Recipe by Carolyn Malcoun
A brown ale beers up our pizza dough; we throw it on the grill for pizza worthy of a backyard bash.
Serves: Makes 2 pizzas
- 1 12-ounce bottle or can brown ale, room temperature
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons instant yeast
- 21/2 cups bread flour
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 11/2 teaspoons salt
Whisk together the ale, oil and yeast in a medium bowl. Let stand for 5 minutes. Pulse together bread flour, all-purpose flour, cornmeal and salt in a food processor fitted with a dough blade. With the motor running, add the ale mixture to the food processor. Pulse until the dough comes together, then process for 30 seconds. (You can also use a stand mixer or make the dough by hand. If using a stand mixer, mix the dough for 4-5 minutes with a dough hook; by hand, knead the dough about 10 minutes.) The dough should be smooth and elastic. Transfer the dough to a large oiled bowl and cover with a clean kitchen towel. Let rise until doubled in size, about 2 hours.
HOW TO: GRILL YOUR PIZZA
1. Preheat a grill to medium-high. Very generously coat a pizza peel, unrimmed baking sheet or the back of a rimmed baking sheet with cornmeal. Gather your pizza toppings together and put on a baking sheet or plate for easy transport. You’ll also want a large metal spatula or tongs.
2. Turn out dough onto a lightly floured surface and cut dough in half (or desired size). Roll and stretch one piece of dough into desired size and shape and transfer to the prepared peel or baking sheet. Head out to the grill.
3. Clean the grate of your grill. Using a single, quick motion, transfer the dough to the grill. Top with sauce and desired toppings; close the grill top. Grill the pizza until the underside is brown and crispy and the cheese is melted, 8 to 12 minutes. Transfer to the peel or baking sheet and repeat with remaining dough and toppings.