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Summertime Baking

Summertime Baking

Jul 08 2014

When it’s hot and sweltering outside, the last thing you want to do is heat up your house on the inside. But that doesn't mean you have to put your baking projects on hold till the weather turns cold. Just take them outside. With a few little tricks, you can turn your outdoor BBQ into a grilling oven and keep the heat outside – where it belongs. Here’s some tips for baking pizza outside and a favorite recipe you can use all year round. • Put a grilling grate or pan on top of the grill to assure the dough doesn't stick, or to avoid grill lines on your crust. A pizza stone will work too. • It’s easiest to bake on your grill if you have a lid and temperature gauge to like an inside oven as much as possible. If your grill doesn't have a gauge, check with your local hardware store which is likely to have some inexpensive options. Enjoy the following great recipe for grilled pizza from Delicious Grilled Thin-Crust Pizza Yield: Four 10-inch pizzas Ingredients: Crust Ingredients: 1 cup warm water 1 teaspoon salt 2 tablespoons oil 3 cups flour* 1 tablespoon dry yeast Oil and salt, for brushing crusts Toppings of your choice: about 1/4 cup pizza sauce for each pizza about 6 ounces (1.5 cups) shredded mozzarella cheese for each pizza Pepperoni, chopped onions, diced peppers, crushed red pepper, sliced olives, etc. Instructions: 1. Prepare dough by mixing the warm water, salt, oil, and yeast in a medium-sized mixing bowl. Stir in flour. Knead with clean hands, adding more water if necessary to form a smooth, elastic dough. Dough shouldn't bee too sticky, since it will need to hold together when rolled out into a crust. Allow dough to rest for 5-10 minutes, covered. 2. Separate dough into four parts. On a lightly-floured surface, roll each piece of dough into a 10-inch circle. 3. Pre-heat grill to medium-high. Brush one side of the rolled dough with oil and sprinkle lightly with salt. Place crust, oiled-side-down, on the pre-heated grill.** Grill with lid open until bottom is browned, about 3-5 minutes. 4. Remove crust from grill and place on a metal baking sheet (or other heat-safe surface). Brush the top (the side that hadn't been grilled yet) with oil and sprinkle with salt. Flip crust over. 5. With the grilled side facing up, place toppings on grilled side, being careful to not overload with toppings since the crust is fairly thin. 6. When toppings have been added, return pizza to the grill, with the second oiled side down and the toppings facing up (of course!). Grill with the lid closed for 5-6 minutes on high, until crust is browned and cheese is melted. Remove from grill, cut, and serve hot!

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