Tonight's supper is grilled pizza. The pizza dough recipe is from "Naples at Table" by Arthur Schwartz. Yeast, water, salt and flour, how simple. Put the ingredients in a stand mixer and let it go with the dough hook for 10 minutes. Let it rise couple for a couple of hours and you have pizza dough.
I grill the pizza on my gas grill for approximately eight minutes, or until the bottom of the pizza is brown. I top mine with L. E. Roselli Pizza Sauce available at Delicious Orchards. One pizza became margherita, topped with mozzarella and basil, while the other was a white pie, mozzarella, ricotta and caramelized onions.
“Naples at Table,” Arthur Schwartz
Makes 4 9-10” pizza
1 envelope dried yeast (2-1/2 teaspoons)
1 cup warm water
4 cups unbleached all purpose flour
¾ teaspoon salt
½ cup warm water
Donna note: you can make this by hand, but I use my KitchenAid stand mixer with the dough hook. Instead of purchasing the three small packets of yeast, I purchase a large canister from Costco and keep it refrigerated. It’s last a while and comes to about the same price as the three pack.
Note: Simple herb and olive oil toppings require less cooking time than tomato or other heavier/moister toppings.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.