flowboarderspizza.com

Flowboarders Pizza, Pasta, Sandwiches & More

Pizzeria provides menu, map and information on delivery.

Last Summer I saw grilled pizza that a member of another web site that I am on made. I thought it looked good I just had to try it myself. I have made it with a homemade dough, and with a store bought frozen dough. I find that for grilling the frozen dough actually worked better because it was firmer then the homemade dough. So for this particular article I am recommending frozen dough.

1. Step 1

   

   Dough rising

   The morning you are going to make the pizza take the dough out of the freezer and allow it to thaw and rise. Flatten it out and roll it out. It does not have to be a perfect circle just roll it out as flat as you can get it.

2. Step 2

   Place the dough directly on the grill. Allow one side to brown up making sure not to burn it, dough should be just golden, then flip the dough over and let it grill for about minute. Now you can add your toppings. Have everything all ready to go so you can do this quickly. Begin by spreading the sauce use a large spoon to spread it around the crust and be careful not to drip it over the sides of the dough. Then quickly add your cheeses, and then your meat. Of course you could add on any vegetables or what ever you would like there.

3. Step 3

   

   pizza grilling on the grill

   Then close the lid to allow the cheese to melt. This can happen really fast so check on the pizza every 5 minutes.

4. Step 4

   

   Finished pizza

   Use a pizza pan to remove the pizza from the grill. Gently but firmly place the pan underneath the edge of the pizza then shove the pan underneath it quickly making sure to not touch the grill with your hand when you do this. Pull the pizza off the grill and let it cool off a bit before cutting.

   Enjoy!!

Tips & Warnings

• Don’t add too much sauce
• Make sure crust does not burn
• Add toppings quickly so they have time to cook before the crust starts to burn.

Pizza dough is made with yeast so it does take a little advance planning, but it’s easy to handle and can be frozen. This recipe makes enough dough for about two 12-inch pizzas. After the dough is ready all you have to do is put some tomato sauce, cheese and your favorite toppings on and put it in the oven.

Instructions:

1. Step 1
2. Sprinkle the yeast into a medium bowl containing 1 1/4 cup warm water and stir until yeast dissolves.
3. Step 2

   Add 2 cups sifted flour and stir until blended.

4. Step 3

   Add another 1 1/2 to 2 cups flour and blend until too stiff to stir with a spoon.

5. Step 4

   Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth and elastic. (See “How to Knead Bread Dough” in the Related eHows.)

6. Step 5

   Place the dough in another bowl greased with a small amount of oil. Turn the dough once so that the top is oiled.

7. Step 6

   Cover the bowl with plastic wrap and put it in a warm place for about 45 minutes–until the dough rises to about double its original size.

8. Step 7

   Preheat the oven to 500 degrees F.

9. Step 8

   Dump the dough back onto the floured surface and punch it down, getting rid of any bubbles. Divide the dough in half and let it rest a few minutes.

10. Step 9

    Roll each half into a 12-inch circle, depending on your personal preference for how thick pizza crust should be. (It will puff slightly when baked.)

11. Step 10

    Transfer the dough to an oiled pizza pan or baking sheet, or, if you have a baking stone, to a cornmeal-sprinkled wooden pizza peel for transfer directly to the stone.

12. Step 11

    Add sauce, cheese and toppings as desired. If you like, brush exposed edges of the crust with olive oil.

13. Step 12

    Bake each pizza for 15 to 20 minutes, or until crust is nicely browned and cheese is melted.

Tips:

• If the water is too cold or too hot, the yeast will either not activate or be killed. “Warm” water should be about 115 degrees F – it should feel warm but not hot, rather like you were preparing a baby’s bottle. (See “How to Proof Yeast” in the Related eHows.)
• You can add a tablespoon or two of olive oil to the dough if you like.
• To freeze the dough, form it into a ball, wrap it in plastic wrap and then in foil, and freeze. To defrost, put it in the refrigerator in the morning before you go to work, then take it out for an hour or two before you plan to bake. It should be room temperature when you roll it.
• Possible toppings include roasted eggplant and bell peppers; sautéed onions and Kalamata olives; and wilted spinach with sun-dried tomatoes and ricotta cheese. If you like fresh basil or other herbs on your pizza, add them after the pizza comes out of the oven.

OK so this past week I make a wonderful ciabata with the recipe going around in here.

It turned out heavenly!  I am still a newb when it comes to making bread other than my own bread so I was very happy to see this one turn out so well!  I tried to post a few pics but managed to botch that up some how as well!

Anyway, pizza dough, bread loaf, whatever, how in the heck do you manage to get it from the counter to the stone?  Let’s talk PIZZA for a second.  Ok, you have made the perfect dough, looks amazing, your options are to put it ON the stone when you put the toppings on and then put the whole thing in the oven but then you have a stone cold stone so to speak and the center is MUSH.

The other option is to put it on a peel and then try and pull the old pulling the table cloth off the table routine trick to get it on the stone but that will never work either most times no matter how much flour you put on the peel due to the weight of the pizza and you normally wind up with a lap full of tomato sauce!

Can anyone help me out here?  A silicon sheet is not as effective on the stone.  What is the solution?

You can get close to the kind of heat a pizza shop uses for their pies with backyard projects , bricks, and even charcoal grills. To get the actual dough right, though, you should plan ahead and let your dough rise.

Oliver Strand at the New York Times digs into the science and taste of dough that’s been left to its own devices for at least a night’s stand. Many recipes call for only a few hours on a counter, or in a fridge, even, but that just won’t cut it, according to a man who’s cooked over 200 pizzas over the last few months:

… Most recipes for the home cook specify a three-hour rise at room temperature. That might be enough to let activated yeast produce carbon dioxide that inflates the dough. But the prolonged fermentation of an overnight rise not only develops the dough’s structure, it also enables starches to transform into flavorful sugars. The dough becomes complex and nuanced. It’s a crust you want to eat.

The proof is in the pictures, and the recipes are provided. If your nona gave you a pizza dough recipe you’ve kept hidden from friends, might we persuade you to offer it up, anonymous-style, in the comments?