by A.J. Coltrane
People have been grilling Jim Lahey’s No Knead Bread, that’s not new. From what I’ve found they all put a Le Creuset on a gas grill and cook the bread normally. That doesn’t seem to me to be very far up the “fun” scale. (But who knows, maybe placing an enclosed pot on a grill is a party-and-a-half — I’ll probably try it when it gets hot outside.)
Back to the point: My version of fun involved using the dough for grilled pizza and eating the results.
The recipe is based on Lahey’s No Knead Bread, with a couple of (related) differences. I halved the recipe, but kept the yeast amount the same, and I slowed the fermentation by refrigerating the dough overnight. In total, the dough got about 16 hours in the fridge and 6 hours at room temperature. I also did extra stretch and folds to the dough within the last two hours.
After the rising I oiled a pizza pan and rolled out the dough to about 1/4 – 1/3″. The dough went onto the pizza pan and I oiled the top. The dough was then covered with plastic wrap and allowed to rest for about 90 minutes. While the dough was resting I sauteed super thin slices of red pepper and red onion over medium high heat.
There was no chance this dough was coming off of the pizza pan easily. I put the pizza pan directly onto the medium grill for 2-3 minutes until the dough loosened and I could slide it off onto the grill grates.
After the bottom had nice grill marks I slid the pizza pan back under the dough and flipped it over. The pizza was then topped with a marina heavy on garlic, as well as the red pepper, red onion, and shaved parmesan.
Fin.
The pizza came out with a medium thickness crust that was nice and airy, almost weightless.
I’m going to have to try more high hydration pizzas!
FlatbreadGarden 