Grilled Pizza on 134th Street

By • June 8, 2011 • 15 Comments



Author Notes: Idea was inspired after Seattle’s award-winning traveling wood fired pizza company, Veraci.
These mini grilled pizzas have a melty top, a crunchy bottom and crisp edges. Stop by and place an order at the front of my envisioned pizzeria truck, pick it up at the side window and enjoy! The menu changes daily and features awesome combinations, such as today’s special pictured above…a variety of mixed olives, grilled artichoke hearts, mozzarella and smoky balsamic sauce over a garlic infused olive oiled dough or see photo #2 for an additional special = pepperoni, asparagus. *** reality check...pizza was grilled on my patio, off of 134th St :)
lapadia

Makes six personal sized pizzas – cut in half is optional

  • DOUGH - adapted from American Pie by Peter Reinhart (2003). I used a little barley flour for an earthy flavor and great texture.
  • 2-1/2 cups AP flour – substitute 5 tablespoons barley flour for an equal amount of AP flour
  • 1/2 tablespoon sugar
  • 1 teaspoon sea salt
  • 1 teaspoon rapid rise yeast
  • 1-3/4 tablespoons olive oil
  • 7 oz. room temperature water
  • TOPPINGS
  • A variety of olives – sliced
  • Artichoke hearts – grilled preferred (canned ok)
  • Mozzarella – whole milk shredded
  • Smoky balsamic sauce (below)
  • Garlic infused olive oil – add 6 large pressed garlic cloves to ¼ cup olive oil; let sit at least ½ hour before using
  1. Using a stand mixer, add all dry ingredients to the mixing bowl, fit with a dough hook. Turn the mixer on to its lowest speed and slowly add the wet ingredients.
  2. Once all ingredients are incorporated, let rest 3 minutes. Then continue mixing on the lowest speed for 5 minutes - Stop at 2 ½ minutes to gather dough into a ball, continue for another 2 ½ minutes. Place the dough on a work surface and knead into a smooth and elastic ball - may need to lightly flour…but I have never needed to do that.
  3. Place dough into a lightly oiled bowl, cover and let rise 1 hour. Knead down until smooth. NOTE: at this point the dough can be refrigerated up to overnight; bring it back to room temp before you start to work with it.
  4. Divide dough into 6 equal pieces. Knead each round into a smooth ball and place them into a large Rubbermaid style container and cover. Let the dough balls sit at room temperature until doubled in size.
  5. WHEN READY TO GRILL – fire up the grill With a rolling pin, flatten each dough ball on a work surface, may need to lightly flour, I have never needed to. Stack the rounds, placing each on tope of each other with some lightly floured parchment paper. Grill each round over direct heat on both sides until bubbly; stack them. Dress with toppings and place back on the grill over indirect heat to melt and crisp.
  6. SMOKY BALSAMIC SAUCE In a sauce pan, melt 1 tablespoon butter, then add & combine 1/4 cup brown sugar, 3 tablespoons balsamic vinegar, 3 tablespoons unsulphured molasses, 1-1/2 teaspoons liquid smoke, 1/8 teaspoon sea salt, and optional Tabasco sauce; heat ingredients until they start to bubble, add a can of tomato sauce, stir and simmer for an hour.
From Our Friends
powered by ZergNet

Tags: doubles easily, serves a crowd

Comments (15) Questions (0)

Default-small
Default-small
Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Hi wssmom!!! Hmmmm, confused? Gee I wonder why...actually, at some point yesterday, replying to comments would start a new comment box, instead of attaching to the comment being replied to; noticed it happening in many places besides mine. Hopefully that is corrected, if not you will find this reply above your comment instead of underneath. Think I got that straight. BTW - thanks for the recipt comment!

Me

about 3 years ago wssmom

I am confused by the order of the comments (but then, I am easily confused) but I am not at all confused by this recipe! Wow!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

@boing9, actually it looks like Food52's comments program has a "glitch" today because I KNOW I answered you in the right spot...hmmm, things happen!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Hi boing9, thanks for checking out my recipe! Oh and re: my boulangere comment - it was supposed to be in reply to her comment at the very bottom of this page....OOPS!! kinda messed up :)

Default-small

about 3 years ago boing9

Hi lapdia, Looks great. Your comment is referring to boulangere
as in boulangere potato???? There's something special about pizza
crust when you cook it at 750 degrees F. I guess it's a Tuscan flavor eh?

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Yum, boulangere! They are great for breakfast...speaking from experience!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Grilled pizza is on of my all-time favorite things! Love!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, hla! It' s a favorite around here, too. In fact, when preparing these I made a double dough recipe; once the dough has completed its first rise, I then shape into individual dough rounds and freeze, can be frozen for up to 3 months...so we are ready for more!

Hib_kitchen

about 3 years ago MyCommunalTable

Love the smoky balsamic sauce. I am so using that. I bet it tastes good on about anything. Yet again, thanks Lapadia.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, MCT! Yes, this sauce IS versatile, a favorite around here is with ribs, pulled pork and as a dipping sauce for my Cheesy Sticks.

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Delicious looking pizza I wangt some

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Thanks, sdebrango! Would love to hear back if you make it :)

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am going to try it this weekend. Way to hot outside to grill right now, supposed to be nicer Sat and Sunday. Will let you know how it works.Thanks.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

If I could reach right into your delicious photo, this would make the perfect breakfast.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

oops...I answered you above!!