For the pizza sauce (we always make our own and it is much better than the red colored gruel/vomit mixture sold in jars), here's what you'll need:
- 3 garlic cloves, minced
- 3 tablespoons olive or vegetable oil
- 1 (29 ounce) can tomato puree
- 1 (28 ounce) can crushed tomatoes (San Marzano tomatoes are a bit more expensive, but are by far the best)
- 2 tablespoons light brown sugar
- 1 tablespoon dried Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.
For the pizzas (this is a pretty direct take from the Weber's Real Grilling book by Jamie Purviance of Grilling)
- 1 envelope active dry yeast
- 1/2 tsp. granulated sugar
- 2 1/2 c. all-purpose flour, plus more for rolling dough
- Extra virgin olive oil
- 1 tsp. Kosher salt
- 1 small fresh mozzarella ball, sliced
- 1 red onion sliced
- 1 red pepper sliced length-wise
- 1 Cup Sky High Rye Ale
- 1 Cup chicken stock
- Salt and Pepper to taste
- 1 cup homemade pizza sauce
- 1 tsp. dried oregano
- 8 oz. pepperoni, sliced
- For the vegetables, add 1 TBSB olive oil to a hot saute pan. When the oil is heated add the sliced onion and red pepper. Cook down until vegetables are soft. About 4-5 minutes. Add the beer and chicken stock and continue cooking down about 3-5 more minutes. When most of the liquid has cooked off add the salt and pepper (I had to add a little extra salt). Set aside.
- To prepare the dough: In a medium bowl, combine the yeast and sugar with 3/4 c. warm water (105-115 F). Stir once and let stand until foamy, 5-10 minutes. Add 2 1/2 cups of the flour, 3 TBSP of the olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4-6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with a kitchen towel and set aside in a warm place until the dough doubles in size, 1-1 1/2 hours.
- Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into three equal pieces. Cut parchment paper into 9 inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter. Lightly oil the top side of the dough. Lay the dough on the grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off.
- Grill over direct medium heat until they are marked on the underside 2-3 minutes, rotating the crusts for even cooking. Transfer crust to baking sheet with grill sides facing up.
- Apply toppings, sauce first followed by cheese and pepperoni and vegetables last. Sprinkle oregano over pizzas. Grill until crusts are crisp and cheese is melted, 4-5 minutes continually rotating crusts so as to not burn.
- Remove, cool for a minute or two, and serve with fresh salad and plenty of cold beer. If you do this right, I guarantee delicious pizza.