(WJBK) -
In the latest issue of HOUR magazine, food, travel and lifestyle writer Annabel Cohen offers her advice on how to grill the perfect pizza.
Annabel says grilling a pizza takes very little time. Just two to three minutes for the crust, and, another three minutes after you add the toppings.
You can make your own tomato sauce, or buy some at a store.
Here is a RECIPE for homemade sauce:
2 tablespoons extra-virgin olive oil
1 cup chopped onions
1 teaspoon minced garlic
5 cups fresh chopped ripe tomatoes, or, 1 can (28 ounces) San Marzano tomatoes
2 teaspoons fresh oregano or thyme leaves
Directions:
heat oil in a medium saucepan over medium heat.
add onions and garlic and cook 3 minutes.
add tomatoes, salt and herbs and bring to a boil.
reduce heat to simmer and cook for 10 minutes.
let cool for a few minutes.
puree the sauce with a stick mixer, food processor, or blender until smooth.
makes about 3 cups
Here is the RECIPE for homemade pizza dough
1 cup warm water (105 - 115 degrees)
1 tablespoon sugar
1 envelope dry yeast
3 tablespoons olive oil
3 cups flour
1-1/2 teaspoons salt
1 tablespoon fresh chopped herbs (optional) Good sources are dill, rosemary, sage & thyme.
Directions:
1. combine water and sugar in a food processor. Sprinkle yeast over the water and let stand until the yeast becomes foamy: about ten minutes. Add oil, flour and salt and process 'til dough comes together, about 1 minute. (often the dough will form a ball on top of the blade).
2. Turn dough onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.
3. Lightly oil a large bowl. Add dough and turn to coat with oil. Cover with plastic wrap and cover with a dish towel. Let stand in warm, draft-free area until dough doubles, about 1 hour. (Annabel turns her oven on to about 250 degrees for about 10 minutes and then turns off the oven, allowing it to cool to warm before putting in a bowl of dough) To determine whether the dough has risen sufficiently, push two fingers into it. The depressions should remain.
4. Transfer risen dough to a clean surface. "Punch" down dough with your fist. Knead dough in the bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to a 9-inch round. To prevent dough from sticking, use flour sparingly; too much will result in a tough crust.
