TOM WALLACE • email@example.com Assignment #20013245A Slug: pizza072210 Date: July 13, Illustrate cooking pizza on outdoor grill< kim Ode’s home kitchen _THIS PHOTO: ] Next in Baking Central production, how to steps and illustrations. This one is on grilled pizza outdoors, with a variety of toppings.
Artisanal Baker’s Dough
Serves 2 to 4 (makes 2 pizza crusts).
Note: The special ingredient of this light, airy dough is 2 percent milk, used instead of water. “It makes for a more tender dough,” says the recipe’s co-creator, Elizabeth Karmel. The dough is simple to make and easy to roll thin. “I have found, though, that it can be sticky. To deal with that, I flour the rolling pin as needed.” Don’t worry about making the crust perfectly round; an irregular shape is part of its home-cooked charm. The dough needs to rise for 24 hours at room temperature. It can be frozen for up to a month; defrost at room temperature before using. Adapted from the expanded “Pizza on the Grill,” by Elizabeth Karmel and Bob Blumer.
• 3 c. bread flour or all-purpose flour, plus more for the work surface
• 1/2 tsp. active dry yeast
• 3/4 tsp. kosher salt
• 1 1/2 c. 2-percent milk
• 2 tbsp. olive oil, plus more for the bowl
Whisk together the flour, yeast and salt in a large mixing bowl, then pour in the milk and oil. Use a fork or your clean hands to combine; the dough will be sticky. Knead once or twice to form a ball.
Oil a large bowl and set the dough in it. Lay a sheet of wax paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow the dough to rise at room temperature, undisturbed, for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24-hour fermentation process takes the place of kneading the dough.
When you are ready to grill your pizza, divide the dough in half on a lightly floured board, then proceed with your pizzamaking.
Nutrition information per each of 4 servings:
Calories 480 Fat 10 g Sodium 410 mg
Carbohydrates 79 g Saturated fat 3 g
Protein 16 g Cholesterol 5 mg Dietary fiber 3 g
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