Low Sodium Grilled Pizza

That's right, grilled pizza!  I had heard about and never done it, till last night.  In the summer I avoid baking anything because I feel like it warms up the house too much, yet... I love pizza.  I was inspired to finally try grilling pizza by the Good Eats episode.. however, Alton Brown uses a ton of salt, so I had to combine his recipe with another recipe for low sodium pizza from "Please, DON'T pass the salt!"  The entire time while eating his pizza Ed kept saying "this is really good!"  Tip to others trying this... if you decide to make 2 pizzas (like I did) make sure you time when you put the dough on the grill to allow you enough time to put the toppings on before you have to flip the second pizza... I didn't and ended up with a slightly burnt crust.

I used some no-salt added tomato sauce (15mg sodium per 1/4cup), sprinkled it with pepper and italian seasoning and then topped with minced garlic, onions, red pepper, Sargento low sodium mozzarella (140mg sodium per 1/4 cup) and boars head pepperoni (490 mg sodium per 16 slices).  So with the dough, I think it came out to be about 1200 mg of sodium in an entire pizza.

INGREDIANTS

16 ounces all-purpose flour (measured by weight, not volume)
1 envelop instant or rapid rise yeast
1/2 tsp salt
10 ounces warm water (measured by volume... I usually use water that feels slightly warm on my wrist)
2 tablespoons olive oil
2 tsp sugar (Alton Brown uses 1 Tablespoon of malted barley syrup, but I couldn't find any and had run out of molasses... when I get some and try it again I'll fill you in on whether its bettter)

DIRECTIONS

Combine the flour and yeast in the work bowl of a stand mixer.  Add the salt, water, olive oil, and sugar.  Start the mixer on low, using the hook attachment, and mix until the dough comes together.  Then increase the mixer speed to medium and knead for 15 minutes.  Or, you can combine the ingrediants in a bread machine and use the knead function.  If you dough is looking too sticky you can add more flour so it forms a soft ball of dough that doesn't stick to your hands.  (if you need directions on how to tell if your dough is done kneading, see Alton Brown's recipe)

When dough is finished kneading, form it into a smooth ball.  Lightly oil a bowl, and roll the dough in the bowl to coat with oil.  Cover with a tea towel or plastic wrap and allow to rise at room temperature until it doubles in size (approx 1 hour).

Split the dough into 3 equal parts, and flatten each piece into a disk on the countertop.  Form each piece into a ball.  cover the balls with a tea towel and rest for 45 minutes.

(during the time that your dough is resting you should prep your pizza toppings)

Heat a gas grill to high and make sure the grill grates are clean and free of debris (allow to heat for at least 15 minutes)

Lightly flour your work surface and flatten 1 of the doughballs.  Using a rolling pin, roll the dough into a 16" round.  Transfer the dough to a lightly floured pizza peel, or a flat cookie sheet (re-shape if needed).  Do NOT add the toppings yet.

Oil the grill grates and decrease the heat to medium.  Brush the dough with 1 to 2 tsp of olive oil and flip onto the grill.  Close the lid and cook until the bottom of the crust is golden brown (about 1 to 2 minutes).  Brush the raw side of the dough with 1 to 2 tsp of olive oil then flip.  Top with your choice of toppings.  Close the lid and cook until the bottom of the crust is golden brown and the cheese has melted (about 1 to 2 minutes).  Remove the pizza to a cooling rack and let rest for 3 minutes before slicing.

NUTRIENTS
This is for the dough only, any toppings that you add will change the nutrition content.
Number Servings: 6

Calories: 324
Protein: 8.3 g
Fat: 5.33 g
Carbohydrates: 60 g
Fiber: 2.35 g
Potassium: 92 mg
Sodium: 196 mg
Cholesterol: 0 mg

Adapted from: Alton Brown and Shambo