I saw my neighbour cleaning the grill after their daughter’s Bday party. Sudennly I got an idea to grill my remained pizza dough. Here I used Jamie’s Pizza Dough (sorry, can’t remember the link).
· 1 kg strong white bread flour
· 1 level tbsp fine sea salt
· 15 gr dried yeast
· 1 tbsp golden caster sugar
· 4 tbsp extra virgin olive oil
· 650 ml lukewarm water (I just used 500 ml)
1. Sieve the flour and salt on to a clean work surface and make a well in the middle.
2. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well.
3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands (*this is called knocking back the dough). You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
6. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
Just grill about 10 minutes in low heat until the cheese bubbling or the edge becomes golden brown. Do not forget to cover the top of your pizza pan using it cap or aluminium foil.
Topping (optional) :
· Marinara sauce
· Smoked beef / chicken, or canned tuna
· sliced tomatoes
· cheddar or parmesan cheese
· mozzarella cheese
Basic Marina Sauce :
· 1 tbsp olive oil
· 2 garlic cloves, peeled & minced
· 1 medium onion,coarsely chopped or thinly sliced
· 3-4 tomatoes, diced
· 1 can tomato puree or tomato paste
· 1/2 tsp dried oregano
· 1/2 tsp dried basil
· 1/2 tsp seasoning
· pinch of sugar
· salt & pepper (optional)