Tuesday, April 19, 2011

How-To Tuesday - How to Make Grilled Sourdough Pizza






I've always wanted to cook sourdough pizza, so last Monday I called my pal Mark, of Mark's Black Pot, who is the resident bread expert this side of the Great Plains. The following is the weeklong saga culminating with the best pizza I've ever had. Yes fans, it was that good. This post will be split into two sections:

Sourdough Basics

Grilling Pizza

Lets get started:

Sourdough Basics:

Step 1. If you mix it, they will come. We need a nice habitat for our wild yeast friends that will be living in our dough. A week before your party, mix together 1 cup water and 1 cup flour. This is called the starter. It should have the consistency of somewhere between pancake batter and biscuit dough. Leave it out on the counter overnight in a place it won't be disturbed, not too much heat, and no metal. Stirring, mixing, or bowl. NO METAL. Metal kills yeast.

Step 2. Invite the colony to the party. Now you should have caught some wild yeast bugs and they are happily producing the gas that makes sourdough so yummy. Every night for 5 nights, scoop out half the starter and discard it, replacing it with 1/2 cup water and 1/2 cup flour. This is "feeding" the start. If your kids keep bugging you about getting a dog or cat, tell them they have to take care of yeast for a week. That will be a good test to see if they can handle a multicellular organism.

Step 3. Mix the sponge. The morning of the party, mix 1 cup starter, 2 1/2 cups water, 4 cups flour. Let it ferment for about 6 to 8 hours. This is uncovered, on the counter.

Step 4. Mix the dough. 3 hours to showtime, get the dough started... it will need to raise for 1-2 hours. To the sponge, mix 1 cup flour, 1 egg, 2 tbsp sugar, 3 tbsp oil, and 1 tbsp salt. Mix thoroughly and knead adding flour until it passes the "windowpane test". If you can stretch a window of dough without it tearing it is ready. Cut the dough into appropriate sized balls and let raise in a warm place for 1-2 hours.

At this point, you can take the dough and make sourdough bread, but we want to make pizza, so with no further ado,

Grilling Pizza

Step 1. Prep your ingredients. Get everything "Mise en Place". For our pizzas we used:

Tomatoes, sliced
Spinach
Pepperoni, sliced
Sausage
Ham
Mushrooms
Artichoke hearts
Green onion, chopped
Red onion, sliced
Mozzarella cheese, shredded
Tomato sauce

Remember to brown the sausage ahead of time.

Step 2. Make the tomato sauce.

Recipe:
1 15 oz can stewed tomatoes, cubed
1 6 oz can tomato paste
1 tbsp parsley
1 tsp basil
2 tsp garlic powder

Mash tomatoes, mix all ingredients until blended. Let stand 10 minutes prior to use.

Step 3. Roll out the dough. I used my hands only, but you could use a rolling pin. Roll it out on some cornmeal so it doesn't stick. Put it on a piece of parchment paper and build your pizza. Brush the crust with olive oil after rolling out to get the top crisp.

Step 4. Preheat the pizza stone. If you don't have a pizza stone, you can use bricks, but it may take longer to heat. Put the stone on the grill, light the grill, close the lid and let it warm up.

Step 5. Place the pizza on the stone. Use the parchment paper to move it. It may char some, but it is only temporary. If you have a pizza peel, use that, otherwise, this works. Once the pizza starts to cook, you can remove the parchment.

Step 6. Bake the pizza from 15-20 minutes on low grill heat. Watch it closely so it doesn't burn. When done, pull out and put on foil to cool. Cut and enjoy!




Bon Appetit! The Outdoors Start at Your Back Porch!

8 comments:

  1. LOVE LOVE LOVE it. Can't wait to start startering. And, bravo for making your own sauce. :)

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  2. Whoa, total yum! I'm a sucker for sourdough.

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  3. I had no idea you could do this. Amazing. I may give it a try one of these days. Thanks, bro!

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  4. Fantastic! I love your site and want my husband to learn how to do all these things (since the grill is his domain that seems fair, right?)

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  5. Stie,

    Fly me out and I'll do it for you! ;)

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  6. Great instructions! Sourdough's a favorite. Thanks!!

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  7. I've always wanted to do grilled pizza but been too intimidated--thanks! Yum.

    And is Christie just talking jive, or are you actually her bro?

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  8. No jive here. I'm very lucky to have had Stie as my sister for all my life. She can't say the same, since she's older than me, and most likely adopted.

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