California Style Grilled Pizzas

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 11 May, 2013

California Style Grilled Pizzas
prepTime cookTime
45 minutes 10 minutes
Serves rating
Makes 6 pizzas
California Style Grilled Pizzas
  • 4.50 / 5 5
20 votes, 4.5 avg. rating (90% score)

Summary

California Style Grilled Pizzas, Grilling gives this pizza a very distinctive flavor, and the pizza-grilling process moves very quickly, we tried different topping on the pizzas the and they were going very well next time around try these topping, ingredients you can used homemade pizza sauce; grilled fruit, walnuts and mascarpone; hot sausage and grilled peppers; chicken, onions and barbecue sauce; grilled veggies and goat cheese; chocolate.

Ingredients

 

Dough:

  • Water warm (38 to 43 degrees C)    :- 1 1/4 cups
  • Dry yeast    :- 2 packages / 4 1/2 teaspoons / 14 grams
  • Honey    :- 1 tablespoon / 20 ml
  • Olive oil     :- 3 tablespoons / 42 ml
  • All-purpose flour, plus extra for kneading     :- 4 cups / 480 grams
  • Kosher salt     :- 2 teaspoons / 6 grams

Toppings (select up to 8 to 10):

  • Red onion, thinly sliced    :- 100 grams
  • Mozzarella, grated    :- 450 grams
  • Italian Fontina, grated    :- 225 grams
  • Mild goat cheese, such as Montrachet, sliced    :- 225 grams
  • Red or Yellow bell pepper, cored, seeded, and julienned    :- 150 grams
  • Prosciutto, thinly sliced and julienned    :- 225 grams
  • Baby Spinach or Arugula, cleaned and dried    :- 350 grams
  • Tomatoes, sliced 1/4-inch thick    :- 6 plum
  • Pork or turkey sausages, cooked and sliced    :- 4
  • Basil leaves, cleaned and dried    :- 20 grams
  • Garlic , roasted    :- 4 cloves
  • Crushed red pepper flakes

For Preperation

  • Olive oil    :- 1/2 cup / 110 ml
  • Cornmeal

Preparation

  1. For the Dough: Combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
  2. Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  3. If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
  4. Light your grill and wait until it’s hot.
  5. Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
  6. Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.
California Style Grilled Pizzas
Print

Recipe type: Pizza
Cuisine: World, American, Indian, Continental, Italian
Author:
Prep time:
Cook time:
Total time:
Serves: Makes 6 pizzas
Juniorchef-California Style Grilled Pizzas, Grilling gives this pizza a very distinctive flavor, and the pizza-grilling process moves very quickly, we tried different topping on the pizzas the and they were going very well next time around try these topping, ingredients you can used homemade pizza sauce; grilled fruit, walnuts and mascarpone; hot sausage and grilled peppers; chicken, onions and barbecue sauce; grilled veggies and goat cheese; chocolate.
Ingredients
  • Dough:
  • Water warm (38 to 43 degrees C) :- 1¼ cups
  • Dry yeast :- 2 packages / 4½ teaspoons / 14 grams
  • Honey :- 1 tablespoon / 20 ml
  • Olive oil :- 3 tablespoons / 42 ml
  • All-purpose flour, plus extra for kneading :- 4 cups / 480 grams
  • Kosher salt :- 2 teaspoons / 6 grams
  • Toppings (select up to 8 to 10):
  • Red onion, thinly sliced :- 100 grams
  • Mozzarella, grated :- 450 grams
  • Italian Fontina, grated :- 225 grams
  • Mild goat cheese, such as Montrachet, sliced :- 225 grams
  • Red or Yellow bell pepper, cored, seeded, and julienned :- 150 grams
  • Prosciutto, thinly sliced and julienned :- 225 grams
  • Baby Spinach or Arugula, cleaned and dried :- 350 grams
  • Tomatoes, sliced ¼-inch thick :- 6 plum
  • Pork or turkey sausages, cooked and sliced :- 4
  • Basil leaves, cleaned and dried :- 20 grams
  • Garlic , roasted :- 4 cloves
  • Crushed red pepper flakes
  • For Preperation
  • Olive oil :- ½ cup / 110 ml
  • Cornmeal
Instructions
  1. Preparation
  2. For the Dough:
  3. Combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
  4. Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  5. If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
  6. Light your grill and wait until it’s hot.
  7. Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
  8. Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

 

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