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Grilled Pizza

Grilled Pizza

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Grilled Pizza

 

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Tags:

Pizza

,

Grill

,

Grilling

,

Cook

,

Dough

,

Yeast

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Flour

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Honey

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Sugar

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Olive oil

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Salt

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Pepper

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Crust

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Mozzarella

,

Cheese

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Grilled Pizza

Ingredients

1 cup warm water

Pinch of sugar

1 packet active dry yeast

1 tablespoon honey

1 1/2 teaspoon kosher salt

1 tablespoon HT Traders extra virgin olive oil

3 cups all-purpose flour

1 cup pizza sauce

12 ounces mozzarella

Instructions

Combine the water, yeast and pinch of sugar in a large bowl. Stir gently until fully dissolved and then wait two minutes. Add honey, salt and olive oil. Mix thoroughly by hand. Mix in 1 cup of the flour to make a wet paste. Add remaining flour. Knead dough by hand on a lightly-floured board for 2-3 minutes.

Place the dough in a lightly-oiled bowl and cover with a towel. Let rise for 45 minutes to an hour in a warm and humid environment.  We sell dough balls in the deli that's sell pizza.
 
When ready to use, split the dough into four equal parts. On a lightly-floured board, use a rolling pin or your hands to stretch and shape each piece of dough into an 11-inch pizza crust.

Transfer the crust to a pizza peel that has been sprinkled with cornmeal.

Using a pizza stone, assemble the pizza on the pizza peel, then transfer to the pre-heated pizza stone. Cook with indirect heat at 500 degrees for about 10 minutes.
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Transcripts

Phil Anderson: Hi! I am Chef Phil from Harris Teeter. It's a gorgeous day to be on the deck grilling up some pizzas. What I did in what we chefs call mise en place is we took three cups of flour, a packet of yeast mixed those up together in a bowl and then we put one cup of warm water, marinade that with two tablespoons of honey. And then some extra virgin olive oil about a tablespoon and salt about a tablespoon. Mix them all up and we kneaded them together. And then after I've got them nice and silky, we flattened them out a little bit and cut them into quarters and then we made some individual pizzas. I made mine thick, I like a nice chewy pizza but you can stretch it out even further than I did when I was forming the pizza discs.

For this recipe, I used one cup of pizza sauce and one cup of mozzarella, you can top with anything that you want to. But you don't want to put too much on as a topping because it weights the pizza down and it makes kind of moistly at the end. So have a light hand with that. And now I have got a cooking stone right here. You don't need a cooking stone but I bought one just for this production. So we have got our cooking stone, I put a little bit of this cornmeal on the bottom of the peel, so it will slide right off. There we go, directly on the peel, now we are going to cover. That's going be about 12 minutes on 450 degrees. Okay, so I am going to open this up. And there we go, beautiful pizzas. I am going to just slide those right on the peel. See how easily that comes off. That's what I'd like to see. I like to see the brownness of the tomato sauce, melting of the cheese and the golden of the crust. We have four great pizzas for 400 people. Enjoy!

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