In case you’re wondering, this is what I made and ate for dinner tonight.  If you’ve never grilled a pizza, you have never lived.  (It was seriously so good.)  (Which isn’t anything like being seriously so blessed.)  I even made the sauce from heirloom tomatoes, used basil from my herb garden, and bake the crust from scratch.  (I didn’t make the pepperoni or the mozzerella.  I mean, let’s not go overboard…)

Now I just need to find someone who wants to come over and clean up my kitchen.  Why, oh WHY did I fire my cleaning lady?  The savings just aren’t worth it!

  • Jeff

    Hey….come on Matt….what are you trying to do to my professional life? My pizza comes backed with the love that only hicks from southern Indiana could conjure up. Take that…

  • Oh yeah, well I’m a hick from central Michigan. So that THAT.

  • WhiteEyebrows

    Can I pretty please have your dough recipe?

  • I just used my bread recipe.

    3C Bread Flour, 1 1/4 tsp Salt, 1/4 tsp yeast, 1 5/8 C water. Mix, cover with plastic wrap, and let sit in a warm room for 18-24 hours. That should make 4 10″ pizzas. I would actually recommend sticking the dough in the fridge for a day or two if you can, because that will keep it from rising too much during cooking. Also, if you’re going to bake it rather than grill it, I’d suggest brushing the top of the crust with olive oil and baking it in a wicked hot oven (at least 500 degrees) on a pizza stone.