The problem with making pizza at home is usually that your oven only goes up to 500 degrees or so, while a 'real' pizza oven is at least 100-200 degrees hotter. Your grill doesn't have that limitation.
Friday, August 5, 2011
Grilled Pizza
I think my husband put it it best when we were eating Donato's on Saturday. "Great. Now you've ruined pizza." This method of homemade pizza not only beats any frozen pizza (not that hard, admittedly) but also gets you better pizza than calling up anyone that delivers.
The problem with making pizza at home is usually that your oven only goes up to 500 degrees or so, while a 'real' pizza oven is at least 100-200 degrees hotter. Your grill doesn't have that limitation.
The problem with making pizza at home is usually that your oven only goes up to 500 degrees or so, while a 'real' pizza oven is at least 100-200 degrees hotter. Your grill doesn't have that limitation.
No Knead Pizza Dough
This makes a very wet dough, but you weren't going to toss it in the air anyway.
Ingredients:
3 c. bread or AP flour
2 t salt
1/4-1/2 t 'instant' or 'rapid rise' dry yeast
1 1/2 c. water
Olive oil for second rise
Directions:
The first bit is exactly the same as no-knead bread:
Mix dry ingredients in a bowl. Stir in water until it makes a nice shaggy ball; cover with plastic wrap and let rise until flat and bubbly (anywhere from 8-12 hours or more).
If you're in a hurry (less than 8 hours until dinner), use more yeast (up to 1/2 t) and set in a warm location. Lately, setting the bowl outside in the sun will get the dough to rise in just a couple of hours.
The second rise differs slightly:
Oil your hands and four small bowls; cereal bowls work nicely. Divide the dough evenly into quarters and roll into balls. Put them into the bowls, oil the tops, and re-cover with plastic wrap.
Let rise until doubled in size (1-4 hours, depending on yeast amount and temperature.)
Ingredients:
3 c. bread or AP flour
2 t salt
1/4-1/2 t 'instant' or 'rapid rise' dry yeast
1 1/2 c. water
Olive oil for second rise
Directions:
The first bit is exactly the same as no-knead bread:
Mix dry ingredients in a bowl. Stir in water until it makes a nice shaggy ball; cover with plastic wrap and let rise until flat and bubbly (anywhere from 8-12 hours or more).
If you're in a hurry (less than 8 hours until dinner), use more yeast (up to 1/2 t) and set in a warm location. Lately, setting the bowl outside in the sun will get the dough to rise in just a couple of hours.
The second rise differs slightly:
Oil your hands and four small bowls; cereal bowls work nicely. Divide the dough evenly into quarters and roll into balls. Put them into the bowls, oil the tops, and re-cover with plastic wrap.
Let rise until doubled in size (1-4 hours, depending on yeast amount and temperature.)
Wednesday, August 3, 2011
Peanut Butter Granola
This is what we eat every day for breakfast. I get complaints if we're out and there are only Cheerios.
The recipe is super flexible-- just about the only element that is non-negotiable is oats. Don't like honey? Use maple syrup! Omit the peanut butter altogether! Use any kind of nuts (just not salted). When I'm feeling virtuous, I sometimes add a half cup of flaxseed meal to the honey mixture so I get in some Omega-3's. When I'm not, I sprinkle a handful of chocolate chips over the baked granola.
The recipe is super flexible-- just about the only element that is non-negotiable is oats. Don't like honey? Use maple syrup! Omit the peanut butter altogether! Use any kind of nuts (just not salted). When I'm feeling virtuous, I sometimes add a half cup of flaxseed meal to the honey mixture so I get in some Omega-3's. When I'm not, I sprinkle a handful of chocolate chips over the baked granola.
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