Thursday, August 4, 2011

Grilled Pizza

Oh boy. This is the death of me! If you've never tried grilled pizza you are DEFINITELY missing out! The perfect dough, with the perfect fresh mozzerella and a sprinkle of a little Italian seasoning...mmmm. Just thinking about eating this makes my mouth water. This pizza recipe is incredible. The best part about it is the options for toppings are endless, so it makes it easy to eat it 4-5 times a week:) Eat it. Then you'll die.

Pizza Dough:

1 1/2 cups warm (105-115 degrees) water

1 T sugar

1 T yeast

1/2 t salt

3-4 1/2 cups flour

In a large bowl (the bowl of a mixer, if you have one) combine water, sugar and yeast. Let sit for 10 minutes or until nice and bubbly.

Add salt and stir. Add 1 1/2 cups flour and mix well. Gradually add more flour (usually between 3-4 cups) until dough starts to pull away from the sides of the b0wl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubles in bulk. Remove from bowl and separate into about 4 equal sized balls if you are making individual sized pizzas or into 2 for larger ones. Roll out.

The ladies at Our Best Bites do everything perfect in my mind. They are the masters! I'm not going to attemt to try and explain how to grill the perfect pizza when they've done it for me. For instructions on grilling the perfect pizza go to their site here.

*For the maximum yumminess pizza, it's a MUST to use fresh mozzerella. Try it once and you'll understand why:)

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