Grilled Pizzas

I’m going ahead and get my pizza ready to make some grilled pizza. I did that in my
restaurant all the time and it’s one of my most popular anti pasty. So I have some tap
water, it’s not hot, it’s not cold and I’m going to activate this yeast. Yeast is living thing
and so if my water’s too hot, it kills the yeast. And if it’s not hot enough, the yeast
doesn’t activate. So just like anything that’s a living we need to give a little food. And in
the case of yeast, that’s sugar is kind of anyanyanyana, has something to eat up.

So we can tell the yeast as activated after we let it sit for about 15 minutes when we smell
it. very yeasty an we see a kind of bubbling up so we’re going to hang out, we’ll come
back to it after it’s been activated. So it’s about a cup and half of flour. I’m going to make
a little well in there, this is how we always combine wet things in to dry things and so we
don’t worry about the lumps. Adding some olive oil and of course my super activated
yeast. I can smell it, nice and yeasty. I see the bubble n the frock on the top. So we add
right in to well.

This is how give posada all kind of stuff like this. So mixing it up just to, let’s combine
and then I’m going to go ahead and knead it. I really need it to knead so this really will
develop a lovely sort of took some dough alright. Let’s see what we’ve got. Alright,
lovely. So let’s just knead this, I need to knead because this will really help develop the
glutens in there and gluten is the protein that kind of holds everything together and gives
us a lovely texture.

So if I don’t do this, and then I might just have limp dough, that’s not that exciting. So
really get this going. Look at that beautiful, look how quickly this comes together. Woo...
nice and smooth and I’m going to stick it back in my ball and cover it with some plastic
wrap so it can just hang out and do its yeasty thing, which is rise. So here we go.

One more couple more, there we go. Look at that beautiful baby right back in to the bowl.
Cover it with some plastic wrap and we just let it hang out. I’ve got my dough rising in
the background and it’s doubled in size. I’d say I’m going ahead and roll that out in
minute. But you know, in a mean time, we’re talking toppings.

So I’ve got some chopped plump tomatoes and a little bit of some slivered black olives, I
like Gayeta olives keeping that Italian thing in mind. Some capers, a little crusted pepper,
of course my buddy salt and some olive earl. And I’m going to set that down and oohh
look at my beautiful infuse oil, that I have standing in the wings. That is going to be for
my other pizza topping which is just shape parmesiano, a little bit of Prosciutto and fresh
arugula, dressed with my beautiful oil.

Hmmm. delicious, okay that’s going to be standing by as well. So my sport mate had
been in the oven and out of the oven and our standing by along with my Julian pickle
peepers and toasted almonds. So we are ready to get rolling, it’s dough time. Alright, I’m
going to use my rolling pin her. I’m going to take about a golf ball size shape. Yeah that
looks good for about one dough. I’m going to roll a couple of these babies out and I’m
going to get them on top in the oven.

So these things, you know these pizzas are so versatile and lovely. I loved the charred
flavor, that’s whats happening but you know you can top them with whatever you like.
So I’m doing a couple of kind of crazy cheeses here. I’ve got parmesiano and I’ve also
got one of my other favorite cheeses Taleggio. It’s washed drying cheese that can be a bit
stinky at times but it melts so beautifully to look it.

So let’s take this baby right on to the grill. Look how cutie that is. Who knew you could
grill a dough. Look at this, bubbly, lovely things happenings. Alright, we’re going to turn
one over, we’re going lay this over. We can go back and forth, back and forth a few times
and that makes things beautifully crispy and lovely. So we’ll play that game so we don’t
have char but than it makes things crispy. We like crispy crunchy things.

So while my doughs are doing great things, I’m going to go ahead and prep my cheeses.
You know what they say, it’s just not easy being cheesy. So I’m just with my farm, I’m
going to shave this one and to my Taleggio, I’m going to kind of chunk it and then it
melts and I top it with my sort food tinesca topping.

In a restaurant where I do this, we cut the doughs to order. But when I’m doing that at my
home for pizza party stop, I’d go ahead and get all the stock and everyone can do their
own. So I think my doughs are just about ready. I’m going to get this assembled, oh yeah.
Look at that baby, beautiful. I’m going to get this assembled and in the oven. So I’ve got
one with the Taleggio and my tomato stock, kind of sprinkle this all around and some of
the parmesiano. And then, when I come out with this one, Prosciutto, arugula and my
cool chilly oil is going on top.

So Taleggio, tomatoes and we’re going to rock this out in the oven. Oh baby it looks
good. Couple more cheesy things, couple more tomatoes. Ah, I can’t wait, I can’t wait.
So we’re going to get my pizza pie is the oven 435 degrees till we all see cheesy stuff
melt. Yeah baby! Whoo-hooh!. Nice and hot, just the way I like them.

So this pizza is going to be ready to roll, I’m just going top it with a little green to make it
look fresh and beautiful. But this pizza, my super star baby isn’t want it that I make in
Italy and it’s my favorite pizza ever so I’m making a lot here in the United States.

So it’s my grilled Joe, I’m going to top it with a little Prosciutto, some cured hams and
cured Italian hams. Look at this. So when I get this, I’d buy and make sure that it’s pack
on the wax paper so I can take it apart very easily. And I’m going to top it with a little bit
of fresh arugula and some of my beautiful chilly oil that I made earlier. And look how
cool that looks.

It gives juts the right amount of zip and brings everybody together. So a little bit of chilly
and oh it looks beautiful with this fresh mist. Look at that melted delicious cheese. Oh!