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Recipe for cooking grilled pizzas

Recipes from Mexico :: Mexican Tortillas and Breads


1 1/2 (one and one-half) c. warm (110 degrees fahrenheit) water
1 pkg. dry yeast
2 tsp. salt
1/2 tsp. garlic powder
1/4 c. olive oil
4 c. unbleached flour

In a large bowl, whisk together water and yeast; let stand for 5 mins. Whisk in salt, garlic powder and olive oil. Stir in about 3 1/2 (three and a half) c. of the flour, or until a soft dough forms. Sprinkle and distribute the work surface with the remaining flour, turn out the dough, and knead until smooth, about 5 mins. Lightly oil a large bowl. Put in the dough, turn it too coat it with oil, and cover with a clean towel. Let the dough rise until it is puffy and light — about 2 hours. The dough can be prepared to this point up to 3 days in advance. Return it to room temperature before using. The dough can be frozen at this point for up to 2 months.

After kneading, punch dough down, divide it into fourths if desired, and wrap it tightly. Thaw it in the refrigerator overnight, then set it out, coated with oil, to rise at room temperature.

Preparing the Pizzas
Light a charcoal fire and let it burn until the charcoal are in an even way white or preheat a gas grill. Wrap wood chips partially in foil, creating a small packet that is open at the top. Set the packet on the hot charcoal or hot lava stones. Position the grill rack about 6 in. above the heat source.

Pat one piece of pizza dough to a 12-in. diameter round on a floured working surface. Transfer the dough to a grill, placing it on the cool zone. Cover the grill and cook the dough until it is puffed on top and lightly marked by the grill, but not at all crisp on the bottom, 4 to 5 mins.

Transfer the crust to a work surface and flip it over. Spread 1/3 c. tomato sauce over the dough, leaving a 1/2-in. border. Scatter cheese over the tomato sauce. At this point, add roasted, peeled peppers, grilled vegetables, or any other topping you desire. Return the pizza to the grill, cover, and bake, rotating it once or twice to ensure even browning. It is done when the cheese is melted and bubbling, the vegetables are heated, and the crust is cooked through and lightly crisped or even charred a little bit (about 10 mins.).

Transfer the pizza to a cutting board and let stand for 5 mins. before cutting. Repeat with remaining ingredients. Rake in additional charcoal if the grill becomes too cool for the third and fourth pizzas.

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