By Cheryl Orr

The buzz around town lately is that Edenton will soon have more pizza restaurants than stop lights. A little curious to some since we are located on the Sound, but to restaurateurs it is widely known that pizza is a commodity that drives the most profit for little investment, unless you want to add a wood-fired pizza oven.
To me there’s nothing better than a wood-fired pie with a well-flavored crust that’s not too thick or too thin and a nice crispy bite yet tender chew. Just the right amount of toppings is important with not too much sauce to be soggy, and just a spattering of cheese to enhance and not weigh it down.
When I lived in Chicago I occasionally enjoyed Lou’s and Pizza Uno’s heavy deep dish pies, but they were too dense for me, and it was almost a casserole. And I’ve had thin crust pizzas that are like eating a cracker with no flavor. But a nice New York-style Pizza is a wonderful thing. Ray’s in Manhattan and Pepe’s in New Haven are famous. But best yet is a pizza from Naples or a true pizza Napoli.
In 1984, the Associazione Vera Pizza Napoletana was formed by some of the oldest and most renowned pizza makers in Naples to set standards for the art of making Neapolitan pizza. In Chesapeake, Chef Signorelli is a member of this society and serves authentic pies at Pizzeria Bella Vista.
One key element to a true Neapolitan pizza is a wood-fired pizza oven for baking this pie. Most don’t have the luxury of owning one, and a standard residential oven just doesn’t get hot enough for a good pizza crust, but an excellent solution is the grill. Any outdoor gas or charcoal grill has a consistent high temperature and adds a wonderful smoky flavor. And best yet you don’t have to heat up the kitchen, and it takes just minutes to prepare.
The pizza dough does not stick to grill grates or fall through if you use the proper technique. The secret is to first cook the dough on one side on the grill. Then remove it and flip it over. Add sauce and toppings to the grilled side and then finish the uncooked side of the pizza back on the grill.
This week I have included a recipe for pizza dough as well as instructions on grilling your pizza. Or you can even pick up some already prepared pizza dough in the deli section at Food Lion if you’d like. With beautiful tomatoes and basil in season it’s the best time to give the grill a try for some of the best pizza you can make at home.
Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Pizza Dough

Makes 2 pizzas
INGREDIENTS 

• 3 ½-4 cups bread flour
• 1 tablespoon sugar
• 1 envelope instant dry yeast (2 ½ teaspoons)
• Optional: 1/3 cup sourdough discard
• 2 tablespoons kosher salt
• 1 ½ cups 110 degree water
• 2 tablespoons olive oil, plus 2 teaspoons

PREPARATION

1. In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the
   mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
2. Add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive
   oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a
   spoon, knead in the rest of the flour by hand, adding just enough so that the dough is
   soft but not too sticky. As you work, squeeze a small amount of dough together between
   your thumb and fingers. If it’s crumbly, add more water; if it’s sticky, add more flour, 1
   tablespoon at a time.
3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm
   ball. Knead until smooth and elastic, about 10 minutes. This process can also be done in
   a stand mixer with a dough hook.
4. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat
   the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in
   a warm spot until it doubles in size, about 1 hour.
5. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover
   each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread
flour, you can substitute it with all-purpose flour which will give you a chewier crust.

Grilled Pizza

Serves 4

INGREDIENTS 

• Pizza dough
• Olive oil
• Desired toppings

PREPARATION

1. Make the pizza dough or buy store-bought fresh pizza dough.
2. Prepare the grill for high direct heat. Prepare desired toppings.
3. Shape and flatten the dough on a floured surface. Let it rest for 5 minutes and then push
   out the edges to make a round pie. Do not make a raised edge for grilled pizza. Place
   dough round on a pizza peel or rimless baking sheet lightly coated with corn meal.
4. When grill is hot oil the grill grates. Slide dough round onto hot oiled grates and close
   the lid for 2 minutes. Make sure the bottom of the dough is browning evenly, rotating
   dough with a spatula if needed. Grill another minute until nicely browned.
5. Once the pizza dough has lightly browned on one side remove it from the grill with pizza
   peel or baking sheet. Close lid and keep grill hot.
6. Flip dough over with a spatula so the grilled side is facing up. Lightly brush the grilled
   side with olive oil, and add sauce and toppings. Do not add too much sauce or cheese or
   your pizza will become soggy.
7. Return the pizza to the grill and close the lid and lower the heat slightly. Cook for a few
   minutes more. Remove pizza from grill and set on a cutting board for a few minutes
   before slicing.

Chef’s Note: If you are preparing several pizzas you can prepare dough rounds in
advance, stack them separated by parchment paper, and keep them in the refrigerator
for up to two hours before cooking.

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Cheryl Orr is offering weekly Pop-up events at Edenton Bay Trading Co. that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners. See all on www.edentonepicurean.com