Good Bye Winter: Artisan Pizza on the Grill
It was one of those vintage, gorgeous Sunday afternoons here on the 45th parallel, if you can call 38 degrees gorgeous. Minnesotan’s I think can, because we love the spring. We love it because for a time, we were rather convinced it would never make our acquaintanceship again. For long was the winter, and eternal did its icy bonds adhere, not only to our driveways, and our favorite lakes, but unto the tender skin of our souls as well. Persistent ice and cold, well, it has it way of getting to some people, like barnacles on the buttocks of our lives. Even so, we kept a positive attitude, and we endured. But most folks I know of are done now with the winter, throwing up their middle fingers along with their shovels in a quiet contempt, dis-satisfied with its once frosty allure, for they are ready again, for the vibrancy of spring. Emboldened by the sun on their shoulders perhaps, and ready for action. Like for instance my ducks.
Our pit faces a pond you see, and these ducks, oh how they like to strut around the place, with their little chests puffed out so proud. Many a time I will be lighting up the grill, and I don’t know if it’s the smoke or the resounding clang of the enameled lid, but they more often than not come hustling up out of the pond to see whats for supper. And I tell them. I have to tell them you see, or they get mad at me. I have to assure them that this too is not their kin they smell cooking under the lid. They always show up as such, and always in the nick of time it seems, making things just a little awkward, as if they have every right to. And maybe they do. Some day I may just have to get it over with, and smoke a duck, and watch them all tout about, and field their penetrating glares. I don’t know. Regardless, and on the menu tonight, we’re making a backyard pit favorite – artisan pizza on the grill. So get a hold of your inner Italian, and let’s make a pizza pie!
If you’ve been paying attention in this blog over the last month or so, you will recall a write-up, How To Impress A Woman: Bread. You should also remember, because there was sugar involved, that the same bread dough we used for that, was also used to procure some rather amazing caramel rolls off the grill, in How To Impress A Woman Again: Caramel Rolls. These two culinary triumphs are not without a third. For we have subtly been holding your hand, here at the pit. Ask for but one strand of golden hair from an elvish queen, and she may give you three. Indeed, and henceforth, tho we ain’t no queen, here then is the third installment towards a higher carbohydrate utopia; a cheesy salute to an all-time favorite, and yet another use for this amazing dough. Sure to impress women and men alike, and maybe a couple of ducks too. If you need to refresh your memory on how to make the dough, just refer back to the links above. But here is memory nudge, none the less.
- 3 cups lukewarm water
- 1 1/2 Tablespoons granulated yeast (1 1/2 packets)
- 1 1/2 Tablespoons kosher or other coarse salt
- 6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
You can use what ever pizza dough you wish of course, and many of you already have your own systems for pizza in place, which is great, but the whole point of this article, and the two previous blogs under the bread umbrella, as linked above, is to show you the utter versatility of this fantastic dough. From fresh bread, to pizza. To caramel rolls for dessert. Its real easy to do too.
Simply roll out the dough to a uniform 1/4 inch thickness, add what ever toppings you fancy, and transfer it to an oiled pizza stone, which has been preheated on the grill. Charcoal arrangement should wax reminiscent of a smoldering doughnut, sure enough about the diameter of your pizza stone, and the lid on for an oven-like atmosphere in the cooker. If you’re using a Weber kettle, vents should be wide open. Grilling pizza goes against everything we have taught you about the hallowed virtues of going low and slow. It is hard for us to utter such words, but hot and fast is your motto here. Thus for you a speedier rendezvous to your quintessential pizza nirvana. Whence the crust is of a golden brown, plate the pie, and offer it in good stride to your people. Oh, make haste with it. Plop it down on the table in front of them, with the steam still rising. And watch the molten cheese ooze over the sides whence you peel off a slice, appreciating for a moment how your people foster flattering notions for thee, as their pit master most cool, and bequeather of the beloved Artisan pizza pie. Yum!
Artisan Pizza hot off the grill. Man! Yet another culinary gem from the such a versatile dough, and even better of course, patron to the pit.