Some guys at church said they do it all the time. And so, tired of grilled veggies and frozen veggie burgers, I thought it was worth a try, especially because Mama assured me that it was doable.
Plus, I'd read the article in the NYTimes about homemade pizza, the secret being letting the dough rest overnight to develop a richer flavor.
So, on Friday night, I made my basic pizza dough in my bread machine and left it out in a container at room temperature overnight. The next day, with homemade sauce, slices of fresh mozzarella, and fresh basil leaves, we were ready. I divided the dough in half, spread it in a rectangle, and Mama threw it on the grill before anything else, closing the lid after it. In about 4 minutes, the dough was done on one side, bubbled and crisp, with pretty grill marks. We flipped it, spread the sauce and placed the cheese and basil, closing the lid again. In about 4 more minutes, the pizza was done.
And it was amazing. Not just the best grilled food, but some of the best pizza I've ever had. And so fast and easy. We even froze the second pizza in foil, not able to finish it all, and defrosted it the next day and reheated it on the grill--almost as great as the first day!
We'll be making this pizza every weekend . . . and you can too!
No comments:
Post a Comment