The Best Pizza Dough for Grilling

This recipe looks long but it isn't there is instructions on how to freeze the dough and how to freeze a topped pizza.

recipe credit  http://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527

Makes 8 small pizzas

1 2/3 cups water
1 to 2 teaspoons active dry or instant yeast
1/4 cup olive oil
5 cups all-purpose flour
2 teaspoons salt

If you want to use the pizza dough that same day, use 2 teaspoons yeast. If you are going to let the dough rise overnight, use 1 teaspoon yeast.

Mix the water and yeast together in the bowl of a stand mixer or a large mixing bowl. Let stand for a few minutes until the yeast is dissolved. Stir the oil into the yeast mixture, then add the flour and salt. Mix with a spatula until a shaggy, floury dough is formed.

Knead the dough on low speed with a dough hook for 5 to 7 minutes, or knead by hand on the counter for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.

Use a pastry scraper or knife to cut the dough into 8 lumps. Grease a baking pan lightly with olive oil or baking spray. Place the dough lumps in the pan and turn them over so they are coated with oil. Cover the pan with plastic wrap or a damp kitchen towel.

To Make Pizza the Same Day

Let the dough rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in bulk.

At this point the dough can be used immediately, or refrigerated or frozen for later use.

→ How long the dough lasts in the fridge: The dough can be refrigerated for up to 3 days. After that it should be cooked or frozen.

To Make Pizza the Next Day (or Later)

If you don't need the dough until the next day, place the covered pan immediately in the refrigerator and let it rise slowly overnight or up to 24 hours.

Before making the pizza, remove the dough from the refrigerator and let it sit at room temperature for at least 1 hour.

You can also of course remove just one or two balls of dough and return the remaining dough to the fridge. If removing just part of the dough, prepare a baking sheet or countertop surface by greasing lightly with oil or baking spray. Place the dough balls on top, then cover loosely with plastic wrap or a damp towel while they rise.

To Grill the Pizza

Preheat your gas grill with all the burners on high 10 to 15 minutes before you plan to cook. (Alternatively, start a charcoal grill.) Once heated, turn off or lower half the burners, creating an area of direct heat and an area of indirect heat. (Alternatively, bank a charcoal grill to create areas of direct and indirect heat.) Set up a workspace near the grill with space for shaping the pizza and bowls with sauce and toppings.

Working with one piece at a time, pull and stretch a dough ball in your hands into a round. Once it becomes large, drape it over your fists to continue stretching it into a large, thin round. If it feels more comfortable, you can also do this on a greased work surface.

Flip the shaped pizza onto the grill over direct heat. Close the grill. Let the pizza grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes. Every grill is different, and depending on yours and how long you preheated it, this time could vary.

Use tongs to flip the pizza over and move it to the indirect heat. Quickly spread it with sauce and spread a thin layer of toppings over top. (Don't over-top the pizza as this will interfere with it cooking quickly and completely.) Close the grill and cook until the toppings are warmed through and the cheese is melted, another 2 to 3 minutes. Again, time on your grill may vary. Use your sense of smell; if the pizza smells like it's scorching, open the grill and rotate the pizza into a cooler spot.

Use tongs or a large spatula to slide the finished pizza onto a cutting board. Cut the pizza into slices and serve. Repeat with the remaining pieces of dough; as you get into a rhythm, you can start a second pizza over direct heat while the first pizza is finishing over direct heat.

Freezing Dough

You can freeze any kind of pizza dough in any quantity — just let it fully rise before you freeze it and then divide it into pieces portioned for single pizzas. The dough can be frozen for up to three months and just needs to be thawed in the fridge overnight before you use it!

How to Make Homemade Frozen Pizza

Makes one large pizza or two individual pizzas

What You Need

Ingredients
1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce or other spread 
2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings 
1 to 2 cups (8 to 16 ounces) cheese, shredded or sliced: mozzarella, monterey jack, provolone, fontina, or any other favorite

Equipment
Parchment paper
Rolling pin
Baking stone (or baking sheet)
Plastic wrap
Aluminum foil

Instructions

1. Pre-heat the oven to 450°F: Place a pizza stone or baking sheet on a middle rack in the oven as it heats.
2. Roll out the pizza rounds: Divide the pizza dough in half to make two individual pizzas, if desired. Place the ball of dough in the middle of a piece of parchment paper. Roll it out to your preferred thinness. If the dough starts to shrink back and crinkle the paper, let it rest for a few minutes and then try rolling it out again. If making two individual pizzas, repeat with the second round of dough.
3. Par-bake the pizza rounds: Slide the pizza rounds on the parchment sheets onto the pizza stone or baking sheet in the oven. Bake for 3-5 minutes until the rounds are puffy and dry on the top, but still very pale.
4. Let the pizza rounds cool completely: Remove the parchment from beneath the pizza rounds and let them cool completely on a wire rack.
5. Top the pizzas: When cool, top the rounds as you would if you were going to bake them right away: spread some sauce on the pizzas, add toppings, and sprinkle cheese over the top. Note: pizza rounds can also be frozen un-topped.
6. Freeze the pizzas: Place the pizzas on a baking sheet and freeze, uncovered, until solid, about 3 hours.
7. Wrap the pizzas in plastic wrap and aluminum foil: Once frozen, remove the pizzas from the freezer and wrap them first in plastic wrap. Write the pizza toppings on a piece of masking tape and stick the label to the plastic wrap. Then, wrap the pizzas in a layer of aluminum foil. The double layer protects the pizzas from drying out in the freezer.
8. Freeze for pizzas for up to three months.
9. Bake the frozen pizzas: When ready to eat eat the pizzas, preheat the oven to 550°F (or the temperature at which you normally cook your pizzas). If you have a baking stone, place it in the oven as it heats; frozen pizzas can also be baked on the foil used to wrap them. When the oven has heated, unwrap the pizzas, discard the plastic wrap, and slide into the oven. Bake for 8-10 minutes, until the crust is dark brown and the cheese in the center of the pizza is bubbly. Eat immediately.

Exquisite Pizza Sauce

 recipe credit allrecipes.com

Ingredients

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder

 

• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Directions

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Easy Spaghetti and Meatballs

Ingredients

For the meatballs:

1 pound ground pork

1 pound ground beef

1 1/4 cups fresh bread crumbs

2 tablespoons chopped fresh parsley

1/2 cup freshly grated Parmesan cheese

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon onion powder

1 large egg, beaten

1/2 cup warm water

Vegetable oil

Olive oil

For the sauce:

1 tablespoon olive oil

1 cup chopped onion 

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

pinch of sugar

1/2 cup red wine (I used grape juice)

 14 ounce can tomato puree

1 14 ounce can diced tomatoes

1 tablespoon fresh parsley, chopped

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For serving:

1 1/2 pounds spaghetti noodles

Freshly grated Parmesan

Instructions

1.       To make the meatballs, place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 1/2 cup warm water in a large bowl. Mix lightly with a fork. Use your hands to lightly form the meatballs. Mine were around 2 inches, but you can make them smaller or larger based on your personal preference.

2.      Place meatballs in the refrigerator for at least one hour to rest. Remove from fridge 30 minutes prior to cooking to allow them to reach room temperature.

3.      To cook the meatballs, pour equal parts olive oil and vegetable oil in a deep frying pan to a depth of 1/4 inch. Brown the meatballs in batches, turning carefully with a fork or spatula to brown all sides. Remove to a paper towel lined plate to drain. When all of the meatballs are browned, discard the oil but do not clean the pan.

4.      To make the sauce, heat the olive oil in the same pan. Saute the onions until translucent and soft, about 10 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Turn the heat to high and add the wine, using it to deglaze the pan. Continue cooking the wine on high heat for 3 minutes, until most of the liquid has evaporated. Stir in the tomato puree, diced tomatoes, sugar, salt, pepper, and parsley.

5.      Return the meatballs to the sauce, cover, and simmer for 25 to 30 minutes until the meatballs are cooked through.

6.      Serve over hot, cooked spaghetti and sprinkle with Parmesan.

7.      (This is delicious right after being made, but the second day it is even better!)

Spaghetti alla Carbonara

4 egg yolks + 1 egg
1/2 cup grated Pecorino Roman cheese (I often use parmesan, cause that is what I usally have on hand)
5 1/2 oz of diced guanciale or a good quality smoky bacon (I always use bacon cause that is what I have on hand)
12 oz of spaghetti
2 tablespoons of extra virgin olive oil
Freshly ground black pepper

The first thing you will need to do is to boil you spaghetti in lightly salted water at a steady boil. Keep the salt low because both the meat and the cheese are already salty. Saute the meat in a thin layer of olive oil. Once the meat is golden and crispy, take it off the heat and leave it to cool for a few minutes.

In a bowl, put the 4 egg yolks plus 1 whole egg. Whisk them together until completely mixed. Add the cheese, mix it in well, add the pepper. If the sauce seems too dense. you can thin it by adding some of the water from the pasta a little bit at a time. Now add the cooled meat. Mix sauce ingredients together. Drain the pasta, leave a little moist--don't get rid of all the water. This will help to thin out the sauce so it coats all the pasta. Now, mix it together, and once the pasta is coated, serve it right away.

Homemade Chicken Fettuccine (Kevin's Favorite)

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 1/2 cups heavy cream
1/4 cup grated Parmesan cheese

Directions
1.Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
2.In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Bacon Spaghetti

1 lb. spaghetti noodles, cooked
1 onion, chopped
1/2 lb. bacon, cut and cooked
2 cloves garlic, chopped
2-14 oz. cans of tomatoes (chopped, crushed or whole)
salt, cayenne pepper to taste (I use hot shots)

If you would like put small amount of olive oil in pan (this step is optional)

Cook spaghetti. While the spaghetti is cooking, start cooking bacon in a skillet. When the bacon has cooked for a few min. add onion. continue to cook until the bacon is done. Add the tomatoes, garlic, salt, pepper to the bacon. Heat through. Pour tomato-bacon sauce over drained spaghetti. Seve with grated parmsan cheese. (If you like the sauce thicker add a can of tomato sauce)

Pizza Bread

Frozen Bread Dough, thawed (or home made bread dough)
Deli Ham sliced thin
Genoa Salami sliced thin
Shredded Mozzarella
Shredded cheddar
basil
Oregano

Roll out dough lay ham, Genoa, cheeses, herbs, fold bread into thirds. Put olive oil on out side and sprinkle with more herbs and Parmesan cheese. Bake 350 for opt. 20 min.

You can spread with pizza sauce before you fold
also you can add tomato slices mushrooms or whatever.

Zuppa Toscana

3 cans (14 oz.) chicken broth
2 cups whipping cream
red pepper flakes (to taste)
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled)
4-5 cups kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins on)
1 garlic glove, minced
1 lb. Johnsonville mild Italian sausage (remove casing and brown)

Put all except potatoes into pot and simmer until kale is almost tender then add potatoes cook until potoatoes are done.

Bubble up pizza casserole

2 tsp onion powder
16 oz canned tomato sauce (4 PointsPlus)
1/2 tsp basil
1/3 tsp garlic powder
1 tsp italian seasoning
12 oz pillsbury grand biscuits (5 PointsPlus/each or 40 PointsPlus per tube)
2 c. part skim mozzerella cheese (2 PointsPlus/ounce= 32 PointsPlus for 16oz)
16 oz uncooked lean hamburger (7% fat) (16 PointsPlus)
any veggies
1/ preheat oven to 350. In skillet, brown meat. Stir in onion powder, tomato sauce, basil garlic and Italian seasoning. Add quartered biscuits, add any veggies you want,Stir gently untill biscuits and veggies are covered with sauce. Spoon into 9x13 sprayed pan. Bake 25 min then sprinkle w/ cheese and bake 10 min more (until biscuits are done). Let stand 5 min. Serves 8

Pizza Bread

Frozen bread dough, thawed
Deli ham, thinly sliced
Genoa Salami, thinly sliced
Mozzarella cheese, shredded
Cheddar cheese, shredded
Basil
Oregano
Olive Oil
Parmesan cheese

Roll out dough and lay ham, salami, cheeses and herbs down the center of the dough, lengthwise. Fold the bread dough into thirds to cover meat. Rub oil over the top and sprinkle with additional seasonings and Parmesan. Bake at 350-degrees for 20 minutes.