Grilled Semolina Pizza Dough Recipes

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GRILLED PIZZA



Grilled Pizza image

Provided by Food Network

Categories     main-dish

Time 10h

Yield 2 (10-inch) pizzas; dough for 3 pizzas

Number Of Ingredients 22

4 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
1 tablespoon salt
1 tablespoon sugar
2 teaspoons instant yeast
3 tablespoons olive oil
15 ounces lukewarm water
Nonstick cooking spray
Semolina flour, for dusting the pizza peel
1/2 cup ricotta cheese
1/2 cup grated fontina cheese
1 teaspoon fresh thyme leaves
1 teaspoon minced rosemary
2 tablespoons honey
Salt and pepper
Extra-virgin olive oil, for brushing the crust
4 thin slices prosciutto
2 cups baby arugula
Extra-virgin olive oil, for brushing the crust
1/4 cup marinara or pizza sauce
6 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds and torn
2 tablespoons grated Parmigiano-Reggiano
Fresh basil leaves, torn, for garnish

Steps:

  • For the pizza dough: Place the all-purpose flour, salt, sugar and yeast in the bowl of a food processor and pulse to combine. With the motor running, slowly add the olive oil and water; once added, continue mixing for 1 minute.
  • Transfer the dough to a work surface and knead until smooth.
  • Divide the dough into 3 even pieces and form into balls. Spray with cooking oil and then place in a large resealable plastic bag. Refrigerate overnight or up to 4 days for best flavor. (See Cook's Note.)
  • When ready to bake, transfer each dough ball to a lightly oiled bowl, cover and set aside until doubled in size, about 1 hour.
  • Make the pizza pies: Preheat a gas grill to 500 degrees F or get a charcoal grill as hot as you can. Lightly dust a work surface with all-purpose flour.
  • For each pizza: Gently flatten a piece of dough with the palm of your hand and then roll it into a 10- to 11-inch round, about 1/8 to 1/4 inch thick. Don't worry if it's not perfectly or even barely round; just make sure it's of uniform thickness (even if it's the shape of a beaver tail!).
  • Sprinkle a pizza peel with semolina flour and transfer the stretched dough to the peel. (If you don't have a peel, use the back of an upturned sheet pan instead.) Slide the dough directly onto the grill. Cook until golden grill marks appear, about 1 minute per side; use tongs to flip.
  • For the white pizza: In a small bowl, mix together the ricotta and fontina cheeses along with the thyme, rosemary, honey and some salt and pepper. Brush a grilled crust with olive oil. Spread with the cheese mixture in an even layer. Use the peel to return the pizza to the grill. Cover and cook for about 3 minutes, until the cheese is completely melted and the crust is fully browned. Remove from the grill and top with the prosciutto and arugula.
  • For the margherita pizza: Brush a grilled crust with olive oil and spread evenly with the marinara sauce. Top with the torn mozzarella and sprinkle with the Parmigiano-Reggiano. Use the peel to transfer the pizza to the grill. Cover and cook until the cheese is melted and the crust is golden brown. Remove from grill and top with torn basil.

GRILLED SEMOLINA PIZZA DOUGH



Grilled Semolina Pizza Dough image

I tweaked the basic pizza dough recipe and came up with this grilled bread gem. Add desired toppings. This dough can also be used in the oven or as a normal flat bread for sandwiches.

Provided by erinid

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 15m

Yield 6

Number Of Ingredients 8

2 cups bread flour
1 ⅓ cups semolina flour
1 cup warm water
2 tablespoons vital wheat gluten
1 tablespoon white sugar
1 tablespoon olive oil
2 ¼ teaspoons active dry yeast
2 teaspoons kosher salt

Steps:

  • Load bread flour, semolina flour, water, wheat gluten, sugar, olive oil, yeast, and salt into a bread maker according to manufacturer's directions and set on dough cycle.
  • Let dough rest for a few minutes after cycle is completed. Divide dough into 6 equal portions and roll into circles no more than 1/4-inch thick.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Lightly oil dough circles on both sides.
  • Put dough on the grill and cook until set, 2 to 3 minutes. Flip dough and cook about 1 minute more.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 32.6 g, Fat 3 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 0.4 g, Sodium 641.6 mg, Sugar 2.2 g

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