One of the skills we are trying to master this summer is great pizza on the grill. Pizza dough is not hard to make. It is basically flour, yeast, water and oil. If you have a bread machine it is even easier. But I have not been happy with the standard recipe. The dough is too elastic and forming it into a large disc is like fighting a recalcitrant child. Even after you have fought it into shape, transferring it to the grill takes agility. I have been receiving the King Arthur Flour catalogs in the mail and was intrigued by their Perfect Pizza Flour Blend and Pizza Dough Flavor. I ordered them a few weeks ago and couldn’t be more pleased with the results.
Grilled PizzaMay 20th, 2010
The flour blend has an all natural dough conditioner in it that allows for better rollability. It was easy to roll out and move around. It slid easily off of the pizza paddle onto the grill. It also has a touch of baking powder in the mix that creates those great bubbles in the dough as it cooks. We popped the bubbles to create crevices. The dough was thin and crisp; just what we were trying to achieve. I especially loved the addition of the pizza dough flavor. The mixture of dried cheese, garlic and herbs gave the crust a great punch of flavor. I am not being paid by King Arthur Flour but if you are interested in ordering any of their products on line go here.
You can add any toppings you want to your pizza after it has cooked on one side. For a detailed description on how to grill a pizza go to one of my previous posts here.