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Grilled Pizza
- 5 to 6 cups all-purpose flour. Use the good stuff.
- 2 1/2 teaspoons salt
- 1 tablespoon yeast
- olive oil
- Pizza toppings:
- cheese
- pepperoni
- sausage, etc.
Pizza can be made on an Old Smokey Charcoal Grill. Use packaged pizza dough to simplify. Otherwise:
Put 5 cups of flour and salt in a mixing bowl (a mixer with a dough hook is best). Put the yeast into 1/2 cup of warm water, and let stand for 6 minutes. Then add another 1 1/2 cup water, mix, and pour over the flour. Mix about 10 minutes.
Place the dough in a large oiled bowl & cover. Let rise 2 hours. Knead and set aside to rise another 40 minutes. Press down & divide dough into 4 to 8 pieces, which you will roll out into the individual crusts.
Place dough over a very hot fire. Lump charcoal works the best. If you use regular briquettes, use a lot of them. Leave an area with no coals. You will want to be able to move the pizza, or parts of it, off the heat for a while. Coat the grill and crust with olive oil.
Start with a medium thick crust placed on the grill. Put the top on the Old Smokey grill and cook for 3 –5 minutes. Using large spatulas, remove the crust and invert it on a greased or oiled cookie sheet. Put the sauce and toppings on the grilled part. Slide the uncooked side back onto the grill to complete the cooking. The second side should take 3 – 5 minutes, but all times will vary depending on the crust’s thickness, the heat of the fire, and what kind of toppings you use.
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