So we decided it would be great to make our own homemade pizzas on the barbecue. Inspired by some background Italian music, they turned out fantastic. The kids had a blast and Jeremy and I refrained from our usual junk-food binge. Here's how the night went (scroll down to bottom for recipe):
|Sam Tossin' Around Her Pizza Dough|
|Jeremy Prepping His Pizza|
|Uh...Where Did It Go?|
|Zac Tossing The Dough|
|Adam's Pizza Ready for the Barbecue|
|Grilling the First Side (Once you flip them over, add the toppings)|
|Zac and Adam Topping Their Pizzas|
1 package active dry yeast
1 cup warm water
2 cups bread flour
2 tbsp. olive oil
1 tsp. salt
2 tsp. white sugar
Dissolve yeast with warm water in a bowl. Let stand until creamy, about 10 minutes.
In mixing bowl, combine flour, olive oil, salt, sugar and yeast mixture. Stir to combine.
Use mixer with dough hook and mix until a stiff dough has formed. Cover and rise until doubled in volume; about 30 minutes (I usually dust the top with flour and then cover to prevent sticking. Let rise on floured counter surface).
Divide dough into sections for individual pizzas. You can shape using your hands, tossing it in the air, or rolling it out. We found tossing was fun, but using your fists and working them around the edge while holding worked best.
Once you finish shaping your dough, place pizza on top of plate that has been oiled (to prevent sticking). Oil the barbecue grill with olive oil as well. Place dough on grill being sure that the burners are set on low. Keep checking often to ensure you do not burn the dough. Once you have browned one side of the dough, flip over and place toppings on pizza while still on grill. You can also bring them inside at this point and place toppings on, then transfer back on grill. Keep at low heat until everything has melted and cooked through nicely.
Our Toppings of Choice:
Freshly Chopped Oregano
Diced Turkey Bacon
Diced Artichoke Hearts