2009.04.24
Cookbook winners!
"Pizza on the Grill" by Elizabeth Karmel and Bob Blumer generated a whopping 93 entries, give or take one or two comments by yours truly. This is definitely the most feedback I've ever seen on a Cookbook Giveaway. I attribute that to two factors: one, people really think pizza on the grill sounds good. Two, I didn't make you guys answer any specific questions or go to special lengths to enter, other than to just leave a comment.
Without further ado, the winner of "Pizza on the Grill" is Amanda Roseberry. Yes, Amanda, you really won! Congratulations!!
As I noted earlier this week, since I got so many responses and I have so many cookbooks, I drew a second and third place winner and took the liberty of selecting books for them, too.
Winner #2 is Ray Jamison. Ray, you seemed interested in healthy recipes (asked me if the pizza book was Weight Watchers), so I would love to send you "The Most Decadent Diet Ever" by Devin Alexander. This book features more than 125 recipes that "only taste fattening."
Winner #3 is Myrtle Beach Amy. Amy, I sure do hope you aren't getting too smoked out down there and that everybody you know and love is safe. Maybe it will make you feel better to know that I would like to send you "Pillsbury Pizza Night," which focuses on "The easy way to go with refrigerated dough."
Winners, please e-mail me your shipping address at lindsey.nair@roanoke.com so I can send you the books.
Now I will share a recipe for basic handmade pizza dough and some grilling tips from "Pizza on the Grill." Hopefully everyone can try this recipe out. Word, though: The grill book only retails for $10.99.
Happy weekend!!
Basic Handmade Pizza Dough
Makes enough for 2 pizza crusts
1 cup lukewarm water, plus extra as needed
1/4 cup olive oil, plus extra for oiling the bowl
1 tsp. sugar or honey
1 pkg. (2 1/4 tsp.) active dry yeast
3 cups unbleached all-purpose flour, plus extra as needed
1/4 tsp. kosher salt
Place the water, oil, and sugar in a large bowl. Sprinkle the yeast on top and let sit until foamy, about 5 minutes.
In a medium bowl, combine the flour and salt. Add to the water mixture 1/2 cup at a time, until well-incorporated. If the dough is stiff, add more water. If it is very sticky, add extra flour, one tablespoon at a time, until the dough is soft and slightly sticky. Continue to mix until it feels elastic. Turn the dough out onto a well-floured work surface. Knead for just about one minute, until just smooth and easy to work with, adding extra flour to the surface as necessary to prevent the dough from sticking. Do not overwork the dough or it will get tough.
Place dough in an oiled clean bowl, turn several times to coat the ball all over with oil and then drizzle the top of the dough with a little oil. Cover tightly with plastic wrap, place in a warm spot and let rise until it more than doubles in volume, about one hour.
Punch the dough down and knead on a lightly floured surface for 1 to 2 minutes, until smooth. Divide into two equal-sized balls and proceed with your pizza making. Dough can be made ahead, frozen for up to one month and thawed at room temperature before using.
Tips on grilling pizza:
1. You can use a charcoal grill or a gas grill. Gas grills provide more consistent heat and temperature control.
2. Preheat grill by setting all burners on high. Close lid and leave on high for 10 minutes, then reduce heat to medium. Roll out dough to 1/8- to 1/4-inch thick. Drizzle with oil.
3. In one motion, lay crust over cooking grate from back to front. Close lid and grill 3 minutes (don't peek). Check crust and, if necessary, continue grilling a few more minutes or until bottom is well marked and nicely browned.
4. Use tongs to transfer to a baking sheet. Turn browned side up. Top with any toppings you like. Switch grill to indirect heat and set the pizza back on the grate over the unlit section. Grill, lid down, until bottom is well-browned and cheese is melted.
Source: "Pizza on the Grill" by Elizabeth Karmel and Bob Blumer
