GRAND RAPIDS, Mich. (WOOD) - She calls it her not so secret ingredient. Beer makes the pizza dough better, not bitter, according to Amy Sherman, a chef at the S partan Stores Culinary Classroom. She gives Rachael easy, step by step instructions and a few insider tips on how to make the perfect pizza on your grill. Give this margarita pie a try, made with fresh, in season Michigan products like lovely tomatoes and home-grown basil, with or without a wheat brew in the crust batter. Amy shares her favorite Michigan beer picks to bring out the flavor in the crust and to wash it all down with at the table. Cheers!
Grilled pizza perfection
Chef Amy Sherman
Spartan Stores Culinary Classroom
Friday Pizza Dough
Start this on Thursday, for perfect pizza on Friday!
2 1/2 cups all purpose flour
1/2 cup semolina flour
1 1/4 cups warm beer (a light lager or a wheat beer are best) or water
2 tablespoons extra virgin olive oil
1 tablespoon yeast
1 teaspoon salt
more olive oil
In the bowl of a stand mixer, place the two flours, the yeast and the salt. Mix the beer and the oil together. Start the mixer, equipped with the dough hook, and mix in the beer with the flour. Turn up to medium and let knead until very smooth and elastic, at least 5 minutes. Form into a ball, coat in oil, and place in an oil coated bowl that is at least twice the size of the dough. Cover with plastic wrap, and place in the fridge overnight.
No mixer? No problem! Just stir the ingredients together, then turn out onto a lightly floured surface. Knead with your hands, for at least 10 minutes, or until smooth and elastic.
In a rush? Turn your oven on to 200 degrees, let it warm up, then turn it off. Place the covered dough in the oven for at least an hour, or until doubled in size. Then it's ready to go!
Pizza on the grill
1 batch of dough, cut in half, rolled into 2 balls
fresh tomatoes, sliced
fresh basil, sliced
salt and pepper
Heat the grill up to medium. Roll out the dough. Place the doughs on the grill and grill for about 1-2 minutes on one side. Flip. place tomatoes and cheese on the dough, cover the grill with the lid. Cook until nice and crispy and all the cheese is melted. Top with fresh basil and salt and pepper.
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