Dough - Enough for 3 (16-inch) round pizzas:
- 16 ounces all-purpose flour, plus extra for peel and rolling
- 1 envelope instant or rapid rise yeast
- 1 tablespoon kosher salt
- 10 ounces warm water, approximately 105 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons for bowl
- 1 tablespoon molasses
Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to 6 andknead for 15 minutes.
Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. Thedough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop.
For grilling, place the dough on a pizza peel after you have rolled it out. Preheat your grill to medium high heat for 10 minutes then shut off one side of the grill. Flip out the dough onto the hot side of the grill and close the grill cover. Let it sit for 1-2 minutes, depending on your grill, until it starts to take on some hard grill marks. Rotate the dough 90 degrees and cook for an additional minute.
Flip the pizza over and move to the off side of the grill. Top with sauce, meat, vegetables and cheese then close the lid. Let this pizza sit in there for 2-3 minutes while the cheese melts and the dough finishes cooking.
Remove, cut and serve.
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a long knife. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.