It’s been a while since we made pizza at home, so I decided to take another crack at it last Sunday night. I used Mark Bittman’s recipe for pizza dough, taken from the How to Cook Everything iPhone app. It is ridiculously simple- you basically dump the ingredients into a food processor and mix until it comes together into a ball. You then knead by hand for about a minute to form a smooth ball, and then let it sit for a couple of hours to rise.
I put the pizza stone on the grill, lit all 4 burners, and preheated for about 20 minutes. As the grill heated, I rolled out the dough (I suck at this, but I got through it) and prepared the toppings. Great pizza is a delicate balance between a crisp, toothsome crust and savory, appetizing toppings. In my experience, anything more than 2 or 3 toppings dooms the crust to soggy flabbiness. The relationship between toppings and crust is much like the one between pasta and sauce, or ‘condimento’ as it is known in Italy. The crust, and the pasta, are critical components of the dish, but they are all too often overwhelmed by excessive toppings or sauce.
We made two pizzas. The first was a classic pizza margherita- fresh mozzarella, sliced heirloom tomatoes, and fresh basil. It turned out perfectly, and we devoured it as the second pizza cooked.