We are bringing back Friday Pizza Night to our house… We kinda abandoned it as we moved around, doing it less and less each week, month and finally only a handful of times over the past year. But as our kids get older and my husband and I resign ourselves to the fact that life is not getting any easier we are finding ways to eek out time as a family. Dinner time is family time. We pretty much always eat a large meal every night as a family, we always eat it at the table and it is something that we have prepared mostly from scratch- when we eat out it is a sit down restaurant- never fast food. We want our kids to love food as much as we do, but we want it to be fun as well. So we are Bringing back Pizza Night.
With Summer here and better and better days, We are grilling everything and that includes our Pizza!
First Course Grilled Caesar Salad, recipe from my friend Theresa at Island Vittles.
I didn’t have any bread, no problem, I had an extra bit of dough that I grilled and tore up for my croutons!
I first make my dough either ahead the night before or first thing in the morning. I let it rise all day and and when I am ready to shape it I make it into rounds and freeze them about an hour before cooking. During that time I get everything else ready, grilling happens fast and you want everything ready to go! Light your grill, grate your cheese, get your toppings, grab your sauce and put everything next to where you are cooking.
How to Grill your Dough… Using oil, brush or spray it on the grill surface, add some oil to one side of your dough and then put it on the grill. Close the lid for a few minutes. When you open it, the top side of your dough will be all bubbly. Add oil to that surface flip it and then top your pizza, close the lid again and let the botton side grill. If you have a second rack to your grill move it there and cook the others. Our surface is large enough that we can do two personal sized pizzas at one time.
We love eating our pizza this way, it allows us to get a nice crispy bottom, something we find lacking in our oven. The whole house stays cleaner, we don’t set off any smoke detectors and we love being outside.
Pizza Dough Recipe
This is my standard pizza dough recipe, it is the same one I use for the oven too.
- 1/4 -3/4 Tsp instant dry active Yeast
- 1 1/4 cup of warm water
- 1 Tbsp sea salt
- 3 cups unbleached flour.
- Olive oil
- Parchment Paper cut into size squares
1. If you are making your dough the night before use 1/4 tsp yeast, if you are making it that morning use 1/2-3/4 tsp yeast*. Mix Yeast, salt and water in your stand mixer with a paddle (you could do it by hand if you are super hard core). You do not have to wait for your yeast to bloom.
2. Add in 1 cup of flour combine to a good slurry. Switch to a dough hook, then start adding in the rest of the flour 1/4-1/3rd cup at a time, until the dough is no longer sticking to your bowl. I find I do not use all 3 cups of flour & save the rest for dusting later.
3. Sprinkle some of the flour out on a dry surface, knead it a few times to make a nice smooth ball. Liberally coat a clean bowl with olive oil add your dough, turning once to coat. Cover and allow to rise. If you are making your dough the night before put some oil in a zip lock bag, put your dough in the bag and refrigerate over night (you can even do this a few days before hand). Take it out first thing in the morning and transfer to a bowl, cover and let rise.
4. When dough doubles in size, punch it down (depress gently), and allow it to rise a second time.
5. Divide into 6 even pieces, form into rounds cover and let rest for 10-15 mins.
6. Shape into pizza rounds. First use the palm of your hand, then with a gentle hand stretch into a round shape, if it isn’t thin enough or slightly lumpy still, give one or two passes with a rolling pin- remember you are not beating it.
7. As you finish each round put it on a piece of parchment paper and put it in the freezer.
When everything else is ready remove your pizza rounds and get grilling.
Need a sauce recipe? Take one can 28 oz of whole tomatoes, whiz it up in a blender, add 1 tsp salt, fresh pepper, a peeled half of onion cut into 2 quarters. 2 peeled cloves of garlic lightly bruised. Put into everything in a container, cover and refrigerate until needed at least an hour, longer is better. To use, remove onion, and garlic. This is a fresh sauce, it cooks while the pizza is cooking.
*consider how much time you have to for your dough to rise and is it a warm day? Two things I have learnt from experience.