Gas Grilled Pizza

Pizza on the Grill

Our Mother Eleanora was the youngest of the family, a family of five children the descendents of the three Bove brothers who married three sisters. They sired 18 children, the last of which our Uncle Joe passed only a few weeks ago. Our grandparents were from Naples Italy. Naples is the home of Pizza. At least the story is that Pizza was created in Naples to honor Queen Margherita of Savoy. There are some that will tell you that the French invented the pizza but we are going to stay with the story of Queen Margherita. It is said the pizza depicted the Italian flag with its green, white and red colors.

Mrs. Tom's roots are Neapolitan and here she will share her secrets passed down from her mother and translate those secret recipes to her style of cooking on the outdoor gas grill. Making your pizza on the outdoor grill insures a crispy thin crust and adds a delicate smoked flavor to the dough.

Mrs. Tom will admit that there are days when she is so busy that she will resort to a store purchased dough or better yet one from a local pizza house or bakery. There are also good options on the store shelves if you don't have the time or inclination to make your own sauce. Here Mrs. Tom will share one of her favorite dough's and just how to grill them.

Gas grilled Pizza...John Henry's blackened Filet Mignon, Blue Cheese and Sweet Red Onions

The dough

Think of the dough as an artist canvas where there are no rules and almost everything goes. It was Wolfgang Puck at his Beverly Hills Spago Restaurant in the very early 1980's that began to change how we thought about pizza. He began to use classic dinner items and brunch items on his pizza. My brother tells me he flew out just for the pizza and with reservations in place a month ahead of time for two nights he rubbed elbows with the rich and famous, dined one night from the dinner menu and night two was pizza and champagne. Pizza was never the same again.

This is the dough that has become standard in our family since my brother's trip to Spago in 1980. Wolfgang would approve.
 

Makes 4-8 inch or two 14 inch dough

3 cups all purpose flour

1 teaspoon salt

1 tablespoon honey

2 tablespoon of olive oil

3/4 cup cool water

1 package fresh or dry yeast

1/4 cup warm water

1/4 cups of grits or polenta(for forming the dough)

1/4 cup of flour for dusting the rolling surface (while kneading)

·       Place the flour in a food processor
·       combine the salt, honey, olive oil and a 3/4 cup of cool water in a small bowl

·       Dissolve the yeast in a 1/4 cup of warm water and let it proof for about 10 minutes

·       with the motor running, slowly pour the salt and honey liquid through the feed tube. Then pour in the tempered yeast.

·       process until the dough forms on the blade of the processor if it becomes too sticky add a bit of flour.

·       transfer the dough to a lightly flour dusted surface... knead the dough until it is smooth. Place in a buttered bowl and allow the dough to rest covered for 30 minutes.

·       divide the dough into 2 or 4 equal size balls roll the dough until smooth and place in a bowl...refrigerate and cover with a damp towel

·       1 hour before using the dough remove from the refrigerator and let it stand for at least 1 hour until it comes to room temp

·       sprinkle the work surface with grits or polenta and form your dough
 

Handy tools for making the pizza

·       pizza peel or baking sheet

·       tongs

·       rolling pin optional

·       pizza wheel
·       cold beer or good bottle of wine to sip while tending the grill
 

Heat your grill on high for 15 minutes with the lid down

·       turn your grill to medium heat

·       brush the pizza both sides with oil

·       put the pizza on the grill for about 3 or 4 minutes on medium heat with the cover down don't peek, turn the pizza over using spatula and tongs. Turn off one set of burners so you can create indirect heat and place the pizza over the burners that have been turned off. Rotate the pizza a few times if the crust closest to the open flame begins to char.

Toppings

·       for the 14 inch size

·       two 7oz filets sliced thin (or any good cut of steak that you like)

·       two cups fresh graded mozzarella

·       1/1/2 cups crumbled blue cheese

·       1 medium red onion sliced thin

·       tomato sauce...homemade or purchased

·       John Henry's blackening rub seasoning sold at the Proctor Gas outdoor grilling showroom

·       3 table spoons olive oil

·       suggested seasonings, fresh oregano, basil at the end just a couple of minutes before the pie is done

·       Once you turn the pizza and place on the indirect heat you are ready for the toppings. Mr Tom probably could have used the sole of an old shoe as long as you put a good steak on it. So we are starting our grilled pizza with a classic steak, blue cheese and red onion.

·       In a small bowl place the steak and toss with John Henry's blackening seasoning rub. In a sauce pan place the olive oil and just sear the steak for 30 seconds on each side.

·       Now place the ingredients on the pizza, first spread your sauce, then the mozzarella, then the steak, blue cheese and shaved red onions on the top. Leave on the heat for 7 to 10 minutes or until the cheese is bubbling away. Finish with fresh herbs.

Mrs Tom's secret
For a two burner grill turn off the one side when you turn the pizza, for a 3 burner turn off the middle and for a 4 burner turn off the two middle burners. Place the pie over the off burners and rotate if necessary to keep the crust evenly cooked. Check out the line of John Henry's rubs for the upcoming grilling season at the Proctor Gas showroom, good for fish, poultry, pork and beef.