Faster than delivery pizza

Gjac wrote:
I make Navaho fry bread with flour baking powder and warm water. Cook it on a grill with a large frying pan lid to cover the pizza. Any left over dough I wrap on a stick and let the kids cook it on the campfire at night then fill the inside with jelly.

Thanks for the Navaho fry bread heads up. Been thinking of making it for awhile and needed a reminder.

We used to camp at a spot that was about 20 miles to the nearest city. The local pizza parlor said they would deliver up to 10 miles. So, we'd do pizza drug deals on the side of the road at the halfway point. I always remember the coveting looks we'd get when opening the boxes on the camp picnic table from the nearby camp sites.

The fry bread make a great American/Mexican style pizza, if you can call it that.
Just pile taco ingredients on top.

NYCgrrl wrote:

Uppercrust wrote:
Another good thin crust is soft tortilla shells. Put on a piece of foil, add toppings, grill on low till brown about 5 minutes.

Naan,an Indian bread, makes a nice pizza too although the crust is chewier. I like to slather both sides with olive oil to keep the bread from burning too fast. Makes some nice grill lines underneath as well:




No pizza sauce on hand? Make your own fast:
Adapted from M.Hazan

1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper

Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper.

I make Navaho fry bread with flour baking powder and warm water. Cook it on a grill with a large frying pan lid to cover the pizza. Any left over dough I wrap on a stick and let the kids cook it on the campfire at night then fill the inside with jelly.

you're welcome, magnusfide. I started using sourdough because of the lower glycemic index, eventually incorporating mostly all organic and higher fiber ingredients. Not to mention dropping the cost of our weekly pizza from ~$20 to ~$2. I use fat free (Kraft) shredded mozz but to give it great taste, I dust the top of the FF cheese with about 1 oz of very strong, aged parm and asiago. Adds a ton of flavor but essentially no calories. Organic turkey pepperoni on DH's side, and mushrooms, sun dried tomatoes, artichoke hearts, and olives on my side. I've got it down to such a science that it's faster than calling in an order, waiting the 20 minutes, and driving 5 miles to pick it up (no delivery out in our area). Works in a DO, too.

Thanks for this one, Leo. We really enjoy sourdough and for some reason never though to do pizza dough with it.

Leo Benson wrote:
I grill pizza outside every Friday night. I use a sourdough crust and it's better if made in the morning and retarded in the refrig all day. This recipe is for about a 12" crust. I scale it up for a larger crust I don't like the too thick so I'd call this a medium crust.
1 cup sourdough starter (fed and bubbly)
1 cup flour (I use organic sprouted whole wheat flour mostly but have used a variety of flours)
1 tbsp EVOO
1 tbsp organic raw sugar (or white sugar)
2 tsp yeast
1/2 tsp salt
place in bread machine on dough cycle. As it begins to knead, add water in tbsp increments until a slack dough forms. (depends on how thick the starter was)
Oil a bowl. After bread machine dough cycle is done, place dough in bowl, turn to coat, and place in refrig
Put back on counter one hour before you are going to shape the dough
an hour later, with wet hands, pat dough out into the approp size on parchment.
Preheat the BBQ grill with pizza stone in place (mine gets up to about 600 degrees)
Top with thin layer of crushed tomatoes , mozzarella, and toppings of choice.
With pizza peel, place pizza on grill. Turn down the burners under the stone to low and keep the other burners on high.
after about 2-3 min lift the edge of the pizza up and pull out the parchment so the crust is in direct contract with the stone.
Grill about 5more minutes until the cheese us bubbly and the crust is golden brown.

Uppercrust wrote:
Another good thin crust is soft tortilla shells. Put on a piece of foil, add toppings, grill on low till brown about 5 minutes.

Naan,an Indian bread, makes a nice pizza too although the crust is chewier. I like to slather both sides with olive oil to keep the bread from burning too fast. Makes some nice grill lines underneath as well:




No pizza sauce on hand? Make your own fast:
Adapted from M.Hazan

1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper

Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper.

Another good thin crust is soft tortilla shells. Put on a piece of foil, add toppings, grill on low till brown about 5 minutes.

Another hint is we freeze canned pizza sauce in ice cube trays and use 3 or 4, thawed out, on a pizza. Otherwise, even a small can is too much for one pizza. We buy the #10 cans at GFS and freeze up a season's worth of sauce. Likewise, we get 5# bags of mozzarella at Costco and freeze them in zip lock sandwich bags.

I grill pizza outside every Friday night. I use a sourdough crust and it's better if made in the morning and retarded in the refrig all day. This recipe is for about a 12" crust. I scale it up for a larger crust I don't like the too thick so I'd call this a medium crust.
1 cup sourdough starter (fed and bubbly)
1 cup flour (I use organic sprouted whole wheat flour mostly but have used a variety of flours)
1 tbsp EVOO
1 tbsp organic raw sugar (or white sugar)
2 tsp yeast
1/2 tsp salt
place in bread machine on dough cycle. As it begins to knead, add water in tbsp increments until a slack dough forms. (depends on how thick the starter was)
Oil a bowl. After bread machine dough cycle is done, place dough in bowl, turn to coat, and place in refrig
Put back on counter one hour before you are going to shape the dough
an hour later, with wet hands, pat dough out into the approp size on parchment.
Preheat the BBQ grill with pizza stone in place (mine gets up to about 600 degrees)
Top with thin layer of crushed tomatoes , mozzarella, and toppings of choice.
With pizza peel, place pizza on grill. Turn down the burners under the stone to low and keep the other burners on high.
after about 2-3 min lift the edge of the pizza up and pull out the parchment so the crust is in direct contract with the stone.
Grill about 5more minutes until the cheese us bubbly and the crust is golden brown.