We eat a lot of homemade pizza here. I love pizza, but it’s the most diet-unfriendly food in the world when ordered from a delivery place. Besides being overpriced and not very good, to boot. And try to order pizza for 2 people who have completely different ideas of what makes good topping. Just has success written all over it, doesn’t it? So we solve that problem by making our own.
It’s a multiple day process, the way I do it, so don’t expect to come home from work and just pop one of these babies in the oven.
Start with the crust. It’s a simple recipe: Whole grain flour, olive oil, salt, sugar, yeast, and water.
Mix all the ingredients together with a mixer. My beloved Kitchen-Aid stand mixer got lost in a move, and I haven’t replaced it yet. So I start with my regular mixer. The dough will be thick and sticky. That’s ok.
Turn it out onto a workable surface and start kneading. I like to do this by hand anyway – I can feel the dough better. Add in flour a little at a time. You could add anywhere from 1/2 cup to a full cup, just depending.
Knead and knead and knead until you get something that looks like this. It’s elastic and firm, but not dry. And your arms will feel like you just left the gym. It’s a workout if you do it right.
Form a tight ball with the dough, rub it all over with olive oil, and place it in a large container. Cover the container and put it in the fridge overnight. Yes, I did say overnight.
The next day take the dough out of the fridge and flatten it out. You can make one large pizza out of it, but we cut it into 4, to make individual pizzas. Flatten each piece and then roll them into balls. Set them aside to proof for about 30-45 minutes.
While the dough is warming up and proofing, I prep my toppings. Clockwise from the top: Thinly sliced red onion, spinach and sliced tomato, shredded fresh basil, chopped artichoke hearts.
Once your 30 minutes is up, roll out the dough into a flat disk. Yes, I roll mine out directly on my granite countertops – yet another reason I love the granite. And for a rolling pin – don’t mess around with fancy handled pins. Just get yourself one of these – a simple piece of hardwood maple in the form of a French pin. Once you’ve got the dough rolled out, you can pick it up with your hands and shape it, stretch it, and so forth. Have fun with it. We do.
Move the dough to a cutting board or other easy to transport flat surface. Make sure you sprinkle the surface with cornmeal – it’ll make getting the dough off the board much much much easier.
Brush the dough with a little olive oil.
Add your pizza sauce (recipe to come later):
Add your toppings. Doesn’t that look yummy??
Add your cheese.
My husband prefers a more traditional style pizza. I have convinced him that turkey pepperoni is at least a little healthier than the alternative!
Cheese for his as well.
Now here’s the really fun part: GRILL your pizza. Over indirect heat, and turn it once so that the crust is evenly cooked. Start with 10 minutes for these individual pizzas (and only open the grill once during that time to turn the pizza) and then check to make sure the cheese is melted and everything looks done.
Voila! Yummy pizza.
Oh, and when you have extra left over – fillings, and dough – make a calzone for lunch the next day:
And there you have it. Grilled Pizza. The best.
The crust recipe is based off of Alton Brown’s recipe from Good Eats. The toppings are all up to you.
Whole Grain Pizza Crust
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 3/4 cup warm water
- 3 cups whole grain flour
- 1 teaspoon yeast
Place the sugar, salt, olive oil, water, 2 cup of flour, and yeast into a bowl. If you have a stand mixer, you can use the paddle to mix and then switch to a dough hook. Otherwise use your regular mixer.
Mix on low until the dough just comes together and forms a ball. At this point either switch out the paddle for the dough hook or turn the dough onto floured surface and begin to knead it. You’ll either knead it in the mixer for about 15 mins on medium, or knead by hand until the dough is elastic and firm, but not dry.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Coast the ball of dough with olive oil, cover with plastic wrap and refrigerate for 18 to 24 hours.
Split the pizza dough into 2, 3 or even 4 equal parts using a knife or a dough scraper. Flatten into a disk onto the counter top and then fold the sections of dough into balls. Let them rest at least 30 mins.
Roll the dough out on a firm, cool surface. Once you’ve achieved a nice thin dough, you can pick it up and stretch it, twirl it, etc.
Put the crust on a surface lightly dusted with cornmeal and top it with whatever you desire.
Either bake in a 450 oven (preferrably on a heated pizza stone) for 15 mins or until done.
Or cook on a grill over indirect heat for 10-15 minutes or until done.