Primo Gourmet BBQ Grills Pizza
Pizza dough (see Pizza Dough recipe below)
Set up grill for direct cooking (no heat deflector plates) and heat to 400 degrees Celsius with pizza stone directly on grill.
Sprinkle semolina on pizza board or large cutting board. Place pizza dough on the board. brush top of pizza dough with a bit of olive oil. Spread desired amount of pizza sauce on the pizza dough. Chop up basil and oregano and spread on top of pizza sauce. Spread desired amount of mozzarella cheese on top of pizza and add toppings. Lastly finely grate parmesan cheese on pizza.
Sprinkle some semolina on the primo Pizza stone. Slide the pizza onto the stone and close the grill. Cook for approximately 10 minutes or until golden brown on the bottom side of the pizza. Check pizza after 5 minutes and then every couple of minutes to check when it is done. When checking use pizza board or pizza spatula to lift up pizza to check the bottom.
Add some chunks of hickory and mesquite wood when lighting the grill to get a great wood fired taste. Place pizza stone on the grill while it is warming once the grill is about 150 degrees Celsius. If the semolina goes burnt right when you sprinkle it on the pizza stone, the stone is too hot to cook on and you need to take the stone off (use pot holders) and back off the temperature of the grill. Put the stone back on the grill for 5 minutes and sprinkle with semolina again.
Making your own pizza sauce can be fun and tasty, but we use Leggo’s Pizza sauce (with Garlic Onion and Herbs) and find it makes the process much easier and is very tasty.
Primo Gourmet BBQ Grills Pizza Dough
Dried Active Yeast (1 sachet (7grams)) or about 2 teaspoons
200ml warm water
2 teaspoons of salt
4 teaspoons of olive oil
2 teaspoons of sugar
320 grams of plain flour
Mix salt, sugar, water, and yeast in mixing bowl until combined. Gradually mix in olive oil and then leave in a warm place until the mixture gets a nice foamy top (about 10 minutes).
Sift flour and add to the mixture and kneed until dough is no longer sticky. Add more sifted flour if you need.
Put 1 tablespoon of olive oil in large bowl and swish around to coat bowl. Roll the dough around the bowl and then cover with clean towel for 1 1/2 hours or until dough has doubled in size. press the dough down to expel air.
Cut up dough to make 3 thin pizzas.
Sift a bit of flour on prep table and press down dough flat and sift just a small bit of flour on dough. Roll dough into circular shape. Once dough has been rolled out pick up and drape over both fists and use fist to continue stretching dough out (working fists away from each other). If you are feeling good about yourself give a try at throwing dough in the air and catching it on your fists. (upward momentum with arms and spin fists to work them apart as pushing hands up). This is not hard to master and you will be sure to impress your friends and this does make pizza dough better!
You are now ready to make your pizza…
Helpful to have a good food scale, 320grams of flour is about 2 1/2 cups. Warm water is most effective in getting the yeast to activate. Hot water out of most taps will do. Dough can be kept in the fridge for a couple of days and just double or halve the recipe depending on how many pizzas you plan to make. Always a good idea to make enough for a couple extra pizzas when you are first getting started or cooking for a group in case you don’t get them quite right the first time.