Alton Brown's Grilled Pizza

Looking for the new pizza dough from the grilled pizza episode I saw that it is not currently on Food Network's site. The recipe looks every interesting, I am ready to try it having found barley malt extract at a local health food store. Although Alton Brown didn't really address my burning question about grilling pizza on charcoal, I am ready to try this version of pizza dough from "Flat is Beautiful V."

I transcribed the directions and am sharing if anyone else is interested in giving them a try.

PS: if your don't trust my transcribing skills, FN now has them on their site, here.

Also, to see how this turned out, read my other entry on the grilled pizza .

Grilled Pizza Dough:
16 oz AP flour (by weight)
1 envelope of instant or rapid yeast (2.25 teaspoons)
1 tablespoon of kosher salt
2 tablespoons of olive oil
1 tablespoon of malt barley extract
10 oz warm water (about 105 degrees)

Place all the ingredients in the work bowl of a stand mixer. Mix on low with the dough hook until the dough comes together.

Knead on medium speed for 15 minutes.

After 15 minutes test the dough structure with the "window pane" method: stretch out a small piece of dough until thin. Hold up to a light source. If the dough forms a thin membrane without tearing, it is ready. If not kneed the dough more.

Place the dough in a greased container for 1 hour to rise.

After one hour, section the dough into thirds. Punch down each section. Roll into a ball. Cover and let the three balls bench proof for 45 minutes.

Margherita style:
Slice one large tomato into thick rounds. Place tomato in a bowl, add 2 cloves of garlic, 1 tablespoon olive oil, 1/2 kosher salt and 1/4 teaspoon red chile flakes. Add tomatoes to grill when cooking crust.

Making the Pizza:
Flour a pizza peel or upside down baking sheet pan. Stretch the dough to a thin 12 to 16 inch circle. Or roll the dough out.

Set grill to medium heat.

Oil top of dough with 1-2 teaspoons of olive oil. Flip the dough, placing oiled side down on the grill. Grill for 2 minutes. Add 1-2 teaspoons of oil and flip the crust.

Margherita Pizza
Mash the cooked tomatoes on the crust and spread. Add 1/2 oz Parmesan cheese, 1 1/2 oz grated mozzarella cheese and 4-6 chopped basil leaves.

Prosciutto, Mozzarella, Date Pizza
3 1/2 oz container of fresh mozzarella cheese. Slice the cheese in 1/4 inch rounds. Ring out moisture by placing rounds on paper towels, cover with more paper towels and a plate. Place a weight on the plate for 20 minutes.

Cut 3 slices of prosciutto ham into strips.

Add 1 tablespoon olive oil, 1/2 oz Parmesan cheese, mozzarella, prosciutto, 4 chopped dates and 1 teaspoon fresh thyme after flipping the crust. Grill for 2 minutes.