Thursday, September 4, 2008

Love my new pizza stone!


All you do is put this baby on your grill, close the lid and let it warm up.
It gets super hot....really fast!

So I got this Pizza Que Grill from Williams-Sonoma and though I had my doubts.......I have to say....I love....love....love it!!! I cannot believe how amazing this thing is! Our pizzas tasted like a brick-oven pizza and it was so easy! I have always wanted an outdoor pizza oven but now I may just be able to save thousands of dollars because this baby is awesome! I even used the thin crust dough recipe from Williams-Sonoma and it worked out great! I put several different toppings in bowls and let the kids make their own pizzas. They loved it....and so did my husband! He ate every bit of his pizza and he never eats all of anything! Making your own pizzas is such a great way to spend time with the family and get the kids involved.
We made smaller pizzas for the kids and let them pick their own toppings.
This is what the kid pizzas looked like....yummy!



Williams-Sonoma Thin Crust Pizza Dough

Ingredients:
1 1/2 tsp. active dry yeast
1 tsp. sugar
3/4 cup warm water (about 105°F)
1 cup cake flour
1 cup plus 3 Tbs. all-purpose flour
1 1/4 tsp. kosher salt
2 Tbs. extra-virgin olive oil

In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes. In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.


Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.


Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl.


Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. Makes two 10-inch thin-crust pizzas.

My husbands meat lovers pizza with ground beef & pepperoni.


I also highly recommend the Bialetti Pizza Chopper! It makes cutting pizza so easy! It's so worth $12.95!

1 comment:

GNR said...

Avesta--Betsy, Nan, and I went to a cooking class at a farm out in Johnstown, OH. The chef/owner of the farm had one of these pizza stones, and it was fantastic! It's definitely on my list of gadgets--it's ridiculous how easy it is to make pizza on it!