Pizza Dough-Prepare and freeze before you leave.
1 cup warm water
1 pkg active dry yeast or 2 ¼ tsps instant yeast
1 tsp sugar
2 tsp salt
3 tbsp corn meal, fine grain
3 tbsp whole-wheat flour
3-3 ½ cups all-purpose flour
2 tbsp olive oil
1) If using active dry yeast, place water in a large bowl and add the sugar and yeast. Stir to dissolve and let sit for five minutes. This lets you know the yeast is alive if you can see it bubbling slightly. If you are using instant yeast, you can add it with your dry ingredients. (I always use this as it saves me the five minute proofing step.) Note: Instant yeast can be purchased at the grocery store, but the best value comes with purchasing it in bulk either at a specialty store or online. Next, add the salt, cornmeal, whole-wheat and oil. Gradually add enough all-purpose flour to form a dough that comes away from the sides of the bowl. Knead the dough, either by hand on a floured surface, by food processor or by a stand mixer fitted with a dough hook, until smooth and elastic, about 6-8 minutes. When you stick your finger in the dough it should spring back and not be too sticky.
2) Lightly oil a large bowl and place the dough in bowl, turning once to grease the top. Cover loosely with greased plastic wrap and a clean towel and place in a draft-free, warm spot to rise until doubled in bulk. This could take 1-2 hours. Punch down the dough and divide into 2 equal pieces. Shape them into a ball and then flatten them. Double wrap them in plastic wrap and then foil and stick in the freezer until you’re ready to go camping. Freezing the dough allows you some time to get to your camping site and lets you use this for your first dinner out.
Making the pizzas.
Toppings:
Virtually unlimited since this is your first night out and you don't really have to worry about storage. Feel free to prep as much as you want before you leave also.
Tomatoes
Onions
Garlic
Green Peppers
Pepperoni
Squeeze bottle of pizza sauce (optional)
Olive oil
Sausage (fry it up ahead of time)
Mozzarella cheese, shredded
Pecorino Romano, 1/3 cup shredded
Anything else you like and want to bring along.
1) You’re going to preheat your grill so that one end is high and the other end is medium. If you are using charcoal, arrange coals in a double layer on one side and a single layer on the other side.
2) If you want tomatoes, cut them cross-wise into ½ inch thick slices. Brush with a small amount oil and salt and pepper them. Quickly char them on the hot side of the grill, turning with a spatula after about 2 minutes. Let cool. You could do this with onions, portabellas and peppers.
3) Now, the easiest thing to use for the crust forming is to use a Silpat mat and a flat rock. You could use a cookie sheet, but hey, we’re trying to rough it here and who wants to lug one around! Place a little bit of flour on the mat and pat/stretch out your dough to form a rugged rectangle, around 12-13x9 inches. Work with only one piece at a time.
4) Gently lift the piece with two hands and place it on the hot side of the grill. After about a minute the bottom will begin to darken and the top will start to puff. Flip it over with tongs or 2 spatulas and slide it to the cooler side.
5) Quickly brush, or rub with your fingers, the top with olive oil and scatter garlic over this. You could also add pizza sauce, but go easy with this as it will make it messier. Next add your toppings (have them ready) starting with the cheese first. I know, this is backwards from the usual pizza, but after all this IS grilled pizza. Not your norm. You can then drizzle it with more olive oil and add salt and pepper.
6) Slide the pizza back over to the hot side and cook another 2 to 4 minutes, rotating it to insure even cooking. The bottom will be slightly charred and the cheese should be melted.
7) Remove from the grill and slice into pieces. Enjoy it as you make up the second one the same way, or not. The idea is you really can have it your way! Don’t omit the grilled tomatoes as they are fantastic on this!
Serves 2- 4 depending on appetites.