Fresh Ingredients for Grilled Pizzas
Following the Half-Marathon training schedule, this weekend would be my longest run so far. Saturday around here was really cold (for me that's anything below 50 degrees!) so I ran inside on the dreaded treadmill and waited until Sunday to do a "long" run, which for me right now is 6 miles. Let me remind you, I haven't run 6 miles in quite some time, so I was a bit nervous about it. I ran with a good friend, and I will admit, I initially did not want to. I thought I should go solo in case I couldn't keep up, my knees started aching, I had to walk, or maybe I just didn't want to talk while I was huffing and puffing. Boy, was I wrong and I am SO glad I had a partner! The pace was great, I didn't need to stop and walk (which I might have done had I been by myself) and the conversation was great! Even better, was I felt super afterwards! Although, had it been a cold, dreary day I'm not so sure I'd sound so positive!
Later, as I was trying to think what for dinner, and as my boys were making plans, since there was no school today, husband decided we should do pizza on the grill. By the time, I started getting ingredients together I was getting really hungry! I always make our pizza dough, but normally know in advance and make the dough the day before or in the morning so it has time to rise.
I found a new pizza dough recipe I thought I might try, as it called for using the mixer with a dough hook. That sounded like just what I needed as it would cut a lot of time. I could mix the dough and then head out to the grocery. Well, it turned out so perfectly, and the dough so much prettier and easy to work with, I just have to share! It was so elastic I could even shape it and toss it up in the air (don't be too impressed, just a few inches) like they do on the cooking shows.
I had a yummy Margarita Pizza with fresh basil and mozzerella on a perfectly thin and light crust. My boys had Hot Italian Sausage with Red and Yellow Peppers.
Later, as I was trying to think what for dinner, and as my boys were making plans, since there was no school today, husband decided we should do pizza on the grill. By the time, I started getting ingredients together I was getting really hungry! I always make our pizza dough, but normally know in advance and make the dough the day before or in the morning so it has time to rise.
I found a new pizza dough recipe I thought I might try, as it called for using the mixer with a dough hook. That sounded like just what I needed as it would cut a lot of time. I could mix the dough and then head out to the grocery. Well, it turned out so perfectly, and the dough so much prettier and easy to work with, I just have to share! It was so elastic I could even shape it and toss it up in the air (don't be too impressed, just a few inches) like they do on the cooking shows.
I had a yummy Margarita Pizza with fresh basil and mozzerella on a perfectly thin and light crust. My boys had Hot Italian Sausage with Red and Yellow Peppers.
Veggie Pizza hot off the Grill
Half Meat Lovers Half Veggie
Margarita Pizza . . .Doesn't this look like the best?
BETTER PIZZA DOUGH!
1 1/4 oz packet active dry yeast
5 Cups all-purpose flour (whole wheat flour is also a great option, or sometimes I make it half and half)
1 Tb sugar
Kosher Salt
2 Tb extr-virgin olive oil, plus more for the bowl
Put 1 1/2 Cups warm water (110 - 115 degrees F) in the bowlof a stand mixer fitted with a dough hook attachment. Sprinkle yeast over the water and let stand until foamy, about 10 minutes. Whisk flour, sugar and 1 tsp salt in a separate bowl, then add to yeast mixture along with 2 Tb olive oil. Mox on low speed until the dough starts to come together, about 1 minute. Increase the speed to medium low and mix untilthe dough starts to look smooth, about 1 minute. Increase the speed to medium and mix until the dough is smooth and elastic, 4 - 6 minutes (it should stretch 3 inches without breaking). Transfer to an oiled bowl and cover with a damp towel or plastic wrap. Let rise in the refrigerator overnight. (I DID NOT DO THIS. I COVERED IT AND LET IT RISE FOR ABOUT 2 HOURS, PUCHED IT DOWN AND LET IT RISE AGAIN SLIGHTLY FOR ABOUT 45 MINUTES - AND IT WAS FINE)
The dough was so smooth and elastic - just beautiful!
Do you think it was the recipe or using the mixer instead of mixing by hand?
Hmmmm . . . will need to experiment.
Either way, I'm sure I ate BACK those 6 miles!
Today's workout? Left my legs alone! It was a P90X Chest and Back DVD. My arms are already sore . . .
And thoughts and prayers to family and friends of the capsized cruise ship. . .
1 1/4 oz packet active dry yeast
5 Cups all-purpose flour (whole wheat flour is also a great option, or sometimes I make it half and half)
1 Tb sugar
Kosher Salt
2 Tb extr-virgin olive oil, plus more for the bowl
Put 1 1/2 Cups warm water (110 - 115 degrees F) in the bowlof a stand mixer fitted with a dough hook attachment. Sprinkle yeast over the water and let stand until foamy, about 10 minutes. Whisk flour, sugar and 1 tsp salt in a separate bowl, then add to yeast mixture along with 2 Tb olive oil. Mox on low speed until the dough starts to come together, about 1 minute. Increase the speed to medium low and mix untilthe dough starts to look smooth, about 1 minute. Increase the speed to medium and mix until the dough is smooth and elastic, 4 - 6 minutes (it should stretch 3 inches without breaking). Transfer to an oiled bowl and cover with a damp towel or plastic wrap. Let rise in the refrigerator overnight. (I DID NOT DO THIS. I COVERED IT AND LET IT RISE FOR ABOUT 2 HOURS, PUCHED IT DOWN AND LET IT RISE AGAIN SLIGHTLY FOR ABOUT 45 MINUTES - AND IT WAS FINE)
The dough was so smooth and elastic - just beautiful!
Do you think it was the recipe or using the mixer instead of mixing by hand?
Hmmmm . . . will need to experiment.
Either way, I'm sure I ate BACK those 6 miles!
Today's workout? Left my legs alone! It was a P90X Chest and Back DVD. My arms are already sore . . .
And thoughts and prayers to family and friends of the capsized cruise ship. . .
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