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Cooking With Chef Jon Benedict: Pizza on the Grill


Semolina Pizza Dough
makes 4 lbs of dough - 8 ea  1/2 lbs pizza dough balls
 
22 oz   bread flour, or all purpose flour
15 oz   semolina flour
1/4 oz  instant dry yeast
23 oz   water, luck warm
1 oz     olive oil
1/2 - 1 oz salt
 
In a small bowl combine the dry yeast and a small amount of the water.  Let it sit for a few minutes.
In a mixing bowl combine the flours and salt.  add the water, yeast  and water, and olive oil.
Mix to bring together into a dough ball.  Remove from the bowl and kneed the dough for 4-5 minutes.
This can also be done in an electric mixer with a dough hook attachment.
The dough maybe a little sticking.  You can flour your working surface with semolina to help with sticking.
Place dough back in the bowl and cover with a dry towel.  Place in a warmer spot of the kitchen for 50 minutes to proof.
After proofing punch down the dough and slightly kneed.  Cover and let rest for 15 more minutes. 
Divide the dough into 8 oz dough balls, rolling each into smooth round balls.
If you intend to use the dough right away then shape as you would like.
If you want to save the dough for another time place the dough balls onto a cookie sheet and freeze until hard.
Remove from freezer and individually wrap each dough ball and place back in the freeze.  Just pull one out 2 hours before you want to use it to thaw.
 
Tips:
 
This dough can be baked in the oven on a pizza stone without pre-baking the dough.  For baking on a pizza sheet or grill it is best to oil the dough and then bake it 1/2 way before topping the pizza crust and finishing.  Bake at a temperature of 400-425 degrees for a crispy crust.
 
 
Margarita Pizza -Olive oil or pesto, fresh tomatoes sliced, fresh basil leaves, fresh sliced mozzarella cheese
Brush the pizza dough with olive oil or pesto.  Layer the fresh tomatoes and basil and then top with slices of the fresh mozzarella cheese.
Bake until cheese is melted and crust is crispy.  Works best with garden fresh ripe tomatoes.
 
BBQ Chicken Pizza - BBQ sauce, sweet corn, grilled chicken strips, mozzarella cheese, cheddar cheese.
Spread some BBQ sauce on the pizza dough.  Layer some sweet corn, grilled chicken strips and top with mozzarella cheese and a small amount of cheddar cheese.
Bake until the cheese is melted and crust is crispy.  Toppings like red onions, roasted peppers, and grilled vegetables also goes great with this pizza.

Tags: barbecue cooking food grilling Iowa pizza recipes