I have arrived in the ultimate food rut. It has nothing to do with pizza. In fact, the rut is probably the opposite of this amazing, fantastic, amazing (so much in fact, I can say it twice) grilled pizza.
Me in a food rut? Well yes. And this isn’t my usual, self imposed, ilovepbjsomuchieatiteveryday rut. Rather it’s a “you have a fun, mysterious ailment, which we think may be food related, so we want to systematically eliminate everything from your diet” rut. It started last week with dairy, and right now I’m in the midst of a nothing but rice and meat spell. I’ve tried everything I can think of to make that exciting, but even copious amounts of cinnamon and sugar are not making plain white rice very appealing right now.
So I’m dreaming. Of cookies, cakes, fresh fruit and cheese. Of a nice cold glass of sangria. Heck, a few hours ago I was dreaming about eating straight butter. And I’m dreaming about this pizza.
Yeah, I know I’m being a bit whiney and that lots of people have to deal with food restrictions a lot more serious than this everyday of their lives. And now I think I appreciate what they live with a little bit more, because this has been hard. I’m usually a grazer, eating a little bit of everything as I go through life. I love little tastes of everything, especially as I’m cooking. But right now I can’t take that little taste of cake batter, or the spoonful of jam. Even my morning coffee has been a challenge, since my usual vanilla soy creamer is a no-go.
So I’m looking forward to returning to my normal cornucopia of food once this experiment is over. But I’m also looking forward to finding a solution, because I’ve been pretty sick for a while now, and as I’m fond of saying to Noel, I’m sick and tired of being sick and tired.
So this holiday weekend I encourage you to make this pizza, because like I said, it’s amazing. And enjoy it thoroughly. And have a piece for me, since I’ll still be in the midst of this food experiment, and grilled pizza is always one of my favorite things. So work on perfecting your technique, because next time I’m coming over to sample yours!
Whole Wheat Overnight Pizza Crust
Adapted from King Arthur Flour Whole Grain Baking
Noel and I have been grilling pizza for quite some time, it’s one of our favorite things to do. But before we had always used a fast, all white flour crust. This last time I decided to try out the overnight whole wheat crust from the KAF Whole Grains Baking book. We had it once on an oven pizza and it was phenomenal, so I couldn’t wait to try it on the grill. I’m happy to report it was fantastic! Don’t tell Noel, but I think this is our new go-to. Even though it needs to sit in the fridge overnight it comes together super fast and is lovely to work with. Always a winning combination in my book.
Ingredients:
1 cup whole wheat flour
1 cup white whole wheat flour
1 cup all purpose flour
1 1/2 teaspoons salt
3/4 teaspoons instant yeast
2 tablespoons olive oil
1 1/4 cups cool water
Directions:
In the bowl of an electric mixer (don’t try this by hand, the dough is really sticky until after it’s rise) combine three types of flour, salt, and yeast. Mix on low to combine. Then add the olive oil and the water. Increase the speed to medium and knead the dough for two minutes. If it seems like your dough isn’t quite coming together, add a bit more water, one tablespoon at a time. Cover the dough and let rise for 45 minutes.
After the rise, uncover the bowl and punch down the dough, working it into a ball in the bowl. Re-cover the bowl (tightly) and place it in the fridge. It can rest there overnight, or up to three days.
When you’re ready to eat your pizza (at least an overnight later) divide the dough in half on a well floured work surface. Using your hands, or a rolling pin, shape the dough into a 10 inch round. While you’re working the dough, preheat your grill. After the dough is ready, prep the toppings of your choice.
To grill the pizza, place it on a grill surface spritzed with olive oil. Allow it to cook until done on one side. Carefully flip the dough (we find a cookie sheet is a good aide here), so the cooked side is facing up. Place your toppings on the cooked side, then close the lid of the grill. Allow the pizza to cook a few minutes more, until bottom is done and cheese is melted. Serve hot.
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Beth, I hope you will be back to eating pizza, jam, and pb&j very soon. Food ruts suck, especially when they are forced upon you.
Thanks Wendi. It’s been tough (especially right now as I’m sitting at the table and everyone is eating french toast around me) but i’ll survive.
Oh, I hope they figure out what’s up soon…and I hope it turns out to be something yucky that you won’t miss! No one should be forced to have this wonderful recipe and not be able to eat it!
Oh boy, everyone is beating me to the grilled pizza post! I’ll have one soon too. I use a white wheat with cornmeal crust.
I have never made grilled pizza..I will have to try it soon. maybe I will take the coward’s way out and buy the pizza dough..baby steps. ;-)
Just the thought of that smoky taste in pizza appeals to me. Great idea.
OMG, this pizza looks so delicious. I will definitely give this one a try. Never even thought of grilling pizza, I’m asking myself now why ever not?
Hello…My name is Vicki and I’m a pizzaholic.
I too have a grilled pizza that I love. In fact, I posted it for WC a few weeks back. Anyway, this looks yummy too! Can’t wait to try it!!
I must try grilled pizza!! Love the tomato and mozzarella combination. Hope you can get back to a normal diet soon…
Wow, that looks SO good! I must try it.
Beth, have you been feeling better since you started elminating foods? It wasn’t for medical reasons, but I did a cleanse once where you slowly cut back on foods for a week, and it was challenging. I did feel better afterwards though. I hope it works that way for you (and quickly!).
I love when my grilled pizza gets a bit of char on it – looks perfect!!
That looks so good!
I’ve never grilled a pizza, but there is not a doubt in my mind that I’d love such a thing. Best of luck with your experiment.