Pizzas on the grill. This is one of our camping favorites and it’s a challenge to get the top of the pizza hot enough on a grill, but a few grill modifications and many pizzas later we’ve got a good handle on how to make it work. What you do have when you’re camping is time, and so making the crust can tomato sauce is important!
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 7-12 minutes, if the water is too hot it will kill the yeast, about 100 degrees is perfect, and yes I bring a candy thermometer. Stir in flour, salt and oil mix until smooth. Let rest for 5 minutes.
Next make a flat round with the dough and work it out into a flat circular shape.Transfer dough to the lightly greased lodge pan and spread out the dough by pushing it with your fingers until it reaches the end of the pan. Add tomato sauce and desired toppings. Do this all as quickly as possible so and then close the grill. I cover the vent holes of the grill with aluminum foil to help increase the heat on the top of the pizza.
-Mozzarella Cheese – grated if it’s not fresh or chopped up fresh. I don’t use the kind in water.
Tomato/Pizza sauce – best made from scratch and cooked to be very very thick so it doesn’t add moisture to the pizza. For mine I use, fresh tomatoes diced, onions, and garlic, white wine and salt and pepper to taste, I cook it for almost an hour, so that it is is not liquidy at all.