Awesome Pizza Recipe!

  

As you will see Pizza is one of my favourite things!

Best Ever Pizza Dough Recipe

Ingredients
1 pkg. regular rise yeast
½ cup beer
2/3 cup warm water
2 tbsp honey
2 ½ - 3 cups flour
1 tsp salt

In a bowl ( I use a glass *measuring cup) put the warm (almost hot) water, honey, beer and yeast.
Stir and let sit until foam gets thick on top.

Tip: Put the yeast mixture bowl (or *measuring cup) into another bowl filled with very warm  tap water. (Just enough to come up to the same level of the yeast mixture.) This will keep the yeast warm enough to get active and foam (Hot water should be hot enough that you can just stand putting your finger in it but not hotter otherwise yeast could may not activate (foam).

Meanwhile, whisk flour (start with 2 ½ cups) and salt in another bowl. (or Kitchen Aid mixer (bowl) ~ much easier!).

When ready (when foam thickens on yeast mixture) mix all ingredients together & mix in mixer or nead for about 3-5 minutets. Add more flour if needed to be able to handle without sticking to hands.

Roll into ball, rub with oil & let rest to rise in oven (*no heat) with separate bowl of hot water to keep warm & moist until risen twice in size.

Tip: Preheat oven to 100 (just to warm) & turn off before putting dough in. This will help kick start the dough.

Once dough has risen, take both bowls out of oven & preheat oven to 425 & at the same time put your pizza stone in.

Lightly flour counter surface. Take dough punch down, need (for 30-120 seconds) roll out into desired shape & size.

When toppings are ready to be put on pizza take out hot pizza stone sprinkle lightly with corn meal ( so pizza doesn’t stick) lay out your dough and add toppings.

Cook about 20 minutes or until cheese is melted and bottom of pizza is golden brown.

Al Forno Restaurant ~ Rhode Island

Al Forno Restaurant ~ Rhode Island

Grilled Pizza
Smoky and delicious grilled pizzas are featured on the menu of Al Forno restaurant in Providence, Rhode Island. According to owners George Germon and Johanne Killeen, the key to a successful grilled pizza is to work quickly. don't let the crust sit long enough to burn, and keep the toppings light. The crust is so flavorful, you won't want to mask the taste with too much sauce or cheese.
Ingredients
Serving: Makes 2 fourteen-inch pizzas
Pizza Dough, divided in half
Olive oil, for brushing
Pizza Sauce
Fontina cheese
Sliced fresh tomatoes
Fresh basil leaves
Fresh flat-leaf parsley, leaves
Julienned scallions
Julienned pea pods
Fresh corn, kernels, blanched
Fresh mint leaves
Cooked and crumbled sausage
Directions
For best results, use a charcoal grill. Create two sections on the grill—a very hot back section and a cooler preparation section in the front—by putting extra charcoal in the back and less in the front. Place fire bricks on the grill’s surface to divide these 2 sections. Allow the charcoal to burn, then cool a bit before cooking to prevent burning the crust.
If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally.
Place one half of the dough on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough until it stays flat and forms a round or square shape, about 1/4 inch thick. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.)
Once dough is in desired shape, pick it up and place it directly on the hot section of grill. With tongs, gently rotate dough as it cooks, 2 to 3 minutes, until bottom side is browned and dough holds its shape.
Remove from hot section with tongs, flip over, and move to cooler section of grill. Brush top (grilled side) of crust with olive oil, and add toppings of your choice. Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Repeat with the remaining dough and more toppings. Serve hot.