Comments on: Finally, grilled-pizza: the dough

By: (Don’t) Take Me Out — Last Night's Dinner

(Don’t) Take Me Out — Last Night's Dinner — Fri, 20 Nov 2009 15:58:53 +0000

[...] onions, Watson Farm smoked andouille, and Allen Farm micro mustard greens. The crust is some of Mike’s homemade. pulled from the freezer and thawed. So easy, so [...]

By: menu plan monday — Pure Sugar

menu plan monday — Pure Sugar — Mon, 05 Oct 2009 10:58:27 +0000

[...] fajitas with fresh pico de gallo, black beans and rice Saturday: Pizza (maybe I’ll try this dough for a change) and wings, [...]

By: Alison

Alison — Tue, 11 Aug 2009 23:48:47 +0000

THANKS (to both Dietsch & Christine!) I think I can handle that. Am excited to try.

By: Rachel Spring

Rachel Spring — Tue, 11 Aug 2009 20:17:23 +0000

I am overjoyed! Thank you so much for posting this! I know what I’ll be doing this weekend.

By: SallyBR

SallyBR — Tue, 11 Aug 2009 20:07:53 +0000

I have been waiting for the dough for the grilled pizza for a loooooooooong time!

Looking forward to the continuation of your pizza adventure. I use my grill as an oven, putting quarry tiles inside and baking the pizza on top. Works great, but it is not really grilled pizza.

the dough recipe sounds great, I might try it next time I make pizza

By: dietsch

dietsch — Tue, 11 Aug 2009 19:43:16 +0000

Alison,

Here’s what Batali does. Put the dry ingredients in a large bowl and mix ‘em up well. Make a well in the center, like Christine’s mom does. Add water, wine, and olive oil. Stir with a wooden spoon to moisten the dry ingredients, then mix everything well with your hands in the bowl, until the dough comes together and starts to pull away from the sides. Then gently knead it on a floured surface for about 5 minutes, adding flour as necessary.

When looking back at Molto Mario’s recipe, I noticed that he uses 2 teaspoons instant yeast, which I also sometimes do in place of the active-dry yeast. If you use the instant, you don’t need to bloom it in water first, so you can just mix it with the dry ingredients in the bowl. If you use active-dry, I’d bloom it in the warm water before pouring the liquid ingredients into the well in the bowl.

Good luck!

By: Christine

Christine — Tue, 11 Aug 2009 15:35:57 +0000

OH, sorry should read before hitting enter, she puts her wet ingredients into the well and then works from the inside outwards.

By: Christine

Christine — Tue, 11 Aug 2009 15:35:14 +0000

Hey Alison,
My mom used to and still does make dough by hand, she cleans her kitchen table VERY well places the flour in in the middle of it, and makes a well in the center…then she works from inside to out incorporating flour as needed to make a clingy dough…any thing left over, gets left on the table (she usually scoops it up and reserves it for flouring for later on in the process.) From there she kneads the dough for about five minutes to form a smooth dough, but here it looks like two mins. should be enough, or at least provide for slightly less gluten formation. In any case, I might do this mixing the half portion of flour w/ the liquid in a bowl, turn it onto a clean counter and add in 1/2 increments until the dough is still a little tacky and then continue on with kneading…but please know I am by no means an expert and totally defer to Jen.

By: Alison

Alison — Tue, 11 Aug 2009 14:29:01 +0000

I have been dying to try grilled pizza. However in my tiny NYC kitchen I do not have a KitchenAid mixer. Any thoughts on how to do the dough by hand? I am prepared to knead

By: Jan Dane

Jan Dane — Tue, 11 Aug 2009 10:25:17 +0000

Wow! You mean my harassing tongue can do good instead of evil! Hooray! Thanks, Mike. You’re awesome. Can’t wait to give it a try.