On Sunday night, we had dinner tonight at Liz’s boyfriend’s parent’s house in Hollywood. Ron made a homemade pizza dough from a Bobby Flay recipe, and cooked it on the grill. Cindy, Ron’s mom, made a homemade tomato sauce. Then there were loads of toppings to choose from including smoked gouda and mozzarella cheese, red onions, red peppers, artichoke hearts, barbecue chicken, and lots of other goodies. The results were outstanding. Here are a series of photos that show the process. I am including Bobby Flay’s pizza dough recipe, too. Give this grilled pizza dough recipe a chance when you can. It is delicious.
On the Grill
Lots of toppings
Rick and Cindy
Here’s Bobby Flay’s pizza dough recipe:
1 hr 30 min
1 hr 10 min
Yield:4 (10-inch) pizzas
2/3 cup lukewarm water (105 degrees F to 115 degrees F)
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil, plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt
In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.