Up next in 10
Made-from-scratch grilled pizza will spoil you for your local delivery and/or take-out franchises. Imagine a homemade, beautifully fire-blistered crust, thin, but sturdy enough to support your favorite toppings.
Show More Show Less View Video Transcript
0:00
You've seen me cook pizza on the grill
0:01
Now I'd like to show you the most traditional way of all to cook pizza. In a wood-burning oven
0:07
And it starts by proofing the yeast. To one tablespoon of dry yeast, add one tablespoon of sugar
0:14
and one tablespoon of warm water. Mix these ingredients together to make a sort of paste
0:22
Yeast is a microscopic organism. It eats the sugar and exudes carbon dioxide
0:27
It's those tiny bubbles of carbon dioxide that make the pizza dough rise
0:33
Next, place the flour in the bowl of a mixer. Add a little whole wheat flour, salt, extra virgin olive oil
0:47
and most, but not all, of your water. Finally add the proof yeast
0:57
It's started to foam up and bubble That shows you that the yeast is active
1:02
So I'll add this mixture So raise the bowl and switch on the mixer
1:09
And let the dough hook do your kneading Now you can also make the dough in a food processor
1:16
And certainly you can make it by hand It looks a little dry, so I can add just a little more water
1:24
What you want to do is make a soft, pliable, but not sticky dough
1:29
Once the dough comes away from the sides of the bowl in a smooth ball, stop the mixer, lower the bowl, take out the hook
1:39
And even when you make dough in a machine, I always like to knead it a little bit by hand to give it a human touch
1:48
Place it in an oiled bowl Cover all sides with oil Cover the bowl with plastic wrap Let the bowl rise in a warm but not hot place until doubled in bulk about 1 to 1 1 hours
2:04
And here's a batch of dough I made earlier. Take the dough, form it into kind of a log shape
2:14
Now, cut the log shape in half. and half again to give you four even pieces of dough
2:22
Grab a floured baking sheet, then take each lump of dough and roll it into a smooth ball
2:39
And cover the dough balls with plastic wrap, then with a clean dish towel
2:46
Let the dough rise again about 30 minutes. This is a home-style wood-burning oven
2:54
It's lined with refractory stone, which both absorbs and reflects the heat
2:59
It takes about two hours to preheat. You light a hardwood fire
3:03
The preferred fuel in Italy is oak logs. Push them in back with tongs
3:09
When you're ready to grill the pizza, what you want to do is push the embers to the back of the oven
3:17
and give a brush to the bottom. Now let me show you how to put the pizzas together
3:26
Start with a little extra virgin olive oil, then tomatoes sliced about a quarter of an inch thick
3:34
Then sprinkle tomatoes with chopped garlic, coarse sea salt, and finely ground black pepper Next for our bacon onion and potato pizza again a little extra virgin olive oil in the pan
3:56
Then thinly slivered bacon or panceta, diced onions, and diced potatoes
4:08
Stir to mix well. Again, a little coarse sea salt and freshly ground black pepper
4:17
Now, place the frying pans in your wood-burning oven and roast until the vegetables are browned and sizzling
4:28
Cooking time will be about five to eight minutes. Brush off any excess flour
4:52
then sprinkle your peel with cornmeal. This will help the pizza slide off
5:02
To assemble the pizza, first arrange the roasted tomatoes. Next, fontina cheese
5:17
Then torn leaves of fresh basil. A little bit more chopped garlic
5:25
Coarse salt. And black pepper. Drizzle the top of the pizza with extra virgin olive oil
5:35
and slide it into your wood oven So while the margarita pizza is cooking let me show you how to make the bacon pizza Take another bowl of dough Don be too obsessed about making
5:53
it perfectly circular. I like a free-form pizza. It's more rustic. And you just want
6:01
to turn your pizza as needed. You want to keep the food moving
6:08
Spoon the bacon, onion, potato mixture on top of the crust. Then sprinkle the pizza with grated Romano cheese
6:22
And finally, a little chopped fresh parsley. And check this one out
6:48
Our bacon, onion, potato pizza. So let's see how we did. Pizza margarita
7:05
Bacon pizza. moment I've sure been waiting for. Mmm. Wow. Bacon, onion, potato, cheese
7:17
It's just amazing. And the margarita roasting the tomatoes really gives them a rich, concentrated flavor
7:28
So there you have it. Two pizzas hot from the wood-burning oven
7:32
It's Italian fire on Primal Grill
#Cooking & Recipes
#BBQ & Grilling
#food
#Food
#Restaurants
#Pizzerias