I’ve not made this recipe yet, but I plan to tomorrow. I received a request from a friend, so here is the recipe. I will paste an update after I make it.
Par-Baked Pizza Crust
Makes 2 pizza crusts (6 servings each) Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.
1 tsp. sugar
1 0.25-oz. pkg. active dry yeast
2¼ cups all-purpose or bread flour
1 cup whole-wheat flour
3 Tbs. fine yellow cornmeal
2 Tbs. olive oil, plus more for greasing bowl and baking sheets
¾ tsp. salt
1 | Stir together sugar, yeast, and 1¼ cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.
2 | Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.
3 | Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.
4 | Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.
5 | Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.
Use a rolling pin. Stretching or pulling pizza dough leaves thicker edges. On the grill, this can result in a charred center and undercooked sides. Use a rolling pin to achieve an even thickness— aim for no more than ¼ -inch thick.
Grill pizzas on medium-low to medium heat. A too-hot grill can easily burn a pizza crust before the cheese is melted and the toppings are warmed. Watch your first pie carefully as it cooks, and err on the side of starting with low heat. Many grills also have hot spots, so if parts of the crust are charring too quickly, use tongs to gently rotate the pie.
Less is more. Go easy on the sauce to keep the crust from getting soggy, and use grated cheese for best melting results.
Farmers’ Market Pizza
Why rely on store-bought tomato sauce when you can make your own with summer tomatoes? Here, grilled, whole tomatoes are blended with seasonings for a speedy homemade sauce.
1 Tbs. canola or grapeseed oil, plus more for brushing grill grate
3 plum tomatoes (¾ lb.)
2 Tbs. fresh oregano
1 Tbs. red wine vinegar
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
½ tsp. salt
½ tsp. red pepper flakes
1½ cups large broccoli florets
1 small red bell pepper, sliced into 3 wedges
1 small yellow or orange bell pepper, sliced into 3 wedges
½ red onion, sliced into thick rings
¼ cup canola or grapeseed oil for tossing with vegetables
1 Par-Baked Pizza Crust (p. 64)
1 Tbs. capers, drained (optional)
¼ tsp. ground black pepper
1 | Brush grill grate well with canola oil, and preheat grill to medium.
2 | To make Tomato Sauce: Brush tomatoes with 1 Tbs. canola oil. Grill 5 minutes, or until tender and slightly charred. Purée tomatoes, oregano, vinegar, olive oil, garlic, salt, and red pepper flakes in blender or food processor. Transfer to bowl.
3 | To make Pizza: Toss broccoli, bell peppers, and onion with canola oil in bowl. Place in grill basket or thread onto wooden skewers, and grill 5 to 7 minutes, or until tender. Cool until easy to handle, then thinly slice bell peppers.
4 | Spread Tomato Sauce on crust. Top with vegetables, capers (if using), and black pepper. Place Pizza on grill, close lid, and cook 5 minutes, or until sauce is warmed and bottom of crust is crispy.