PIZZA ON THE GRILL!

     During the warmer months in Minnesota I will make pizza outdoors on the grill often. 

The pizza dough comes together quickly and can then be kept in the refrigerator, wrapped in plastic, for up to two days.  The recipe can easily be doubled, in case you're expecting a crowd for dinner.

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I used to roll each piece of dough, but now I just take the ball in my hands and start turning and stretching, letting the weight of the dough form each pizza.  I then lay it on a hot grill, cover with the lid, and let the bottom brown.  I use low to moderate heat; brush the top with olive oil and flip.  Spread with a good  homemade tomato sauce and cover with your choice of toppings.  Cover the grill again and finish grilling the pizza.  I usually end with a scattering of fresh basil, but since there isn't any in my garden yet, I generously added my preserved basil to the sauce.

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                                          PIZZA DOUGH
                       (recipe from Pizza, Pasta & More by Wolfgang Puck)

1 package active dry yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a mixer fitted with a dough hook, combine the  flour and the salt.  Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook.

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.  The dough should be smooth and firm.  Cover the dough with a clean, damp towel and let it rise in a cool spot for about 30 minutes.  (When ready, the dough will stretch as it is slightly pulled).

Divide the dough into 4 balls, about 6 ounces each.  Work each ball by pulling down the sides and tucking under the bottom of the ball.  Repeat 4 or 5 times.  Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.  Cover the dough with a damp towel and let rest 1 hour.  At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. 

Makes dough for 4 small pizzas.  Recipe can be doubled.