We recently had our two nephews for a night, so I thought let’s make individual pizzas on the grill. And, I thought it would be fun to enlist the boys’ help.
Before they arrived, I made the dough and the sauce. This recipe made about 8 individual pizzas about the size above. If you are not wanting to make this many pizzas, it freezes well. The sauce is also good on pasta, too.
Here’s what you need: yeast, sugar, salt, olive oil and flour.
In a bowl, whisk together 3/4 cup of very hot tap water, 2 tbsp. sugar, and 3 packages of yeast. Let it stand for about 5 minutes. It should get foamy.
Pour into a stand mixer and add 1 1/2 cups of water, 1 1/2 tbsp. extra virgin olive oil, 1 tbsp. salt and 3 3/4 cups of flour. Put the whisk attachment on it and turn mixer on low. You might want to put the plastic liner attachment on the mixer to keep flour from going every where. (If you don’t own a stand mixer, you can use a regular mixer up to the kneading section.)
At this point, replace the whisk attachment with the kneading attachment. Add 1 1/4 cups more flour and turn mixer on medium gradually. When the dough start to pull away from the sides, turn on high and let the mixer knead the dough for 8 minutes. (If you don’t own a stand mixer, add 1 1/4 cup flour to your bowl and stir with a wooden spoon. When the dough starts to pull away from the sides, take the dough and place it on a smooth flour surface. Knead the dough for about 10 minutes with your hands.)
In an extra-large bowl, pour about 2 tbsp. of olive oil in the bottom. Put dough in the bowl and coat the sides with the oil. Place a damp towel over the bowl and put the dough in a place that does not get drafts (oven works well for me). Let it rise for about 1 1/2 hours.
After 1 1/2 hours, it should look like this…..
Now for the sauce…this is what you need….
In a pot, heat 2 tbsp. of olive oil over medium heat. Add four whole cloves of garlic and sautee for about two minutes. Add the whole peeled tomatoes and 1 tsp. of salt and bring to a boil. Cover and reduce to low and simmer for an hour.
After an hour, take off the top and remove from the heat. Let it cool for about ten minutes. Then put in a blender and blend all the things together until smooth.
Now for the topping choices….I offered shredded mozzarella, sliced fresh mozzarella, olives, Italian sausage, large pepperoni, sautéed red bell pepper slices, spinach and basil.Here’s where I enlisted the guy’s help. I had each one roll out their piece of dough on a very well-floured surface. I showed them how they could pick it up and work their fingers underneath the dough to make it thinner, but they said that they preferred a thicker crust. Then they topped the pizzas with their favorite toppings.
Like I said, make sure your surface is well-floured, because it is going to help you slide the pizzas on and off easily using a paddle. Get your cleaned grill up to 500 degrees and spray with a non-flammable spray. Place the pizzas directly on one side of the grill on the direct heat. Close grill and let the pizzas cook for 2 minutes. Turn off the grill on the side that the pizzas are on, and let the indirect heat from the other side cook the pizzas four minutes more.
We had a blast making all kinds of pizzas! I ended bringing out more toppings I had in the fridge. Margarita, pepperoni, everything, Greek, spinach/sausage/fresh mozzarella/peppers and fresh tomatoes/basil/parmesan. Yummy!
Dough Recipe Ingredients:
2 1/4 cups hot water, divided
2 tablespoons sugar
3 packages of yeast or 2 tablespoons plus 3/4 teaspoon of active dry yeast
5 cups of flour (I use King Arthur flour. I find it has the best quality.) Plus more flour for kneading and rolling out.
1 1/2 tablespoons of olive oil
1 tablespoon of salt
Sauce Recipe Ingredients:
2 tablespoons olive oil
4 cloves of whole, peeled garlic
1 28-ounce can of whole peeled tomatoes
1 teaspoon of salt.
See directions above.
I hope you try this fun, interactive pizza party idea!