ don't cook it very well.

Margherita:
Sauce
Mozzarella
Fresh cut basil

Meat:
Sauce
Mozzarella, Fontina, etc
sausage and/or prosciutto
olives
red bell pepper
red pepper flakes

Basil PEsto and Shrimp
Basil Pesto
Fontina
Gorgonzola
pre-cooked med-sized shrimp (NO CANNED YFF's)

[blissfull]

you are a kept man


thanks for the advice

[Jiggsy]

[MeLoN BaLLaR]

[Real 4x4]

[Mister S]

interesting, never saw that one coming.

when I make my pizza dough at home I only use flour for bread machines as it has a higher gluten content to get that stretchy feel

[M1 Shake]

[MeLoN BaLLaR]

like crust that is almost identical to a pizza oven, but a tad more smokey due to the direct flame.

Also, yer outside enjoying yer day, next to the pool, yer honey is sporting a bikini or less, favorite beverage in hand, telling yer best friend the "My d!ck is bigger than yers" lie of the day, etc. WINNAR

[MeLoN BaLLaR]

[Mister S]