26 December, 2018
Heather’s Pizza Crust
Posted on : by : frederick.jaehnig
Heather's Pizza Crust
Heather uses the same crust recipe for baking inside. These directions are geared toward grillling pizza. She's used the Pampered Chef Grill Pizza Pan and a Cast-Iron Grill Pizza Pan.
Ingredients
Pizza Crust
- 3/4 cup beer
- 1/4 oz Active dry yeast
- 2 teaspoons extra virgin olive oil
- 1-3/4 to 2-1/2 cups all purpose flour
- 1 teaspoon salt
Margherita Pizza Toppings
- 2 Tablespoons extra virgin olive oil divided
- 1-1/2 pints grape tomatoes halved
- 1 clove garlic minced
- 1/4 teaspoon dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 6 ounces fresh mozzarella cut into 12 slices
- 10 fresh basic leaves thinly sliced
Instructions
- Heather's Pizza Dough
- Microwave beer in small microwavable bowl on high for 25 seconds. Be sure the beer is warmed to a temp between 110-115 degrees before adding yeast and oil. Stir in yeast and 2 teaspoons oil; let stand 5 minutes or until foamy. Combine 1-3/4 cups flour and salt in medium bowl. Add beer mixture; stir until dough pulls away from side of bowl, adding additional flour as needed. Turn dough out onto floured surface. Knead 6 to 7 minutes, adding enough additional flour to make smooth and elastic dough.
- Margherita Pizza
- Divide dough in half. Shape into two balls. Dust with flour; place in separate medium bowls. Cover with plastic wrap; let rise in warm place about 1-1/2 hours or until doubled in size.
- Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add tomatoes, garlic, basic, salt and red pepper flakes; cook 3 to 4 minutes or until tomatoes are very soft, stirring occasionally. Set aside.
- Lightly oil grill pizza pan or you can do this directly on your grill. If you do that, lightly oil the grid of your grill. (We use grill pizza pans.) Prepare grill for direct cooking over high heat.
- Working with one ball at a time, turn dough out onto lightly floured surface. Roll out each into 9-inch round. Transfer to floured baking sheets. Brush tops of each round with half of the remaining tablespoon of oil. Cover; let stand 10 minutes.
- Reduce grill to medium heat. Carefully flip dough rounds onto grill pizza pan (or directly onto the grid of your grill), oiled side down. Grill, uncovered, 3 minutes or until bottoms are golden (or well marked). Turn crusts; spread with tomato mixture, leaving 1/2-inch border. Top with cheese; grill, covered, 3 minutes or until cheese begins to melt and crusts are golden brown. Transfer to cutting board, sprinkle with fresh, sliced basil.
- You can also make any variety of pizza that you prefer using pizza sauce and other toppings!