...unless you like your pizza to look just a little bit like the "United States" or a "butterfly" said the boy and girl...
Remember when I asked for help on pizza?
And boy did you answer!! I am so happy you all take pizza so seriously!!
I loved every single comment and am so excited to try all (yes, all) your recipes!!
I'll let you know as I do....
A few of you mentioned that you grill your pizza.
This sounded fantastic!!
Maybe it fell off a bit, and that's why it looks the way it does....but let me tell you....it was SO good!!
BBQ Chicken Pizza
Crust (recipe from Living)
(this is the same crust recipe I used last time, because I had made extra and had it in the freezer. While I didn't love it in the oven....on the grill it was crispy and perfect!)
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 degrees to 115 degrees)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting (I like to make sure I like a recipe before I adapt it to whole wheat--so this is 100% white)
2 teaspoons fine sea salt
Extra-virgin olive oil, for bowl
Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume. Press it with your finger to see if it's done; an indent should remain.
Meanwhile, scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.
Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
Place dough onto preheated (medium-high) and greased grill. (this is where it gets tricky and it kind of fell off.....send any grilling tips this way!) Cook until bottom side of crust is done. Remove crust from grill and place toppings on cooked side.
Thin layer of your favorite BBQ sauce.
smoked gouda cheese (I loooove gouda....but it's not the best melty cheese. I think next time I will use smoked mozzarella)
Place pizza back on grill and cook until bottom is done (we like it a bit blackened) and cheese is melty.