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When we got grilling at Weber & Neetha's recipe for the best pizza ever

Bangalore weather, an open terrace and a grill when put together, the possibility of fun times are endless and that's what we were shown at the Independence Day celebration grilling workshop at the Weber Experience Center. I 'grill' stuff in the oven, on the stove top grill pan, but grilling on an
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Ingredients
  

For the multigrain base

  • 1 cup water lukewarm
  • 2 tsps sugar
  • 1 1/4 tsps yeast instant (or active dry)
  • 2 1/2 tsps yeast or fresh , crumbled
  • 2 1/2 cups all purpose flour
  • 1/4 cup whole wheat flour
  • 2 tbsps flaxseed powder (grind s to a coarse powder in the chutney jar)
  • 1/2 tsp salt
  • 1/4 cup milk
  • 2 tbsps olive oil

For pizza sauce

  • 2 tbsps olive oil
  • 4 cloves garlic , finely minced
  • 1 onion small , finely chopped
  • 200 g tomato puree (tetrapack is fine)
  • 1 tsp chilli flakes (or less)
  • 1 tsp black pepper freshly ground
  • 1 tsp sugar (the recipe says 2 tsp, but it was a tad too sweet)
  • 1/2 tsp salt

Instructions
 

  • For base:
  • In a large bowl, mix the water, sugar and yeast. Let it sit for 5-10 mins until frothy. This means that the yeast is active. Add the flours, flaxseed, milk, salt and knead until it comes together. Add the olive oil and knead till the dough is smooth (around 5 minutes). Cover and keep aside until doubled in volume. This could take 30 mins-1 hour depending on the weather.
  • Divide into 3 or 4 balls and keep aside.
  • For sauce:
  • Heat the oil, saute the garlic and onions until soft (around 3-5 mins), do not brown the onions. Add all remaining ingredients, and simmer for 3-4 minutes. Remove into a bowl and keep aside. You can make this ahead of time and refrigerate in air tight container.
  • Keep the toppings of your choice and mozzarella cheese ready.
  • Preheat the grill to around 200C / oven to 180C.
  • Grease a large square of tin foil with olive oil. Place the ball of dough and with fingers stretch it out by pressing, into 7-8" diameter circle. Brush with oil and allow this to rest for 5 minutes. Spread the pizza sauce (2 tbsp) evenly over this. Top with cheese (sliced or grated) and then with the toppings of your choice (olives, jalapenos, bell pepper, onions etc.). Bake for 25 minutes at 180C or grill for 10-15 mins (not directly over the coals), add more time for a stuffed (cheese burst) pizza.
  • Cut into wedges and eat immediately.

Notes

I'd like to thank Weber India for inviting me to this very useful and fun workshop
(c) Nandita Iyer 2006-2015