Pizza, updated

One of the things that I have been ejoying regularly since the weather got warmer and I have started to crave simpler, lighter meals is grilled pizza. OH, how did I live for so long without this wonder?! Perhaps it was my own fear of the pizza dough slipping through the grates of the grill not cooking correctly, but I am so happy we took the plunge!

The first evening I experienced this amazing pizza was when my mom was visiting. The hubs was working, so mom and I decided to go out on a limb and experiment. We figured at least if we failed, there wouldn't be anyone to make fun of us. Lucky for us it was perfect, and lucky for the hubs, he's had to eat it at least half a dozen times since.

Aside from grilling the pizza, I have slightly changed the recipe. I took inspiration from a Smitten Kitchen post, and started using a little wine and honey. I personally didn't think pizza dough could get any better, but it sure did. A slight sweetness from the honey and just a very slight taste of the wine takes this crust from great to true fabulosity! I did try the SK pizza crust recipe, but I had significant trouble working with the dough. It got too thin and holey. Now, I will say, rolling out pizza dough is certainly not my forte, but I preferred the texture and density of the usual recipe anyway. I'm posting the new version below, for simplicity.

Pizza Dough, updated

1 package (1/4 ounce) active dry yeast

2 tbsp. white wine + warm tap water to equal 1 c.
1 tbsp. honey
3 c. flour
1/2 tsp. salt

In a large bowl, dissolve the yeast in the warm water, Add the sugar and leave it for 5 to 10 minutes. This will result in a little film or foam. Add 1 cup of flour and beat well. Sift together the remaining 2 cups of flour and 1/2 tsp. of salt and add it to the bowl. Beat until smooth and if you find your dough too sticky, add some more flour. The dough should be fairly stuff by the time you're done. Turn the dough out onto a lightly floured surface and let it sit for 3 - 5 minutes. Knead the dough for 2 - 5 minutes.

Place the dough in a greased bowl and let it stand in a warm place, free from drafts until slightly risen, about 30 minutes. Divide the dough in half and knead each piece slightly. Wrap each piece loosely in plastic wrap. Be sure to wrap it loosely so the dough can continue to rise. Refrigerate until ready to use, at least 2 hours.

Heat the grill to about 400 - 450 degrees. Slight oil the racks. You can use cornmeal on your pizza pan to help with sliding. When the grill is hot, slide the untopped pizza dough onto the grill. Cook for 3 - 5 minutes, depending on your grill, until the underside is light golden brown. Remove the pizza dough and top the grilled side of the dough with your desired toppings. Slide the dough back onto the grill and grill for about another 5 minutes, until the cheese is melted.

Try to remember what your life was like before grilled pizza!