AB's grilled pizza redux

Grilling pizza is something I've been waiting to do for awhile, but didn't from not knowing exactly how to accomplish it without messing it up somehow. Another problem was, I'm a charcoal grillmaster and didn't think the task could be done over the coals since everyone seems to use a gas grill in making this type of pizza.

I even asked Alton Brown for help for the Dear Food Network: Grilling special last year. I didn't get picked. When I saw AB was finally attacking my question, I was happy. I told him back in February at his last event I was happy to see him addressing grilled pizza and that it was my question for him for that contest. He said something like, now you'll have the answer.

Not exactly.

During "Flat is Beautiful V" AB made the pizza using a gas grill. So I was out of luck... again! My main concern in using charcoal was if it would give the crust a smoky flavoring. Perhaps that's why it is usually done on gas grills?

Oh, well. I sallied forth because Alton did make it look easy.

First was making the dough, I used the version I transcribed from the show. However it is now available on Food Network's site.

I had some trouble with it being sticky. Might have been the humidity that day. I ended up adding more flour to combat the stickiness. After kneading an extra 15 minutes because of the dough being sticky, it finally came together.

At this point, it was late and plans were to make the pizzas after work the following day but I let the dough rise for the hour then cut into three pieces for the 45 minute second rise anyway. After that, I put the dough balls in the chill chest.

The next day I let the dough warm about 30 minutes before stretching it thin on the peel. Using a rolling pin is much easier than trying to stretch by hand even with a warm dough.

Once the dough was out to as large as my peel could handle it was ready for the fire. I didn't weigh the charcoal, my starter was about 3/4 full. After putting the charcoal in the grill, I let it burn for awhile without anything on it. I was using natural briquettes and those suckers get very hot. Since I didn't have a snazzy inferred thermometer, I used the hand test. When the coals seemed to at medium, I proceeded with grilling the dough.

I made the Margherita style... sort of. I say that because I added pepperoni to it.

The crust was nothing short of amazing. Crispy. Not smoky. It was the best thin crust pizza I've ever had. Cooking time was at 2 minutes for the first side. I had to use a bit of indirect heat to melt the cheese without charring the crust.

In a few weeks when the local tomatoes come to market, this will be a weekly treat for certain. I have plans for other topping combos too. In short, this a spectacular crust giving the original pizza crust from AB a run for its money.

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.

And the winner is...

Thanks to everyone who entered the "Alton Brown Inspired Giveaway," I wish I could everyone a prize but there can be only one.

And that one is:

Matthew B from Glen Burnie, MD.

His comment:
s4ndm4n said...

The Philly Cheesesteak is mouthwatering and I have to try making it.

Congratulations to Matthew! Your pan will be headed your way soon.

Big thanks to my sponsor, CSN Stores, for providing the goods!

Spears of Destiny

There are certain episodes that hit the proverbial nail on the head in showing why Alton Brown is so good at what does and the most recent offerings of Good Eats illustrate this point wonderfully. The episode, "Age of Asparagus," followed up two other excellent episodes from the start of the 14th season--Porterhouse Rules and Grillus Domesticus. These newer episode are getting back to basics with quality instruction, history, science all wrapped in the package fans have come to expect.

The asparagus episode succeeded in giving viewers an educational field trip and lesson on how the vegetable grows and proper picking both on the roadside and in the mega-market. The two very simple cooking methods were also a welcome part of the show; although, I found AB remiss in not including grilling the green spears. Grilling is my favorite method. Of course, I hear AB saying a broiler is an upside down oven, but it isn't the same! I like the smoky goodness too.

Despite not discussing grilling, the steamed method gave a wonderful option to the traditional boiling and steaming with a unitasker asparagus steamer. I did wonder how AB would tackle steaming and he provided an excellent way.

The most intriguing application from the show has to be the terrine. First, I want to debate with AB whether quark can be located here in my neck of the woods. Before he talked about it, I had not known of it so there is a possibility it IS setting on the mega-market shelf... but I doubt it, at least, here in WV. That is a task for the weekend--to locate the cheese.

Anyway, here are items from the show:
Asparagus Applications
* Roasted Asparagus
* Asparagus Terrine
* Steamed Asparagus

Alton Brown's events @ 2010 NYC Wine & Food Fest

Here are the events Alton Brown is scheduled for at the 2010 New York Wine and Food Festival in October.



More on purchasing tickets go to the event's site.

Thursday, Oct 7, 2010
Chelsea Market After Dark
9 p.m.
Price: $105

Saturday, Oct 9, 2010 SOLD OUT
11 a.m.
Demonstration presented by KitchenAid
Price: $40

Saturday, Oct 9, 2010 SOLD OUT
4 p.m.
TimesTalks - Mixing It Up
Price: $30

Alton Brown inspired giveaway

Crank up volume, but make sure the speakers are fully bolted to their speaker stands because I have a huge giveaway announcement! By far, the best item I have been able to giveaway to date.

Up for grabs is a Staub Square Grill with Silicone Handle just like the one Alton Brown uses in Tender is the Loin 2.

I've had many people ask about where to find one of these but until a few days ago had no idea the brand, let alone how to find one. In looking for the perfect item for the great readers of this blog, I stopped on this grill pan and knew it was the item to have for the giveaway!

The giveaway is sponsored by the nice folks at CSN Stores. The grill pan can be found at their allmodern.com store.

To win:
Simply post a comment with your first name and last name initial, city and state and comment of something you liked from the Tender is the Loin 2 episode! Then copy that comment into an email and send to: contest@altonbrownfans.com

I'm not keeping the emails for sinister purposes, I promise, it is away to contact the winner.

If you want an extra chance at winning, tweet this post with a mention to @altonbrowngeeks or link to your blog, Facebook or any other social media, then post the link in the comments along with your name as before.

Winner will be selected via the random number generator on Random.org

The contest is open in until June 11, 2010 at 11:59 p.m.
Winner will be announced on June 12
CSN Stores will shipped item to the winner!

Good luck!

Fine Print:
After the contest ends, the name of the winner will be listed in a post on the site. The winner will also be notified by email. If the winner fails to respond to email within 3 days from the time notification email has been sent, the win will be void and a new winner will be chosen.