Neapolitan Cracker Crust Grilled Pizza

Erick and I love pizza, but with this HOT weather, who wants to turn on their oven? We are devoted to the crispy cracker crust verses the thick doughy type.  Our true test of a great pizza is that when you hold it,  its crust needs hold the toppings like a shelf. If the crust sags, as the toppings slips off, it would fail our test.  Our crust must also have some chewy little air pockets to offer texture that your teeth beg to bite into.  Though I have tried numerous times, I had never been able to create such a crust for pizza.  I saw an episode on the Food Network where Alton Brown demonstrated on Good Eats how to create this coveted crust.  It intrigued me and I have a lot of confidence in Alton Brown's techniques and I was up for the challenge.  Alton discussed the need and importance of using Barley Malt Syrup, I trusted his suggested and searched for this unusual ingredient.  I found it at Whole Foods (AKA whole paycheck foods LOL) and was glad that I sought it out.  I think it is the secret weapon.  The other thing I like about this recipe is that it doesn't take all day and my steady stand mixer (gift from my awesome parents) did all the work and kneading.  Be sure to watch your mixer while you knead....why?  Well, I wasn't (watching it) and my Kitchen Aid, during mid-kneading, walked right off my counter and slammed to the floor.  Thank goodness Kitchen Aids are workhorses...many mixers wouldn't be able to handle the kneading or the fall to the floor.  I love my Kitchen Aid, is that sick?  I think not.  After trying this pizza, Erick said "I love your Pizza sweety" and that made me smile.  Mission accomplished. 

Dough after the first rise

Neapolitan Grilled Pizza adapted from Alton Brown's Grilled Pizza Three Ways

Ingredients for Dough (enough for three 16 inch pizza's):

• 16 ounces (yes I weighed it) all-purpose flour, plus extra for peel and rolling
• 1 envelope instant or rapid rise yeast
• 1 tablespoon kosher salt
• 10 ounces (yep weighed this too) warm water, approximately 105 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons for bowl
• 1 tablespoon  Barley Malt Syrup

Directions for Dough:

• Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 20 minutes.

Cute Little Dough Balls

• Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.

Soft Pillowy Dough

• Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the counter top. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.
• Lightly flour the counter top and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a circle. Lay the dough onto the peel and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste.

Ingredients for Pepperoni and Margherita topping (for 3 pizza):

• 3 large tomato, cut into 1/3-inch thick slices

Tomatoes marinating in yumminess

• 4 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 3/4 teaspoon kosher salt
• 3/4 teaspoon red pepper flakes
• 2-ounce grated Parmesan
• 1 pound Fresh Mozzarella 
• Pepperoni
• 6 ounces part skim mozzarella, shredded
• 12 large basil leaves, shredded

Directions for cooking Pizza:

• Heat a charcoal or gas grill to high and make sure the grill grates are clean and free of debris.

Who cares that it has holes and is shaped like a hap-hazard triangle?

• Prepare pepperoni by crisping in microwave for 30-60 seconds, blot oil with paper towel and set aside
• Prepare fresh mozzarella by slicing 1/4 -1/8 inch in thickness.  Lay sliced mozzarella on 5 sheets of paper towel and top with 5 more pieces of paper towel.  Put plate on top of paper towels and mozzarella and weigh down plate  with something heavier than 2 pounds.  Let sit for 20-30 minutes. This process will remove all of the excess water out of the fresh mozzarella.  If you don't do this, the pizza will be watery and your crust will be soggy and icky.  Don't skip this important step.  I think that this is a big secret for a delicious traditional Margherita Pizza.
• Toss the tomato with 3 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
• Lightly flour the counter top and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
• Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.

All I can say is WOW, this is so good

The above pizza is a traditional  Margherita Pizza, simply it is crust, marinated tomatoes, Parmesan, fresh mozzarella and fresh basil.

This one is a little prettier, but both were OUTSTANDING!!!

This picture is a traditional pepperoni pizza, I used Susan's Spaghetti Sauce as the sauce, but you could also use the mashed tomato technique above.  Top the sauce with Parmesan, shredded mozzarella, basil and pepperoni.