Heya, campers! We are beginning to post some of the details of the “making of” Camp Spoonhowopic, starting with food! Only a few people arrived at Camp in time for Thursday night dinner, but those who did were treated to pizza on the grill, courtesy of Aaron and Eileen.
The pizza dough recipe comes from Peter Reinhart’s The Bread Baker’s Apprentice. (This book is pretty great and highly recommended for both bread wannabes and experts. In addition to an eight page discussion of leavening, it has a story (about bread) that ends with one person fuming, “You’ve ruined me. Are you happy?”)
Pizza Napoletana
- 4.5 cups unbleached flour (bread or all-purpose)
- 1.75 teaspoons salt
- 1 teaspoon instant yeast (a little more than half a package of active dry yeast)
- 1.75 cups water, ice cold
- olive oil (optional)
- stir together flour, salt, yeast, and enough water until the flour is absorbed
- cover and put the dough in the refrigerator overnight (use some oil to prevent sticking)
- 2 hours before making pizza, remove the dough and divide into balls (1 per pizza)
- just before cooking, form the dough, 1 pizza at a time
The grilling part goes like this:
- brush one side with oil
- put oil side down on grill, cook
- brush other side on oil and sprinkle with salt
- then flip, add toppings, cover, and cook
The trick is to make sure the fire is not too hot!
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For what it’s worth:
- that recipe makes about 8 10-inch pizzas. The dough can keep in the fridge for at least 3-4 days (just take out what you need).
- Be prepared to make/burn a test pizza (or just the dough — no need to waste toppings!) learning about the temperature of your grill.
- We blended some oil with a few cloves of garlic for the brushing. Mmmmmm.
- There’s a good article (with pics!) about grilled pizza in Fine Cooking #66. I can’t find it online, but I have it if anyone wants me to scan it.
Also, just in case anyone isn’t familiar with making bread dough: step 1 of the dough is really to knead for about 10 minutes or mix with a dough hook in a KitchenAid for about 5 minutes — until a little piece of the dough spread between your thumb and forefinger stretches out thinly instead of breaking.
What about the rockin Caramel French Toast? I would really like that recipe. Thanks in advance.
Hey Alice! We’ll definitely get to the Sunday recipes, too. We’re going in order.
turtles like pizzas
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