Wednesday, June 27, 2012
Pizza and my new toy!
Jamie Oliver's Pizza Crust:
5 cups bread flour
2 cups semolina flour
1 TBSP sea salt
mix this together.......
5 tsp. yeast
1 TBSP. raw sugar
4 TBSP Extra Virgin Olive Oil
2 1/2 cups lukewarm water (make sure it is not so hot to kill the yeast, but hot enough to bribe the yeast---about wrist temp)
Mix the flours and salt, let the yeast, sugar EVOO and water sit in a bowl or measuring cup for a few minutes (until frothy and happy)...add to the flour mixture and mix with a wooden spoon until kneadable (is that a word?)
Knead until soft, elastic and pliable...you might need to add a little more flour. Let sit in a bowl until double (an hour or two). This recipe makes a whopping 6-8 medium pizzas...or in my case 2-3 big ones. No worries about using it up all at once....this crust freezes well! Just wrap the leftovers into individual pizza dough balls and freeze.
Now for the stone for the grill. Place stone on the grill and turn on low for 5 minutes. Increase to medium temp for 5 minutes. While it is heating lightly dust a pizza skin or a cutting board with cornmeal. Place the thinly rolled out crust on top of cornmeal dusting and add ingredients you want. Slide the pizza onto the stone on the grill. Close the lid and check after about 3-4 minutes...use tongs or a large spatula to turn. Allow the crust to get crispy and the toppings to melt. Take off heat with a pizza skin and allow to rest for 3 minutes before cutting.
If using the oven: Preheat the oven to 475 degrees, get a stone really hot in that oven and slap down your pizza crust on that hot stone. It will begin to bake immediately and give you the next best thing to a wood fired oven baked pizza. Start putting on your toppings and you'll be a hit in 25 minutes! Pizzas should usually bake for 18-20 minutes at that temp....let them sit for 5 minutes out of the oven before slicing (I know it's hard to wait!)