Grilled Pizzas | Another Way to do Game Day BBQ

As #summer draws to an end, #football season is upon us. This is a time to to #grill and #cookout and #tailgate party. For Ken, anytime is a good time for #pizza. Most people never put pizza and #barbeque together. However, most traditional American grills are more suited for #woodfiredpizza than you may think! Follow along as Ken uses his inherited #bbq grill to make his version of two iconic pizzas!

#cooking #cookingvideo #margherita #pizzarecipe #tailgating

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KEN'S GENERAL #PIZZADOUGH:
3/4 c. Unbleached Bread Flour (Plus 1/2 c. Reserve for Later)
1/4 c. All Purpose Flour (Plus Reserve for Rolling)
1/4 c. Sugar
1/2 tsp. Sea Salt
1/4 oz. pkt. Active Dry Yeast*
1/4 c. Whole Milk, Plus Reserve
1/4 c. Extra Virgin Olive Oil
Water, As Needed

Mix together the 3/4 c. bread flour, the 1/4 c. a/p flour, sugar, salt and yeast (*NOTE: The video says 3/4 oz. This was said in error as the brand Ken uses sells 3 - 1/4 oz. pkts. together which constitutes 3/4 oz. total by weight.) Next, add in the milk and oil. Use additional milk as is needed for consistency. There is no need to knead this dough needlessly long. Just mix until it comes together with a spoon. The dough should be loose. It should be somewhere between the thickness of mashed potatoes and regular bread dough...similar in consistency to spätzle dough. Put in a covered bowl and place in a refrigerator for three days (NOTE: You can take out the dough each day and let it rest in an unheated oven, for 8-12 hours each day, to develop flavor. Just punch the dough down each morning and each night. At the end of the day, place the dough back in the refrigerator. The dough will proof in the refrigerator without doing this step, but the flavor will be less pronounced.). After three days, add in up to 1/2 cup of bread flour, a tablespoon at a time until you reach pizza dough consistency. If you add too much flour, you can add water to change the consistency. This dough should make two small pizzas or one medium pizza. For a large, to extra large, pizza you can double the recipe.

KEN'S ALL PURPOSE #PIZZASAUCE:
1 bulb Roasted Garlic
2 tbsp. Extra Virgin Olive Oil
1 lb. Cherry or Campari Tomatoes, Whole
Sea Salt, to Taste
1/4 to 1/3 c. Fresh Basil Stems and Leaflets

In a sauce pan, add in the oil and tomatoes. On a medium-high heat, fry the tomatoes in the oil. Add sea salt once the tomatoes start to break open from the heat. Once the tomatoes start to break down, add in the garlic and basil. Cook until wilted down. After a total of about seven to ten minutes, from start to finish the tomatoes should be mostly broken down and the basil fully wilted down. Using either an immersion blender, or a regular blender, puree the sauce until fine. Place a fine mesh sieve over a heat safe bowl and carefully pour the sauce into the sieve. Use a spoon to help the sieve separate the sauce from the solids. Use a clean spoon to remove the excess sauce from the back of the sieve.

TABLE OF CONTENTS

Intro 00:00
Making the Dough First Half 01:22
Making the Dough Second Half 08:08
The Sauce 09:20
Assembly 13:39
Grilling the Pizzas 17:09
Outro 22:45