Fifteen Minute Pizza Sauce
2 T olive oil
2 clove of garlic, minced
8 oz can tomato sauce
6 oz can tomato paste
1 t sugar
1 t dried oregano
1/2 t dried basil
In a saucepan heat olive oil. Add garlic and saute three minutes. Add tomato sauce, tomato paste, sugar, oregano and garlic. Stir and then simmer for ten minutes.
One Hour (Give or Take) Pizza Dough
2 1/4 t active yeast (I buy a jar and keep it in the fridge; otherwise, use 1 packet)
1 1/4 c 106° water (for years I failed to make sure it was hot enough, now I use an oven thermometer)
4 c all purpose flour
1 T salt
1/4 c olive oil
Dissolve yeast in warm water. In the bowl of a stand mixer combine flour and salt. Using the dough hook attachment gradually stir in olive or and yeast/water mixture, alternating between the two. Increase the speed to medium and stir dough for seven minutes, stopping every so often to scrape dough from the sides and bottom of the bowl. If you do not have a stand mixer just use a spoon and beat the beejeezums out of it until it is elastic and just a little sticky. Flour and water are moody. Sometimes these amounts are perfect; some times they are not. Use your judgment and add water or flour by the tablespoon until the dough feels right.
Put the dough into a large, lightly oiled bowl and cover with a damp cloth. Give it an hour or so to double in size. Then punch it down (I love that part) and divide into eight equal portions. Cover the eight balls with plastic wrap and let them rise again for ten minutes. Then roll or stretch each one until it is very very thin (wafer thin) and about 8-10 inches around.
Heat the grill to medium-low. Oil one side of one dough round and place on the grill oiled side down. Grill 1-2 minutes. Remove from the grill, oil the other side, and then add sauce (if desired) and other toppings lightly. Too much stuff on a grilled pizza is a problem. So scatter cheese, spinach, basil, pepperoni, what have you with a sparing hand and then return the pizza to the grill for another 2-3 minutes.
Depending upon the size of your grill you can do a few pizzas at once.
Notes: I cut the dough into eight slices like a pie. When I went to roll them out they maintained their triangularity. Oh well. Pizza doesn't HAVE TO be round, you know. We made three pizzas this way (which was a mistake since Steve ate one, Patrick ate one and Caroline and Edward ate one together - hellloooo? no wonder I am always hungry at bed time) which left five balls of dough. We decide to grill them and then freeze the pre-grilled crusts for another day. I also froze the leftover sauce. My plan is to report back on how the freezer pizza components fared in Grilled Pizza Part Two.
Patrick likes pepperoni and kalamata olives. Caroline and Edward liked (although they didn't have much choice in the matter) baby spinach and olives. I like black olives, fresh tomato, spinach and fresh basil. Steve prefers sausage when he can get it but seemed happy enough with spinach, olives and a few of the fifty billion chanterelle mushrooms he and Patrick have gathered this week. They are, like, I don't even know what... gnomes. And we are all tomato sauce and mozzarella cheese people.
What do you put on yours?